I have a confession to make:

I procrastibake.

When I have something important to do, (such as now when I should be studying) I bake instead. Experiencing stress? Well, it has actually been proven that baking has many psychological benefits. It’s a form of mindfulness that allows one to express oneself and cope with feelings of anxiety. Personally, the step-by-step process and concentration that goes into baking really helps me destress.

On to the recipe!


Do you ever just have those days where your cake isn’t doing what you want it to do? Well during the experimenting for this recipe, things just weren’t going right… Until all of a sudden it all came together! I felt such pride and joy! I finally whipped up the delicious chocolate chip banana loaf I was imagining.


Perfectly moist, chewy and fluffy. Studded with dark chocolate chips and a hint of banana, this loaf is the perfect balance between a traditional banana bread and a choc-chip cake. Honestly, so dreamy!



If you give this recipe a try, let me know by leaving a comment or tagging me in the photo #biancaeatsplants on Instagram!



  • 3 medium-sized bananas, mashed
  • 1/3 cup unsweetened almond milk
  • 1/2 cup maple syrup
  • 2 tsp vanilla essence


  • 2 cups cake-wheat flour
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 100g cup vegan dark chocolate chips


  1. Preheat the oven to 180ºC. Spray a 21.5 x 11cm cake loaf pan with non-stick cooking oil. (I like lining the pan with baking paper as it helps to remove the loaf once baked)
  2. In a large bowl, whisk together the dry ingredients: flour, salt, cinnamon, baking soda and baking powder.
  3. In a separate bowl, whisk together the wet ingredients: mashed bananas, almond milk, maple syrup and vanilla essence.
  4. Mix your wet ingredients into the dry ingredients, until you can no longer see any flour at the bottom of the bowl.
  5. Fold in the chocolate chips.
  6. Spoon the batter into the loaf pan and spread out evenly.
  7. Bake in the oven for 40 minutes. At the 40 minute mark, remove the pan from the oven and cover it with foil. Bake for another 15 minutes. Use a cake-tester or knife to check that the loaf is baked through — it should come out clean.
  8. Place the loaf pan on the kitchen counter for 10 minutes to cool, then remove the choc-chip banana loaf from the pan and let cool for 30 minutes on a cooling rack.
  9. Slice once cooled and enjoy!

Total Time: 1 hour
Serves: 10 slices


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s