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Autumn mornings are fast approaching and what a great excuse to have a slice of warm Vegan Banana Cocoa Nutty Bread right along with your morning coffee! I made this banana nut bread a few weeks ago in attempt to “veganize” one of my favorite sweet breads. It turned out to be one of the most moistest sweet breads I have ever baked. On a side note, you should know the word “moist” does not bother me.
Rather than letting those bananas go to waste, you should mash ’em up, add a little cocoa powder to satisfy your chocolate craving, and bake them into this delicious banana nutty bread. If you’re not a big fan of pepitas (pumpkin seeds), just omit them from the recipe. The vegan banana cocoa nutty bread will still be just as tasty without nuts. Another great recipe to bake is Zucchini Nutella Swirl Cake. It’s perfect for breakfast, brunch, or even dessert!
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Vegan Banana Cocoa Nutty Bread
Although this is a recipe for banana nut bread, I like to use a spring form cake pan just for a different aesthetic to to its presentation. You can eat it for breakfast with more vegan butter spread or have it as a late night snack…or hell…just whenever you want it!
- Total Time: 1 hour
Ingredients
For Wet Mixture
- 1/4 cup unsweetened almond milk (preferably Silk brand)
- 1/2 tsp apple cider vinegar
- 1/2 cup vegan butter, room temperature (such as Melt brand)
- 1 cup light brown sugar
- 3 ripened bananas (mashed)
- one whole ripened banana
- 1 tsp vanilla
For Dry Mixture
- 1 1/2 cup Unbleached white All Purpose Organic flour
- 1/2 cup Organic whole wheat flour
- 1 tbsp unsweetened cacao powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp each of nutmeg, ground cinnamon, and sea salt
- 1/2 cup pecans (roughly chopped)
- 1/2 cup roasted and salted pepitas
Instructions
Preheat oven to 350 degrees. Combine milk and apple cider vinegar in a small mixing bowl and set aside. In a standing mixer, cream butter and sugar together. Then, mix 3 mashed bananas, vanilla, and milk mixture into the butter and sugar mixture.
In a medium mixing bowl, mix flour and the next 7 ingredients together with a fork until combined. Fold in pecans and pepitas with a rubber spatula.
Line a spring form pan with parchment paper. Carefully pour batter into the pan, smoothing out evenly with spatula. Peel the last banana and cut into slices to top bread batter along with a sprinkle of pepitas.
Bake for 45 minutes then, remove from oven and let cool before removing from spring form pan.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
