This moist vegan chocolate chip banana bread is an easy and delicious way to use up ripe bananas!
You know how it goes. You bought a bunch of bananas at the beginning of the week with full intentions to eat them and then suddenly they’ve all gone brown and over-ripe at the same time.
We’ve all been there.
I don’t know of a better way to use up ripe bananas than banana bread (although nice cream might be a close second).
Why You'll Love This Recipe
- Instead of tossing those ripe bananas and contributing to food waste, you can put them to use as a yummy dessert!
- Bananas and chocolate mix so well.
- This vegan chocolate chip banana bread goes well with peanut butter. Pro tip: serve a slice with a dab of peanut butter or a drizzle of peanut butter that has been slightly warmed in the microwave. Yum!
- Banana bread is one of those desserts that people find acceptable to also be a breakfast food, not that we care what they think.
Looking for More Bread?
Vegan Chocolate Chip Banana Bread
- 3/4 cup nondairy milk I used soy
- 1 tsp apple cider vinegar
- 2 cups all purpose flour
- 1/2 cup brown sugar
- 1/4 cup cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp salt
- 4 bananas large, very ripe
- 1/4 cup vegan butter melted
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup vegan chocolate chips
- Preheat your oven to 375°F/190°C and prepare a bread loaf pan with nonstick spray.
- In a small bowl, combine the nondairy milk and apple cider vinegar. Set it aside for at least 5 minutes so that it begins to curdle (similarly to buttermilk).
- Combine the dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt) in a medium bowl and whisk to combine.
- In a large bowl with a whisk or using a stand mixer with a whisk attachment, whisk the bananas until they are mashed and no large chunks remain.
- Add the melted butter, maple syrup, and vanilla extract to the bowl with the bananas and mix to combine.
- Pour the dry ingredients into the wet and stir until just combined and you no longer see dry flour. Be careful not to overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and level the batter out by tapping the pan against a solid flat surface a few times. You can also use a rubber spatula to make sure the batter is evenly spread.
- Bake at 375°F/190°C for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven and allow the bread to cool in the pan for 15 minutes before removing.
As always, I love to see you guys take these recipes and make them your own. If you use this recipe as is or use it for inspiration, I’d love to see your creation. Tag me @holefoodbakery and/or use the hashtag #holefoodbakery so I don’t miss it.