Try This Vegan Chocolate Banana Bread Recipe From Jessica Seinfeld's New Cookbook - Women's Health

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Chelsea Kyle

In her new book, Vegan, at Times, cookbook author Jessica Seinfeld whips up invigorating and approachable recipes loaded with easy-to-find ingredients, so you can add them to your routine whether it’s “every day or every so often.” More plants, please! 

This Seinfeld family–approved brekkie doubles as dessert. The secret to the tender vegan bake is ripe bananas, which replace eggs without sacrificing texture. 

Cal/Serv: 477

Yields: 8 servings

Cook Time: 1 hour 15 mins

Total Time: 1 hour 15 mins

3/4 c.

walnuts

1 1/2 c.

mashed ripe bananas (about 3 large)

3/4 c.

sugar

1/2 c.

extra-virgin olive oil

1 tsp.

pure vanilla extract

2 c.

all-purpose flour

1 1/2 tsp.

baking powder

1/2 tsp.

baking soda

3/4 tsp.

Kosher salt

3/4 tsp.

ground cinnamon

1/2 c.

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

1. Heat oven to 350°F. Spray an 8½-by-4½-inch loaf pan with cooking spray. Line with parchment paper, leaving overhangs on two long sides.
2. Spread walnuts on a baking sheet and bake until fragrant, about 10 min. Let cool, then coarsely chop.
3. In a large bowl, whisk together 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). Fold in chocolate and walnuts.
4. Transfer batter to prepared pan, smooth top, and sprinkle with additional chocolate pieces, if desired. Bake until a wooden pick inserted into center comes out with a few moist crumbs attached, 55 to 60 min. Let cool 20 min. in the pan, then use overhangs to transfer to wire rack to cool completely. 

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

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

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