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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!
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Vegan Chocolate Chip Banana Bread

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!
Course Breakfast, Dessert, Snack
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 people
Author Domestic Gothess

Ingredients

Banana Bread:

  • 3 medium very ripe bananas (about 330g peeled weight) mashed
  • 100 ml (scant ½ cup) sunflower oil
  • 60 ml (¼ cup) plant milk (I used almond)
  • ½ tsp cider vinegar
  • 150 g (¾ cup + 2 Tbsp) light brown soft sugar
  • 1 tsp vanilla extract
  • 200 g (1 + ⅔ cup) plain (all-purpose) flour
  • 75 g (⅔ cup) buckwheat/wholemeal flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda (baking soda)
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 100 g (3.5 oz) vegan dark chocolate chips

Blueberry Glaze (optional):

  • 4 heaped Tbsp icing (powdered) sugar
  • ½ Tbsp freeze dried blueberry powder
  • 1-2 Tbsp plant milk

Instructions

  • Preheat the oven to 180C/350F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in 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.