Irresistibly Moist: Vegan Banana Bread with Chocolate and Strawberries

For the wet ingredients, you'll need 225g (2 medium) mashed bananas, 110g (1/2 cup) melted vegan butter at room temperature, and 100g (1/2 cup) light brown sugar. Add 1 teaspoon of vanilla bean paste, 60 ml (1/4 cup) of almond milk, and 1 teaspoon of vinegar. If you prefer, you can substitute the vinegar with 80g of coconut oil. 

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YOUR GUIDE

For the dry ingredients, you’ll need 250g (2 cups) of cake or all-purpose flour, 1/4 teaspoon of salt, 1/2 teaspoon of baking soda, and 1/4 teaspoon of baking powder.

For the dry ingredients, you’ll need 250g (2 cups) of cake or all-purpose flour, 1/4 teaspoon of salt, 1/2 teaspoon of baking soda, and 1/4 teaspoon of baking powder.

TUTORIAL

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For the add-ins, you'll need 1/2 cup (150g) of chopped strawberries, 30g (2 tablespoons) of mini chocolate chips, and 2 teaspoons of cornstarch. 

Preheat the oven to 180°C (350°F). Line a loaf pan (I use a 25cm pan) with parchment paper and set it aside. In a food processor, combine the bananas, sugar, vanilla, vinegar, almond milk, and melted butter, then blend until the mixture is smooth.

In a medium bowl, whisk together the dry ingredients. Then, sift the dry ingredients into the wet mixture and combine until fully incorporated.

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In a small bowl, toss the cornstarch, strawberries, and chocolate chips together to coat them evenly. Then, gently fold the coated strawberries and chocolate chips into the batter using a rubber spatula.

Transfer the batter into the prepared loaf pan and bake for 45-50 minutes. Once a skewer inserted into the center comes out clean, remove the pan from the oven. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.