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chocolate and banana vegan bread

Chocolate & banana vegan bread

Hey guys! Sorry I haven’t done a blog post all week. But I am back with a delicious new recipe for you! This one is a little more indulgent than some of my other recipes however, I have still kept it whole, healthy and simple so no need to feel guilty. Although like most foods, remember to always eat in moderation. I have recently started taking a natural food cooking class and have really been experimenting with flavours, mostly which I incorporate into my dinners- herbs and spices etc. But we covered a cake recipe last week that included these two products- banana and chocolate… Who doesn’t love banana and chocolatey things together? So I started playing around with different healthy flours and developed this banana and chocolatey vegan bread. As usual I only used unrefined and unprocessed ingredients. The dark chocolate I used is also vegan, so this recipe is perfect for everyone!

A lot of people I know still, do not like the sound of ‘vegan’ recipes, but little do they know just how good they can taste, right?! The chocolate I used was 90% cacao because the darker it is, the more antioxidants is contains! However, if you find this too bitter, you can always switch it for a different one! Bananas are an excellent source of potassium and a great source of energy- so this bread recipe is actually great if you’re looking for a tasty pre-workout snack! For another one of my bread recipes that is chocolatey and fruity- see my chocolate-orange loaf.

chocolate and banana vegan breadProcessed with VSCOcam with q4 preset


  • 1 3/4 cup of wholewheat spelt flour
  • 1/2 cup of unrefined light brown muscovado sugar
  • 1 teaspoon of bicarbonate of soda
  • 1 tablespoon of apple cider vinegar
  • 2 tablespoons of coconut oil
  • 1 cup of soya milk
  • 3 bananas (mashed)- plus one extra to decorate with
  • 50g of dark chocolate-bar (vegan)


  • Preheat the oven to 180 degrees celsius and grease a 1lb loaf tin with coconut oil.
  • In a bowl, combine the flour, muscovodo sugar and bicarbonate of soda. Gradually add the soya milk to the mixture until you have blended it smoothly. Then add the coconut oil.
  • Mash the bananas in bowl, and mix into the mixture.
  • Pour the mixture into the prepared loaf tin. Break up the dark chocolate into smaller pieces and place on top the mixture (see pictures). Cut up the extra banana and place on top of the mix.
  • Bake in the oven for 1 hour- until the knife comes out clean. Once it is baked through, remove from the oven and allow the bread to cool for 10 minutes before removing from the tin.

Enjoy this DELICIOUSLY indulgent bread that you don’t even need to feel guilty about!

Processed with VSCOcam with q4 preset


Processed with VSCOcam with q4 preset