If you’re on the lookout for the ultimate vegan chocolate chip banana bread, you’re in for a treat! This recipe is all about the rich flavor of ripe bananas paired with sweet chocolate chips. It brings comfort and satisfaction, making it a favorite among friends and family.
This recipe addresses the challenges of blandness and heaviness often found in banana bread, delivering a flavorful and moist alternative for vegan baking.
I used to struggle with getting that perfect balance of moistness and sweetness in banana bread. You’d think it’d be simple, but on busy weeknights, even small things like overripe bananas can lead to mishaps in the kitchen. It can be frustrating when life gets chaotic, but I’ve found this recipe is not only easy but also forgiving, helping solve those kitchen mess-ups.
What I love about this recipe is how quickly you can whip it up. In just about 15 minutes of prep time, then 60 to 70 minutes of baking, you’ll have a delicious loaf to enjoy. It’s a reliable go-to that always impresses, and it smells amazing while baking!
If you’re looking for a tasty twist, you might want to check out my Cottage Cheese Banana Bread.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the inclusion of all-purpose flour in the ingredients list.
- The recipe contains no dairy, so it is suitable for dairy-free diets without any ingredient substitutions.
- This recipe is vegan as it uses flaxseed meal instead of eggs and only vegan chocolate chips.
- The recipe is not keto or low-carb due to sugar, maple syrup, and all-purpose flour content.
- The recipe is nut-free because none of the ingredients contain nuts or nut derivatives.
Why You Will Love This Recipe
- Rich Banana Flavor Ripe bananas are the star in this recipe, adding a naturally sweet and fruity taste to the bread. Their prominent flavor makes each slice deeply satisfying, whether enjoyed as a breakfast treat or an afternoon snack.
- Easy Preparation Making this quick bread is straightforward and only takes about 15 minutes of prep. With minimal mixing required, even novice bakers will find it approachable, leading to a fresh loaf in no time.
- Chocolatey Goodness The addition of vegan chocolate chips brings an extra layer of flavor to the banana bread. Each bite offers a nice contrast to the sweetness of the bananas, making it an enjoyable choice for chocolate lovers.
- Storage Made Simple This banana bread stays moist longer than other versions, making it great for meal prepping. You can easily store leftovers for days, or freeze slices for a convenient sweet treat whenever you crave it.
Vegan Chocolate Chip Banana Bread
- Prep Time: 15 minutes
- Cool Time: 10 minutes
- Cook Time: 65 minutes
- Total Time: 90 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
Delicious vegan chocolate chip banana bread that is moist and flavorful, perfect for dessert or breakfast.
Ingredients
Scale
- 2 cups (240 g) all-purpose flour, sifted
- ½ cup (100 g) white granulated sugar
- ½ cup (100 g) light brown sugar
- 1 ⅓ cups (about 320 g) mashed ripe banana (very ripe with brown spots)
- ½ cup (120 ml) soy milk (or any unsweetened non-dairy milk)
- 3 tablespoons (45 ml) coconut oil, melted (can substitute vegetable oil or applesauce)
- 1 tablespoon ground flaxseed (mixed with 3 tablespoons hot water to make flax egg)
- 1 cup (170 g) vegan chocolate chips + more for topping (dark or semi-sweet, dairy-free)
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional but recommended)
- ¼ teaspoon nutmeg (optional)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Spray a 9×5 inch loaf pan with non-stick spray and line the bottom with parchment paper for easy release.
- Step 2: Sift the all-purpose flour into a large mixing bowl. Add the white granulated sugar, light brown sugar, baking powder, salt, ground cinnamon, and nutmeg. Whisk until all ingredients are evenly combined and no lumps remain.
- Step 3: Measure the ripe bananas and place them in a blender. Add soy milk and melted coconut oil. Blend until smooth but avoid over-blending to keep the banana flavor intact and prevent a gummy texture.
- Step 4: Combine 1 tablespoon of ground flaxseed with 3 tablespoons of hot water. Let sit for 5 to 10 minutes until the mixture thickens into a gloopy consistency. This will act as your egg substitute and binder.
