Freitag, 23. September 2011

Vegan Cocoa Banana Bread

I've never been a big fan of banana bread. Either it was too  mushy, too dry or falling apart. I never got it right, until now! A foolproof, easy to adapt recipe, that yields a cute and yummy banana bread. Mine didn't last very long, everyone that walked by it, had to take a piece, so it was gone almost too fast. Now I have to wait until my bananas are overripe.... ;)

Vegan Cocoa Banana Bread
makes 1 small loaf

2 overripe bananas
1 Tbsp. canola oil
3/4 cup brown sugar
1 Tbsp. maple syrup
2 tsp. baking powder
1 pinch salt
1 cup + 2 Tbsp. spelt flour
1 cup chopped nuts
2 dried figs, chopped
1 - 2 Tbsp. cocoa powder 

Preheat oven to 175°C. Mash up the bananas with a fork in a mixing bowl. Add oil, sugar, baking powder, maple syrup and salt and mix well. Add the flour and mix, the dough should be relatively thick. Now add the nuts and figs, and seperate the dough in 2 bowls. To one you add the cocoa powder. Line a small loaf pan with parchment paper and put both doughs in and slightly mix them to get the marble effect. Lastly press in some whole pecan nuts on top of the dough mixture and bake for 35 - 40 minutes, until a knife inserted comes out clean. Remove the banana bread from the pan and let it cool completely on a cooling rack.

 Enjoy, Florence


  1. I am the same way when it comes to banana bread. But I really love coconut! And I think the addition of cocoa is a great idea, too.

  2. Delicious! It is easy and quick to bake yet offers a very satisfying taste. Love this blog!