You will simply go BANANAS over how easy this recipe is! My kids love this vegan chocolate chip banana bread and it is ridiculously easy to make. You’re just 1 hour away from the perfect slice of deliciousness.
Ingredients and Substitutions
This is a vegan recipe and I am using plant based butter and milk in it. Bananas are the PERFECT binding agent and we’re using apple sauce for extra moisture. Check out my ingredient substitutions to see how you can swap out ingredients to suit your own dietary requirements.
I always weigh my ingredients rather than use cup measures. This ensures accuracy for every recipe and perfect results every time. I will be adding a more detailed post on this method of weighing soon as well as my handy conversion guide for US cup measurements.
Flour: I am using all purpose flour in the banana bread. All Purpose Flour has a higher lower protein content which helps with both the structure and texture of this bread. I haven’t tried this with gluten-free flour but would recommend using a 1-to-1 GF flour substitute if you want to experiment.
Brown Sugar: I like to create a caramelly undertone in my banana bread. If you don’t have brown sugar, you could sub with golden or white sugar. You can also substitute with coconut sugar. I like to sprinkle extra sugar on top of this bread to add an extra crunch.
Baking Powder and Salt: Baking powder helps the bread rise. Remember that baking powder adds PUFF to a recipe which is exactly what we want here. Salt is added to enhance the flavours.
Chocolate Chips: you can use any type of chocolate in this bread. I use vegan chocolate chips but chunks or even sliced-up pieces will work equally as well. I use 50 grams but you can add as much or as little as you like.
Bananas: we like to leave our bananas to ripen until the skins are fully brown. This creates a sweeter taste. Bananas are a wonderful binding agent and if you like even more chunks in your bread, throw in an extra banana.
Apple Sauce: this adds moisture and also replaces egg in our recipe. If you prefer to use egg instead of apple sauce, sub with 2 eggs if you are not vegan.
Plant Based Butter: I use room temperature unsalted butter. You can sub with dairy butter if you prefer.
Plant Based Milk: my go-to milk in all of my baked goods is almond milk, as it adds extra creaminess. Feel free to sub with whichever milk you prefer, plant based or dairy. The milk is needed for additional moisture. You can sub with water if you do not have milk available.
How to Make Chocolate Chip Banana Bread
This banana bread is so easy to make with basic ingredients that you’ll most likely already have in your pantry. It takes just a few minutes to make the batter so I recommend using a hand mixer for this. You can also use a stand mixer if you prefer or mix with a spatula. The key to great banana bread is that you don’t want to overmix any of the ingredients. This can cause the bread to toughen, which we want to avoid. By mixing only until combined, we will retain a nice light, fluffy texture. Perfect!
Preheat your oven to 350 degrees Fahrenheit then let’s start mashing up our ripe bananas. It is entirely up to you whether you mash them until they are completely smooth. Our kids love having a few chunks of banana so I just soften them up a little bit with the mixer.
Next, let’s add our wet ingredients. Add 100g apple sauce, 75g of room temperature butter and 60ml milk to the bananas and mix to combine.
Now on to our dry ingredients. Add 240g all purpose flour, 1 tsp baking powder, 0.5 tsp salt and 140g brown sugar and mix until just combined. Remember that we don’t want to overactive the gluten in the batter so mix lightly here.
And finally, let’s add our chocolate chips. You can use chunks instead if you prefer.
I add roughly 50g chocolate chips and stir them into the batter. Add more or less depending on your personal preference.
Baking the vegan chocolate chip banana bread
Grease then line a loaf pan with parchment paper, so that the parchment overhangs the sides. This makes it easier to remove the banana bread once it is baked. You could use a baking spray if you prefer.
Pour in the batter and spread out evenly with a spatula.
Sprinkle additional brown sugar on top, if desired. This is actually one of my favourite parts about this recipe. The additional sugar creates the most wonderful topping and added crunch to the banana bread.
Bake at 350°F for 55 minutes until well risen and lightly golden. The banana bread will feel slightly firm with a spring to it.
Allow to cool in the pan for 10 minutes before transferring to a serving board or plate. Serve warm and enjoy!
This easy vegan chocolate chip banana bread will store well at room temperature for 2-3 days. I suggest wrapping it in foil to retain all of that lovely moisture. Feel free to slice it up and toast it for breakfast with some butter on it. So good!
This recipe will make 6 large banana muffins. Reduce the baking time to 20-25 minutes. No amendments are needed to the ingredients.
For more fruity options, check out my lemon drizzle muffins.
Easy Vegan Chocolate Chip Banana Bread
- 2 Banana
- 100 grams Apple Sauce
- 75 grams Plant Based Butter (unsalted)
- 60 ml Plant Based Milk
- 240 grams All Purpose Flour
- 1 tsp Baking Powder
- 0.5 tsp Salt
- 140 grams Brown Sugar
- 50 grams Vegan Chocolate Chips
- Additional butter for greasing
- Additional sugar for topping
- Preheat oven to 350°F and gather all equipment and ingredients.
To Make the Batter:
- Add two bananas to the mixing bowl and beat lightly with the hand mixer until softened.
- Add 100g apple sauce, 75g room temperature butter and 60ml milk. Mix to combine.
- Add 240g all purpose flour, 1 tsp baking powder, 0.5 tsp salt and 140g brown sugar and mix to combine.
- Add 50g chocolate chips and stir in to the batter.
- Grease then line a loaf pan with parchment paper, so that the parchment overhangs the sides. This makes it easier to remove the banana bread once it is baked.
- Pour in the batter and spread out evenly with a spatula.
- Sprinkle additional brown sugar on top, if desired.
- Bake at 350°F for 55 minutes until well risen and lightly golden. The banana bread will feel slightly firm with a spring to it.
- Allow to cool in the pan for 10 minutes before transferring to a serving board or plate.
- Serve warm and enjoy!
- For accuracy, I always weigh my ingredients rather than use cup measurements. This ensures that my bakes turn out exactly the same every time. I will be adding a more detailed post on this method of weighing soon as well as my handy conversion guide for US cup measurements.
- Prefer muffins? This recipe bakes 6 large muffins. Reduce baking time to 20-25 minutes.
- Best enjoyed while still warm. Once completely cool, store at room temperature wrapped in foil for 2-3 days.