Super soft and moist Vegan Chocolate Cherry Banana Bread. So easy to make and the chocolate cherry combo is hard to beat!
- 2 very ripe bananas, mashed
- 4 Tablespoon s vegan yoghurt
- 1 Teaspoon apple cider vinegar
- ⅓ Cup coconut oil or neutral tasting oil, melted
- ⅓ Cup brown sugar or coconut sugar
- 1 Cup all purpose flour
- ½ Cup cocoa powder, unsweetened
- 1 Teaspoon baking powder
- 1 Teaspoon baking soda
- ¼ Teaspoon table salt
- ⅓ Cup (50 g) vegan chocolate chips, or a chopped bar of chocolate if desired
- 1 Cup (170 g) cherries, (fresh or frozen) pips removed and roughly chopped
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Preheat the oven to 175C (350F)
Grease a 25cm (10 inch) bread pan and dust with a little cocoa powder or line with parcment paper.
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In a large mixing bowl, mash the banana well with a fork. Add the vegan yoghurt, vinegar, coconut oil and sugar and stir well.
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Sieve in the flour, cocoa powder, baking powder, baking soda and the salt. Add to the banana mixture and stir until just combined. Then gently fold in the chocolate chips and cherries.
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Pour the batter in the prepared pan and top the banana bread with some halved cherries and a little extra chocolate chips if desired. Bake for about 40 minutes, depending on your oven.
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Let the bread cool down in the pan for at least 15 minutes before removing. Vegan cakes are a little delicate so be gentle.