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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!

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 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

Instructions

  1. Preheat the oven to 180C/350F/gas mark 4. Grease a 450g/1 lb loaf tin and line with a strip of baking parchment.

  2. Whisk together the mashed bananas, sunflower oil, milk, vinegar, brown sugar and vanilla extract in a large bowl.

  3. In a separate bowl, sift together the flour, buckwheat/wholemeal flour, baking powder, bicarbonate of soda, cinnamon and salt.

  4. Tip the dry ingredients into the wet and fold together until smooth. Fold in the chocolate chips.

  5. 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.

  6. Leave the banana bread to cool in the tin for 20 minutes then carefully turn it out onto a wire rack to cool completely.

  7. 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.