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Vegan Chocolate-Banana-Bread

Veganes Schoko-Bananen-Brot

Have a look at these pictures. Chocolate that is so dark, it almost seems black. Bright berries in between.

Can you smell it? Chocolaty-banana-y (is that even a word?), malty – the smell of comfort and childhood.

Can you feel it on your tongue? Soft dough, still warm from the oven, juicy and slightly sweet. Paired with the freshness of ripe strawberries.

And the taste…What?!? You’re already in the kitchen, mashing bananas with a fork? Perfect! I’ll not continue with my story then. You’ll discover everything else about this phenomenal, healthy and delicious breakfast bread yourself.

Let me just say this: Whatever the day will bring – it cannot do you any harm if you’ve got a piece of this banana bread in your bag. So, bring some pieces with you in the muki while they are still warm and enjoy them, even with toppings, on the way.

Benefits of the chocolate-banana-bread:

  • Vegan, no egg, no milk.
  • No additional sugar.
  • Can be kept for a few days in the fridge.
  • Perfect as breakfast or snack with your coffee. 
  • The healthy alternative to chocolate cake.
  • Makes everything be good again.

You'll need:

  • 5 bananas (1 as topping) 
  • 100 ml plant-based milk 
  • 60 g whole-meal spelt flour 
  • 50 g coconut-yogurt 
  • 50 g oats 
  • 25 g unsweetened cocoa powder 
  • 30 g dark chocolate 
  • 2 tbsp. melted coconut oil 
  • 1 tsp. baking powder 
  • 2 tbsp. maple syrup 
  • 1 tsp. vanilla extract (liquid) 
  • a pinch of salt 
  • For the topping: bananas, berries, almond butter


  1. Preheat the oven to 170 degrees. 
  2. Put parchment paper into a rectangular baking tin.
  3. Grate the chocolate.
  4. Combine flour, oats, cocoa powder, grated chocolate, salt and baking powder in a bowl.
  5. Peel the bananas and mash them with a fork.
  6. Add plant-based milk, yogurt, coconut oil, maple syrup and vanilla extract to the bananas and combine.
  7. Combine the two mixtures until you’ve got a smooth batter. Pour into the baking tin.
  8. Bake for 30-45 minutes, depending on how moist you want the bread to be.
  9. Let it cool in the baking tin, lift it out of it with the parchment paper and slice/dice. Put the bread into the muki for transport. Add pieces of banana, strawberries or almond butter into the top of the muki as toppings.