Chocolate Chip Banana Bread
If you’re looking for the best vegan chocolate chip banana bread recipe, look no further. This bread is gooey, moist and everything you’d want in a delicious banana bread.
The best thing about this recipe is that you don’t need any fancy tools or ingredients. All you need is a mixing bowl, spatula, measuring cup, and a few simple ingredients that are already in your pantry to bake the best vegan chocolate chip banana bread. Banana bread has been a favorite of mine ever since I was a kid. It’s perfect for breakfast, brunch and even snacks.
This recipe is so good that you’ll find yourself making it over and over again. Even if you’re not a baker, this recipe is super simple and easy to make for beginners.
This banana bread recipe is a little bit different than all of the other traditional banana bread recipes you’ll find out there. It’s vegan. No dairy, no eggs, and no refined sugar. In place of sugar you’ll be using honey which gives the perfect flavor. Almond milk takes the place of regular cow’s milk. If you’re not a fan of almond milk, you could use another cow’s milk alternative like pea milk or coconut milk.
Chocolate Chip Banana Bread
Ingredients
● 2 ¾ cups flour
● 1 tsp baking soda
● 1/2 tsp salt
● Pinch of ground cinnamon
● 1/2 cup melted coconut oil (vegan butter works here too)
● 1/2 cup honey
● 1 cup mashed ripe bananas (3 large bananas)
● ½ cup almond milk
● 1 tsp vanilla extract
● ½ cup chocolate chips
Instructions
Preheat the oven to 350 degrees. Line the loaf pan with parchment paper.
In a large mixing bowl, add your dry ingredients (flour, baking soda, salt, cinnamon) and mix well.
Add your mashed bananas, coconut oil, honey, almond milk, and vanilla extract to the dry ingredients.
Using a spatula, fold the chocolate chips into your batter.
Pour the batter into the lined loaf pan. Top with extra chocolate chips.
Bake for 40-45 minutes.
Let the banana bread cool completely before removing from the pan.
Serve and enjoy!
You’ll want to keep a few things in mind when making your banana bread. Make sure not to overmix your batter or the bread will have a tough texture. Overmixing can also prevent the banana bread from rising and cause it to sink instead. The banana bread will continue to cook as it cools so you want to make sure that it is cooled completely before removing it from the loaf pan.
The parchment paper is a super important piece of the baking process. I prefer to use parchment paper over spraying or greasing the pan with any non-stick spray because I find that the bread cooks more evenly. When lining your loaf pan you want to make sure that there is extra parchment paper on the outside of the pan so it makes removing the loaf easier.
If you have any leftovers of the chocolate chip banana bread, be sure to store them in an airtight container in the refrigerator. The leftover loaf will keep better in the fridge. You can store it up to 7 days in the fridge before it spoils.
