Description
This Vegan Chocolate Chip Banana Bread is a moist, fluffy, and deliciously sweet treat made without any animal products. Perfectly ripe bananas paired with vegan chocolate chips create a rich flavor and soft texture, making it an ideal snack or breakfast option. The use of coconut oil and flaxseed as egg substitute keeps it wholesome and dairy-free, while the warm spices add a subtle depth of flavor.
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 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 to ensure easy release of the bread after baking.
- Mix Dry Ingredients: Sift the all-purpose flour into a large mixing bowl. Add white granulated sugar, light brown sugar, baking powder, salt, ground cinnamon, and nutmeg. Whisk thoroughly until all ingredients are well combined and lump-free.
- Blend Wet Ingredients: Measure the ripe bananas and place them in a blender. Add the soy milk and melted coconut oil. Blend until smooth, taking care to avoid over-blending to preserve banana flavor and prevent gummy texture.
- Prepare Flax Egg: Combine 1 tablespoon of ground flaxseed with 3 tablespoons of hot water. Let the mixture sit for 5 to 10 minutes until it thickens into a gel-like consistency, which acts as an egg substitute to bind the ingredients.
- Combine Mixtures: Pour the blended banana mixture over the dry ingredients. Add the thickened flax egg. Gently mix until just combined into a thick batter, ensuring the bread will remain soft and fluffy rather than dense.
- Add Chocolate Chips: Using a spatula, gently fold 1 cup of vegan chocolate chips into the batter until evenly distributed.
- Transfer to Pan: Pour and smooth the batter evenly into the prepared loaf pan to promote even baking and avoid raw spots.
- Top with Chocolate Chips: Sprinkle additional vegan chocolate chips on top of the batter for extra chocolate flavor and an appealing finish once baked.
- Bake the Bread: Place the loaf pan in the preheated oven and 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 no wet batter.
- Cool and Serve: Remove from oven and allow the bread to cool in the pan for about 10 minutes. Carefully transfer to a wire rack to cool completely before slicing and serving.
Notes
- Use very ripe bananas with brown spots for the best flavor and natural sweetness.
- Do not over-blend the banana mixture to avoid a gummy texture in the bread.
- The flax egg acts as a vegan binder; ensure it thickens properly before adding.
- You can substitute coconut oil with vegetable oil or unsweetened applesauce for a lower fat option.
- Add extra chocolate chips on top for a decorative and flavorful finish.
- Check doneness carefully to prevent overbaking, which can dry out the bread.
- Let the bread cool completely for best slicing results.
