Description
This Vegan Chocolate Chip Banana Bread is a moist, fluffy, and naturally sweetened loaf packed with ripe bananas and dairy-free chocolate chips. Using a flaxseed egg as a binder, coconut oil, and soy milk, it offers a perfect plant-based treat that’s simple to make and deliciously satisfying. Ideal for breakfast, snacks, or dessert, this recipe combines classic comfort with vegan-friendly ingredients for a wholesome indulgence.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all-purpose flour, sifted
- ½ cup (100 g) white granulated sugar
- ½ cup (100 g) light brown sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional but recommended)
- ¼ teaspoon nutmeg (optional)
Wet Ingredients
- 1 â…“ 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)
Add-ins
- 1 cup (170 g) vegan chocolate chips + more for topping (dark or semi-sweet, dairy-free)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with non-stick spray and line the bottom with parchment paper to ensure easy removal of the baked bread.
- Mix Dry Ingredients: In a large mixing bowl, sift the all-purpose flour. Add white granulated sugar, light brown sugar, baking powder, salt, ground cinnamon, and nutmeg. Whisk thoroughly until all the dry ingredients are well combined and free of lumps.
- Blend Banana Mixture: Measure the ripe bananas and place them into a blender. Add the soy milk and melted coconut oil. Blend until smooth, taking care not to over-blend in order to preserve the natural banana texture and flavor, avoiding a gummy batter.
- Prepare Flax Egg: Combine 1 tablespoon ground flaxseed with 3 tablespoons of hot water. Let it sit for 5 to 10 minutes until it thickens to a gloopy consistency, which acts as the egg substitute and binder in this vegan recipe.
- Combine Wet and Dry: Pour the blended banana mixture into the bowl of dry ingredients. Add the thickened flax egg. Mix gently just until everything is combined into a thick batter, taking care not to overmix to maintain a soft, fluffy bread texture.
- Fold in Chocolate Chips: Using a spatula, gently fold in 1 cup of vegan chocolate chips until they are evenly distributed throughout the batter.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan, smoothing the top evenly with a spatula to encourage uniform baking and prevent raw spots.
- Add Topping: Sprinkle additional vegan chocolate chips on top of the batter for extra chocolatey flavor and a beautiful finishing touch after baking.
- Bake: Place the loaf in the preheated oven and bake for 60 to 70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with some melted chocolate but no wet batter.
- Cool and Serve: Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it carefully to a wire rack to cool completely before slicing and serving.
Notes
- Ensure bananas are very ripe with brown spots for the best natural sweetness and moisture.
- Do not over-blend the banana mixture to avoid a gummy texture in the bread.
- Let the flaxseed mixture fully thicken to act properly as an egg substitute.
- You can substitute coconut oil with vegetable oil or applesauce to reduce fat content.
- Use dairy-free chocolate chips to keep the recipe fully vegan.
- For extra flavor, add a pinch of vanilla extract or chopped nuts if desired.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 2 months.
