Vegan Chocolate Chip Banana Bread

4.99 from 53 votes

This vegan chocolate chip banana bread is moist, rich and packed with banana flavor and heaps of chocolate chips! Ideal for breakfast or dessert.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 341kcal

2 cups All Purpose Flour (250g)
½ cup White Granulated Sugar (100g)
½ cup Light Brown Sugar (100g)
3 teaspoons Baking Powder
½ teaspoon Salt
1 teaspoon Ground Cinnamon
¼ teaspoon Nutmeg
1 ⅓ cups Mashed Ripe Banana (or 300g peeled weight)*
½ cup Soy Milk (120ml) or other non-dairy milk
3 Tablespoons Coconut Oil (45g)
1 Flax Egg 1 Tablespoon Ground Flaxseed + 3 Tablespoons Hot Water
1 cup Vegan Chocolate Chips (175g) plus more to add directly to the top right before baking.

Preheat the oven to 350°F (180°C). Spray a 9x5 inch loaf pan with non-stick spray and cut out parchment paper to line the bottom.
Sift the flour into a mixing bowl and add the white granulated sugar, light brown sugar, baking powder, salt, cinnamon and nutmeg and mix together.
Measure the correct amount of banana and add it to your blender jug along with the soy milk and coconut oil. Blend until just blended.
Prepare your flax egg by mixing 1 Tablespoon ground flaxseed with 3 Tablespoons Hot Water and allowing to sit for a minute until it becomes gloopy.
Pour the blended banana mix over the dry ingredients and add the flax egg and mix into a thick batter.
Add the vegan chocolate chips and fold them in.
Pour the batter into your prepared loaf pan and spread it out evenly. Sprinkle vegan chocolate chips on top.
Place into the oven and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean (melted chocolate is fine, wet batter is not).
Let it cool in the pan for a few minutes before transferring it to a wire cooling rack to cool.

Measure the flour correctly, using the 'spoon and level' method. Spoon it into your measuring cup and then level off the top with a knife. Don't scoop it and don't pack it into the cup. Alternatively weigh it out on a food scale.
Measure the banana correctly. If you have a food scale then just weigh the peeled banana (300g) before adding to the blender. There is no need to mash it first. If you don't have a food scale, then mash the banana so you can measure out the correct amount of mashed banana (1 and ⅓ cups).
Don't want to use the blender? We like blending the bananas, coconut oil and soy milk as it results in a very even distribution of banana flavor through the batter and a very smooth batter. But if you'd prefer not to involve your blender then you can just mash up your banana, melt the coconut oil and mash it in with your banana and then add the mashed banana and coconut oil to your mixing bowl along with the soy milk.
Make it gluten-free. If you'd like to make a gluten-free version of this recipe then please check out our vegan gluten free banana bread, you'd just need to add chocolate chips to that recipe.
Storing and Freezing. Keep it covered at room temperature where it will stay good for 3-4 days. It's freezer friendly for up to 2 months. Thaw overnight in the fridge.