Comfort food in a loaf pan: here's how to make East Van Roasters' Vegan Banana Bread

It has chocolate!

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      Craving a comforting treat? East Van Roasters’ Vegan Banana Bread to the rescue.

      First off, a little background in case you’re not familiar with this Vancouver gem at 319 Carrall Street in the Rainier Hotel: The bean-to-bar chocolate shop and registered charity is owned and operated by the PHS Community Services Society. It employs women living in Vancouver’s Downtown Eastside who are looking to re-enter the workforce and who benefit from a flexible, supportive work environment.

      Amid these difficult COVID-19 times, you can still support EVR by ordering its single-origin chocolate bars, which can be used for baking, through SPUD delivery. 

      Baking can be a great way to de-stress and relax, with the bonus being you get to enjoy the deliciousness of your labour afterward.

      East Van Roasters' Vegan Banana Bread

      Makes 1 loaf


      ¾ cup all-purpose flour
      ¾ cup whole wheat flour (Flourist whole-grain red fife works beautifully)
      1 tsp baking soda
      2 tsp baking powder
      ½ tsp cinnamon
      1 tsp salt
      2 Flax eggs (per egg: combine 2 tsp ground flax with 1 Tbsp hot water)
      1 cup banana, mashed
      1/3 cup canola oil
      ¾ cup plus 2 tsp brown sugar
      1/3 cup non-dairy milk
      2/3 cup chopped East Van Roasters chocolate


      Preheat oven to 325°F.

      Prepare baking pan. Spray pan with baking spray.

      In a mixing bowl, scale out all your dry ingredients, whisk together and set aside.

      Prepare your flax eggs and set aside to allow them to thicken and hydrate.

      In another mixing bowl, mash banana, add oil, sugar and non-dairy milk and stir until well combined.

      Stir flax eggs into banana and mix well.

      In two batches, fold dry ingredients into wet ingredients until just mixed, let rest 5-10 minutes.

      Fold in chopped chocolate.

      Bake 45 to 50 minutes, turning loaves in oven at the 35-minute mark.