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Vegan chocolate chip banana bread slices on a counter next to a wire cooling rack.
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5 from 2 votes

Easy Vegan Chocolate Chip Banana Bread

Moist easy and delicious vegan banana bread. Great way to use up spotty bananas. Goes really well with your morning cup of coffee.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Appetizer
Cuisine: American
Servings: 12
Calories: 231kcal
Author: Maria

Ingredients

  • 4 ripe and spotty bananas
  • cup vegetable oil
  • cup granulated sugar
  • 2 teaspoons vanilla
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons soy milk
  • cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt

Optional add ins

Instructions

  • Pre-heat oven to 350 degrees
  • Mash bananas in a large mixing bowl. Add sugar, oil, soy milk, vinegar and vanilla and beat with an electric mixer until butter is mixed in well
    4 ripe and spotty bananas, ⅓ cup vegetable oil, ⅓ cup granulated sugar, 2 teaspoons vanilla, 3 tablespoons soy milk, 1 tablespoon apple cider vinegar
  • Add in the flour, baking powder, baking soda and salt and gently mix with a spatula. Make sure not to over mix or it will make the bread too chewy. Fold in chocolate chips or walnuts if you'd like. Let the batter sit for 15 minutes to give the ingredients time to mix. This will help it rise better.
    1¾ cup all purpose flour, 1 teaspoon baking powder, pinch of salt, ½ teaspoon baking soda, ¾ cup non-dairy chocolate chips
  • Grease a bread pan & pour batter in pan. Sprinkle brown sugar on top. Bake for 45-50 minutes and check with a toothpick. If it comes out clean, take it out and let it cool on a cooling rack, otherwise, bake until the toothpick comes out clean.
  • Take out of the oven and let sit for 10 minutes before taking out of loaf pan. Transfer to a cooling rack after 10 minutes, to prevent the bottom from getting too soggy. Don't cut into the bread until it's cooled for at least an hour.

Notes

Don’t over mix the batter, once the flour is in. It will make the bread tough. Stir it just enough to fold in the flour.
Use super spotty bananas. The spottier, the more sweet. 
If you want to cut back on the oil, just use applesauce. 
Measure the flour correctly! Use the spoon and level method by scooping the flour out of the bag with a spoon, and putting it into the measuring cup. Then level it off with the flat end of a knife. Measuring like this ensures that you're not using too much flour.
If you would rather use butter instead of butter, melt it in the microwave first. 
To make this gluten free, use an all-purpose gluten free baking flour like from Bob's red mill
This can freeze in a freezer safe container for up to three months. 

Nutrition

Calories: 231kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 84mg | Potassium: 200mg | Fiber: 3g | Sugar: 16g | Vitamin A: 41IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 2mg