Double Chocolate Chip Banana Bread (Vegan)

As I write this, I'm sitting in my pajamas drinking coffee and nibbling chocolate for breakfast. It's morning appropriate if it contains bananas right? I'm attempting to relax and look toward my flight home to California. I'm also telling myself that the life of my plants should be the least of my worries (though this is often on my mind). What if someone forgets to water them? What if my rose stems are not trimmed and grow soggy? What if my cat decides to feast on the leaves of my chocolate mint? What if these fears indicate that my priorities are slightly skewed from where they ought to be?

Here is what I should be concerned about: 
- making it to work on time
- fitting in time around work to study for finals 
- fitting in time around work and studying to exercise
- saving a moment to breathe. 
- not eating the entire loaf of this banana bread in one sitting

In one week, I will be a college senior with only two trimesters of academics to follow. I can do this. I can be a responsible adult. But first, I need more chocolate (and a third cup of coffee couldn't hurt). 

Me? Stress eating? 

Double Chocolate Banana Bread
Adapted from: momontimeout
Yield: 1 loaf
  • 1-1/4 cup all-purpose flour 
  • 1/4 cup cocoa or cacao powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt 
  • 3 very ripe bananas 
  • 1/4 cup granulated sugar 
  • 1/4 cup pure maple syrup 
  • 1/4 cup olive oil
  • 1/4 cup unsweetened applesauce (or sub. more olive oil)
  • 1/3 cup unsweetened nondairy milk
  • 1 teaspoon white vinegar
  • 2/3 cup chocolate chips, divided 
  1. Preheat oven to 350 degrees and grease a loaf pan with olive oil.
  2. In a small bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside. 
  3. In a large bowl, mash the bananas using an electric mixer. Add the sugar, maple syrup, olive oil, applesauce, milk, and vinegar. 
  4. Gently stir the dry ingredients into the wet mixture.
  5. Fold in 1/3 cup chocolate chips. 
  6. Pour the batter into the prepared loaf pan and sprinkle the remaining 1/3 cup chocolate chips on top. 
  7. Bake for 30-40 minutes or until a toothpick into the center of the loaf comes out clean. Let cool completely on a wire rack before serving. 


  1. I have yet to buy pure maple syrup. I SO need to so I can try out this lovely recipe. Looks delicious!

    1. Hi Monica! Thanks for your comment! When you buy the maple syrup, please let me know how you like the bread! :)


© A Little Baker
Maira Gall