This vegan chocolate chip banana bread transforms overripe bananas into pure magic with zero animal products. Rich, moist, and studded with melty chocolate chips, this vegan chocolate chip banana bread proves plant-based baking can be absolutely irresistible for everyone.
SERVES: 4 | PREP: 20 MIN | COOK: 55 MIN | TOTAL: 75 MIN
Ingredients
Dry Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1½ cups |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Ground cinnamon | ½ teaspoon |
| Vegan chocolate chips | ¾ cup |
Wet Ingredients
| Ingredient | Amount |
|---|---|
| Ripe bananas, mashed | 3 large (about 1½ cups) |
| Coconut oil, melted | ⅓ cup |
| Brown sugar | ½ cup |
| Vanilla extract | 1 teaspoon |
| Non-dairy milk | ¼ cup |
Detailed Step-by-Step Instructions for Beginners
Phase 1: Kitchen Setup and Preparation (8 minutes)
Step 1: Preheat Your Oven (2 minutes) Turn your oven dial to 350°F (175°C) and let it warm up completely. This takes about 10-15 minutes, so start this first. The correct temperature is absolutely crucial for this vegan chocolate chip banana bread to bake evenly.
Why this matters: A properly heated oven ensures the bread rises correctly and doesn’t end up soggy in the middle or burnt on the outside.
Step 2: Prepare Your Loaf Pan (3 minutes) Take a 9×5-inch loaf pan and coat it generously with coconut oil using a paper towel or pastry brush. Make sure to get into all the corners and up the sides about 1 inch.
Alternative method: Line the pan with parchment paper, leaving some overhang for easy removal later.
Beginner tip: If you don’t have coconut oil, any neutral cooking oil or vegan butter works perfectly.
Step 3: Check Your Banana Ripeness (3 minutes) Look for bananas with lots of brown spots or even completely brown peels. They should feel soft when gently squeezed. If your bananas aren’t ripe enough, place them in a 300°F oven for 10-15 minutes until the peels turn black.
Perfect ripeness indicator: The bananas should almost feel mushy and smell very sweet.
Phase 2: Preparing Dry Ingredients (5 minutes)
Step 4: Measure Flour Correctly (2 minutes) Use the “spoon and level” method: spoon flour into your measuring cup without packing it down, then level off the top with a knife. Don’t scoop directly with the cup as this packs the flour and makes the bread dense.
Visual cue: The flour should look light and fluffy in the cup, not compressed.
Step 5: Combine All Dry Ingredients (2 minutes) In a large mixing bowl, add the measured flour, baking soda, salt, and cinnamon. Use a whisk to mix these together for about 30 seconds until evenly distributed.
Why whisk: This aerates the flour and ensures the leavening agent (baking soda) is evenly distributed throughout.
Step 6: Prepare Chocolate Chips (1 minute) Measure out ¾ cup of vegan chocolate chips. Set aside 2 tablespoons in a small bowl for topping later. Take the remaining chips and toss them into your flour mixture, stirring gently to coat each chip.
Pro secret: Coating chocolate chips in flour prevents them from sinking to the bottom during baking.
Phase 3: Preparing Wet Ingredients (10 minutes)
Step 7: Mash Bananas Properly (4 minutes) Place your 3 ripe bananas in a separate medium bowl. Using a fork, mash them thoroughly. Aim for mostly smooth with some small chunks remaining – these chunks add wonderful texture to your vegan chocolate chip banana bread.
Texture guide: It should look like chunky applesauce with no large banana pieces bigger than a pea.
Step 8: Melt Coconut Oil Safely (2 minutes) Measure ⅓ cup coconut oil and melt it in the microwave for 20-30 seconds, or place the jar in warm water until liquid. Let it cool for 2-3 minutes so it won’t cook the other ingredients when mixed.
Temperature test: The oil should feel warm, not hot, when you dip your clean finger in it.
Step 9: Mix Wet Ingredients Thoroughly (4 minutes) Add the cooled melted coconut oil to your mashed bananas. Stir in the brown sugar, vanilla extract, and non-dairy milk. Mix everything together until the brown sugar is completely dissolved and no granules remain.
Troubleshooting: If the coconut oil solidifies when it hits the cold ingredients, microwave the entire mixture for 10-15 seconds and stir again.
Visual check: The mixture should be smooth and uniform in color with no streaks of oil floating on top.
