• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
hot for food
  • Recipes
  • Cookbooks
  • About
  • Events
  • book me
  • Travel
  • News
  • FAQs
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Cookbooks
  • About
  • Events
  • book me
  • Travel
  • News
  • FAQs
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » recipes

    vegan chocolate chip banana bread

    February 11, 2015 by Lauren Toyota 25 Comments

    Jump to Recipe
    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! 

    [mv_video key="h3hdp3girizqx3ij9j66" title="VEGAN CHOCOLATE CHIP BANANA BREAD | hot for food" thumbnail="https://mediavine-res.cloudinary.com/v1568079113/z1kintmdx2eq47m1yd3b.jpg" volume="70" doNotOptimizePlacement="false" doNotAutoplayNorOptimizePlacement="false" ratio="" jsonLd=true]
    vegan chocolate chip banana bread_hot for food

    Farmbox Direct
    vegan chocolate chip banana bread_hot for food

    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! 
    5 from 6 votes
    Print Pin Rate
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Keyword: banana, banana bread, chocolate chip
    Prep Time: 30 minutes minutes
    Cook Time: 55 minutes minutes
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 1 loaf
    Author: Lauren Toyota

    Ingredients

    • 1 tablespoon ground flax
    • 3 tablespoon water
    • 1 ½  C spelt flour or whole wheat flour
    • 1 C all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon sea salt
    • ¼ teaspoon ground cinnamon
    • 2 ripe bananas
    • 2 teaspoon vanilla extract
    • ¼ C melted coconut oil
    • ¾ C coconut sugar + ½ tsp, for topping
    • ⅓ C nondairy milk
    • ½ C vegan chocolate chips

    Instructions

    • Preheat oven to 375°F.
    • Whisk together ground flax and water in a small bowl. Set it aside to thicken.
    • Meanwhile in a large mixing bowl, combine flours, baking powder, sea salt and cinnamon. Stir with a fork until well combined.
    • In a separate mixing bowl, mash the ripe bananas. Then add in vanilla extract, melted coconut oil, nondairy milk, ¾ 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.
    • Transfer the mixture to an 8" x 4" bread pan greased with a small pea size amount of coconut oil. Sprinkle a ½ teaspoon of coconut sugar on the top. This will help make the top crust extra delicious!
    • 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. 

    More recipes

    • veggie vegan cream cheese hot for food recipe
      easy veggie vegan cream cheese
    • chef Lauren Toyota at her Toronto event holding a lemon meringue tart
      comfort classics vegan supper club
    • a serving of vegan chocolate mousse
      decadent vegan chocolate mousse
    • diners view showing the inside of vegan ham and cheese croissant
      easy vegan ham and cheese croissants

    Reader Interactions

    Comments

    1. Brianna

      August 26, 2015 at 9:48 pm

      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!!

      Reply
      • Lauren Toyota

        September 09, 2015 at 12:13 am

        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!

    2. Elizabeth

      January 03, 2016 at 7:05 am

      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!

      Reply
      • Lauren Toyota

        January 07, 2016 at 6:43 pm

        awesome!! enjoy it 🙂

    3. Xtine Margarita

      January 30, 2016 at 2:42 pm

      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!

      Reply
    4. Amanda

      March 05, 2016 at 4:34 pm

      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!

      Reply
    5. Abigail

      March 29, 2016 at 1:02 am

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

      Reply
      • Lauren Toyota

        March 29, 2016 at 3:28 pm

        so glad!!

    6. Glass internal doors Melbourne

      May 26, 2016 at 5:40 am

      Yummy recipe.. Loved it

      Reply
    7. Lulu

      July 03, 2016 at 2:04 pm

      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!

      Reply
      • Lauren Toyota

        July 08, 2016 at 4:52 pm

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

    8. Sam

      July 07, 2016 at 5:50 pm

      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?

      Reply
      • Lauren Toyota

        July 08, 2016 at 4:42 pm

        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!

    9. Yesenia

      July 19, 2016 at 6:04 pm

      What can I sub for coconut sugar?

      Reply
    10. Toriwinkler

      October 13, 2016 at 4:41 pm

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

      Reply
    11. Alice Barton (TheMowWay)

      October 16, 2016 at 8:18 pm

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

      Reply
      • Lauren Toyota

        October 20, 2016 at 9:25 pm

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

    12. Allison Parenteau

      January 16, 2017 at 9:04 pm

      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!!!

      Reply
    13. Christine

      February 14, 2017 at 9:41 pm

      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!

      Reply
    14. Hayley

      February 25, 2017 at 3:10 am

      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?

      Reply
    15. Yummy tummy

      April 10, 2017 at 2:23 am

      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.

      Reply
    16. Zara Guthrie

      October 25, 2017 at 11:01 am

      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 🙁

      Reply
    17. Natalie

      July 02, 2019 at 2:28 am

      Does it really matter using two different flours? I haven't tried it yet but all of the HFF recipes I've made are my tried and true go-to's!

      Reply
      • Lauren Toyota

        July 03, 2019 at 4:01 pm

        probably NOT if you don't have. But I like mixing flours and of course, haven't tested it any other way. Let me know your results!

    18. Monika

      July 19, 2019 at 4:37 am

      Hi Lauren! Um, I don't know if maybe there was a type mistake with ingredient list and amount of flour. Like 1/2 cup instead of 1 1/2 of bread flour?
      I tried other recipie of yours and really love it, especially carrot cake and cauliflower wings. So please let me know if the ratio of flour to liquid is correct. Because the bread came out rock solid after 20 min of baking. And dough was thick enough to mould it with a hand.
      Thanks!

      Reply
    5 from 6 votes (5 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Lauren Toyota is hot for food… as long as it’s vegan! She’s cooking up vegan love and bringing the increasingly popular lifestyle to food fans across the globe.

    More about me →

    popular

    • hot for holidays 2 ebook
      hot for holidays: MORE next level vegan recipes for a festive feast
    • overhead and close up of the tops of miso caramel sticky buns
      miso caramel cinnamon rolls
    • overhead of a serving of pineapple ginger snap ice cream
      vegan pineapple ginger snap ice cream
    • bowl of dill pick dip with a chip sitting in it
      dill pickle dip

    explore recipes

    • appetizers
    • bbq
    • breakfast
    • burgers
    • desserts
    • drinks
    • mains
    • salads
    • sandwiches
    • sauces
    • snacks
    • soups
    Nothing But Noods_cover

    featured on

    Footer

    ↑ back to top
    • privacy policy
    • about

    site by go-to-seo.com

    Copyright © 2024 hot for food LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.