Description

This Vegan Chocolate Chip Banana Bread is a moist, flavorful, and wholesome treat perfect for breakfast or snack time. Made without eggs or dairy, it uses ripe bananas and a flaxseed ‘egg’ as natural binders, blended smoothly with coconut oil and non-dairy milk. Loaded with dairy-free chocolate chips, this bread offers a perfect balance of sweetness and richness, baked to a golden finish. The addition of cinnamon and nutmeg adds a gentle warmth to the aroma and flavor profile, making it irresistible even for non-vegans.

Ingredients

Scale

Dry Ingredients

2 cups (240 g) all-purpose flour, sifted
½ cup (100 g) white granulated sugar
½ cup (100 g) light brown sugar
3 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon (optional but recommended)
¼ teaspoon nutmeg (optional)

Wet Ingredients

1 ⅓ cups (about 320 g) mashed ripe banana (very ripe with brown spots)
½ cup (120 ml) soy milk (or any unsweetened non-dairy milk)
3 tablespoons (45 ml) coconut oil, melted (can substitute vegetable oil or applesauce)
1 tablespoon ground flaxseed (mixed with 3 tablespoons hot water to make flax egg)

Add-ins

1 cup (170 g) vegan chocolate chips + more for topping (dark or semi-sweet, dairy-free)

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Instructions

Preheat and prepare pan: Preheat the oven to 350°F (175°C). Lightly spray a 9×5 inch loaf pan with non-stick spray and line the bottom with parchment paper to ensure easy release after baking.
Mix dry ingredients: Sift the all-purpose flour into a large mixing bowl. Add the white granulated sugar, light brown sugar, baking powder, salt, ground cinnamon, and nutmeg. Whisk well until all ingredients are evenly combined and there are no lumps.
Blend banana mixture: Measure the ripe bananas and place into a blender. Add soy milk and melted coconut oil. Blend until smooth but avoid over-blending to maintain banana flavor and prevent a gummy texture.
Prepare flax egg: Combine 1 tablespoon ground flaxseed with 3 tablespoons hot water. Let it sit for 5 to 10 minutes until it thickens to a gloopy consistency, which will act as the egg substitute and binder in the bread.
Combine wet and dry: Pour the blended banana mixture over the dry ingredients. Add the thickened flax egg. Mix gently until just combined into a thick batter to ensure the bread stays soft and fluffy, avoiding overmixing which can make it dense.
Fold in chocolate chips: Using a spatula, gently fold in 1 cup of the vegan chocolate chips until evenly distributed throughout the batter.
Transfer batter to pan: Transfer the batter to the prepared loaf pan. Smooth the top evenly with a spatula to encourage even baking and prevent raw spots.
Add topping chocolate chips: Sprinkle additional vegan chocolate chips on top of the batter for extra chocolate flavor and an attractive finish after baking.
Bake the bread: Place the loaf in the preheated oven. Bake for 60 to 70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with some melted chocolate but no wet batter.
Cool and serve: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing.

Notes

Use very ripe bananas with brown spots for the best natural sweetness and moisture.
Do not over-blend the banana mixture to avoid a gummy texture in the bread.
The flaxseed ‘egg’ is crucial for binding, so ensure it thickens properly before adding.
Feel free to substitute coconut oil with vegetable oil or applesauce for a lower fat option.
Adding spices like cinnamon and nutmeg provides a warm flavor but can be omitted if desired.
The bread keeps well at room temperature for 2-3 days and can be refrigerated for up to a week.
Freeze leftovers wrapped tightly for up to 3 months.
Check baked bread with a toothpick carefully; melted chocolate near the center is okay as long as there is no raw batter.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert, Snack, Breakfast
Method: Baking
Cuisine: American