Jessica Seinfeld’s Vegan Chocolate Banana Bread Recipe

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Chelsea kyle

In his new book, Vegan sometimes cookbook author Jessica Seinfeld concocts invigorating, accessible recipes filled with easy-to-find ingredients, so you can add them to your routine, whether it’s “every day or every now and then.” More plants, please!

This Seinfeld family-approved breakfast doubles as a dessert. The secret to tender vegan cooking is ripe bananas, which replace eggs without sacrificing texture.

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Cal / Serv:
477

Yields:

8


portions

Cooking time:

1

time

15

minutes

Total time:

1

time

15

minutes

1 1/2 tsp.

mashed ripe bananas (about 3 large)

1 C.

pure vanilla extract

1/2 tsp.

chopped vegan dark chocolate or chocolate chips, plus more for garnish

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  1. Heat the oven to 350 ° F. Spray an 8½ by 4½ inch loaf pan with cooking spray. Line with parchment paper, leaving overhangs on both long sides.
  2. Spread the nuts on a baking sheet and cook until fragrant, about 10 minutes. Let cool, then roughly chop.
  3. In a large bowl, whisk together the bananas, sugar, oil and vanilla. In a second bowl, combine flour, baking powder, baking soda, salt and cinnamon, then stir into banana mixture until just combined (batter will be thick). Stir in the chocolate and nuts.
  4. Transfer the dough to the prepared pan, smooth the top and sprinkle with additional chocolate pieces, if desired. Bake in preheated oven until toothpick inserted in center comes out with a few moist crumbs attached, 55-60 min. Let cool for 20 min. in pan, then use overhangs to transfer to a wire rack to cool completely.

Per serving: 477 cal, 23.5 g of fat (4.5 g of sat), 9 g of protein, 381 mg of sodium, 61 g of carbohydrates, 26.5 g of sugars (21 g of added sugars) , 4 g of fiber

This article appeared in the January / February 2022 issue of Women’s health. Become a member of Women’s Health + now.

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