Vegan Banana Bread with Chocolate Chips
Sink your teeth into this irresistibly moist and fluffy Vegan Banana Bread with Chocolate Chips—a plant-based twist on a beloved classic! Made with ripe bananas, creamy almond milk, and melted coconut oil, this loaf bursts with natural sweetness and comforting flavor. The addition of rich vegan chocolate chips takes each slice to indulgent new heights, while warm cinnamon adds a cozy, aromatic touch. With just 15 minutes of prep time and simple pantry staples like all-purpose flour and brown sugar, this recipe is perfect for beginners and seasoned bakers alike. Whether enjoyed as a quick breakfast, a mid-afternoon snack, or a decadent dessert, this dairy-free banana bread is guaranteed to please vegans and non-vegans alike. Don’t forget to serve it warm for the ultimate gooey chocolate experience!
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Ingredients
- 3 large ripe bananas
- 0.25 cup unsweetened almond milk
- 0.33 cup coconut oil
- 1 teaspoon pure vanilla extract
- 0.75 cup light brown sugar
- 2 cup all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.75 cup vegan chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan or line it with parchment paper.
Step 2
In a large mixing bowl, mash the ripe bananas using a fork or potato masher until smooth.
Step 3
Add the almond milk, melted coconut oil, vanilla extract, and brown sugar to the mashed bananas. Stir well until all ingredients are combined and smooth.
Step 4
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon.
Step 5
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix, to keep the bread tender.
Step 6
Fold in the vegan chocolate chips until evenly distributed throughout the batter.
Step 7
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 8
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Step 9
Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
| Serving size | (1129.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3331.6 |
| Total Fat 125.5g | 0% |
| Saturated Fat 91.8g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 0mg | 0% |
| Sodium 2745.8mg | 0% |
| Total Carbohydrate 527.1g | 0% |
| Dietary Fiber 30.7g | 0% |
| Total Sugars 272.4g | |
| Protein 41.8g | 0% |
| Vitamin D 22.0IU | 0% |
| Calcium 279.5mg | 0% |
| Iron 19.0mg | 0% |
| Potassium 2538.5mg | 0% |
Source of Calories