Banana bread is good. But chocolate chip banana bread is beyond good on so many levels. This recipe is soft, moist, full of the sweet flavour of banana, chocolaty and super delicious. Perfect to bake at home for breakfast or take with you anywhere.
Who loves a good slice of banana bread? Do you like it toasted with some peanut butter on for breakfast and start your day with it and a cup of coffee? Having a slice of banana bread on a lovely sunny day with the window open so that you have a nice, fresh breeze in your dining area. This is one of my absolute favourite ways to start my morning. If you just nodded to the screen now, we are besties!
And when it’s done with this vegan chocolate chip banana bread, it brightens the day even more by 120%, and I’m sure it will do the same for you too!
It’s soft, moist, full of rich banana flavour, packed with lots of sweet chocolate chips and topped with more chocolate chips and an extra banana split. How decadent does it sound? It’s so good.
If you already like my vegan chocolate banana bread, I’m sure you will love this recipe as much as I do!
Banana bread is one of my favourite go-to baking goods. I love baking it. It’s relatively easy and quick to bake, always so soft, moist, delicious and 99% of the time people will love it when you bake it for them unless they don’t like bananas but hey what are the odds of that? Technically, non.
But weirdly enough… When I was developing this recipe, I had a rare banana bread fail! Well, technically it’s not, because it was still delicious but wasn’t the right texture I was trying to get in my banana bread. My boyfriend even said who would fail on banana bread! I know right, it’s weird.
Then after my first recipe test I examined what I did to make the texture the way it turned out, and I tried again and voila! As you can see in the pictures, it came out of the oven in a marvellous shape and most importantly, I got the texture right! The bread was soft and moist with the chocolate chips perfectly intact as they went into the oven, only came out looking even better with lovely shine and melty feel to them.
How to make vegan chocolate chip banana bread
As I said earlier, banana bread is relatively easy to make in the baking world and I think you can agree on this one. But I hear some people say they can’t seem to get it right when baking banana bread so I’m here to help you make your perfect banana bread.
These tips apply to any banana bread recipes I create so take notes and let’s get baking together!
Use ripe bananas
I get this comment quite often, which goes like this – Ew you are eating a rotten banana! Get a fresh one! – Ok folks, l’m usually nice but you’re wrong! Many people think that if banana peel had even a little speckle on it it’s not good and gross to eat, but it’s the complete opposite.
When bananas have little speckles, which is called sugar spots I believe, it’s the BEST time to eat them as they are perfectly ripe and sweet like a candy treat. And this sweetness and softness is very important in making banana bread.
Always use ripe bananas with sugar spots for any banana bread recipes, always! It gives your banana bread that rich and sweet banana flavour and soft and moist texture.
Weigh your bananas
I must confess that weighing every ingredient is not fun and takes time, I don’t particularly like it either. But it is very important to weigh your bananas when making banana bread.
This is because bananas vary in size. There are small ones, medium ones, large ones, ones that look like large but turns out they have thick peel and not much actual banana in it(what a nightmare right), etc.
Also everyone’s concept of “medium” or “large” is different. For instance, someone’s “medium” size banana might weigh 60g, and other person’s “medium” size banana might be 90g. That’s 30g difference and that’s huge in baking!
So always weigh your bananas without the peel to see how much it actually weigh. It always works perfect. Having said that, you can of course use the rough idea of small, medium and large when selecting your banana, you don’t have to buy double the amount of small bananas for a recipe that calls for large bananas!
Use brown sugar
I’m recently into incorporating brown sugar in my recipes. It’s wholesome, has richer flavour and works just like plain white sugar. And the flavour of brown sugar goes hand in hand with the rich banana flavour, so perfect together.
I love using brown sugar in this recipe but if you want you can also use white sugar or coconut sugar or any combination of these sugars. I have tried making my banana bread with these sugars and they always turns out as delicious!
Almond butter as the oil
One of the little twists I tried in this vegan chocolate chip banana recipe is using almond butter as the oil. I love almond butter on anything from toasts, porridge and of course a good old toasted banana bread. And when it’s actually in the bread it gives amazing nutty flavour and enhance the richness and moist texture even more.
If you are avoiding nuts though however, you can swap the almond butter with 1/3 cup (100ml) vegetable oil or melted vegan butter and decrease the amount of soy milk from 1/2 cup to 1/4 (65ml), it works perfect as well.
Vegan butter milk
Mixing a tea spoon of either lemon juice or apple cider vineger in soy milk creates wonderful magic in baking called vegan butter milk. If you haven’t tried yet you should start right now!
The acid in lemon juice/apple cider vinegar curdles soy milk and it becomes thick in consistency. And when it’s mixed with flour the acidity helps relax the gluten developed in the mixing stage which makes the final product soft and fluffy.
I always make my vegan butter milk at the very first step of baking so that it has time to curdle and thicken nicely.
Place a sheet of tin foil halfway through
The banana bread will be in the oven for a fairly long time, about 1 hour to 1 hour and 10 mins. So it is likely that the top of it gets burnt and becomes too crispy and hard, which we want to avoid!
To avoid this from happening, place a sheet of tin foil halfway through, about 40 mins in and bake as usual for the rest of baking time. This will prevent the top from burning and keeps it looking nice and pretty!
Q and A
Can I make this recipe gluten-free?
Yes you can! I use gluten-free rice flour to make my banana bread gluten-free, and it works perfectly for this recipe. Simply swap the plain flour with rice flour, and make the vegan chocolate chip banana bread with the rest of the ingredients as they are.
The texture of the final product will be slightly denser I would say, even a little more moist. But other than that they are just as delicious. My gluten-free banana bread recipe is coming up on the blog soon so stay tuned!
While you wait for the gluten-free version to come up, why not join The Chestnut Bakery mailing crew? You will get future emails with delicious recipes so you won’t miss any recipe! Plus you will receive my free ebook 7 Days Porridge for more breakfast inspiration too. Hurray!
Can I make this recipe nut-free?
Yes, this vegan chocolate chip banana bread can be nut-free if you are avoiding nuts. Use 1/3 cup (100ml) of vegetable oil or melted vegan butter instead and decrease the amount of soy milk from 1/2 cup to 1/4 cup (65ml), you’re all set!
Can I use chocolate chunks instead of chocolate chips?
Yes, go for it! It is difficult to find vegan chocolate chips in some areas, thankfully I found one online in Japan and I also found vegan chocolate chips on iHerb too!
If you are using chocolate chunks instead, chop up the chocolate in the size you would like them to be and throw in the batter just like chocolate chips. If the chocolate you are using is heatproof it will keep the shape in the oven but even if not it will still make a lovely loaf of banana bread!
Be careful when you are toasting a slice of it in your toaster though, as it can melt in the toaster and create a bad mess in it or the worst case, it can possibly break your toaster. See on the package if the chocolate or chocolate chips you are using is heatproof or not before toasting.
You will LOVE this vegan chocolate chip banana bread because it is:
– deliciously chocolaty
– Soft, fluffy and moist
– full of sweet and rich banana flavour
– a great gift
– grab-and-go snack to anywhere
Want more recipes like this?
Try my other delicious banana/chocolate recipes you might enjoy!
- Chocolate chip pumpkin bread
- Chocolate Chip Banana Bread Pancakes
- Chocolate banana bread
- Banana tahini muffins – oil-free
- Chocolate banana pancakes
- chocolate chip cookie bars
- Chocolate chip muffins
Please leave a comment and rate this recipe in the comment section below if you like this vegan chocolate chip banana bread! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!Print