This vegan chocolate chip banana bread recipe is easy to make, stuffed with vegan chocolate chips and contains no eggs, no butter & no milk. It is a delicious vegan banana bread made with sweet ripe bananas and mini vegan chocolate chips. This moist vegan banana bread is also a great banana bread for anyone who is trying to reduce the saturated fat in their family’s diet.
Moist & Delicious Vegan Chocolate Chip Banana Bread
Your family will love this great tasting vegan banana bread with chocolate chips. Our recipe should take you roughly 10 minutes to prepare and clean up. Please be aware that this is an oven-baked vegan banana bread recipe. It is not made with a bread machine. You will find a printable and “pin-able” recipe at the bottom of this page.
Key Ingredients – Bananas & Vegan Chocolate Chips
Ingredients – Vegan Chocolate Chip Banana Bread
- 1/2 Cup – Vegetable Oil – 115 milliliters – Use a neutral tasting vegetable oil such as corn or canola
- 4 – Bananas (large & ripe) – 460 grams – Roughly 1 3/4 to 2 cups of mashed bananas
- 2 Cups – Flour (all purpose flour) – 240 grams
- 1/2 Cup – Vegan White Granulated Sugar – 100 grams
- 1/2 Cup – Vegan Light Brown Sugar (packed cup) – 107 grams
- 1 Teaspoon – Vanilla Extract – 5 milliliters
- 1 Teaspoon – Baking Soda – 5 milliliters
- 1 Teaspoon – Baking Powder – 5 milliliters
- 1/2 Teaspoon – Salt – 2.5 milliliters
- 3/4 Cup – Vegan Semi-Sweet Chocolate Chips (mini chips) – 100 grams
Servings – Roughly 12 slices
Equipment – Measuring cup & spoons, mixing bowl, long wooden spoon, 9 by 5 bread pan, oven mitts, silicon spatula, cooling rack and an oven.
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Pour Batter into Bread Pan & Smooth Top of Batter
Instructions – Vegan Chocolate Chip Banana Bread
- Preheat oven to 325 degrees F.
- Use a good nonstick bread pan, “grease” the bread pan with vegetable oil and/or use baking parchment paper to line the bread pan. This will help to reduce the potential problem of chocolate chips sticking to the bread pan sides and bottom during the baking process.
- Mash bananas with a fork.
- Stir bananas and vegetable oil together.
- Mix in remaining dry ingredients. Stir until the batter is fully mixed.
- Add 1 cup of vegan chocolate chips after the batter has been completely mixed. Make sure the vegan chocolate chips are evenly spread throughout the batter.
- Pour finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.
- Bake in the oven for 65-70 minutes.
- Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Do not remove the banana bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
- After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the banana bread and the bread pan walls if the banana bread is stuck in the pan.
- Read the tips section below for more information on how to make this recipe successfully & for recipe variation ideas.
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Vegan Chocolate Chip Banana Bread – Straight from the Oven
Tips – Vegan Chocolate Chip Banana Bread
- The tips below are designed to help banana bread “novices” and/or people with limited baking experience.
- This recipe is the “chocolate chip” version of our popular vegan banana bread recipe.
- In case, you are curious on how vegan semi-sweet chocolate chips taste versus “regular” semi-sweet chocolate chips. My kids thought that the vegan chocolate chips tasted similar to regular chocolate chips but were slightly more bitter.
- Use RIPE bananas for the best results. If you use unripe green or hard yellow bananas, your banana bread will not be as tasty. Unripe bananas have more starch and less sugar than ripe bananas. The natural sweetness of ripe bananas works best when making banana bread recipes. Ripe bananas are soft and have small brown & black spots on the exterior of the yellow banana peel.
- Since this recipe uses 4 bananas, there might be a little more moisture variability in your banana bread batter (given variation in banana sizes). Therefore, you might have to use the toothpick test detailed lower down in this tips section.
- 4 large bananas equal ROUGHLY 1 3/4 – 2 cups of mashed bananas. Of course, my version of large may differ from yours. However, you want to be within this mashed banana cup range in order to avoid an overly dry or wet banana bread.
