You need to try my Vegan Chocolate Chip Banana Bread. I used to be a Banana Bread hater, and now I’ve found the truth!
Have you ever met someone who was adamantly opposed to a common dessert that people enjoyed? Well that was me. A hater of banana bread, and honestly all things banana. But I’ve matured into an adult now, and I’ve learned to make delicious versions of the foods I once hated. One day on this blog I will talk about how much of a picky eater I was.
Now to this banana bread. This is bread is special because of the chocolate chips. It really balances out the sweetness of the banana and I love that I can have my favorite ingredient in this.
Ingredients for Vegan Chocolate Chip Banana Bread
- Bananas
- Chocolate Chips
- Butter
- Milk
- Vanilla extract & Ground Cinnamon
- All Purpose
- Salt
- Baking Powder & Baking Soda
How ripe did you let the banana get?
I like to use bananas that are very spotty and soft. Some people like to use overripe bananas, and I’m sure that can work too. If you want a sweeter bread, go for more overripe bananas. If you want sweet, but not overly sweet, use spotty, soft bananas. Also please make sure your bananas are not bruised or spoiled, that wouldn’t be great now would it?
Why is the batter so thick?
A thicker batter in this case, helps the batter to be fluffy. Now, it’s important to not overmix the batter, or it will be tough and crumbly. However, if you want a more moist banana bread, you can add 2-4 more tablespoon of milk at a time until its at your desired consistency.
Reasons you’ll love this Banana Bread:
- It’s light and soft
- Not overly sweet since more banana than brown sugar is used
- Chocolate chips, need I say more
- Delicious, yet subtle crunch with the addition of walnuts
- Buttery and moist
- Great plant-based alternative to regular Banana Bread
Did you make this recipe?
Vegan Chocolate Chip Banana Bread
Ingredients
Wet Ingredients
- 4 ripe bananas
- 1/3 cup plant-based butter (I used Miyoko's Creamery European Style Plant Milk Butter Salted)
- 1/3 cup packed brown sugar
- 1 tbsp vanilla extract
- 1/4 cup plant-based milk (I used soymilk)
Dry Ingredients
- 1 3/4 cup all purpose flour (add 2 tbsp if batter is too wet)
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- 1 tsp baking powder
- 1/4 tsp baking soda
Mix-Ins
- 2/3 cup semi-sweet mini chocolate chips (I used Enjoy Life Semi-Sweet Gluten Free Dairy Free Vegan Mini Chocolate Chips)
- chocolate chips to sprinkle on the top of the batter
- 1/2 cup *optional: chopped walnuts (I loved the texture it added)
Instructions
- Preheat oven to 375 degrees F.
- In a bowl, mash bananas until softened. Add the rest of the wet ingredients and whisk or use a hand mixer until smooth.
- Batter will be thick once you add the dry ingredients in, but that's ok. If you prefer a thinner batter, add more 2-3 more tbsp's of milk now, before adding dry ingredients.
- In another bowl mix dry ingredients. Add dry ingredients to wet ingredients, and use a wooden spoon to fold in until fully incorporated and no dry flour is seen. Add in chocolate chips, and fold in one more time.
- Pour batter into a greased loaf pan. Spread batter evenly, then add mini chocolate chips on the top. Place in oven, and bake for 55 minutes or until knife comes out clean. Leave in oven until browned.
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