If you have been following me for the last few months then you have seen my obsession with banana bread. But not just any banana bread, vegan banana bread that is soft and fluffy and filled with vegan chocolate chips. This very recipe is the one I use each time, which is straightforward and incredibly simple. It uses ingredients you probably already have on hand. This banana bread has the bonus of being vegan, which of course is great if you’re a vegan, but it’s also great if you’re out of eggs. I’ve made it again and again, and it has not disappointed me yet! Oh and I love adding a dollop of almond butter to make it extra, you know!
Vegan Banana Bread with Chocolate Chips
For a long time, I wouldn’t let myself eat too much of this. I would make it but only allow myself one piece a day. As I’ve been on this journey of reclaiming and redefining my definition of health I let myself eat until content. Read more about this topic here! No back to the recipe :)
So how do we make the best banana bread ever? It’s all about the bananas!
Banana bread is easy to veganize by adding extra banana, which acts as a binder, replacing the need for eggs or other egg replacers. And as an added benefit, I like to add two tablespoons of flaxseed. Which not only adds nutritional value but helps give it texture and hold.
The trick to making this recipe is to use very ripe, spotty bananas. The riper your bananas are, the less sugar you’ll need to add! This recipe only calls for 1/3 cup of sugar, I like to use coconut sugar as it’s the most sustainable sugar I have but of course, you can use whatever you like and adjust the serving size, up or down, to suit your sweet tooth.
Level up your banana bread with additional add-ins and toppings!
If you’re not a chocolate lover then I don’t even understand why you are here. If you don’t have chocolate then add cinnamon, walnuts, or pecans to the batter. But let me just say that banana bread is no longer the same for me without the chocolate chip addition.
My final tip. Don’t overmix the batter!
It’s best baking practice when making any type of quick bread to not overmix, overmixing the ingredients will cause the batter to not rise well. You only want to mix until you don’t see any flour streaks.
Now without further ado, let’s get baking…
The prep time for the vegan banana bread with chocolate chips is incredibly fast and involves just one bowl—you can have it ready and in the oven in only 10 to 15 minutes! I like to make it for my weekly meal prep. It’s the perfect recipe to use as a snack. And then with the almond butter on top. Seriously these things are the BEST!
It also freezes well too, so it’s a great recipe to make in advance before a busy week or any holidays come up. I even use it for road trips since it’s so easy to pack.
To freeze the banana bread, I simply allow it to cool completely, then wrap it in plastic wrap, followed by a layer of aluminum foil. If you plan to store it for more than a week, I’d recommend popping the wrapped loaf into a freezer bag, too.Print
Vegan Banana Bread with chocolate chips
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 1 loaf 1x
- Category: Breakfast
For the wet ingredients:
- 1 1/3 cups mashed very ripe banana (about 4 medium or 3 large)
- 2 tablespoons flaxseed
- 1/3 cup plant-based milk (I like oat milk)
- 1/3 cup oil or vegan butter, melted
- 2 teaspoons pure vanilla extract
For the dry ingredients:
- 1/3 cup coconut sugar
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 cups of flour (I used whole-grain spelt flour)
- Toppings: chocolate chips, walnuts, pecans, sliced banana (optional but highly recommended)
- Preheat the oven to 350°F. Lightly spray a 9×5-inch loaf pan with oil and set aside.
- In a large bowl, mash the banana until almost smooth.
- Stir the wet ingredients (flaxseed, milk, melted oil, and vanilla) into the banana until combined.
- Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl.
- Add a half cup of toppings and spoon the dough into the loaf pan, spreading it out evenly. Add you remaining topping to the top of the loaf.
- Bake the loaf, uncovered, for 45 to 55 minutes, your time may vary. Cook until lightly golden and firm on top.
- Place the loaf pan on a cooling rack for 30 minutes. I like to put in the fridge overnight before slicing. But 30 minutes is enought time to slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled (or to hasten the cooling process, transfer to the fridge for 45 minutes).
- Slice the loaf once fully cooled. I love to spread it with almond butter. The loaf will keep in the fridge tightly wrapped with cloth for 3 to 4 days, or it can be frozen for 4 to 6 weeks. Enjoy!
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If you tried this vegan banana bread recipe or any other recipe on the blog let me know how you liked it by leaving a comment/rating below, take a picture and tag me on Instagram @LiveSimplyNatural or pin it for later on Pinterest. I love seeing what you’re cooking up in the kitchen. Stay tuned for more plant-powered recipes!