5 from 76 votes
Vegan Chocolate Chip Banana Bread
Vegan Chocolate Chip Banana Bread uses ripe bananas as the primary wet ingredient, combined with soy milk, applesauce, and maple syrup to create a moist, dairy-free loaf. Whole wheat flour and oats provide hearty texture, while baking soda and powder leaven the bread. Optional dairy-free chocolate chips add sweet pockets throughout the bread, which is baked until golden and tested with a toothpick for doneness.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
12
Slices (1 5"9" loaf)
Calories:
195 kcal
Course:
Dessert, Breakfast
Cuisine:
American, Canadian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Slices (1 5"9" loaf)
Amount Per Serving
Calories 195
% 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.