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–+ servings
sliced chocolate chip banana bread

Vegan Chocolate Chip Banana Bread

Lauren Casolaro
Fluffy, moist, and easy to make, this vegan chocolate chip banana bread truly hits the spot!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast, Dessert
Cuisine American
Servings 1 Loaf
Calories 313 kcal

Equipment

Ingredients
 

  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup (50 g) white sugar
  • ¼ cup (50 g) light brown sugar
  • ½ cup (113 g) vegan butter melted
  • 1 cup (240 mL) dairy-free milk
  • 1 tablespoon apple cider vinegar
  • 3 medium overripe bananas mashed
  • 1 tablespoon vanilla
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 1 ¼ cup of chocolate chips

Instructions

  • Preheat your oven to 350°F and line an aluminium loaf pan with parchment paper or grease well with butter or spray and set aside.
  • Make the vegan buttermilk mixture by combining the dairy-free milk and apple cider vinegar together in a bowl and set aside for at least 5 minutes.
    1 cup dairy-free milk, 1 tablespoon apple cider vinegar
  • In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together.
    2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon, ⅛ teaspoon nutmeg
  • In the bowl you have the buttermilk in, add mashed banana, melted butter, light brown sugar, granulated sugar and vanilla and whisk to combine.
    ¼ cup white sugar, ¼ cup light brown sugar, ½ cup vegan butter, 3 medium overripe bananas, 1 tablespoon vanilla
  • Add the wet and dry ingredients together and mix until JUST combined. Add the chocolate chips and mix once more until distributed throughout.
    1 ¼ cup of chocolate chips
  • Pour batter into the prepared loaf pan, leaving about 1-inch of space between the batter and the top of the pan (you'll likely have left over batter), then bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. If your bread is browning too quickly, carefully tent it with some foil for the remainder of the bake time. 
  • Let the banana bread completely cool on a cooling rack for at least 1 hour before slicing to ensure it doesn't sink in on itself or fall apart. Slice and serve with vegan butter or peanut butter, if desired, and enjoy! 

Notes

Bake the bread in a light colored metal loaf pan, such as aluminum. 
Test to see if the loaf is cooked all the way by sticking a toothpick in the middle. If it comes out clean, it's good to go (ignore the melty chocolate)!
Nutritional values are estimates only. See our full nutrition disclosure here. 

Nutrition

Serving: 1SliceCalories: 313kcalCarbohydrates: 44gProtein: 5gFat: 10.5gSaturated Fat: 4.5gSodium: 327mgFiber: 2gSugar: 14.8g

Disclaimer: Although apinchofparsley.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Apinchofparsley.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

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