- You should use a NEUTRAL flavored vegetable oil (i.e. corn or canola oil) in order to make vegan banana bread with chocolate chips. A strong flavored oil (i.e. olive oil or peanut oil) may negatively impact the banana bread taste. This recipe uses vegetable oil in order to replace the butter used in many banana bread recipes.
- Be careful selecting what sugars to use when making vegan desserts. Look for vegan sugars because some “regular” sugars are filtered with bone char. For more on this issue, you might like to read the VegNews article “These 6 sugars are totally vegan (not every sugar is)” or the Treehugger article “Is Sugar Vegan? The Vegan’s Guide to Sugar“.
- Use FRESH ingredients when making vegan banana bread with chocolate chips. For example, old baking soda/powder can result in the banana bread not rising properly, old flour can make the banana bread taste stale, etc.
- To make vegan chocolate chip banana bread, you need to use VEGAN chocolate chips. Some manufacturers of vegan chocolate chips include Enjoy Life and Lily’s Sweets. For the banana bread pictures above, I used Enjoy Life semi-sweet chocolate chips (mini chips). According to their website, these mini chocolate chips are “certified vegan”. Here is a link to the Enjoy Life chocolate chip product page if you want to learn more about these vegan chocolate chips.
- Most “regular” semi-sweet chocolate chips contain ingredients such as sugar, chocolate, cocoa butter and milkfat. In contrast, the vegan Enjoy Life semi-sweet chocolate chips that I used for this recipe are made with only cane sugar, unsweetened chocolate and cocoa butter. FYI – Cocoa butter is not derived from animal-based butter. Rather, according to Wikipedia, cocoa butter is “edible fat extracted from the cocoa bean”.
- I like to use mini chocolate chips because they seem to allow the chocolate chips & chocolate flavor to “spread out” better within a banana bread. They are also less likely to sink to bottom of the vegan banana bread (unlike heavier & larger chocolate chips).
- This recipe uses only 3/4 of a cup of vegan chocolate chips (versus the 1 cup of chocolate chips that I use in some of my other banana bread variations). Vegan chocolate chips can be a little more bitter than traditional chocolate chips (because vegan chocolate chips do not contain milkfat and thus have more natural chocolate flavor). Therefore, an entire cup of vegan chocolate chips can overpower the banana flavor (in my opinion).
- According to the American Heart Association, “Eating foods that contain saturated fats raises the level of cholesterol in your blood. High levels of LDL cholesterol in your blood increase your risk of heart disease and stroke” and “Saturated fats occur naturally in many foods. The majority come mainly from animal sources, including meat and dairy products”.
- Always read the ingredient labels if you are trying to reduce saturated fat in your diet. Many vegetable oils (i.e. canola oil) have less saturated fat than regular butter. However, a few oils (such as coconut oil and palm oil) contain more saturated fat than other vegetable oils. This Wikipedia article lists the amount of saturated fat contained in various oils such as canola oil, corn oil, soybean oil, coconut oil, etc.
- This recipe is also great for anyone who wants to make an eggless banana bread, no milk banana bread or no butter banana bread. It screens out some ingredients that people have issues with (i.e. dairy intolerance).
- Optional – If you want to make great-tasting vegan chocolate chip banana nut bread variation, you can try making this vegan banana bread with 50% vegan chocolate chips and 50% chopped walnuts (with the total amount of nuts & chips equaling 3/4 to 1 cup).
- Many “regular” banana breads are made with 3 bananas and 2 eggs. In contrast, our recipe replaces the eggs with an extra banana. Therefore, our vegan chocolate chip banana bread uses 4 bananas and no eggs (as well as no butter and no milk). In addition, an extra banana means more banana flavor for your banana bread!!!
- If you add any chocolate chips on top of the banana bread, you will need to be careful removing the banana bread from the bread pan. Still warm chocolate chips can “smear” if handled improperly (i.e. touched by an oven mitt). Some people like to line their bread pans with baking parchment paper in order to avoid this issue (as it helps them to lift out the banana bread without touching the top of the banana bread).
