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For an 8×4 in. loaf tin.



  • 1 1/2 cups flour, use GF if needed
  • 1/3 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/8 tsp sea salt
  • 3 ripe bananas, mashed
  • 3/4 cup plant-based milk
  • 1/3 cup nut butter
  • 1/2 cup coconut sugar
  • 1/3 cup vegan chocolate chips (optional)

Whipped Cream:

  • 3/4 cup coconut cream (from a chilled can of full-fat coconut milk)
  • 1 Tbsp cocoa powder
  • 1 Tbsp maple syrup.


  1. Preheat oven to 375F/190C and line a loaf pan with parchment paper.
  2. In a large bowl, whisk together bananas, milk, nut butter, and coconut sugar.
  3. Sift in flour, cocoa powder, baking powder, baking soda, and salt. Use a spatula to fold the batter until combined, and mix in (optional) chocolate chips.
  4. Pour into the pan and bake for ~45 minutes, or until an inserted toothpick comes out clean.
  5. Let cool in the pan for 10 minutes before transferring to a wire rack.

Whipped Cream:

  1. Using an electric mixer, beat together the ingredients.
  2. Store in fridge until ready to use.


Find more of Lenny’s recipes on vegamelon.



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