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!
- 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
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, 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.
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!
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.