Why use room temperature almond milk in this recipe?

Room temperature almond milk is specified to prevent the melted coconut oil from solidifying when combined, ensuring a smooth batter consistency.

How can I ensure my mashed bananas are smooth for the bread?

For the best texture, mash the ripe bananas thoroughly, making sure to remove nearly all clumps before adding them to the wet ingredients.

What role do the coffee grains play in this banana bread?

The coffee grains enhance the rich chocolate flavor of the cocoa powder and dark chocolate chips, deepening the overall taste profile of the bread.

How do I create the decorative lines on the chocolate ganache?

After pouring the chocolate ganache and drizzling the white icing in rows, run a skewer, knife, or chopstick down the middle, gliding just on top to create the fun, marbled lines.

How should I store leftover Triple Chocolate Banana Bread?

Once completely cooled, store this banana bread in an airtight container at room temperature for a few days, or wrap well and freeze individual slices for longer enjoyment.

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Triple Chocolate Banana Bread
[Vegan]

GC By: Gabrielle St. Claire

Author Bio

Gabrielle is the founder and creator of Labeless Nutrition, where she shares cutting-edge plant-based recipes,... Read More

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A sliced loaf of Triple Chocolate Banana Bread, topped with rich chocolate ganache and decorative white icing drizzle, revealing a moist, dark interior with chocolate chips.

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Triple Chocolate Banana Bread [Vegan]

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Ingredients You Need for Triple Chocolate Banana Bread [Vegan]

For the Bread:

1 1/2 cups flour + 2 tablespoons
2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup almond milk (room temp)
1/2 cup coconut sugar
1/2 cup cocoa powder
1 tablespoon coffee grains
1 cup dark chocolate chips
1 1/2 ripe bananas, mashed
1 teaspoon vanilla extract
1/4 cup coconut oil, melted

For the Topping:

1 cup chocolate chip
1 tablespoon coconut oil
1 cup powdered sugar
1 tablespoon almond milk

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How to Prepare Triple Chocolate Banana Bread [Vegan]

Preheat the oven to 350°F. Grease well the bottom and sides of a 9x5 loaf pan.
In a medium bowl, whisk together flour, baking soda, cocoa powder, and salt. combine mashed bananas (make sure to remove nearly all clumps), almond milk (room temp), coconut sugar, or maple syrup. If the oil begins to solidify due to the cold almond milk, simply pop in the microwave for a minute.
Add the wet ingredients to the dry, and combine just until incorporated. Fold in the chocolate chips.
Pour both the batter into the greased pan and bake for 45 minutes - 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
Combine the powder sugar and almond milk to create the white icing. Melt the chocolate chips and coconut oil in the microwave for 1 minute, removing and combining every 15 seconds until fully melted. Pour the chocolate ganache over the top.
While still wet drizzle the white icing in rows. Run a skewer, knife, or chopstick down the middle gliding just on the top to create the fun lines. Allow to set, slice, and enjoy!