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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.
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Prep Time 15 minutes
Cook Time 35 minutes
15 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Plant-Based, Vegan
Calories: 297
Ingredients Equipment Method

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

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

Method
 

  1. Preparing the Batter
  2. Preheat oven to 180°C (350°F) and line a 9x5-inch loaf pan with parchment paper.
  3. In a large bowl, mash the ripe bananas until smooth.
  4. Stir in the oil, sugar, vanilla extract, and salt.
  5. In a separate bowl, whisk together the flour, baking soda, baking powder, and cinnamon (if using).
  6. Gradually fold the dry ingredients into the wet ingredients until just combined—do not overmix.
  7. Gently fold in the vegan chocolate chips and any optional add-ins.
  8. Let the batter rest for 15 minutes to enhance texture and flavor.
  9. Baking the Banana Bread
  10. Pour the batter into the prepared loaf pan and smooth the top.
  11. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  12. Remove from the oven and let cool in the pan for 10 minutes.
  13. Transfer to a wire rack and let cool completely before slicing.