- Step 5: Pour the blended banana mixture over the dry ingredients. Add the thickened flax egg. Mix gently until just combined into a thick batter to ensure the bread remains soft and fluffy without becoming dense.
- Step 6: Using a spatula, gently fold in 1 cup of the vegan chocolate chips until they are evenly distributed throughout the batter.
- Step 7: Transfer the batter to the prepared loaf pan. Smooth the top evenly with a spatula to encourage even baking and prevent raw spots.
- Step 8: Sprinkle additional vegan chocolate chips on top of the batter for extra chocolate flavor and an attractive finish after baking.
- Step 9: Place the loaf in the preheated oven. Bake for 60 to 70 minutes. Check doneness by inserting a toothpick into the center. It should come out clean or with some melted chocolate, but with no wet batter remaining.
- Step 10: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then carefully transfer it to a wire cooling rack to cool completely before slicing.
Notes
- Store the banana bread in an airtight container at room temperature for up to 2 days to maintain moisture and texture.
- After cooling completely, place bread in an airtight container in the refrigerator for up to 7 days.
- Wrap the loaf tightly in plastic wrap, then place in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
- If the batter feels too thick before baking, add 2 tablespoons of soy milk 15 minutes before placing in the oven to adjust consistency for proper rising.
- To avoid over-browning on top, cover the bread loosely with aluminum foil about 30 minutes into baking to allow even baking without burning.
- If after 70 minutes a toothpick inserted into the center shows wet batter, return the loaf to the oven and bake for additional 5 to 10 minutes. Check periodically to avoid over-baking.
- For a flatter, more even loaf, smooth the batter thoroughly with a spatula before baking.
- If the bread sticks to the pan after baking, run a knife gently around the edges after cooling for 10 minutes to ease removal.
- Serve slices with fresh fruit or alongside vegan yogurt for a lighter touch.
- Pair with a simple green salad or granola for added textures.
- Use slices to make French toast or as a topping in smoothie bowls for creaminess.
- Add pieces to oatmeal or overnight oats for extra flavor and nutrition.
- Spread almond butter or peanut butter on warm slices, or drizzle with maple syrup or agave nectar for sweetness.
- Substitute coconut oil with vegetable oil or applesauce to reduce fat content or modify texture.
- Replace soy milk with any unsweetened non-dairy milk like almond milk, oat milk, or rice milk.
- Use coconut sugar instead of white sugar for a lower glycemic index option (substitution: ½ cup coconut sugar for white sugar).
- This recipe is not gluten-free due to all-purpose flour but can be adapted by substituting gluten-free flour blends (not included in original content).
- No nuts are included, so it maintains a nut-free profile.
- The recipe is strictly vegan, using flaxseed meal as the egg replacer and vegan chocolate chips only.
- Use very ripe bananas with brown spots to maximize sweetness and moisture; overripe bananas are easier to mash and produce stronger banana flavor.
- Use good quality all-purpose flour to provide structure and avoid lumps or unwanted clumping.
- Light brown sugar helps keep the bread moist and adds a slight caramel flavor that enhances browning.
- Vegan chocolate chips should be dark or semi-sweet and dairy-free to melt beautifully and complement the banana flavor.
Nutrition
- Serving Size: 1 slice
Ingredient Notes
- Ripe bananas: Choose bananas with plenty of brown spots for maximum sweetness and moisture. Overripe bananas are easier to mash and create that lovely banana flavor.
- All-purpose flour: A good quality all-purpose flour gives the banana bread its structure. Stick to a reliable brand to avoid unwanted clumping.
- Sugar: Use light brown sugar for a deeper, richer flavor. It also helps keep the bread moist. Regular granulated sugar works too if that’s what you have.
- Maple syrup: This adds a unique sweetness and contributes to the moist texture. Opt for pure maple syrup for the best taste; pancake syrup won’t cut it.
