Description
This Vegan Chocolate Chip Banana Bread is a moist, flavorful treat made without eggs or dairy. Using ripe bananas, plant-based milk, and a flaxseed egg substitute, this bread offers a deliciously soft texture and rich chocolate chip bursts, perfect for a healthy snack or breakfast. The addition of cinnamon and nutmeg provides a warm, aromatic spice touch. Easy to prepare and baked to golden perfection, it’s ideal for vegans and anyone seeking a dairy-free, egg-free dessert.
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 â…“ 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)
Additional Ingredients
- 1 cup (170 g) vegan chocolate chips + more for topping (dark or semi-sweet, dairy-free)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by spraying it with non-stick spray and lining the bottom with parchment paper to ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a large mixing bowl, sift the all-purpose flour. Add white granulated sugar, light brown sugar, baking powder, salt, ground cinnamon, and nutmeg. Whisk everything together until evenly combined with no lumps remaining.
- Blend Banana Mixture: Measure out the ripe bananas and place them in a blender. Add the soy milk and melted coconut oil. Blend just until smooth, careful not to over-blend to preserve banana flavor and avoid gummy texture.
- Prepare Flax Egg: Combine 1 tablespoon of ground flaxseed with 3 tablespoons of hot water. Let the mixture sit for 5 to 10 minutes until it thickens into a gloopy consistency, which will act as a binder replacing eggs.
- Combine Wet and Dry Ingredients: Pour the blended banana mixture over the dry ingredients in the bowl. Add the thickened flax egg. Gently mix until just combined into a thick batter, avoiding overmixing to keep the bread soft and fluffy.
- Fold in Chocolate Chips: Using a spatula, gently fold in 1 cup of vegan chocolate chips, distributing them evenly through the batter.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan. Smooth the top evenly with a spatula to ensure uniform baking and prevent raw spots.
- Add Topping: Sprinkle additional vegan chocolate chips on top of the batter for extra chocolate flavor and a visually appealing finish after baking.
- Bake: Place the loaf in the preheated oven. Bake for 60 to 70 minutes. To check if it’s done, insert a toothpick into the center. It should come out clean or with some melted chocolate but no wet batter.
- Cool: Remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing and serving.
Notes
- The flax egg acts as an egg substitute and binder, essential for the bread’s texture in vegan baking.
- For best flavor, use very ripe bananas with brown spots to maximize sweetness and moisture.
- You can substitute coconut oil with vegetable oil or unsweetened applesauce for a lower fat option.
- Non-dairy milk options like almond or oat milk can be used instead of soy milk.
- Adding cinnamon and nutmeg is optional but strongly recommended for a warm, spiced flavor profile.
- Ensure not to overblend banana mixture to prevent gummy texture in the bread.
- Check baking progress at 60 minutes to avoid overbaking. The toothpick test is the most reliable for doneness.
