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    Home » Recipes » All Recipes

    The Best Chocolate Chip Vegan Banana Bread

    Published on February 26, 2019 by Kate, Updated on March 13, 2023 - 12 Comments

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    vegan banana bread sliced on a plate with text overlay for pinterest

    Chocolate Chip Vegan Banana Bread (or muffins!) that is a real TREAT!  Moist & fluffy!  It's such a perfect texture that it's a hit with vegans and non-vegans alike!

    Top View of sliced vegan Banana Bread with Pecans and Chocolate Chips surrounding

    Vegan banana bread

    Unbelievable Vegan Chocolate Chip Banana Bread starts with just one very simple ingredient that seems to abound in the kitchen - well at least my kitchen!

    And that is OVER-RIPE bananas.  You know, the REALLY spotty ones, that you're like 'I gotta do something with these, now!'

    Bananas always seem to ripen in my house WAY to fast!!  I'm not sure if it's because:

    1. I like it warm
    2. I buy too many bananas
    3. I'm just imagining things

    But at least I know just what to do with them!  Make this yummy Vegan Banana Bread (or muffins)!!

    YES!!

    More vegan sweet breakfast recipes: Vegan Apple Sticky Buns 

    overhead view of vegan banana bread muffins on a wire cooling rack

    Related recipe: Vegan Lemon Loaf

    Expert TIP:

    And just so you know, SPOTTY bananas are the best for this recipe.  We don't want any bananas on the verge of wine, but when they are good and ripe, they are at their sweetest and thus just perfect for mashing up to make awesome vegan banana bread that is:

    • Moist
    • Fluffy
    • Sweet
    • Chocolatey (if you choose!)
    • Decadent

    AND it is not identifiably VEGAN.  (No ONE will believe you.)

    How to make the best vegan banana bread

    Grab 2-3 very ripe bananas and mash them with a fork to create a full cup of creamy banana. (Pics 1&2)

    Create your vegan buttermilk by mixing almond milk with vinegar and also stir flax seed meal with water to create Vegan Egg. (Pic 3)

    Mix all wet ingredients together: mashed banana, vegan buttermilk, flax egg, and oil.  (Pic 4).  Also measure and mix all your dry ingredients together (Pics 5 & 6).

    Mix dry and wet ingredients together, stirring just until mixed. (Pic 7)  Measure out nuts and chocolate chips (if using) and fold into batter (Pics 8 & 9).

    Consecutive Steps for Vegan Banana Bread outlined with numbers.

    Prepare Baking pans or muffin pans with pan spray or muffin liners and fill with divided batter.  Bake until light golden brown.  Let cool a bit in the pan and then continue cooling on wire racks until completely cooled and ready to serve.  You can even slather with vegan cream cheese icing if you like (am I taking it too far?!)!

    Unbelievable!  Trust me!

    Banana Bread Mini Muffins on a platter with plates and napkins beside.

    More vegan baked goods: Vegan Mocha Mug Cake

    How long does Vegan Banana Bread last?

    You can cover your vegan banana bread and leave it on the counter overnight, but then place in a bag in the refrigerator for up to five days.  You can also freeze it for up to two months to enjoy the delectable goodness later!

    Vertical view of Sliced Banana Bread with pecans and chocolate Chips on a plate.

    IF YOU LIKE THIS POST YOU MIGHT ALSO BE INTERESTED IN:
    • Easy Buttermilk Vegan Biscuits
    • Cocoa-Banana Chia Seed Pudding
    • Banana-Orange French Toast

    If you’ve tried this Chocolate Chip Vegan Banana Bread recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what this blueberry farm girl is keepin’ busy doing!!!

    DID YOU MAKE THIS RECIPE??  PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

    Recipe

    Unbelievable Vegan Chocolate Chip Banana Bread

    The Best Vegan Banana Bread

    This Vegan Banana Bread is moist, fluffy, and decadent!  Also easily forms into vegan Banana Muffins!  A swoon-worthy treat that no one will identify as 'vegan'!
    5 from 25 votes
    Print recipe Leave a comment
    Course: Breakfast, Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Cooling Time: 15 minutes minutes
    Total Time: 1 hour hour
    Servings: 16 people
    Calories: 316kcal

    Ingredients

    Dry Ingredients:

    • 1 ¾ C. Flour
    • 1 C. Sugar
    • 1 tsp. Baking Soda
    • ½ tsp. Salt
    • 1 tsp. Cinnamon

    Wet Ingredients:

    • 1 C. Mashed Bananas, Takes 2-3
    • ½ C. Vegetable Oil
    • 2 tablespoon Ground Flax Seed Meal , Mixed with 6 tbsp. water
    • ⅓ C. Soy Buttermilk, ⅓ C. Soy milk w/ 1 teaspoon vinegar Mix well, let set 5 min.

