Vegan Chocolate Bourbon Banana Bread

This Vegan Chocolate Bourban Banana Bread is decadent, fudgy, moist and totally

dairy-free and egg-free. This is the best way to upgrade your quick bread game with serious flavor. 

Vegan Chocolate Bourbon Banana Bread

INGREDIENTS

• 4 ripe Bananas, fully mashed
• 1 1/2 cups organic All-Purpose Flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp ground cinnamon 
• 2 tsps baking powder
• 1/2 tsp baking soda
• pinch of finely-ground sea salt
• 1/2 cup organic brown sugar 
• 1 tsp vanilla extract
• 2 Tbsps bourbon
• 1/2 cup Almond milk + 1 tsp Apple Cider Vinegar 
• 1/4 cup vegan butter, melted
• 2 Tbsps pure maple syrup
• 1 cup vegan chocolate chips, semi-sweet

TOPPINGS:

• Vegan chocolate chips, semi-sweet
• Sliced bananas

INSTRUCTIONS

• Preheat your oven to 375 degrees Fahrenheit and line a loaf pan with parchment paper and lightly grease it using vegan butter or coconut oil.
• In a bowl or measuring cup, add the milk and apple cider vinegar together, whisking until combined. Let it sit for 5-10 minutes until the mixture slightly thickens.
• In a large bowl, combine the mashed bananas, melted butter, maple syrup, bourbon, vanilla, and Almond milk-AVC mixture, whisking them together until well combined.
• Next, add in the flour, cocoa powder, baking powder, baking soda, brown sugar, cinnamon, and sea salt into the wet ingredients, stirring until just combined. NOTE: DO NOT OVER-MIX! Fold in chocolate chips.
• Pour batter in the prepared loaf pan and evenly spread it out.
• Gently place the sliced banana slices on top of batter (lightly pressing them in so they stay in place) and sprinkle the top of batter with chocolate chips.
• Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean.
• Once done, remove bread from oven and let it cool for 10-15 minutes before gently removing it from loaf pan to cool completely.
• Once cooled, slice and enjoy!
• Bon Appetit!

TIPS & TRICKS

• STORAGE: Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2 days.
• SWEETENER: If you choose to opt out of maple syrup, you can always substitute with Agave syrup.
• OIL: Instead of vegan butter, you can also use vegetable oil coconut oil, if preferred.
• MILK: You can use any plant-based milk for this recipe. I love using Califia Farm’s Almond Vanilla or Oats + Roasted Almonds Milk or So Delicious Dairy-Free’s Almond Milk, however, you can use Soy, regular Almond, Macadamia, Coconut, etc.

https://www.orchidsandsweettea.com/vegan-chocolate-bourbon-banana-bread/?__cf_chl_jschl_tk__=pmd_8qsWdQ.E4uIhQy..dTgITs4T1YPKv8L8mR2Q66RZMtw-1632728079-0-gqNtZGzNAjujcnBszQcl