- Given moisture variability (different banana sizes) & the use of faster rising baking powder/soda, many banana breads may develop small cracks on the top of the loaves. This is normal and just means that they are deliciously moist versus “drier” cake recipes.
- This doesn’t happen often but if the top of your vegan banana bread looks too moist or under cooked, you should try the “toothpick test”. Gently push a toothpick into the top of the bread and see if any batter sticks to the toothpick. If batter is sticking to the toothpick then it hasn’t completely cooked. Place the bread pan back into the still hot oven for another 3 or 4 minutes. Make sure to wear oven gloves because the bread pan will be very hot. After the 3 or 4 minutes, remove the bread pan and test the banana bread again with a tooth pick.
- If you have a problem with a banana bread recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
- In addition, you should always try to use relatively fresh baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your banana bread.
- My recipes are based on US ingredient measurements (i.e. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (i.e. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (i.e. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).
- This is a sweet vegan quick bread recipe. “Quick breads” use faster rising baking powder and/or baking soda to rise (and do not use slower rising yeast as a leavener). This results in a delicious muffin-like bread (versus a traditional sandwich-type bread).
- Always wear oven mitts/gloves when dealing with a hot oven, etc.
- Always practice food safety. Do not eat or taste raw dough or batter. Wash hands with soap after handling raw dough or batter.
- For more easy banana bread recipes (i.e. blueberry, cranberry, chocolate chip, oatmeal, etc.), please visit Bread Dad’s main Banana Bread Recipes section.
If you liked this recipe, please leave a comment below & give us a 5 star rating. We LOVE to hear from people who have enjoyed our recipes!! Jump to comment section
Related Dessert Mixes
- Banana & Quick Bread Mixes
- Cake Mixes
- More Mixes – Cookies, blondies, etc.
Reference Sources
- Wikipedia, Banana
- Wikipedia, Banana Bread
- Wikipedia, Cocoa Butter
- Wikipedia, Veganism
Vegan Chocolate Chip Banana Bread
This vegan chocolate chip banana bread recipe is easy to make, stuffed with vegan chocolate chips and contains no eggs, no butter & no milk. It is a delicious vegan banana bread made with sweet ripe bananas and mini vegan chocolate chips. Visit Bread Dad (BreadDad.com) for more easy banana bread recipes.
Servings: 12 Slices
Calories: 314kcal
Ingredients
- 1/2 Cup Vegetable Oil (use a neutral tasting vegetable oil such as corn or canola)
- 4 Bananas (large & ripe)
- 2 Cups Flour (all purpose flour)
- 1/2 Cup Vegan White Granulated Sugar
- 1/2 Cup Vegan Light Brown Sugar (packed cup)
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder (I prefer aluminum free baking powder)
- 1/2 Teaspoon Salt
- 3/4 Cup Vegan Semi-Sweet Chocolate Chips (mini chips)
Instructions
- Preheat oven to 325 degrees F.
- Use a good nonstick bread pan, "grease" the bread pan with vegetable oil and/or use baking parchment paper to line the bread pan. This will help to reduce the potential problem of chocolate chips sticking to the bread pan sides and bottom during the baking process.
- Mash bananas with a fork.
- Stir bananas and vegetable oil together.
- Mix in remaining dry ingredients. Stir until the batter is fully mixed.
- Add 1 cup of vegan chocolate chips after the batter has been completely mixed. Make sure the vegan chocolate chips are evenly spread throughout the batter.
- Pour finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.
- Bake in the oven for 65-70 minutes.
- Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Do not remove the banana bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
- After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a soft silicon spatula between the banana bread and the bread pan walls if the banana bread is stuck in the pan.
Notes
This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act. Legal Disclaimer
The nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.
Nutrition
Serving: 1Slice | Calories: 314kcal | Carbohydrates: 49g | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Sodium: 227mg | Potassium: 176mg | Fiber: 2g | Sugar: 27g | Vitamin A: 25IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg
If you liked this recipe, please leave a comment below & give us a 5 star rating. We LOVE to hear from people who have enjoyed our recipes!!
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