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!
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:
- I like it warm
- I buy too many bananas
- 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!!
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.)
Here’s the steps for making 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).
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!
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!
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The Best Vegan Banana Bread
Ingredients
Dry Ingredients:
- 1 3/4 C. Flour
- 1 C. Sugar
- 1 tsp. Baking Soda
- 1/2 tsp. Salt
- 1 tsp. Cinnamon
Wet Ingredients:
- 1 C. Mashed Bananas Takes 2-3
- 1/2 C. Vegetable Oil
- 2 tbsp Ground Flax Seed Meal Mixed with 6 tbsp. water
- 1/3 C. Soy Buttermilk 1/3 C. Soy milk w/ 1 tsp vinegar Mix well, let set 5 min.
Add-ins:
- 1/2 C. Chopped Pecans or Walnuts
- 1/2 C. Vegan Chocolate Chips
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!!
Excellent – whole family LOVED it 👨👩👧👦
So glad everyone liked it! Total win! Thanks for letting us know!
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.
Thanks for your comment! Glad you enjoyed the recipe and I think your tweaks will be great for a healthier Banana Bread!
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!
Total win! Glad you all enjoyed them! Def a favorite at my house too!
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.
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. 🙂