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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.