Vegan Chocolate Chip Banana Bread
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Chocolate chip banana bread is the queen of baked goods, and it deserves a crown made of chocolate chips. This soft, tender, and sweet chocolate chip banana bread is the perfect way to use up overripe bananas with a few other staple ingredients that can be found in most pantries. It’s a delicious treat that is perfect for any time of day. Whether you’re looking for a sweet snack, a comforting breakfast, or a decadent dessert, This recipe is sure to satisfy.
The combination of ripe bananas, chocolate chips, and a soft, tender crumb makes this bread irresistible. The sweetness of the bananas is perfectly balanced by the richness and semi-sweet flavor of the chocolate chips, resulting in a treat that is both indulgent and comforting. Of course, you could substitute walnuts, or pecans if you prefer.
So, put on your baker’s hat, grab a bowl, and get ready to make the best decision of your life. Trust me, this chocolate chip banana bread will make you laugh, smile, and forget all your problems, at least for a moment.
To make vegan chocolate chip banana bread, you will need
- overripe bananas
- sugar
- brown sugar
- canola oil
- vanilla
- all-purpose flour
- baking soda
- cinnamon
- nutmeg
- salt
- vegan chocolate chips
Tips for the best chocolate chip banana bread
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful the bread will be. Look for bananas that have lots of brown spots on the skin, as these indicate that they are ripe and ready to be used.
- Don’t over-mix the batter: Over-mixing the batter can lead to tough, dense bread. Be sure to mix the ingredients just until they are combined and no more.
- Add in chocolate chips at the right time: Adding in the chocolate chips too early can result in the chips melting into the batter, while adding them too late can result in them sinking to the bottom of the loaf. It’s best to add the chocolate chips to the batter just before you pour it into the loaf pan.
- Best chocolate chips: I recommend Enjoy Life semi-sweet mini chips. Vegan chocolate varies greatly. There are some brands out there that taste nothing like chocolate.
- Bake until a toothpick comes out clean: To ensure that the bread is fully baked, insert a toothpick into the center of the loaf. If it comes out clean, the bread is done.
- Let the bread cool before slicing: Letting the bread cool in the pan for 10-15 minutes before slicing will ensure that it holds its shape and doesn’t crumble.
- Storage: This banana bread can be stored unrefrigerated in an air-tight container for up to 3 days or refrigerated up to 5 days. It also freezes well, so you can make a batch and enjoy it up to 3 months. Wrap it air tight before freezing. Thaw on a wire rack.
History of Banana Bread
The origins of banana bread are not clear, but it is thought to have originated in the United States during the Great Depression, when people were looking for ways to use up overripe bananas and stretch their food budget. Over the years, the recipe has evolved, with some versions incorporating nuts, chocolate chips, or other ingredients to add extra flavor and texture.
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Vegan Chocolate Chip Banana Bread
- Yield: 10 servings 1x
- Diet: Vegan
Description
Chocolate chip banana bread is the queen of baked goods, and it deserves a crown made of chocolate chips. This soft, tender, and sweet chocolate chip banana bread is the perfect way to use up overripe bananas with a few other staple ingredients that can be found in most pantries.
Ingredients
3 over-ripe bananas (medium sized)
1/3 cup granulated sugar
1/3 cup brown sugar
1/2 cup canola oil
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon salt
1 cup chocolate chips ( or walnuts, pecans)
Topping
2–3 tablespoons brown sugar
2–3 tablespoons of chocolate chips (or walnuts, pecans)
Instructions
1. Preheat oven to 350 degrees.
2. Lightly oil a 9-inch loaf pan.
3. Place peeled bananas in a large bowl and mash with a fork or potato masher.
4. Add sugar, brown sugar, oil, and vanilla to the bowl and stir until mixed.
5. Add the flour to the bowl. Then sprinkle the baking soda, cinnamon, nutmeg, and salt on top.
6. Stir everything together until just mixed. Don’t over-stir.
7. Fold in the chocolate chips.
8. Pour the batter into the oaf pan. Sprinkle the brown sugar and chocolate chips on top.
9. Bake for 50 minutes or until a toothpick comes out clean.
11. Allow the banana bread to cool in the pan for about 10-15 minutes.
12. Slice and enjoy!
Notes
1. Use ripe bananas: The riper the bananas, the sweeter and more flavorful the bread will be. Look for bananas that have lots of brown spots on the skin, as these indicate that they are ripe and ready to be used.
- Don’t over-mix the batter: Over-mixing the batter can lead to tough, dense bread. Be sure to mix the ingredients just until they are combined and no more.
- Add in chocolate chips at the right time: Adding in the chocolate chips too early can result in the chips melting into the batter, while adding them too late can result in them sinking to the bottom of the loaf. It’s best to add the chocolate chips to the batter just before you pour it into the loaf pan.
- Best chocolate chips: I recommend Enjoy Life semi-sweet mini chips. Vegan chocolate varies greatly. There are some brands out there that taste nothing like chocolate.
- Bake until a toothpick comes out clean: To ensure that the bread is fully baked, insert a toothpick into the center of the loaf. If it comes out clean, the bread is done.
- Let the bread cool before slicing: Letting the bread cool in the pan for 10-15 minutes before slicing will ensure that it holds its shape and doesn’t crumble.
- Storage: This banana bread can be stored unrefrigerated in an air-tight container for up to 3 days or refrigerated up to 5 days. It also freezes well, so you can make a batch and enjoy it up to 3 months. Wrap it air tight before freezing. Thaw on a wire rack.
- Category: baking
- Method: oven-baked
- Cuisine: American
Keywords: banana bread, breakfast, chocolate snack
