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Vegan Chocolate Chip Banana Bread

Fool-proof recipe for perfectly moist + delicious vegan chocolate chip banana bread!

Prep Time
15 mins
Cook Time
15 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 very ripe bananas about 1.5 cups mashed
  • ⅓ cup soy milk or milk of choice
  • ⅓ cup unsweetened applesauce
  • ¼ cup maple syrup
  • 2 teaspoon pure vanilla extract
Dry Ingredients
  • ½ cup quick cooking steel cut oats or rolled oats gluten free if preferred
  • 1.5 cups whole wheat flour or oat flour for gluten free, both ways work great!
  • ½ teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
For Topping (Optional)
  • ¼ cup semi sweet chocolate chips dairy free

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F and line a 5"x 9" loaf pan with parchment paper.
  2. In a large bowl, mash the bananas and combine all the wet ingredients. Mix well.
  3. To the same bowl, add the dry ingredients and mix until just combined, without over mixing. (A few lumps are a-ok!)
  4. 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.
  5. 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

  • After pouring the batter into the loaf pan, tap it down gently, a few times on a flat surface to fill any gaps in the bread.
  • Cooking time will vary according to your loaf pan size, so always check "doneness" by inserting a toothpick in the center to see if it comes out clean.
  • Make sure to let your banana bread rest for at least 30 minutes to make slicing easier. The resting time allows your bread to completely set.
  • If you can't find dairy free chocolate chips, you may use chocolate chunks, or grab any vegan chocolate bar and bread it up yourself into chunks.
  • For gluten free, use certified gluten free oat flour and if you don't have any on hand, you may grind up gluten free oats in a blender or food processor until a flour like consistency is reached.
  • To make it soy free, use almond, cashew milk or your choice.
  • If you're not a chocolate lover, skip the chocolate chips. Or top the loaf with banana slices, walnuts or pecans.
  • Store leftovers at room temperature for up to 3 days, tightly wrapped. In the refrigerator for up to 1 week or freeze 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 (7%) Fiber 4g (16%) Sugar 10g (20%) Vitamin A 47IU (1%) Vitamin C 4mg (4%) Calcium 46mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Slices (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.

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