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–+ servings
Slice Of Chocolate Chip Banana Bread

VEGAN CHOCOLATE CHUNK BANANA BREAD

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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.
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Prep Time:10 mins
Cook Time:35 mins
Total Time:45 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Vegan
Yield: 1 loaf (about 12 slices)
Calories: 164kcal
Author: Plantiful Bakery

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.

Nutrition

Calories: 164kcal
Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!