Chocolate Chip Banana Bread

This vegan chocolate chip banana bread is one of those recipes that brings warmth to any morning or afternoon. The tender crumb and sweet bananas fill the kitchen with an irresistible aroma. It is the perfect way to use up those ripe bananas sitting on your counter and makes a comforting treat to share with family and friends.

I started making this vegan version when my daughter went dairy free and now it has become a favorite we look forward to making together whenever we see spotted bananas.

Ingredients

• Ripe bananas: The riper the better brown and spotty skins mean extra sweetness and moisture for tender bread
• Coconut oil or vegetable oil: Keeps the loaf moist and soft look for unrefined coconut oil for a hint of coconut flavor
• Organic cane sugar: Adds just the right amount of sweetness you can also use coconut sugar if you like
• Unsweetened apple sauce: Replaces eggs while keeping a fluffy crumb choose one with no sugar added
• Vanilla extract: Enhances the banana flavor opt for real vanilla when possible
• All-purpose flour: Gives the bread structure sift it beforehand for a lighter loaf
• Baking soda: Essential for rise make sure it is fresh for best results
• Cinnamon: A pinch adds warmth and a cozy aroma use Ceylon cinnamon if you can find it
• Salt: Balances the sweetness and wakes up the flavors
• Vegan semisweet chocolate chips: Bring chocolatey pockets to every bite look for brands like Enjoy Life for dairy free options

Step-by-Step Instructions

Mash the Bananas:

Mash three ripe bananas thoroughly in a large bowl until no big lumps remain this step adds moisture and flavor throughout your bread

Mix in the Oil:

Stir in the melted coconut oil or vegetable oil until fully integrated the fat evenly coats the banana for a richer texture

Combine Wet Ingredients:

Add cane sugar unsweetened applesauce and vanilla extract Stir until smooth and glossy so every bite is consistently flavorful

Incorporate Dry Ingredients:

Add sifted flour baking soda cinnamon and salt Mix gently just until no flour streaks show to keep your bread tender not tough

Add the Chocolate Chips:

Fold in vegan semisweet chocolate chips so they are evenly scattered in the batter so you get a chocolatey taste in each piece

Pour and Finish:

Transfer the batter to a greased nine by five loaf pan then scatter extra chocolate chips on top for an inviting finish

Bake the Bread:

Bake at three hundred fifty degrees Fahrenheit for fifty five to sixty minutes A toothpick should come out clean or with just a few crumbs when done

Cool and Slice:

Let your bread cool completely in the pan before slicing this helps the loaf set and cuts cleanly for perfect slices

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My favorite part is always the chocolate chips on top they melt into little pools while the bread bakes and every time I cut into a warm loaf my family gathers around waiting for the first thick slice

Storage Tips

Store your banana bread tightly wrapped at room temperature for up to three days For longer storage keep it in the fridge for up to a week Freeze individual slices wrapped in parchment and placed in a freezer bag then thaw in the microwave or toaster oven

Ingredient Substitutions

If you do not have apple sauce use an equal amount of mashed ripe banana or non dairy yogurt in its place Brown sugar or coconut sugar works well in place of cane sugar Gluten free all purpose flour blends can also be substituted for a wheat free version

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Serving Suggestions

Warm up a slice and pair it with a cup of coffee or your favorite non dairy milk It is also delicious toasted with a slather of peanut butter or almond butter Banana bread makes a lovely treat for brunches potlucks or as an after school snack

Recipe FAQs

→ How ripe should the bananas be for the best flavor?

The bananas should be very ripe with brown spots for maximum sweetness and moist texture.

→ Can I substitute the coconut oil?

Yes, you can use any mild vegetable oil in place of coconut oil with good results.

→ Is it necessary to use vegan chocolate chips?

Vegan chocolate chips keep the loaf plant-based, but regular semisweet chips work if you aren't following a vegan diet.

→ How should I store the loaf after baking?

Let it cool completely, then store in an airtight container at room temperature for up to three days.

→ Can I freeze slices for later?

Yes, wrap individual slices in plastic and freeze for up to two months. Thaw at room temperature before serving.