Chocolate Chip Banana Bread (vegan)
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.
Servings 10 people
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.