After you make our easy vegan chocolate chip banana bread, no other recipe will taste the same again. Take this as a word of warning.
This is the best banana bread you're ever going to taste.
You know those recipes no one can tell are vegan because they're undeniably delicious? This loaf is exactly that.
You might be able to relate to being the banana masher as a kid. We were both always assigned this role by our moms. But, at least our tired forearms were worth a warm, sweet slice of banana bread at the end of it all.
We really love turning classic desserts into a plant-based version because it's so easy to replicate the taste without using animal products. This moist, cake-like bread is everything a traditional recipe is, and more. We're so excited to share the recipe with you!
Now, it's safe to say there are a million different variations of banana bread out there. But, we've been working on this one for quite some time, and we believe it's finally perfected. It's an ode to both of our moms' recipes (with a vegan twist of course).
One thing that's important to note is how spotty, brown bananas are key to the overall taste. Firstly, they help bind everything together, which is why no eggs are needed. And, if you have overripe bananas, it gives this bread the most deliciously sweet flavor. So, you now have a way to get rid of those bananas that have just been staring at you from the counter!
We are gifting this recipe to you in hopes that you love it as much as we do. Let us know in the comments what your thoughts are!
🍲 Key ingredients
- Bananas: well, you wouldn't have banana bread without the main ingredient. The more ripe your bananas, the more sweet taste you'll get. Since we absolutely love this fruit, it's only natural to utilize it in any way possible. We like our bananas extra spotty and brown for this loaf, so just be patient and let yours ripen. Now, let's talk nutritional information. A single medium banana contains 20% of your vitamin B6 needs and 3g of fiber. Contrary to popular belief, bananas offer more nutrients than just potassium!
- Vegan buttermilk: we use vegan buttermilk (plant milk and lemon juice) to create a chemical reaction with the baking soda in order for this delicious bread to rise. It creates a light and tender mouthfeel, which is why we opt for these ingredients.
- Vanilla: we have a secret obsession with vanilla. We love trying vanilla sourced from different locations because like wine, they each have unique properties. Right now we're using vanilla sourced from Mexico, which has a deep, creamy, and spicy taste. We believe it's what gives this recipe a little something extra. We always recommend using pure vanilla extract rather than artificial stuff because it makes a huge difference in the overall taste. The role of vanilla in baking is to enhance all other flavors. So, if you spend a little extra on this important ingredient, it may change the whole dish!
- Chocolate chips: we accidentally spill extra chocolate chips into each of our desserts that call for them. Why? We think the question should be why not? There's nothing better than getting a slice of banana bread that's filled with tiny bites of extra chocolate-y sweetness. We buy the accidentally vegan chocolate chips at Costco because they're inexpensive. But, we also love the brand Enjoy Life when we feel like splurging.
Begin by preheating your oven to 350 degrees F, and lining a loaf pan with parchment paper. Let the parchment paper overlap the edges a bit to make removal easier at the end.
Next, make 2 flax eggs by combining 2 tbsp ground flaxseed with 4 tbsp of water in a small bowl. Set that aside to thicken up. Along with the banana, flax eggs will help bind everything together. Plus they are a great source of plant-based omega 3-fatty acids. Win-win!
In another large mixing bowl, combine the lemon juice with soy milk to create a buttermilk mixture. Then, mash your bananas thoroughly, and transfer them to the mixing bowl with your vegan buttermilk.
Mix in the softened coconut oil, vegan butter, coconut sugar, vanilla, and thickened flax eggs. If you don't have vegan butter, you can just replace it with more coconut oil. But, we find a combination yields the best results.
In a separate bowl, whisk together all of the dry ingredients. Then, pour the wet mixture into the bowl of dry ingredients. Stir your batter until it's just combined (try not to over mix). The last step is to fold in some chocolate chips and transfer your batter to the parchment-lined loaf pan.
For a little extra, you can mix in chopped walnuts or pecans. But, we like to use straight chocolate chips for our own banana bread. We also like to sprinkle a few more chips on top of the loaf before putting it in the oven.