Phase 4: Combining Ingredients (7 minutes)
Step 10: The Critical Mixing Stage (3 minutes) Pour your wet banana mixture into the bowl with the flour mixture. Using a wooden spoon or rubber spatula, fold the ingredients together gently. This means cutting down through the middle, scooping under, and bringing the spoon up and over.
Important warning: Mix only until you can barely see streaks of flour. The batter should look lumpy and slightly rough – this is perfect!
Common mistake: Overmixing develops the gluten in flour, making your bread tough and dense instead of tender.
Step 11: Check Batter Consistency (1 minute) Your finished batter should be thick but pourable, similar to thick pancake batter. It should have visible lumps and look somewhat rough, not smooth like cake batter.
Perfect consistency indicator: When you lift the spoon, the batter should fall in ribbons back into the bowl.
Step 12: Transfer to Pan (2 minutes) Pour the batter into your prepared loaf pan, using a spatula to scrape out every bit. Gently shake the pan side to side to level the batter, but don’t tap or bang it.
Finishing touch: Sprinkle those reserved 2 tablespoons of chocolate chips evenly across the top.
Step 13: Final Pan Preparation (1 minute) Give the pan one final gentle shake to settle the batter. The top should be roughly level but doesn’t need to be perfectly smooth.
Phase 5: Baking Process (55 minutes active monitoring)
Step 14: Initial Baking (25 minutes) Place the pan in the center of your preheated oven. Set a timer for 25 minutes. During this time, resist opening the oven door as temperature fluctuations can cause the bread to sink.
What’s happening: The bread is rising and beginning to set its structure.
Step 15: Check for Over-Browning (30 minutes total) At the 25-minute mark, quickly check if the top is browning too fast. If it’s getting dark golden brown, loosely tent a piece of aluminum foil over the top.
Visual guide: The top should be light golden at this point, not dark brown.
Step 16: Continue Baking and Test for Doneness (25-30 more minutes) Continue baking for another 25-30 minutes. At the 50-minute total mark, test for doneness by inserting a toothpick into the center of the loaf.
Perfect doneness: The toothpick should come out with just a few moist crumbs clinging to it, not wet batter.
Additional tests: The top should be golden brown and spring back lightly when touched. The internal temperature should reach 200°F if you have a thermometer.
Step 17: Final Baking Decision (5 minutes) If the toothpick comes out with wet batter, continue baking in 5-minute increments, testing each time. Don’t overbake – a few moist crumbs are perfect for this vegan chocolate chip banana bread.
Phase 6: Cooling and Serving (75 minutes total)
Step 18: Initial Cooling in Pan (10 minutes) Remove the bread from the oven and place the pan on a wire cooling rack. Let it cool in the pan for exactly 10 minutes. This prevents the bread from breaking apart when removed.
Why this timing matters: Too short and the bread falls apart; too long and it becomes difficult to remove from the pan.
Step 19: Remove from Pan (5 minutes) After 10 minutes, run a thin knife around the edges to loosen any stuck spots. Turn the pan upside down onto the cooling rack and gently lift the pan away. The bread should release easily.
If using parchment: Simply lift the bread out using the parchment paper overhang.
Step 20: Complete Cooling (60 minutes minimum) Let the vegan chocolate chip banana bread cool completely on the wire rack before slicing. This takes at least 1 hour but is crucial for clean slices.
Patience pays off: Warm bread will crumble and fall apart when cut. Fully cooled bread slices beautifully.
Step 21: Proper Slicing Technique (2 minutes) Using a sharp serrated knife, slice the bread with a gentle sawing motion. Don’t press down hard – let the knife do the work. Clean the blade between cuts for the neatest slices.
Slice thickness: Aim for ¾-inch thick slices for the perfect balance of crust and interior.
Chef’s Notes for Perfect Vegan Chocolate Chip Banana Bread
• Banana Ripeness is Everything: The riper your bananas, the sweeter and more flavorful your vegan chocolate chip banana bread will be. Don’t throw away those brown bananas – they’re perfect for baking!
• Oil Temperature Matters: Always let melted coconut oil cool slightly before mixing. Hot oil can partially cook your other ingredients and create an uneven texture.
• Chocolate Chip Quality: Choose high-quality vegan chocolate chips. Check the ingredient list to ensure they don’t contain milk products. Semi-sweet or dark chocolate work best.
• Measuring Accuracy: Baking is science. Use proper measuring techniques for the best results in your vegan chocolate chip banana bread.
