Malted Chocolate Chip Banana Bread (Vegan)
This moist and delicious loaf of banana bread combines the lovely flavors of bananas, malt powder, and chocolate chips. An easy, tasty, dairy-free bake.
Imagine a lovely moist loaf of banana bread chock full of mini chocolate chips and enhanced with the nutty, nostalgic flavor of malt powder. Top it with rich chocolate and malt ganache and you get a wonderfully flavorful loaf with the most tender crumb. This loaf has it all – it’s easy to prepare, dairy and egg-free, and full of crowd-pleasing flavors.
What you will need:
Malt powder and bananas are a must for this recipe. I used diastatic malt powder for this recipe. This was not something I could find at the grocery store so I ordered it from Amazon. I used mini chocolate chips; feel free to use your favorite chocolate. The rest of the ingredients are basic pantry items.
Malted Chocolate Chip Banana Bread
- all purpose flour
- plant based butter with salt
- plant based milk
- plant based yogurt
- light brown sugar
- vanilla extract
- baking powder
- baking soda
- 2 to 3 medium bananas
- mini chocolate chips – I used Enjoy Life semi sweet mini baking chips
- malt powder (not malted milk powder) – I used Medley Hills Farm Diastatic Malt Powder
Malt Ganache
- plant based heavy cream
- dark chocolate – I used Lindt Excellence 70% chocolate bar
- malt powder (not malted milk powder) – I used Medley Hills Farm Diastatic Malt Powder
How to:
Let’s dive into making this easy and tasty loaf! Preheat your oven to 350°F and line an 8×4 loaf pan with parchment paper.
In a small bowl, add the flour, baking soda, baking powder, and malt powder. Whisk the dry ingredients together and set the bowl aside for later.
To a medium bowl, add the butter and light brown sugar. Cream the butter and sugar together using a hand-held mixer for 2 minutes at medium-high speed. Add the milk, yogurt, and vanilla extract to the creamed butter and sugar. Mash the bananas and add them to the bowl. Using the hand-held mixer, blend the ingredients at medium speed until well combined, about a minute. Gently fold the dry ingredients and chocolate chips into the wet ingredients until everything is mixed and the chocolate chips are dispersed throughout the batter.
Next, add the batter to the pan and bake for 65 minutes, or until a toothpick inserted into the loaf comes out clean and the top is browned. Let the loaf cool in the pan for 10 to 15 minutes before transferring it to a cooling rack. Make sure the loaf has cooled to room temperature before adding the ganache to the top.
Prepare the ganache as the loaf cools down. Break up the chocolate and add the pieces to a heatproof bowl. Place a small pot containing the cream over medium heat. Remove the pot from the heat once the cream just starts to simmer. Add the malt powder to the hot cream, stirring until the powder and cream are combined. Pour the mixture over the chocolate. Allow the chocolate and cream to sit for about 5 minutes before stirring to combine. Stir the ganache until it is completely smooth, and the chocolate has melted.
Once the banana bread has cooled to room temperature, the ganache can be spread across the top of the loaf. The malted chocolate chip banana bread is ready to be served. Store the loaf at room temperature in an airtight container.
Malted Chocolate Chip Banana Bread (Vegan)
Ingredients
Malt Banana Loaf
- 1 stick / 113 grams plant based butter with salt – room temperature
- 2 cups / 240 grams all purpose flour
- 6 tbsp / 90 ml plant based milk – room temperature
- 2 tbsp / 30 grams plant based yogurt – room temperature
- ¾ cup / 160 grams light brown sugar
- 250 grams banana – mashed (2 to 3 medium bananas)
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tbsp vanilla extract
- ½ cup / 95 grams mini chocolate chips – I used Enjoy Life semi sweet mini chocolate chips
- ½ cup / 80 grams malt powder – I used Medley Hills Farm Diastatic Malt Powder
Malt Ganache
- 50 grams / 1.75 oz dark chocolate – I used Lindt Excellence 70% chocolate bar
- 50 ml / ⅓ cup plant based heavy cream
- 2 tbsp malt powder – I used Medley Hills Farm Diastatic Malt Powder
Instructions
Malt Banana Loaf
- Preheat the oven to 350F and line an 8×4 loaf pan with parchment paper.
- To a small bowl, add the flour, baking soda, baking powder and malt powder; whisk to combine and set the bowl aside.
- To a medium bowl, add the butter and brown sugar. Using a hand held mixer, cream the butter and sugar on medium-high speed for 2 minutes. Add the milk, yogurt, vanilla extract and mashed bananas to the bowl. Using the hand held mixer, blend on medium speed for 1 minute or until all ingredients are well incorporated. Add the dry ingredients and the mini chips to the bowl, folding just until the flour and chips are incorporated.
- Pour the batter into the prepared pan. Bake for 65 minutes or until a toothpick inserted comes out clean. Let the loaf rest in the pan for 10 to 15 minutes before transferring it to a cooling rack. Allow the loaf to cool to room temperature before adding the ganache to the top.
Malt Ganache
- Break the chocolate up into small pieces and place them in a small heat proof bowl; set aside.
- Add the cream to a small pot. Place the pot over medium heat. Heat the cream to the point of just beginning to bubble and remove it from the heat. Add the malt powder to the warm cream and stir until well combined. Pour the malt cream over the chocolate and let it sit for about 5 minutes.
- Stir the chocolate and cream together until well incorporated and all of the chocolate is melted. Allow the ganache to cool to room temperature.
- Once the loaf and the ganache have cooled to room temperature, the ganache can be spread over the top of the loaf.Store the banana bread at room temperature in an airtight container.