Bake your banana bread on 350 degrees F for 45-55 minutes, or until a toothpick stuck into the center comes out clean. After you remove it from the oven, let the banana bread cool in the pan for 10-15 minutes before transferring it to a wire rack to finish cooling. We know it's hard, but try to leave it cooling on the rack for at least 20-30 minutes before you slice it.
We love eating fresh banana bread right out of the oven, but this recipe also stores really well. It's not necessary to refrigerate it. Just make sure it's stored in a cool, dry place in an airtight container. At room temperature, you can get 2-3 days. In the fridge, you can extend that timeframe to 6-7 days. And in the freezer, expect up to 3 months.
💭 Budget tips
We think everyone should be able to eat better for less, so here are a few tricks to make this recipe even more affordable:
- Half the amount of chocolate chips
- Omit the vegan butter and use only coconut oil
- Use a cheaper vanilla like an artificial extract
🍴 Tasting notes
Once you make this banana bread, no other dessert will be the same again. It's:
If you try this dessert, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!
Easy Vegan Chocolate Chip Banana Bread
- Loaf pan
- Small mixing bowl
- 2 large mixing bowl
- 2 cups all-purpose flour ($0.16)
- 1 tsp baking soda ($0.01)
- ½ cup cane sugar ($0.04 )
- ¼ tsp cinnamon ($0.01)
- ½ tsp salt ($0.01)
- 2 tbsp ground flaxseed ($0.08)
- 4 tbsp water ($0.00)
- 3 tbsp plant milk ($0.05)
- 1 tbsp lemon juice ($0.09)
- 4 medium overripe bananas ($0.64)
- ¼ cup coconut oil, softened ($0.48)
- ¼ cup vegan butter, softened ($0.58)
- ½ cup coconut sugar ($0.32)
- 1 tsp vanilla ($0.21)
- ½ cup chocolate chips ($0.67)
- Preheat your oven to 350°F, and line a loaf pan with parchment paper. All the paper to overlap the pan edges for easier removal.
- Put together the flax eggs by combining 2 tbsp of ground flaxseed with 4 tbsp of water in a small bowl. Set aside.
- In another large mixing bowl, combine lemon juice with soy milk to create a buttermilk mixture.
- Mash 4 bananas well, then transfer them to the mixing bowl with your buttermilk mixture. Mix in softened coconut oil, vegan butter, coconut sugar, vanilla, and flax eggs.
- In a separate bowl, whisk together all the dry ingredients. Then, pour the wet ingredients into the bowl of dry ingredients. Stir with a spatula until the batter is just combined. Fold in chocolate chips, then transfer batter to the parchment-lined loaf pan. Optional: sprinkle a few more chocolate chips on top before putting in the oven.
- Bake banana loaf on 350°F for 45-55 minutes, or until a toothpick stuck into the center comes out clean.
- Let the banana loaf cool in the pan for 10-15 minutes before transferring it to a wire rack to finish cooling for another 20-30 minutes before you slice it.
- Try not to over mix the batter as that's a recipe for a dense bread. You want it to be light and fluffy.
- You can adjust the sweetness level by using even more overripe bananas and less sugar.
♻️ Similar recipes
For more tasty desserts, check out our:
- Chocolate chip banana blondies if you're looking for a healthier dessert with all the same great taste.
- Easy vegan brownies for a chocolate explosion of flavor you won't forget.
- Vegan cookie dough bites if you're the one eating all the cookie dough before you bake.
- Salted chocolate caramel cups for a balance between sweet and salty that will have your friends begging for the recipe.
You'll know this banana bread is done when you stick a toothpick into the center and it comes out clean (although, some melted chocolate is fine).
You'll know your bananas are ripe enough if they have lots of brown spots all over the peel.
You can definitely make this banana bread gluten-free. Just substitute all-purpose flour for your favorite gluten-free flour blend. Be sure to check the ratios of all-purpose flour to whichever flour you use.