VEGAN CHOCOLATE CHUNK BANANA BREAD

This Vegan Chocolate Chunk Banana Bread is moist, perfectly sweet, full of banana flavor, and super easy to make. It is loaded with dark chocolate chunks, peanut butter, and cinnamon. The best vegan banana bread recipe you need to have! Dairy-free, egg-free.

Vegan Banana Bread With Drak Chocolate Chunks

THIS CHOCOLATE CHUNK BANANA BREAD IS

  • vegan
  • egg-free
  • dairy-free
  • moist
  • fluffy
  • flavorful
  • rich
  • packed with banana flavor
  • loaded with chocolate chunks and peanut butter
  • naturally sweetened
  • easy to make
  • perfect as a snack, dessert, or breakfast

Slice Of Chocolate Chip Banana Bread

WHAT YOU NEED TO MAKE CHOCOLATE CHUNK BANANA BREAD

You need the following ingredients to make this banana bread (the exact measurements are in the recipe card below):

  • All-purpose flour – Sift the flour to avoid lumps in the batter. You can also use white spelt flour.
  • Baking powder and baking soda – Leavening agents that help to raise the bread.
  • Ground cinnamon – optional ingredient but adds nice warm flavor.
  • Sea salt – balances the sweetness.
  • Bananas – Make sure your bananas are overripe with lots of brown spots. That’s when they are super sweet and easy to mash. You can also use frozen bananas (which were overripe). Just let them thaw at room temperature or defrost them in the microwave before making the batter.
  • Maple syrup – perfectly sweetens the banana bread.
  • Peanut butter – use good-quality natural peanut butter for the best flavor.
  • Sunflower oil – keeps the bread super moist. You can use any oil neutral in flavor.
  • Apple cider vinegar – helps to activate baking soda. You can substitute for lemon juice.
  • Dark chocolate – use a good-quality vegan dark chocolate bar and roughly chop it into chunks. You can also use chocolate chips. Reserve a few chunks to top the bread with.

Equipment you need:

  • Loaf pan – 9 x 5 inch (25x13cm)
  • Parchment paper
  • Medium-size bowl – for dry ingredients
  • Large bowl 
  • Potato masher or fork
  • Whisk
  • Sifter
  • Silicon spatula or wooden spoon
  • Cooling rack

Ingredients For Banana Bread

HOW TO MAKE THE BEST VEGAN CHOCOLATE CHUNK BANANA BREAD

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Banana Bread is super easy and comes with 5 following steps:

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 350°F (180°C) and grease a 9×5 inch (25x13cm) loaf pan with oil or vegan butter. Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips.

2. Step: Mix dry ingredients

To a medium-size bowl, add all-purpose flour, baking powder, baking soda, ground cinnamon, and a pinch of sea salt. Mix with a whisk and set aside.

3. Step: Mash the bananas and combine them with wet ingredients

Add bananas to a large bowl and mash them well with a potato masher or fork into applesauce-like consistency. Add maple syrup, peanut butter, sunflower oil, and apple cider vinegar, and stir to combine.

Banana Bread Batter Recipe Steps

4. Step: Combine wet and dry ingredients

Sift the flour mixture into the mashed banana mixture and mix everything with a spatula until just combined. Don’t overmix the batter. Finally, fold in chocolate chunks.

Banana Bread In A Loaf Pan After Baking

5. Step: Bake in the oven

Pour the batter into the prepared baking pan, spread it evenly, and top with more chocolate chunks. Bake in preheated oven for 35 minutes. The bread is done when a toothpick inserted in the middle comes out clean. If it looks wet, bake for additional 5-10 minutes because all ovens vary.

Remove the bread from the oven and let cool for about 15 minutes. Then carefully remove the bread with the parchment paper flaps on the sides and place it on a cooling rack to let cool completely. If it is still warm, it may be difficult to cut.

Banana Bread In A Loaf Pan After Baking

FREQUENTLY ASKED QUESTIONS:

CAN I USE WHOLE WHEAT FLOUR INSTEAD OF ALL-PURPOSE FLOUR?

