A low-sugar banana bread recipe that is vegan but added an easy chocolate ganache on top! Makes. The. Best. Breakfast.
My go-to banana bread recipe had eggs, and with the many vegan folks following me I always felt odd posting/talking about it. It’s like, here’s an amazing recipe… but oops a percentage of you cannot eat it. 😬
So I went ahead and tried an egg replacer. Oh YUM. There was basically no-diff. Not sponsored but many thanks to @bobsredmill for sending me this magic egg replacer.
But then I tweaked and tweaked and perfected a small-batch vegan banana bread without the egg replacer and added a plant-based chocolate ganache on top as a bonus.
Now we can ALL eat my fave banana bread. With chocolate.
Let me know if you give this one a try!
Small-batch Banana Bread with Easy Ganache
Equipment
- Junior loaf pan or muffin tin
Ingredients
- 2 ripe bananas, mashed (about 240 g)
- 3 tbsp oil/yogurt or a mix (42 g)
- 3 tbsp sugar (36 g) add 1-2 more tbsp if you would like this to be a dessert
- 1/4 tsp vanilla extract
- 3/4 cup flour (90 g) gf all purpose if desired
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1/2 tsp ground cinnamon
Easy chocolate ganache
- 1 tbsp nut/seed butter (16 g) I used tahini, if your nut butter is very thick microwaving a little will help
- 1 tbsp maple syrup (21 g)
- 1-2 tsp cocoa powder adjust to desired darkness
- 1 tbsp (nut) milk adjust to desired thinness
Instructions
- Preheat oven to 350F and line a standard loaf pan with parchment.
- In a large bowl blend together bananas, oil/yogurt, sugar, vanilla.
- In a medium bowl whisk together flour, cinnamon, baking soda, baking powder, salt.
- Pour dry into wet and combine via folding, do not overmix.
- Pour into loaf pan and bake about 40-50 min until a knife inserted comes out mostly clean.
- While your bread cools, whisk together nut butter, maple syrup, cocoa powder and use enough milk to thin it to desired thickness.
- Once the bread is completely cool, pour on the ganache and let it set.
- Slice and enjoy! I keep my leftover slices refrigerated.
Notes
- Here’s a link to the junior loaf pan I like to use.
- If baking as muffins, bake 20-23 min for regular sized.
- For max freshness you can freeze baked slices without the ganache in a ziplock bag and thaw overnight in the fridge.
- Nutrition info is based on using 3 tbsp oil.