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Vegan Chocolate Banana Bread

A loaf of rich Vegan Chocolate Banana Bread with one thick slice cut and resting beside it on a light plate.
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A simple recipe for moist, rich vegan banana bread featuring chocolate chips, made without eggs or dairy.

Ingredients

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  • 3 very ripe large bananas, mashed
  • 1/2 cup plant-based milk (almond or soy recommended)
  • 1/3 cup neutral oil (like canola or vegetable)
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup vegan chocolate chips, plus extra for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. Prepare the flax egg: Mix the ground flaxseed and water in a small bowl and let it sit for 5 minutes until gelled.
  3. In a large bowl, combine the mashed bananas, plant-based milk, oil, apple cider vinegar, and the prepared flax egg. Whisk until smooth.
  4. Add the vanilla extract and mix briefly.
  5. In a separate medium bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, and salt.
  6. Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  7. Gently fold in the 1/2 cup of vegan chocolate chips.
  8. Pour the batter into the prepared loaf pan. Sprinkle extra chocolate chips on top, if desired.
  9. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
  10. Let the bread cool in the pan for 15 minutes before carefully transferring it to a wire rack to cool completely before slicing.

Notes

  • Use bananas that are heavily spotted or black for the best flavor and moisture.
  • If you prefer a less dense bread, you can substitute 1/4 cup of the all-purpose flour with oat flour.
  • To prevent the top from browning too quickly, cover the loaf loosely with aluminum foil for the last 15 minutes of baking.
  • Store cooled bread tightly wrapped at room temperature for up to 3 days.

Nutrition

Find it online: https://eatableempress.com/vegan-chocolate-banana-bread-recipe/