Vegan Chocolate Swirled Banana Bread
Ingredients
- 2 cups (272 g) Flour
- 2/3 cup (135 g) Cane Sugar
- 1 tsp (5 g) Baking Soda
- 1 tsp (5 g) Baking Powder
- 1/4 tsp Salt
- 1 tsp (5 g) Cinnamon
- 3 very ripe Bananas, mashed
- 1/3 cup (79 ml) Canola Oil
- 1/3 cup (79 ml) Plant Milk
- 1 Tbsp Apple Cider Vinegar
- 1 tsp (5 ml) Vanilla
- 2 Tbsp (30 g) Dairy Free Chocolate Hazelnut Spread (or substitute with vegan hazelnut spread or 1/3 cup Vegan Chocolate Chips)
Preparation
Add the plant milk and apple cider vinegar to a measuring cup and let sit for 10 minutes to create vegan "buttermilk."
In a large bowl, mash the bananas until smooth, then add the sugar and mix until dissolved.
In another bowl, combine all dry ingredients and mix well. Set aside.
Add the "buttermilk" to the banana sugar mixture, along with the oil and vanilla. Mix well.
Slowly add the dry ingredients to the wet mixture and mix until well combined, avoiding over-mixing.
Gently swirl in the Dairy Free Chocolate Hazelnut Spread to the batter.
Pour the batter into a greased loaf pan and bake at 350°F (175°C) for 45-50 minutes or until a toothpick comes out clean.
Allow the bread to cool in the pan for a few minutes before transferring it to a cooling rack.
