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Vegan chocolate chip banana bread on marble, slices showcasing tender interior.

Vegan Chocolate Chip Banana Bread

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  • Author: Charlene
  • 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

  1. 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 1
  2. 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 2
  3. 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 3
  4. 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 4
  5. 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 5
  6. Step 6: Using a spatula, gently fold in 1 cup of the vegan chocolate chips until they are evenly distributed throughout the batter.
    Step 6
  7. 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 7
  8. Step 8: Sprinkle additional vegan chocolate chips on top of the batter for extra chocolate flavor and an attractive finish after baking.
    Step 8
  9. 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 9
  10. 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.
    Step 10

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

Find it online: https://www.bakeitwell.com/vegan-chocolate-chip-banana-bread/

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