Vegan Chocolate Chip Banana Bread
This Vegan Chocolate Chip Banana Bread is super moist and soft, studded with chocolate chips and delightfully banana flavored.
Servings: 8
Calories: 297kcal
Ingredients
- 1 ⅓ cups mashed banana (about 3-4 bananas, mash then measure the banana - 350 grams)
- ½ cup brown sugar (packed - 110 grams)
- 2 tablespoons coconut oil (melted and cooled)
- 1 teaspoon vanilla extract
- ⅓ cup oat milk (room temp- or any non-dairy milk unsweetened - 75 ml)
- 2 cups unbleached all purpose flour (250 grams)
- ⅛ teaspoon sea salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ cup vegan chocolate chips
Instructions
- Prep: Pre-heat the oven to 350˚F and spray, grease or parchment paper line a 4.5 X 8.5 loaf pan. (see images above of how to cut parchment paper for a nicely lined loaf pan.)
- In a large mixing bowl add the banana and mash it, then measure it (or weigh it) to make sure it's the correct amount. Next add in the brown sugar, melted coconut oil, oat milk and vanilla. Whisk together.
- Add the flour, baking powder, baking soda, salt and cinnamon and fold together with a spatula.
- Fold in the vegan chocolate chips. (Save some to sprinkle on top).
- Pour into a greased or lined loaf pan and bake for 60 minutes on the middle rack, testing with a tooth pick poked into center and make sure it comes out clean before removing from the oven, let cool 2 hours on a wire cooling rack before cutting into it. Makes 8 slices. I like to store mine in the loaf pan it cooked in and cover it with plastic wrap. Leave on the counter for 3-4 days.
Video
Notes
Room temperature milk: If you are using a butter like Miyokos which has coconut oil in it or coconut oil itself, make sure the plant milk is room temperature, if you mix cold milk with softened or melted coconut oil it will harden the oil.
Plant Milk: I used oat milk but any plant milk will work for this recipe cashew, soy, oat or coconut. (coconut will most likely alter the flavor slightly)
Measuring brown sugar: To measure brown sugar use a dry measuring cup, scoop it into the back and pack it firmly into the cup. If you have a kitchen scale it would be more accurate to use that.
Measuring flour: To measure all purpose white flour, a kitchen scale is the best and most accurate way to measure, but if you don’t have one using the dry cup method is the next best. To measure flour spoon the flour into the measuring cup and use a butter knife to level it off gently. Avoid packing the flour this will result in way too much flour being used. Please note that most “gram” conversions are based on white all purpose flour, not all flours weigh the same so please make sure that if you are substituting a different flour such as oat, gluten free or any others that the best way to measure would be using the dry cup method.
Additions: Chopped nuts are a great addition as well as dried fruit.
Nutrition
Calories: 297kcal | Carbohydrates: 55g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 293mg | Potassium: 196mg | Fiber: 3g | Sugar: 24g | Vitamin A: 47IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 3mg
