Vegan Chocolate Chip Banana Bread
User Reviews
5
Vegan Chocolate Chip Banana Bread
Description
The Vegan Chocolate Chip Banana Bread begins by mixing mashed bananas with melted coconut oil, plant-based milk, vanilla extract, and coconut sugar until well combined. Gluten-free 1-to-1 flour or regular all-purpose flour is gradually incorporated with baking soda and a pinch of sea salt, forming a thick batter. Dark chocolate chips are folded in to distribute chocolate flavor through the loaf. The batter is transferred into a parchment-lined bread pan and baked at 350°F for 38 to 42 minutes until a toothpick inserted comes out clean.
The finished loaf has a moist texture with a tender crumb and rich banana flavor accented by chocolate. The recipe notes advise allowing the bread to cool for an hour before slicing, ensuring the crumb sets properly. The bread can be stored at room temperature or refrigerated for several days and even frozen in individual slices for convenience. The batter’s thickness and careful baking prevent excessive browning or dryness.
Ingredients
- 1 ¼ cups banana about 2 large bananas, mashed
- ⅓ cup coconut oil melted
- 3 tbsp milk of choice
- 1 tsp vanilla extract
- ½ cup coconut sugar
- 1 ¾ cups all-purpose flour or all purpose flour, gluten free 1 to 1
- 1 tsp baking soda
- pinch salt sea salt
- ½ cup dark chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper and spray with nonstick spray.
- In a large mixing bowl, add mashed bananas, melted coconut oil, milk, vanilla extract and coconut sugar. Stir to combine.
- Once combined, add in gluten free flour, baking soda and sea salt. Stir to combine. Batter will be pretty thick.
- Fold in dark chocolate chips.
- Use large spoon to transfer batter into lined bread pan. Dot with extra chocolate chips on top if desired.
- Bake for 38 to 42 minutes or until toothpick inserted comes out clean.
- Finally, remove from oven. Allow bread to cool for 1 hour before carefully slicing and serving.
Notes
- Use ripe bananas for the best natural sweetness and banana flavor.
- Both gluten-free 1-to-1 flour and all-purpose flour work well in this recipe.
- Select any type of plant-based milk; almond milk is a good choice.
- The batter consistency is thicker than cake batter but not as thick as cookie dough.
- Bake until a toothpick inserted in the center comes out clean; tent with foil if the top browns too fast.
- Allow bread to cool for 1 hour before slicing for optimal texture.
- Store leftovers covered at room temperature for up to 3 days or in the fridge for up to 4 days.
- Freeze individual slices for up to 1 month for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 52g | 17% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 164mg | 7% |
| Potassium | 153mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 23IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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