Easy Vegan Chocolate Chip Banana Bread
The only recipe that you'll ever need for vegan chocolate chip banana bread! A staple in our home that we bake every week, you will love how easy it is. Simple ingredients and just 1 hour to achieve the perfect slice of deliciousness.
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
- 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
Instructions
Prep:
- 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.2 Banana
- Add 100g apple sauce, 75g room temperature butter and 60ml milk. Mix to combine.100 grams Apple Sauce, 75 grams Plant Based Butter (unsalted), 60 ml Plant Based Milk
- Add 240g all purpose flour, 1 tsp baking powder, 0.5 tsp salt and 140g brown sugar and mix to combine.240 grams All Purpose Flour, 1 tsp Baking Powder, 0.5 tsp Salt, 140 grams Brown Sugar
- Add 50g chocolate chips and stir in to the batter.50 grams Vegan Chocolate Chips
Let's Bake:
- 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.Additional butter for greasing
- Pour in the batter and spread out evenly with a spatula.
- Sprinkle additional brown sugar on top, if desired.Additional sugar for topping
- 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!
Video
Notes
- For accuracy, I always weigh my ingredients rather than use cup measurements. This ensures that my bakes turn out exactly the same every time.
- 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. I suggest wrapping the bread 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.
- Frozen Bananas? We often store overripe bananas in the freezer for baking and also juicing. It's a great way to keep them until you're ready to use them. Allow them to soften before using in this recipe.
- How ripe should bananas be for the perfect banana bread? This is a personal choice. I love to use them when there are dark spots on them and they feel slightly mushy inside. At this stage of ripeness, they will be sweeter and, in my opinion, perfect to use in banana bread.
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