    Add-ins:

    • ½ C. Chopped Pecans or Walnuts
    • ½ C. Vegan Chocolate Chips
    US Customary - Metric

    Instructions

    • Preheat oven to 325 degrees Fahrenheit and prepare two 4X8 Bread Pans with pan spray.
    • Mix Wet Ingredients: Mashed bananas, oil, soy buttermilk and flax eggs in medium mixing bowl.
    • Mix Dry Ingredients: Flour, sugar, baking soda, salt, cinnamon in a large mixing bowl.
    • Combine wet ingredients with dry ingredients and mix well.
    • Fold in chopped nuts and chocolate chips (if using).
    • Pour into two 4X8 Baking pans prepared with pan spray.
    • Bake at 325 for 45 Minutes until light browning and a toothpick in the middle comes out clean.
    • After removing from baking pan, let it rest for at least 15-30 minutes before trying to cut.  Once it is cooled it cuts SO much better, I promise. I know it’s hard to wait!!

    Notes

    Yield: 2 Loaves of Banana Bread
    I Bake this in two 4X8 bread pans or in mini muffin or muffin pans.  Bake time is decreased for mini muffins to about 15 minutes and around 20-25 minutes for regular muffins.  Keep an eye on them for light browning.

    How long does Vegan Banana Bread last?

    You can cover your vegan banana bread and leave it on the counter overnight, but then place in a bag in the refrigerator for up to five days.  You can also freeze it for up to two months to enjoy the delectable goodness later!

    Nutrition

    Serving: 2Slices | Calories: 316kcal | Carbohydrates: 44g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Sodium: 147mg | Potassium: 128mg | Fiber: 2g | Sugar: 20g | Vitamin A: 35IU | Vitamin C: 1.7mg | Calcium: 33mg | Iron: 2.1mg

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      Vegan Garlic Ginger Glazed Meatballs
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    Reader Interactions

    Comments

      5 from 25 votes (24 ratings without comment)

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      Recipe Rating




    1. Lulu's Mom

      June 23, 2022 at 4:07 pm

      5 stars
      Just came out of the oven…banana muffins…six large…in the Cosori toaster/air fryer oven…used bake function (not air fryer)…had to use 350 degrees (preset). 27 minutes. Used applesauce instead of oil. Almost three bananas. No add ins. Seriously DELICIOUS!
      Thank you, Kate! Next time, I will add walnuts.

      Reply
      • Kate

        July 11, 2022 at 9:00 pm

        Thanks for listing out your substitutions, that's really helpful to other readers who might want to make this banana bread!

        Reply
    2. Willow

      June 11, 2020 at 6:53 pm

      "How long does banana bread last?" less than 32 hours if it's within arm's reach of me

      Reply
      • Rebecca

        June 11, 2020 at 6:54 pm

        You are so right!

        Reply
    3. Janell

      July 23, 2019 at 5:06 pm

      Excellent - whole family LOVED it ?‍?‍?‍?

      Reply
      • Rebecca

        July 23, 2019 at 6:09 pm

        So glad everyone liked it! Total win! Thanks for letting us know!

        Reply
    4. Catalina

      May 13, 2019 at 6:24 am

      The recipe was delicious but a little bit oily and sweet. I would replace some of the suggar with bananas as they have fructose (natural suggar on them) as well. But it was REALLY GOOD like, the best I tried so far.

      Reply
      • Rebecca

        May 13, 2019 at 10:04 am

        Thanks for your comment! Glad you enjoyed the recipe and I think your tweaks will be great for a healthier Banana Bread!

        Reply
    5. Christy Franklin

      June 14, 2018 at 6:07 am

      I made this recipe last week and baked as mini muffins. I took 4 over to my mother-in-law, who isn't particularly fond of banan bread. She had one that evening. The next morning when asked what she wanted for breakfast, without hesitation she wanted two of those muffins!

      Reply
      • Rebecca

        June 14, 2018 at 7:47 am

        Total win! Glad you all enjoyed them! Def a favorite at my house too!

        Reply
    6. Cathy Fields

      March 26, 2017 at 10:29 pm

      I do a lot of vegan/fat free cooking and baking and you can replace the 1/2 cup oil with 1/4 cup Sunsweet Lighter Bake (buy online from Sunsweet) Works fantastic. You can also make your own fat replacer by mixing dried prunes with a little corn syrup and water to make a thick jam like texture. Just use 1/2 the amount of the fat replacer as the recipe calls for.

      Reply
      • Rebecca

        March 26, 2017 at 11:01 pm

        Those sound like great options to decrease the oil. I really like to use applesauce to help cut oil in other recipes. You'll have to try and tell me what you like best! However, I have to say, sometimes it is just worth it; sometimes you just gotta splurge. 🙂

        Reply

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