Vegan Chocolate Chip Banana Bread

5g protein · 1 h 5 min · 290 kcal

Vegan Chocolate Chip Banana Bread

This fluffy and moist vegan chocolate chip banana bread cake is very easy to make in one bowl, using simple pantry ingredients. It can be made nut-free, gluten-free and has less sugar but many healthy bananas, making this recipe to the perfect breakfast, snack or dessert.

1 h 5 min10 servings290 kcal

Ingredients

  • 1 1/2 cup all-purpose or wheat or spelt flour (or sub gluten-free flour (*see notes))
  • 1/2 cup ground almonds (no almond flour! (or other ground nuts or sub more flour, if nut-free) *see notes)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 pinch of salt
  • 1/2 tsp cinnamon (optional)
  • 1/4 cup cane sugar (or other sugar (*see notes))
  • 3 large ripe bananas (approx. 350 g)
  • 1/3 cup non-dairy milk
  • 1/3 cup neutral vegetable oil (e.g. canola or sunflower oil)
  • 1 tbsp apple cider vinegar (or 2 tbsp lemon juice)
  • 2/3 cup vegan chocolate chips (+ more for the topping (optional))

Instructions

  1. 1

    --- *Note: Be sure to watch the recipe video + check out the step-by-step photos above! ---

  2. 2

    Preheat the oven to 356°F (180°C). Lightly grease a loaf pan and line with parchment paper, leaving an overhang on the sides (*see photos above).

  3. 3

    Whisk together the flour, ground almonds, baking powder, baking soda, salt, cinnamon and sugar in a large mixing bowl.

  4. 4

    Mash the bananas with a fork on a plate. Then add the puree to a measuring cup along with the other wet ingredients (non-dairy milk, oil, apple cider vinegar) and stir to combine.

  5. 5

    Now add the banana milk mixture to the flour mixture and stir everything with a whisk or spatula until just combined. Finally, fold in the chocolate chips if using.

  6. 6

    Fill the dough into the prepared pan, smoothing out evenly. Sprinkle with more chocolate chips as desired.

  7. 7

    Bake for about 55 minutes, or until a toothpick comes out almost clean with a few moist crumbs attached. (If you want a moist banana bread, please do not overbake, or it will get dry and crumbly).

  8. 8

    Let it cool for about 30 minutes. Then carefully lift out of the pan using the parchment overhang. Place on a cooling rack and allow to cool completely. (Once it has cooled, it will become easier to slice. Freshly baked warm banana bread is so soft and fluffy that it literally falls apart, but that's how I personally like it best!)

  9. 9

    Enjoy!

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This recipe comes from biancazapatka.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.

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