Vegan Banana Bread with Chocolate Chips Recipe
A moist, sweet vegan banana bread studded with melty chocolate chips—perfect for dessert, breakfast, or emotional support.
Ingredients
- 3 medium ripe bananas mashed (about 1 cup)
- ½ cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- ⅓ cup melted coconut oil or neutral oil
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour or whole wheat pastry flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ to ¾ cup vegan chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease or line your loaf pan.
- Make vegan buttermilk: Stir almond milk and vinegar; set aside for 5 minutes.
- Mash bananas: Smash bananas in a mixing bowl until mostly smooth.
- Mix wet stuff: Add coconut oil, maple syrup, vanilla, and the “buttermilk.” Stir well.
- Whisk dry stuff: Combine flour, baking soda, baking powder, salt, and cinnamon in another bowl.
- Combine everything: Pour wet into dry. Stir gently until fully combined—don’t overdo it.
- Add chocolate: Fold in chocolate chips like your life depends on it.
- Bake: Pour batter into loaf pan and bake 50–55 minutes.
- Cool: Let it rest in the pan 10 minutes, then transfer to a rack before slicing. Or just eat warm. YOLO.
Notes
🔍 Nutritional Values (Per Slice)
- Calories: 230
- Total Fat: 10 g
- Saturated Fat: 4 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 3 g
🌿 Vitamins and Minerals (Per Serving)
- Iron: 10%
- Calcium: 5%
- Potassium: 7%
- Magnesium: 6%
- Vitamin C: 4%
💡 Additional Notes/Tips
- Use extra ripe bananas—the uglier, the better.
- Sub chocolate chips with chopped dark chocolate for a richer vibe.
- Sprinkle extra chips on top before baking for drama.
- Store covered at room temp for 3 days, or freeze slices for later.
- Pair with coffee, tea, or emotional exhaustion.