This chocolate chip banana bread is so easy to make with simple ingredients and is totally vegan. It is perfectly moist, tender, soft and full of banana flavour, with plenty of chocolate chips. It is a great option for when you fancy something a little different to plain banana bread.
I have a lot of banana recipes on the blog, but there is always room for more! I constantly seem to have a supply of brown bananas to use up so it is good to have a selection of recipes to choose from.
This chocolate chip version of my easy vegan banana bread is my ultimate banana bread recipe, because what isn't improved by the addition of chocolate?! It is so moist and soft, with a little hint of spice and lots of chocolate chips which obviously work so well with banana.
You Will Need:
Ingredient Details:
Bananas: I recommend weighing out the banana for the best results. 330g is around 3 large bananas. Make sure that they are very ripe, with lots of brown spots.
Plain (all-purpose) flour: Just regular plain flour is best here but you can swap up to a third of it for wholemeal flour if you like. I haven't tested this cake gluten-free but I suspect that it would work ok with a gluten-free flour blend plus ¼ teaspoon xanthan gum if the flour doesn’t already contain it..
Sugar: I prefer to use light brown soft sugar, but dark brown, caster or granulated would all be fine. Do not swap the sugar for sweeteners or liquid sugars.
Baking powder and bicarbonate of soda (baking soda): You need to use both, they are not interchangeable.
Vegan butter or oil: You can use either a vegan block butter (not the spreadable kind in a tub), or an oil such as olive, sunflower, vegetable, canola or avocado.
Milk: Any variety of unsweetened non-dairy milk will work (except tinned coconut milk) but I like soy milk the best for baking as it has the highest protein content.
Vinegar: A little bit of vinegar reacts with the bicarbonate of soda to help the banana bread rise. You could swap it for a teaspoon of lemon juice if you don't have vinegar.
Vanilla: Optional but recommended.
Spices: I like to add cinnamon and nutmeg but feel free to vary these to suit you.
Chocolate chips: Make sure that they are vegan friendly. I used mini chocolate chips but regular ones are also fine.
How To Make Chocolate Chip Banana Bread:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
- Step 1: Mash the banana really well then whisk in the sugar, melted butter or oil, milk, vinegar and vanilla extract.
- Step 2: Whisk in the baking powder and soda, salt, cinnamon and nutmeg, followed by the flour. Fold in the chocolate chips.
- Step 3: Pour into a lined 2lb loaf tin.
- Step 4: Bake for 1 hour.
Top Tips:
USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
For the teaspoon and Tablespoon measurements, please use proper measuring spoons, not just regular spoons. A teaspoon is 5ml and a Tablespoon is 15ml.
FAQ's:
Keep the banana bread in an airtight container at cool room temperature for up to five days.
Yes this vegan chocolate chip banana bread freezes really well, either whole or in slices. Allow it to cool completely before freezing, either well wrapped or in a freezer-proof container. Store for up to three months. Allow to defrost at room temperature before serving.
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Chocolate Chip Banana Bread (vegan)
Ingredients
- 330 g (peeled weight) very ripe banana (3 medium-large)
- 175 g (1 cup) light brown soft sugar
- 120 g (½ cup) vegan block butter, melted (or use 110g (½ cup) oil)
- 60 g (¼ cup) unsweetened non-dairy milk (I use soy)
- ½ teaspoon cider or white wine vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon table salt
- 250 g (2 cups) plain (all-purpose) flour
- 125 g (¾ cup) chocolate chips
Instructions
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease a 2lb loaf tin (approx 11.5 x 21.5 cm / 4.5 x 8.5 in) and line it with baking parchment.
- Mash the banana really well in a large bowl. Whisk in the sugar, melted butter or oil, milk, vinegar and vanilla extract.330 g (peeled weight) very ripe banana, 175 g (1 cup) light brown soft sugar, 120 g (½ cup) vegan block butter, melted, 60 g (¼ cup) unsweetened non-dairy milk (I use soy), ½ teaspoon cider or white wine vinegar, 1 teaspoon vanilla extract
- Whisk in the baking powder, bicarbonate of soda, cinnamon, nutmeg and salt.1 teaspoon baking powder, ½ teaspoon bicarbonate of soda (baking soda), 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon table salt
- Add the flour and stir with a balloon whisk until no dry lumps remain but be careful not to over-beat the batter. Fold in the chocolate chips.250 g (2 cups) plain (all-purpose) flour, 125 g (¾ cup) chocolate chips
- Pour the batter into the prepared tin and spread it level. Bake for 50-60 minutes until firm and springy to the touch and a skewer inserted into the centre (avoiding any chocolate chips) comes out clean.
- Leave to cool in the tin for 20 minutes then carefully turn out onto a wire rack and leave to cool completely. Once cold, store in an airtight container for up to five days.
Notes
- See post above for tips, details and step-by-step photos.
- As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- For the best results, please weigh out the banana.
Lynn
I made this tonight in muffin cases as I could not find my loaf tin (just moved house) they are excellent ! Amazing soft texture as most vegan cakes I try to make my daughter are claggy and stodgy but these were lovely. They only took just over 20 mins to cook (ice cream scoop worth in each case)
Thank you so much for sharing this recipe