Follow Amelia and Jacob’s proven steps to bake a wonderfully moist and fluffy Vegan Chocolate Chip Banana Bread. This recipe combines careful planning with creative cooking for a perfect result.
Author:Amelia Carmichael
Prep Time:15 minutes
Cook Time:55 minutes
Total Time:70 minutes
Yield:1 loaf
Category:Baking
Method:Oven Baked
Cuisine:American
Diet:Vegan
Ingredients
Scale
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup vegan butter, softened
3/4 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 cup unsweetened applesauce
1/4 cup non-dairy milk (like almond or soy)
3 very ripe, mashed bananas (about 1 1/2 cups)
1 cup vegan chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set this dry mixture aside.
In a large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the vanilla extract, applesauce, and non-dairy milk until just combined.
Stir in the mashed bananas until incorporated. Do not overmix.
Gradually add the dry ingredients to the wet ingredients. Mix until just combined; a few streaks of flour are okay.
Gently fold in the vegan chocolate chips.
Pour the batter evenly into the prepared loaf pan.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.
Notes
Using very ripe bananas provides the best sweetness and moisture for this bread.
For an extra treat, reserve a few chocolate chips to sprinkle on top before baking.
If you prefer a less sweet bread, slightly reduce the brown sugar quantity.