Vegan Chocolate Chip Banana Bread
Ripe bananas and dairy-free chocolate chips come together in this moist, tender quick bread that bakes in about an hour. Flax eggs and plant-based milk replace conventional binders, keeping the crumb soft without any animal products. It works equally well as a breakfast slice or an afternoon snack.
Equipment
- Mixing bowls
- 8x4-inch loaf pan
- Spatula
- Whisk
- Cooling rack
- Toothpick or cake tester
Ingredients
For Dry Ingredients:
- 1 ¾ cups all-purpose flour unbleached, organic if possible
- 1 teaspoon baking soda
- ½ teaspoon sea salt
For Wet Ingredients:
- 3 medium ripe bananas heavily speckled or blackened skin
- ⅓ cup coconut oil melted and cooled slightly, or any neutral oil
- ½ cup organic cane sugar feel free to substitute coconut sugar for deeper caramel notes
- ¼ cup plant-based milk unsweetened almond or oat milk recommended
- 1 teaspoon pure vanilla extract
Add-Ins:
- ¾ cup vegan chocolate chips use semi-sweet or dark chocolate for balanced sweetness
- ¼ cup chopped walnuts adds a nutty crunch (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8x4-inch loaf pan and line it with parchment paper, allowing an overhang for easy removal.
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, and sea salt. Set aside.
- In a separate bowl, mash the ripe bananas with a fork until smooth with a few small lumps. Add melted coconut oil, sugar, plant-based milk, and vanilla extract. Whisk until everything is combined and glossy.
- Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined. Avoid overmixing to ensure a tender crumb.
- Fold in the vegan chocolate chips and chopped walnuts, if using. The batter should be thick but scoopable.
- Transfer the batter into the prepared loaf pan and level the top with a spatula. Optional: Sprinkle a few extra chocolate chips on top for a beautiful finish.
- Bake for 50–55 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter).
- Allow the loaf to rest in the pan for 10 minutes before transferring to a wire rack. Cool completely before slicing to maintain structure.
Notes
- To enhance banana flavor, roast whole unpeeled bananas at 300°F (150°C) for 15–20 minutes before mashing.
- Sub applesauce for oil to reduce fat content, though texture becomes slightly more cake-like.
- Use a mix of whole wheat and all-purpose flour for added fiber and texture.
Nutrition
Calories: 375kcalCarbohydrates: 54gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 288mgPotassium: 208mgFiber: 3gSugar: 26gVitamin A: 44IUVitamin C: 4mgCalcium: 41mgIron: 3mg
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