Vegan chocolate chip banana bread – a vegan version of everyone’s favourite bake. Easy to make using storecupboard ingredients, packed with chocolate chips and topped with a blueberry glaze; this banana bread is seriously good!
Banana bread has to be my all-time favourite bake. My mum used to make it regularly when I was growing up and now I make it whenever there are blackened bananas in the fruit bowl (either that or they go into a smoothie). I have been trying to eat plant based most of the time recently so I wanted to make a vegan version of banana bread. The good news is that it is really easy to do and it is indistinguishable from the regular kind!
The bananas do an excellent job of holding the vegan chocolate chip banana bread together; you don’t even need to use an egg replacer. Which made me wonder why you even need to use eggs in the first place…I seriously would not have been able to tell the difference either texture or taste-wise between this banana bread and a non-vegan version.
Sunflower oil, almond milk and brown sugar help to keep it moist; and I used part buckwheat (or wholemeal) flour to make it just a touch more wholesome. I added dark chocolate chips because banana and chocolate are so good together; but you can omit them if you prefer; or use chopped nuts and/or raisins in their place.
I finished the loaf off with a blueberry glaze and some banana chips, simply to make it look more photogenic. This is totally optional and it doesn’t really need it flavour-wise; but I do like the purple and yellow together.
This vegan chocolate chip banana bread is so incredibly more-ish; it only lasted two days in my house and I already feel the need to bake another loaf!
Vegan Chocolate Chip Banana Bread
- 3 medium very ripe bananas mashed
- 100 ml (scant 1/2 cup) sunflower oil
- 60 ml (1/4 cup) plant milk (I used almond)
- 1/2 tsp cider vinegar
- 150 g (3/4 cup + 2 Tbsp) light brown soft sugar
- 1 tsp vanilla extract
- 200 g (1 + 2/3 cup) plain (all-purpose) flour
- 75 g (2/3 cup) buckwheat/wholemeal flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda (baking soda)
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 100 g (3.5 oz) vegan dark chocolate chips
Blueberry Glaze (optional):
- 4 heaped Tbsp icing (powdered) sugar
- 1/2 Tbsp freeze dried blueberry powder
- 1-2 Tbsp plant milk
Preheat the oven to 180C/350F/gas mark 4. Grease a 450g/1 lb loaf tin and line with a strip of baking parchment.
Whisk together the mashed bananas, sunflower oil, milk, vinegar, brown sugar and vanilla extract in a large bowl.
In a separate bowl, sift together the flour, buckwheat/wholemeal flour, baking powder, bicarbonate of soda, cinnamon and salt.
Tip the dry ingredients into the wet and fold together until smooth. Fold in the chocolate chips.
Pour the batter into the prepared tin and spread level. Bake for about 60 minutes until firm to the touch and a skewer inserted into the centre comes out clean. Loosely cover the top with tin foil halfway through baking if it starts to brown too much.
Leave the banana bread to cool in the tin for 20 minutes then carefully turn it out onto a wire rack to cool completely.
If you are making the blueberry glaze then sift the icing sugar into a small bowl and stir in the freeze dried blueberry powder. Gradually stir in enough milk to make a thick but pourable glaze. Drizzle the glaze over the top of the cooled loaf and top with some banana chips. Store in an airtight container.