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Chocolate Chip Banana Bread
Course: Breads, doughs, and battersCuisine: American, ComfortDifficulty: MediumServings10
servingsPrep time10
minutesCooking time30
minutesCalories250
kcalThis Vegan Chocolate Chip Banana Bread offers a plant-based alternative to the traditional loaf. Made with overripe bananas, whole wheat flour, and vegan chocolate chips, it provides a healthier option while maintaining a moist and fluffy texture. The recipe utilizes a high-performance blender for easy preparation, making it accessible for home bakers of various skill levels. This banana bread can be enjoyed as breakfast, a filling snack, or dessert. Each slice contains approximately 250 calories. This vegan adaptation demonstrates how classic baked goods can be modified to accommodate dietary restrictions without sacrificing flavor or texture.
Ingredients
4 medium overripe bananas, peeled
1/2 cup (120 ml) flavorless oil (we use sunflower)
1/2 cup (75 g) sugar (we use coconut)
1 teaspoon (5 ml) vanilla extract
1 teaspoon (2.6 g) ground cinnamon
1 1/2 cups (172 g) flour (we use whole wheat)
1 1/2 teaspoons (6 g) baking powder
1/2 teaspoon (2 g) baking soda
1/2 cup (88 g) vegan chocolate chips
Directions
- Preheat the oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan and set aside.
- In your high-performance blender, combine the peeled bananas, oil, sugar, vanilla extract, and cinnamon. Blend on medium-high speed for 15-30 seconds until smooth and well combined.
- In a large mixing bowl, whisk together the flour, baking powder, and baking soda.
- Pour the blended banana mixture into the dry ingredients and gently fold together until just combined. Do not overmix.
- Fold in the vegan chocolate chips.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 30-45 minutes, until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover with aluminum foil.
- Allow the bread to cool in the pan for 15 minutes before removing and slicing.
- Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for up to 1 month.
Video (2:40): BANANA BREAD – Blending Buddies
Notes
- Carefully watch the time on this. Undercooked is better than overcooked. Set the timer for 30 min and then check on it every 5 minutes until done.
- If the crust is browning and the middle is still gooey, cover in aluminum foil until cooked more thoroughly.
26 responses to “Chocolate Chip Banana Bread”
This was the BEST banana bread my husband and I have ever had! It is so ridiculously moist and dense, i have never had bread like it and never want a different kind again. I have made it with AP flour, white sugar and brown sugar (both are good), oil and applesauce (it’s better with oil – but it’s oil and I appreciate it still works with applesauce), with and without choc chips – way better with, but still good. I was making it weekly for awhile until we finally had our fill – but came on here for a different recipe and was reminded!!
My husband loved it. This recipe is a keeper- thank you! I used frozen bananas for this after a suggestion I saw on another site. Oh, I also subbed all-purpose white flour, though all other ingredients were as suggested:)
Awesome that he liked it! We’ve actually got a whole article on frozen bananas.
Do you blend for 15 to 30 seconds in all? I am hoping to make this soon!
Yup! 30 second should be enough. 🙂
Do you provide nutritional info on your recipes? I’m mostly looking for an approximate calorie count per serving.
We don’t, anymore, unfortunately. We sort of take a wholistic approach to eating and recommend people do the same. Thanks for your patience
My Vitamix arrived yesterday and I’ve been busy learning how to use it! Made my first lentil loaf last night and your banana bread today! I used oats ground into oat flour and apple sauce (made in my vitamix) to sub for oil. It comes out a little dense but it tastes absolutely AMAZING! The house smells so good! Now I just have to wait for 4 more bananas to turn brown……….
Love a home that smells like fresh banana bread. Like Nana’s house!
FYI u can sub applesauce for the oil and it works great!
my husband has severe congestive heart failure, and we try to go low fat, I will definitely try these with the applesauce as sub for oil!! they look amazing!!
Great tip, Autumn, thanks.
Wendy, might want to consider getting him on a morning green juice regemin!
Any alternative to the coconut sugar?
You can certainly try dates?
What size loaf pan did you guys use
Standard 9 x 5. This one works well. 🙂
P.S. Thanks for the patience on this one. When you commented, we were a few hours away from bringing our first baby into the world.
Would this work without the oil?
Have not tried to make this banana bread without oil. Perhaps you’ve had experience substituting oil in baked goods? If you try and find something that works, please report back. It helps. Thanks in advance
Thank you so so much for this recipe. I just made it today and it’s honestly the yummiest thing ever!! It’s so soft and such a perfect balance of all the ingredients.
You’re so welcome. Yeah, isn’t it great? Also great with some peanut butter on top!
Hi Shalva, Are all the baked goods supposed to be set for 350 degrees then? I didn’t see the temperature for the black bean brownies either. Just want to make sure so I don’t overcook them. Thanks Shalva
The temps are listed in the “Instructions” portion of the recipe. Both the banana bread and black bean brownies are baked at 350. Enjoy!
Hi Lenny, I want to give this banana bread a try, but I don’t see what temperature you are supposed to bake it on, just the time. What temperature do you recommend cooking it on? Thanks Lenny
Hi Brett,
Bake at 350 F (175 C). Let us know how you like it, it’s one of our favorites 🙂
can you suggest a sub for “all purpose flour” that would work with this recipe? We’re gluten free around here, and that’s basic white wheat flour…
thx.Give it a try with almond meal! We haven’t tested it that way, but the bananas hold in the moisture really well. We would recommend leaving the batter in the bowl for 15 minutes before pouring into the pan and baking just so that the almond meal has a chance to absorb moisture. Happy baking!
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