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
Bake up a classic and try this vegan chocolate chip banana bread that’s moist, sweet, and oh so decadent!
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
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Preheat oven to 375°F.
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Whisk together ground flax and water in a small bowl. Set it aside to thicken.
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Meanwhile in a large mixing bowl, combine flours, baking powder, sea salt and cinnamon. Stir with a fork until well combined.
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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.
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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!
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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.
25 thoughts on “vegan chocolate chip banana bread”
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!!
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!
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!
awesome!! enjoy it 🙂
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!
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!
I made this with whole wheat flour and all of my (omni) roommates loved it! Thanks for awesome recipe!
so glad!!
Yummy recipe.. Loved it
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!
I’m sorry! No idea since we’ve never had a bread machine !?
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?
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!
What can I sub for coconut sugar?
Do you have a suggestion for replacing the spelt flour if I want to make this gluten free?
just made this today and I can safely say it’s THE BEST banana bread I’ve ever had. thanks lauren!
OMG awesome! So glad to hear it 😀 thank you!
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!!!
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!
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?
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.
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 🙁
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!
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!
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!