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Vegan Chocolate Banana Bread

Close-up of a slice of moist Vegan Chocolate Banana Bread topped with chocolate chips.
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A recipe for a moist, rich vegan banana bread featuring chocolate chips, made without eggs or dairy.

Ingredients

Scale
  • 3 very ripe medium bananas, mashed (about 1 1/2 cups)
  • 1/2 cup plant-based milk (almond or soy works well)
  • 1/3 cup neutral oil (like canola or vegetable)
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup vegan chocolate chips, plus extra for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. Prepare the flax egg: Mix the ground flaxseed and water in a small bowl and let it sit for 5 minutes to thicken.
  3. In a large bowl, combine the mashed bananas, plant-based milk, oil, apple cider vinegar, and the prepared flax egg. Whisk until just combined.
  4. In a separate medium bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, and salt.
  5. Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  6. Gently fold in the 1/2 cup of vegan chocolate chips.
  7. Pour the batter into the prepared loaf pan. Sprinkle extra chocolate chips over the top if desired.
  8. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
  9. Let the bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely before slicing.

Notes

  • Use bananas that are heavily spotted or nearly black for the best moisture and sweetness.
  • If you do not have apple cider vinegar, you can substitute it with an equal amount of lemon juice.
  • For a gluten-free option, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend that contains xanthan gum.
  • Store cooled bread tightly wrapped at room temperature for up to 3 days.

Nutrition

Find it online: https://magazinemeal.com/vegan-chocolate-banana-bread-recipe/