Vegan Chocolate Chip Banana Bread
User Reviews
5
Vegan Chocolate Chip Banana Bread
Description
The recipe starts with mashed ripe bananas mixed with soy milk, unsweetened applesauce, maple syrup, and pure vanilla extract for sweetness and moisture without eggs or dairy. Dry ingredients include whole wheat flour, steel cut oats (or quick/rolled oats as a substitute), salt, baking powder, and baking soda. These are gently folded into the wet mixture, preserving some lumps for texture.
Pouring the batter into a parchment-lined loaf pan, chocolate chips are sprinkled on top before baking at 350°F until lightly golden and a toothpick inserted comes out clean. The final bread is moist yet firm with bursts of melted chocolate chips, and a slight chew from the oats and whole wheat flour.
This banana bread is suitable for those following a vegan diet and can be enjoyed as a breakfast, snack, or dessert. It can be served sliced plain or spread with vegan butter or nut butter. The loaf is best after resting at least 30 minutes to set and slice cleanly.
Variations include using almond or other plant milks, adding nuts, or substituting gluten-free oat flour for whole wheat for gluten-free needs. Storage is possible at room temperature, refrigerated, or frozen, with thawing recommendations provided for maintaining texture.
Ingredients
Wet Ingredients
- 5 medium banana about 1.5 cups mashed, very ripe
- ⅓ cup soy milk or milk of choice
- ⅓ cup applesauce unsweetened
- ¼ cup maple syrup
- 2 teaspoon vanilla extract pure
Dry Ingredients
- ½ cup steel cut oats gluten free if preferred, quick cooking or rolled oats
- 1.5 cups whole wheat flour or oat flour for gluten free, both ways work great!
- ½ teaspoon salt sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
For Topping (Optional)
- ¼ cup semi sweet chocolate chips dairy free
Instructions
- Preheat oven to 350 degrees F and line a 5"x 9" loaf pan with parchment paper.
- In a large bowl, mash the bananas and combine all the wet ingredients. Mix well.
- To the same bowl, add the dry ingredients and mix until just combined, without over mixing. (A few lumps are a-ok!)
- Pour the mixture into your loaf pan and gently smooth the top with a silicone spatula. Then sprinkle the chocolate chips on top (if using) and very gently press them down.
- Bake for 45-55 minutes until lightly golden and a toothpick inserted in the center comes out clean. Then remove from the oven and let cool for 10 minutes before removing the loaf from the pan, using the parchment paper to help lift it out. Continue cooling on cooling rack for at least 20-30 minutes before slicing.
Notes
- Tap the loaf pan gently after pouring batter to remove air pockets and fill gaps.
- Check doneness by inserting a toothpick in the center; it should come out clean.
- Allow the bread to cool at least 30 minutes before slicing to set its structure.
- If dairy-free chocolate chips are unavailable, chop a vegan chocolate bar into chunks as a substitute.
- Use gluten-free oat flour or grind oats to make your own if needed.
- For soy-free, use almond or cashew milk alternatives.
- Omit chocolate chips to skip added sweetness, or add bananas slices or nuts instead.
- Store leftovers wrapped at room temperature for up to 3 days, refrigerated for up to 1 week, or frozen for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Slices (1 5"9" loaf)
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Serving | 1Slice | |
| Calories | 195cal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Sodium | 227mg | 9% |
| Potassium | 255mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 47IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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