Recipe: Chocolate Chip Banana Bread (That Happens to be Vegan!)

This Chocolate Chip Banana Bread is a super favorite around my house. My little one developed a dairy allergy, which left me scrambling for delicious treats that wouldn't give her hives all over her body! I tried a million vegan banana bread recipes online that just turned out OK. So, I went back to my original recipes and started substituting nutritious alternatives to ingredients, fooling around with some ratios, and viola! No one could ever guess that this banana bread is vegan. Even those who only request a small slice come back for seconds or thirds!

This would be a wonderful recipe to add to your holiday baking list. It would be perfect for gifting neighbors and co-workers, or just a little treat for yourself with a warm cup of coffee or tea!

Chocolate Chip Banana Bread (that happens to be vegan!)

What You'll Need:

  • 1 loaf pan
  • Cooking Spray (I like Avocado oil spray - it's got a high heat tolerance so it doesn't go rancid when baked in the oven, but if you don't want to buy another ingredient, you can just melt some coconut oil, which is already in the recipe and brush it on your loaf pan)
  • Parchment paper (optional)

Shopping list:

  • 1 1/4 cup Organic All Purpose Flour
  • 3 ripe bananas, peeled and smashed
  • 1/2 cup vegan chocolate chips (Enjoy Life mini chips are awesome)
  • 3/4 cup organic sugar
  • 1/2 cup very soft coconut oil (refined organic is good if you don't want the final product to taste like coconut)
  • 1/2 cup almond milk
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp sea salt (kosher salt is also a fine choice)

What to do:

  1. Heat your oven to 350 degrees F.
  2. Cut your parchment paper so that it is a long strip the width of the bottom of your loaf pan. As far as length, you want the parchment to hang over the sides of the pan about 2 inches on each side (this makes removing the loaf ridiculously easy, but honestly, you could just coat the pan in coconut oil or avocado spray and it will still come out. It just might take a little more coaxing!).
  3. Spray or brush the pan and paper with the oil of your choice. Whisk all the wet ingredients in a bowl (bananas, yogurt, oil, vanilla).
  4. Mix the dry ingredients (except for the chocolate chips) in a separate bowl.
  5. Add the wet to the dry, mix a little, then add the chocolate chips until just combined.
  6. Transfer to the loaf pan and bake 55-60 mins or until a toothpick comes out clean.
  7. Allow to cool in the pan for at least 30 mins. If you used parchment, you can use the overhang pieces to gently lift the loaf from the pan. If not, flip the pan over. If it doesn't fall out, use a parring knife and run it around the edge to loosen the loaf, then flip it back over.
I like to store this loaf after it is cooled, wrapped up in the refrigerator because it lasts a long time. About a week! Enjoy!