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vegan chocolate chip banana bread

vegan chocolate chip banana bread_hot for food

Sometimes you just have to stick to the classics! Banana and chocolate are a delicious combo that I’ve used in pancakes, waffles, and even smoothies! I recently had the urge to make the banana bread I remember eating as a kid at my grandma’s house. But I definitely don’t have her recipe lying around, and it certainly wouldn’t have been vegan. So I decided to play around in the kitchen (as always) and figured it out! This is a moist and delicious vegan banana bread you can bake up on the weekend or give to someone special.

This recipe uses flax as a substitute for egg, which is a handy secret all vegan bakers should have in their back pocket! It makes this vegan banana bread just as moist and decadent as any version would that uses regular eggs. All you have to do is mix 3 tablespoons of ground flax and 1 tablespoon of water. Easy peasy! 

vegan chocolate chip banana bread_hot for food

vegan chocolate chip banana bread_hot for food
5 from 1 vote
Print Recipe

vegan chocolate chip banana bread

Bake up a classic and try this vegan chocolate chip banana bread that's moist, sweet, and oh so decadent! 

Course Breakfast, Dessert, Snack
Cuisine American
Keyword banana, banana bread, chocolate chip
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 1 loaf
Author Lauren Toyota

Ingredients

  • 1 tbsp ground flax
  • 3 tbsp water
  • 1 1/2  C spelt flour or whole wheat flour
  • 1 C all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/4 tsp ground cinnamon
  • 2 ripe bananas
  • 2 tsp vanilla extract
  • 1/4 C melted coconut oil
  • 3/4 C coconut sugar + 1/2 tsp, for topping
  • 1/3 C nondairy milk
  • 1/2 C vegan chocolate chips

Instructions

  1. Preheat oven to 375°F.

  2. Whisk together ground flax and water in a small bowl. Set it aside to thicken.

  3. Meanwhile in a large mixing bowl, combine flours, baking powder, sea salt and cinnamon. Stir with a fork until well combined.

  4. In a separate mixing bowl, mash the ripe bananas. Then add in vanilla extract, melted coconut oil, nondairy milk, 3/4 cup of coconut sugar, and the thickened flax mixture. Stir together until well combined. Add this wet mixture to the bowl of dry ingredients and gently fold together until just combined. Careful not to over mix. Fold in the chocolate chips.

  5. Transfer the mixture to an 8" x 4" bread pan greased with a small pea size amount of coconut oil. Sprinkle a 1/2 teaspoon of coconut sugar on the top. This will help make the top crust extra delicious!

  6. Bake for 50 to 55 minutes. Stick a long skewer or toothpick in the centre to see if it's done. It should come out relatively clean. Allow the banana bread to cool in the pan on a wire rack for 15 to 20 minutes before removing it. Then cut slices for serving. 

22 comments

  • Brianna 4 years ago

    Just made this banana bread and I really like it! I didn’t have coconut sugar so I used brown sugar. It wasn’t as sweet as the non vegan banana bread I make but I think I prefer this more. The texture isn’t so dense and it tastes a lot lighter. I’m trying to transition to a vegan diet and try some more vegan recipes. Your videos and YouTube channel (Lauren) have really inspired me! Now I just need to figure out how to maintain it when I’m away at school! Thanks again!!

    • Lauren Toyota 4 years ago

      that’s so great to hear! Thank you for sharing and for watching both channels. Glad you like the banana bread 🙂 Hope you find some more recipes you can easily make at school too!

  • Elizabeth 3 years ago

    Just took this banana bread out of the oven – it looks perfect and smells divine. I want to start experimenting with vegan baking so this is a great start. Thank you!

    • Lauren Toyota 3 years ago

      awesome!! enjoy it 🙂

  • Xtine Margarita 3 years ago

    Loved these!! Key tip: "careful not to over mix"

    Added chia and walnuts, and made banana-bread muffins out of them 🙂 –> reduced baking temperature to 325, baked 18-20 mins!

  • Amanda 3 years ago

    Yassssss haha I was looking for a vegan banana bread recipe online and then I thought to myself… "Self, what are you DOING?!? Hot for Food probably has one!!!" Annnnndddd….scene!

    Anyways, I do have one gentle suggestion that would be super awesome. I would love it if you guys had some kind of a printable, half page or recipe card size version of your recipes like I’ve seen elsewhere online. OR just hurry up and put all these recipes in a cookbook and I’ll buy it!

  • Abigail 3 years ago

    I made this with whole wheat flour and all of my (omni) roommates loved it! Thanks for awesome recipe!

    • Lauren Toyota 3 years ago

      so glad!!

  • Lulu 3 years ago

    HI, can i make this recipe in a bread machine? What option should i chooose? The gluten free one? Looks awesome!!! Thank you for sharing!

    • Lauren Toyota 3 years ago

      I’m sorry! No idea since we’ve never had a bread machine !?

  • Sam 3 years ago

    hi Lauren!!! such a big fan of yours and hot for food! if I wanted to add maple syrup into the recipe, would it work well in addition to maybe a 1/2 cup coconut sugar?

    • Lauren Toyota 3 years ago

      the only thing you’ll need to be weary of is adding the maple syrup which is a liquid so it could affect the baking and the texture of the batter. HOWEVER I always say… try!

  • Yesenia 3 years ago

    What can I sub for coconut sugar?

  • Toriwinkler 3 years ago

    Do you have a suggestion for replacing the spelt flour if I want to make this gluten free?

  • Alice Barton (TheMowWay) 3 years ago

    just made this today and I can safely say it’s THE BEST banana bread I’ve ever had. thanks lauren!

    • Lauren Toyota 2 years ago

      OMG awesome! So glad to hear it 😀 thank you!

  • Allison Parenteau 2 years ago

    I’ve made this recipe 3 times in a matter of 2 weeks and it is hands down better than any non-vegan banana bread!!! Thanks Lauren!!!

  • Christine 2 years ago

    Yummy recipe. I make this a lot and love it but it’s a little on the dry side compared to other banana breads I’ve tried. I always add walnuts + chocolate chips. Pairs well with coffee!

  • Hayley 2 years ago

    Made this and found it was extremely chewy…I used all the same ingredients except for substituting brown sugar in place of the coconut sugar. Before baking the mixture was super thick and stretchy too…any idea what I did wrong?

  • Yummy tummy 2 years ago

    I want to like this recipe because it is so easy to throw together but the Recipe needs some tweaking. Bread was tough. Please specify the measurement of bananas since they can vary in size.

  • Zara Guthrie 1 year ago

    I also found the mixture to be very thick (more of a dough) I used 2 and a half bananas and had to use at least twice the amount of milk. It’s still extremely thick and gluggy but slightly less of a dough 🙁

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