- Unsweetened cocoa powder: A must for the chocolatey kick! Look for high-quality cocoa powder, like Dutch-processed, for a rich flavor.
- Flaxseed meal: This is your egg substitute. It binds the ingredients and helps keep the bread moist. Just mix it with water and let it sit for a few minutes before adding.
- Non-dairy milk: Almond milk works well in this recipe, but you can use any unsweetened non-dairy milk. It adds moisture without overpowering the flavors.
- Vegan chocolate chips: Pick dark or semi-sweet vegan chocolate chips for a rich chocolate flavor. Check the label to ensure they’re dairy-free so they melt beautifully.
- Ripe bananas: Choose bananas with plenty of brown spots for maximum sweetness and moisture. Overripe bananas are easier to mash and create that lovely banana flavor.
- All-purpose flour: A good quality all-purpose flour gives the banana bread its structure. Stick to a reliable brand to avoid unwanted clumping.
- Sugar: Use light brown sugar for a deeper, richer flavor. It also helps keep the bread moist. Regular granulated sugar works too if that’s what you have.
- Maple syrup: This adds a unique sweetness and contributes to the moist texture. Opt for pure maple syrup for the best taste; pancake syrup won’t cut it.
- Unsweetened cocoa powder: A must for the chocolatey kick! Look for high-quality cocoa powder, like Dutch-processed, for a rich flavor.
- Flaxseed meal: This is your egg substitute. It binds the ingredients and helps keep the bread moist. Just mix it with water and let it sit for a few minutes before adding.
- Non-dairy milk: Almond milk works well in this recipe, but you can use any unsweetened non-dairy milk. It adds moisture without overpowering the flavors.
- Vegan chocolate chips: Pick dark or semi-sweet vegan chocolate chips for a rich chocolate flavor. Check the label to ensure they’re dairy-free so they melt beautifully.
Recipe Tips
- If your batter is too thick, add 2 tablespoons of soy milk 15 minutes before baking to adjust consistency for proper rising.
- When browning on top occurs too quickly, cover the bread loosely with foil 30 minutes into baking to allow even cooking without burning.
- If the center remains wet after baking, return the loaf to the oven for an additional 5-10 minutes, checking with a toothpick after each interval.
- For a flatter loaf, smooth the batter evenly with a spatula before baking to promote even rise and avoid uneven cooking.
- If the bread sticks to the pan, run a knife around the edges after cooling for 10 minutes to help with easy release.
Serving Suggestions
Serve with fresh fruit or a side of vegan yogurt for a light touch. Pair with a simple green salad or granola for added texture.
Use to make French toast or add to a smoothie bowl for extra creaminess. Add to oatmeal or overnight oats for a nutritious kick.
Top with almond butter or peanut butter for creaminess. Drizzle with maple syrup or agave for a touch of sweetness.
Recipe variations
- You can use chopped walnuts or pecans to add a crunchy texture to your vegan chocolate chip banana bread. Add ½ cup nuts into the batter before folding in chocolate chips.
- You can add 1 teaspoon of vanilla extract to deepen the flavor of the banana bread. Add this with the blended banana, soy milk, and coconut oil mixture.
- Either oat milk or almond milk can replace soy milk in the recipe. Both provide the same liquid balance and maintain the bread’s tender crumb and moistness.
- If using frozen bananas, thaw them fully before measuring 1 ⅓ cups mashed banana for the recipe. This ensures the wet ingredients blend smoothly in the batter. This vegan chocolate chip banana bread pairs well with my Pumpkin Chocolate Chip Bars for a variety of quick breakfast options.
Save This Recipe!
How to Store?
To keep your vegan chocolate chip banana bread fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days to keep texture intact and prevent drying out.
Refrigeration: Place in an airtight container in the refrigerator up to 7 days. Ensure the bread cools completely before storing.
Freezing: Wrap tightly in plastic wrap and place in a freezer container up to 3 months. Thaw at room temperature before serving.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
If you enjoyed this Vegan Chocolate Chip Banana Bread or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
