I love banana bread, and if I haven't blended up all my very ripe bananas in my usual morning smoothie, I'm more than happy to get out my mixing bowls and loaf pan. However, for whatever reason, it has never occurred to me to add cocoa powder.
About a month ago, I stumbled across the Suitable for Consumption blog. It's definitely not vegan, but her Cocoa-Nana Bread recipe sounded unbelievable. So, with some bananas turning browner by the minute and the second annual Atlanta Vegan Bake Sale coming up, the timing was perfect.
It was actually really easy to veganize this recipe. I doubled it and ended up with 36 large muffins. Don't even get me started on how decadent and delicious these are!
Vegan Cocoa-Nana Bread
Makes 18 muffins
1 cup cocoa powder (preferably NOT dutch-processed)
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup canola oil
3/4 cup sugar
1/2 cup packed light brown sugar
2 large ripe bananas, mashed
3/4 cup unsweetened non-dairy milk (I used So Delicious Coconut Milk)
1/2 tsp apple cider vinegar
3 ounces bittersweet chocolate, coarsely chopped, or 1/2 cup semisweet chocolate chips
1. Preheat oven to 350F and line a muffin pan with paper liners.
2. Whisk the milk and the vinegar together, and set aside to curdle.
3. In a large mixing bowl, mash your bananas with a fork. Mix in the oil, sugars, and milk-vinegar mix, and stir until well-combined.
4. Sift in your dry ingredients - flour, cocoa powder, baking powder, baking soda, and salt, and only stir until everything is combined.
5. Stir in the chocolate chips.
6.Fill the muffin liners with about 2/3 full and bake for about 23 minutes.
These babies rise beautifully, and they'll disappear pretty quickly!
2 comments:
They were gone before I got there. :(
They look so lovely!
Post a Comment