Vegan Chocolate Chip Banana Bread
This moist and indulgent vegan chocolate chip banana bread is a game-changer for plant-based baking. Made with simple ingredients, it's perfect for using up overripe bananas and delivers rich flavors with a soft texture. Ideal for breakfast, a snack, or dessert, this recipe will satisfy vegans and non-vegans alike.
Equipment
- Mixing bowls (at least two)
- Fork or potato masher (for bananas)
- Measuring cups and spoons
- Digital kitchen scale
- whisk
- Rubber spatula
- 9x5-inch loaf pan
- Parchment paper
- Wire rack
Ingredients
- Banana Bread Base
- 3 large ripe bananas about 1½ cups mashed, ~350g
- 1½ cups 180g all-purpose flour (or spelt/gluten-free blend)
- ⅓ cup 80ml vegetable oil, coconut oil, or melted vegan butter
- ¾ cup 150g caster sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon cinnamon optional
- ½ cup 100g vegan chocolate chips
- Optional Add-Ins
- ½ cup chopped walnuts or pecans
- ¼ cup dried cranberries or raisins
- ½ teaspoon nutmeg or cardamom
- ¼ cup toasted coconut flakes
Instructions
- Preparing the Batter
- Preheat oven to 180°C (350°F) and line a 9x5-inch loaf pan with parchment paper.
- In a large bowl, mash the ripe bananas until smooth.
- Stir in the oil, sugar, vanilla extract, and salt.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and cinnamon (if using).
- Gradually fold the dry ingredients into the wet ingredients until just combined—do not overmix.
- Gently fold in the vegan chocolate chips and any optional add-ins.
- Let the batter rest for 15 minutes to enhance texture and flavor.
- Baking the Banana Bread
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and let cool in the pan for 10 minutes.
- Transfer to a wire rack and let cool completely before slicing.