Yes, you can use whole wheat flour, but it will change the taste and the texture of banana bread. You can also use spelt flour.

WHAT CAN I USE INSTEAD OF CHOCOLATE CHUNKS?

  • nuts such as walnuts or pecans (for even better taste, use roasted nuts)
  • vegan white chocolate
  • crushed cookies (such as Oreo, Biscoff Biscuits)
  • fresh blueberries or raspberries
  • dried cranberries or raisins

HOW TO STORE VEGAN BANANA BREAD?

First, make sure the bread is completely cooled. Then store it (sliced or the whole loaf) in an airtight container at room temperature. The airtight container will help to keep the moisture of the bread.

HOW LONG DOES HOMEMADE BANANA BREAD LAST?

The banana bread will last up to 4 days at room temperature.

CAN I FREEZE HOMEMADE BANANA BREAD?

Yes, you can freeze the banana bread for up to 3 months. Make sure it’s completely cooled and then put it (whole loaf or sliced) in an airtight container or ziplock freezer bag and place it into the freezer. Then just let thaw at room temperature or rewarm in the oven.

Slices Banana Loaf On A Wooden Desk

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

 

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery

Happy baking!

Slice Of Chocolate Chip Banana Bread

VEGAN CHOCOLATE CHUNK BANANA BREAD

Plantiful Bakery
This Vegan Chocolate Chunk Banana Bread is moist, perfectly sweet, full of banana flavor, and super easy to make. It is loaded with dark chocolate chunks, peanut butter, and cinnamon. The best vegan banana bread recipe you need to have! Dairy-free, egg-free.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 1 loaf (about 12 slices)
Calories Per Serving: 164 kcal

Ingredients
  

  • 160 g (5,6oz) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon (optional)
  • pinch of sea salt
  • 300 g overripe bananas (= about 3 small bananas)
  • 3 tbsp (45ml/55g) maple syrup
  • 3 tbsp (45g) natural peanut butter
  • 2 tbsp (30ml/27g) sunflower oil (or canola oil)
  • 1 tbsp apple cider vinegar (or lemon juice)
  • 80 g (2,8oz) dark chocolate bar, chopped + extra for topping

Instructions

  • Preheat the oven to 350°F (180°C) and grease a 9x5 inch (25x13cm) loaf pan with oil or vegan butter. Then line the pan with a strip of parchment paper.
  • To a medium-size bowl, add all-purpose flour, baking powder, baking soda, ground cinnamon, and a pinch of sea salt. Mix with a whisk and set aside.
  • Add bananas to a large bowl and mash them well with a potato masher or fork into applesauce-like consistency. Add maple syrup, peanut butter, sunflower oil, and apple cider vinegar, and stir to combine.
  • Sift the flour mixture into the mashed banana mixture and mix everything with a spatula until just combined. Don’t overmix the batter. Finally, fold in chocolate chunks.
  • Pour the batter into the prepared baking pan, spread it evenly, and top with more chocolate chunks. Bake it in preheated oven for 35 minutes. The bread is done when a toothpick inserted in the middle comes out clean. If it looks wet, bake for additional 5-10 minutes.
  • Remove the bread from the oven and let cool for about 15 minutes. Then carefully remove the bread with the parchment paper flaps on the sides and place it on a cooling rack to let cool completely.
  • Enjoy!

Notes

Storage

First, make sure the bread is completely cooled. Then store it (sliced or the whole loaf) in an airtight container at room temperature for up to 4 days. You can also freeze the bread for up to 3 months.
Please read my blog post above for tips and helpful information.
Keyword all-purpose flour, apple cider vinegar, bananas, chocolate, cinnamon, maple syrup, oven, peanut butter, sunflower oil

Nutrition Facts

Serving: 1 slice / Calories: 164kcal / Total Fat: 6,9g / Saturated Fat: 2,0g / Cholesterol: 0mg / Total Carbohydrate: 23,4g / Fiber: 2,0g / Sugar: 8,5g / Protein: 3,0g / Sodium: 119mg / Iron: 1,2mg / Potassium: 177mg

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