Being in quarantine has inspired so many people to bake more, specifically, banana bread! As a self-taught home baker, I absolutely love baking and finding new recipes to try! Famed vegan chef, Chloe Coscarelli, created this amazing vegan matcha banana bread recipe and shared it here. I made some small adjustments to add my own spin. This banana bread is amazing. It’s simple to make, the texture is perfect, and it is so tasty! Even as non-vegans, it became an instant hit in my household! And, even though I am not a vegan there are endless benefits of living a plant-based lifestyle, if you want to know more please read this article on Why Go Vegan.

BAKING TOOLS NEEDED:

Large loaf pan

Whisk

INGREDIENTS:

2 cups all-purpose flour

1 cup sugar

1 tbsp matcha powder **I made with and without. Making without matcha is a more traditional banana bread taste

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1 cup mashed bananas (2 very ripe bananas) – mash on plate with back of fork

1 cup canned coconut milk (or other nondairy milk)  ** I used almond milk

1/2 cup vegetable oil

1 tbsp apple cider vinegar  ** I did not use apple cider vinegar 

1 tbsp pure vanilla extract

1 tbsp pure almond extract (optional)

1 cup vegan chocolate chips

1/2 cup sliced almonds (or other chopped nut)  ** I used walnuts – highly recommend

** 1 tsp banana extract * I added this for some extra banana flavoring 

STEPS:

1) Make sure your oven is pre-heated to 350*

2) In a large bowl – whisk together flour, sugar, matcha, baking powder, baking soda, salt, cinnamon, nutmeg, & ginger

4) In separate bowl – whisk together banana, milk, oil, vinegar, vanilla, & almond extract

5) Pour the wet mixture into the dry mixture & whisk until just combined (do not overmix)

6) Fold in chocolate chips and nuts & set some aside to decorate the top of the batter

7) Lightly grease loaf pan and line with parchment paper **I only greased the pan

8) Fill the prepared pan evenly with batter

9) Sprinkle some chocolate chips & nuts on top **I sprinkled only the walnuts on top

10) Bake for 60 minutes (or until a toothpick inserted in the center of the cake comes out dry w/ a few crumbs clinging to it)

11) Rotate the loaf halfway through baking time

12) Let cool completely before removing from pan 

13) Eat and enjoy!

**Note: You may have some extra batter left over. You can fill a smaller loaf pan or baking dish.