In keeping with Veganuary I wanted to share with you once again a banana bread recipe that is made very quickly. This time a really chocolaty version, which is still healthy and slightly moist, so that it will melt in your mouth. You don't even need 10 minutes to prepare the dough - so go for it!
Ah no, stop. First, you must of course read my lovely blog post, hihi. What is the Veganuary anyway? Translated, it is the vegan January. This is a movement to try out the vegan lifestyle in the first month of the new year. I think it's a great movement that can be used as inspiration for all those who haven't yet (fully) adopted a vegan or, so far, vegetarian diet. Because veganism has many benefits, at least in my experience, and I'm happy to see more and more people turning to the green side of life. For the animals, for the environment and for themselves. But now enough proselytizing! Glad you're here and interested in this incredibly delicious and chocolatey banana bread.
Instead of regular white flour, I used whole rice flour* from Reishunger in this recipe. First, because I wanted to try a gluten-free version (which turned out great!) and second, because I generally like to use whole wheat flour as it has a higher nutrient density. While it sounds strange at first to use whole wheat flour in a banana bread, it doesn't do anything to the taste. It tastes just as good as with white flour. You can of course use other (whole weat or white) flours, but then you may have to adjust the amount of plant drink. If you are interested in ordering something from Reishunger, feel free to use my discount code "reissnackicat". With this you get a "Find your favorite rice"-Set* worth 18€ for free (minimum order value: 15€).
Back to the banana bread. I also used coconut blossom sugar instead of white sugar, as it has a lower glycemic index and therefore does not raise blood sugar levels as much in a short time as refined sugar. I also use this almost exclusively for baking. It is a bit expensive, but brings a very delicious caramel flavor. Don't worry, it doesn't taste like coconut, I promise! So if you don't know it yet, you should give it a try. It's now available in many large supermarkets and drugstores. And a note on this: The riper your bananas are (they can be completely brown already), the sweeter your banana bread will be. This makes this recipe ideal for using leftovers, because brown bananas really don't need to be thrown away. They just get sweeter!
So, I hope you guys like this banana bread as much as I do. I'm sure there are enough chocolate lovers out there who should definitely try the recipe! If you like the recipe, I would really appreciate a comment or a review! You are also welcome to visit me on Instagram or Pinterest to stay up to date. Have fun with the baking!
