Vegan Chocolate Bourbon Banana Bread

4.67 from 3 votes

Vegan Chocolate Bourbon Banana Bread

Just like grandma used to make - With a bourbon-spiked twist. Make this incredibly comforting, rich, and dense Vegan Chocolate Bourbon Banana Bread. It's moist, flavorful, and perfect for any occasion!

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Brunch, Dessert

Keyword: baked, banana, banana bread, bourbon, bread, breakfast, brunch, chocolate, classic, dairy-free, dessert, easy, fluffy, healthy, homemade, indulge, loaf, recipe, soft, vegan

Servings: servings

Calories: 378kcal

Author: Shanika

Ingredients

BREAD:

3 VERY ripe Bananas, fully mashed
1 ½ cups organic all-Purpose Flour
½ cup unsweetened cocoa powder
½ cup organic brown sugar, lightly packed
2 tsps baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
pinch of sea salt
½ cup Almond milk, unsweetened (You can use your favorite plant-based milk)
2 Tbsps bourbon
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
¼ cup vegan butter, melted (See Notes!)
2 Tbsps pure maple syrup (See Notes!)
1 cup vegan chocolate chips, semi-sweet

TOPPINGS:

Vegan chocolate chips, semi-sweet
Sliced bananas

US Customary - Metric

Instructions

TO MAKE THE BREAD:

Preheat your oven to 375 degrees Fahrenheit and lightly grease it using vegan butter or coconut oil and line with parchment paper, leaving a hanging over on the sides for an easy "pull-out".
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, nutmeg, and sea salt into the wet ingredients, stirring until just combined. NOTE: DO NOT OVER-MIX!
Pour batter in the prepared loaf pan and evenly spread it out.

TOP THE BREAD + BAKE:

Gently place the banana slices on top of batter (lightly pressing them in so they stay in place) and sprinkle the top of batter with a bit of chocolate chips, gently pressing them in as well.
Now, evenly sprinkle the crunch topping atop your batter until fully covered and Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean. NOTE: Midway, I like to poke VERY SMALL holes all over the bread to allow heat to penetrate through and to ensure it cooks through so that the centers aren't uncooked.
Once done, remove bread from oven and let it cool for 25-30 minutes before gently removing it from loaf pan to cool completely.
Once cooled, slice and enjoy!
Bon Appetit!

Notes

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 or Date syrup as well.
GLUTEN-FREE VERSION: To make this bread GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the bread mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.**
OIL: Instead of vegan butter, you can also use vegetable oil, canola oil, or coconut oil, if preferred.
OIL-FREE: Instead of using oil, you can substitute with apple sauce.
WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? You can always use your fave plant-based store-bought milk or one of the following: Almond, coconut milk, homemade oat milk, homemade cashew milk, flax milk, potato milk, quinoa milk, etc.

Nutrition