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Vegan chocolate chip banana bread
Vegan 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.
