Vegan Chocolate Chip Banana Bread
Discover how to make moist and delicious vegan chocolate chip banana bread at home. Easy, egg-free, and perfect for any occasion
Ingredients
- 3 ripe bananas
- 1/3 cup melted coconut oil
- 1/2 cup brown sugar
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1/2 cup vegan chocolate chips
Optional
- 1/2 cup teaspoon cinnamon
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan lightly, or line it with parchment paper to make removal a breeze.
- Gather all your ingredients: ripe bananas, flour, baking soda, salt, flax eggs, coconut oil, almond milk, vanilla extract, and vegan chocolate chips.
- Mash 3 ripe bananas with a fork until smooth in a large mixing bowl.
- Add the flax eggs, melted coconut oil, almond milk, and vanilla extract. Stir until everything is well combined.
- Sift the flour, baking soda, and a pinch of salt into the bowl to keep everything light and airy.
- Carefully mix the dry ingredients into the wet mixture, folding gently to combine.
- Be careful not to overmix — it can make the bread too dense.
- Add in the vegan chocolate chips and give it a few final stirs.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick pushed into the center pulls out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Storage Tips to Keep It Fresh Longer : When stored properly, banana bread will stay fresh for up to 5 days. You can freeze it and remain good for up to 3 months.
Slice it before freezing so you can easily thaw one piece at a time whenever you need it.