Who doesn’t love banana bread? Sweet, squidgy, moist, satisfying, full of flavor…I could go on. But it gets better. I mean, chocolate chips? Of course it gets better! This vegan banana bread is easy to make, has that perfect fluffy texture, and tastes incredible. You would never know it’s vegan, and pretty good for you too(win win right?!). If I haven’t convinced you already, mabye this’ll make you drool…
A warm loaf of banana bread is the best way to use up your overripe bananas. In fact, the browner the better! As bananas ripen, they release natural sugars, making the PERFECT for a sweet treat. Those mushy bits are your friend! With the sweet bananas, the bread only needs a little natural sugar and your good to go!
This recipe works amazing with plain, gluten-free, or buckwheat flour, achieving a fluffy and light texture. You can also use oat flour if you would prefer, however the texture with be slightly denser…still delicious though!
With only 5 main ingredients, and a few cupboard staples, this banana bread can be whipped up in no-time. No fancy ingredients, just good, simple, delicious food. For the best textre, I use vegetable oil as the fat in this bread, however you could substitute this for almond butter+1/4 cup plant milk if you want an oil-free version.
Finally, the melty chocolate chips. This time, I used a bar of vegan dark chocolate simply broken into pieces, however dark chocolate chips, vegan chocolate chips, or any other dairy-free alternative will work great too(chocolate is chocolate right?!). You could also add mixed nuts, seeds, or dried fruit to this recipe…make it your own!
Now for the recipe. Simple and delicious, you wont regret giving it a try :).
- 4 small or 3 large over-ripe bananas
- 75ml oil of choice
- 100g coconut sugar(or any other unrefined sugar)
- 225g plain, gluten-free or buckwheat flour
- 3 heaped tsp baking powder
- 3 tsp cinnamon or mixed spice(optional)
- pinch salt
- 1 tsp vanilla
- 100g vegan chocolate chips, or chocolate bar broken into pieces
- Preheat the oven to 180 degrees Celsius, and line a loaf tin with baking paper.
- With a fork or potato masher, mash the bananas well until little lumps remain.
- Add the oil and vanilla , then stir in the sugar until well incorporated.
- Sift in the flour, spices(if using) and baking powder, add the salt, and carefully fold the mixture until combined.
- Finally, gently stir in the chocolate chips, then transfer the batter into your loaf tin. Smooth the top with the back of a spoon, or a spatula.
- Bake in the oven for 20 minutes, then if browning, cover with tin-foil to avoid burnt edges. Bake for a further 30-40 minutes, or until a skewer comes out clean, and the bread if firm to the touch.
- Leave until cool enough to handle, then remove from the tin and enjoy!