Triple Chocolate Banana Bread (V + GF)

Recently, I've been on a baking kick, looking for the best, most delectable recipes, while still being conscious of the sugar and ingredients added into them. This past week, I came across this vegan & gluten-free Triple Chocolate Banana Bread Recipe from the website Dear Kitchen and knew this would be the perfect thing to share with you all. Especially with the upcoming holiday season.  

This banana bread was so moist, because of the ripened bananas added to it, which also gave the banana bread some its sweetness as well. But, the best part about this banana bread is that it only uses natural sweetener, like maple syrup to sweeten it up. The gnash topping encapsulates this delicious treat and bumps up the flavor and sweetness as well. I adapted this recipe slightly and added a bit of maple syrup to the gnash and sprinkled with toasted hazelnuts opposed to blueberries. But, if you want to be creative, most anything can be added to the top: coconut flakes, blueberries, raspberries, nuts, etc. 

I love seeing the pictures and recipes you post, so make sure to tag your social media posts with #tripleo and @oliviasobjectsofobsession 

Ingredients: 

1. 2 cups (500 ml) oat milk
2. 2 tsp apple cider vinegar
3. 3 tbsp maple syrup
4. 1/4 cup (60 ml) coconut oil
5. 3 ripe bananas, mashed
6. 1 cup all purpose flour
7. 2/3 cup (60 g) cocoa powder
8. 1 tsp baking soda
9. 2 tsp baking powder
10. 1/2 tsp salt
11. 4 tsp cinnamon
12. 100 g dark chocolate chips 

Ganache: 

1. 100 g dark chocolate
2. 1/4 cup (60 ml) coconut oil

Directions: 

1. Preheat the oven to 350°F (175°C). Line a bread rectangular baking dish (34x12 cm, 2 litres) with baking paper.
2. Mix together oat milk and vinegar and leave for a few minutes. In a larger bowl whisk together maple syrup and coconut oil. Add the milk and vinegar mixture and mashed bananas. Whisk to combine.
3. Sift together the flour, cocoa powder, salt, baking soda, baking powder and cinnamon. Slowly add to the wet ingredients while whisking on low speed or with hand. Fold in the coconut chips and transfer to baking dish. Bake for 1 hour.
4. Leave it to cool completely. On a double boiler melt together the chocolate and coconut oil. Pour over the bread and leave to cool down and harden.