Nutrition Information (Per Serving)
- Calories: 285
- Protein: 4g
- Carbohydrates: 52g
- Fat: 8g
- Fiber: 3g
- Sugar: 24g
Creative Vegan Chocolate Chip Banana Bread Variations
Double Chocolate Banana Bread
Transform your basic recipe by adding 3 tablespoons unsweetened cocoa powder to the dry ingredients and reducing flour by 3 tablespoons. This creates an intensely chocolate version that chocolate lovers adore.
Nutty Chocolate Chip Banana Bread
Fold in ½ cup chopped walnuts or pecans along with the chocolate chips. The nuts add wonderful crunch and healthy fats to complement the soft banana base.
Tropical Banana Bread
Replace chocolate chips with ⅓ cup dried coconut flakes and ⅓ cup dried pineapple chunks. This variation brings island flavors to your kitchen.
Protein-Packed Banana Bread
Add 2 tablespoons ground flaxseed and 1 scoop vanilla protein powder (reduce flour by ¼ cup). Perfect for post-workout fuel that tastes like dessert.
For more plant-based baking adventures, try our vegan zucchini bread or explore our rosemary ciabatta bread for savory options.
Storage & Reheating Your Vegan Chocolate Chip Banana Bread
Room Temperature Storage
Wrap completely cooled bread tightly in plastic wrap or aluminum foil. Store in a cool, dry place for 3-4 days. Avoid storing in direct sunlight or near heat sources.
Refrigerator Storage
For longer freshness, wrap the bread and refrigerate for up to 1 week. The cold temperature maintains moisture while preventing spoilage.
Freezer Storage
Slice the bread before freezing for convenient single servings. Wrap individual slices in plastic wrap, then place in freezer-safe bags. Label with the date – freezes for up to 3 months.
Reheating Methods
Toast slices lightly for crispy edges and warm centers. For soft texture, microwave individual slices for 15-20 seconds. Frozen slices can go directly from freezer to toaster.
Beginner’s Troubleshooting Guide
Problem: My Vegan Chocolate Chip Banana Bread is Too Dense
Detailed Solution: Check your baking soda freshness by mixing a pinch with vinegar – it should bubble vigorously. Dense bread usually results from overmixing the batter or using old leavening agents. Mix ingredients just until combined, leaving the batter lumpy.
Problem: Chocolate Chips All Sank to the Bottom
Detailed Solution: This happens when chips aren’t coated in flour or the batter is too thin. Next time, toss all chocolate chips in a tablespoon of flour from your recipe before folding into batter. Also ensure your bananas aren’t overly liquid.
Problem: The Bread is Too Dry and Crumbly
Detailed Solution: Use very ripe, soft bananas for maximum moisture. Check your oven temperature with a thermometer – it might be running hot. Don’t overbake – remove when a toothpick has just a few moist crumbs.
Problem: Top Browns Too Fast But Inside Isn’t Done
Detailed Solution: Your oven runs hot. Reduce temperature to 325°F and bake longer. Cover the top with foil after 30 minutes to prevent over-browning while the interior finishes cooking.
Problem: Bread Sticks to Pan Despite Greasing
Detailed Solution: Use more fat to grease the pan, getting into all corners. Parchment paper is foolproof for beginners. Also, let the bread cool exactly 10 minutes before removing – no more, no less.
Essential Equipment for Vegan Chocolate Chip Banana Bread
Must-Have Tools
- 9×5-inch metal loaf pan (conducts heat evenly)
- Two large mixing bowls (separate wet and dry ingredients)
- Liquid and dry measuring cups (accuracy is crucial)
- Measuring spoons set
- Wire cooling rack (prevents soggy bottoms)
- Large fork (for mashing bananas)
- Wooden spoon or rubber spatula (gentle mixing)
Helpful Additions
- Kitchen scale (for precise measurements)
- Instant-read thermometer (checks doneness accurately)
- Fine-mesh whisk (aerates dry ingredients)
- Bench scraper (transfers batter cleanly)
Complete Shopping List
Baking Aisle
- All-purpose flour (unbleached preferred)
- Baking soda (check expiration date)
- Fine sea salt or table salt
- Ground cinnamon
- Light or dark brown sugar
- Pure vanilla extract
- Vegan chocolate chips (check labels for dairy)
Produce Section
- Very ripe bananas with brown spots (buy extra for snacking)
Oils & Fats Section
- Virgin coconut oil (refined works too)
Dairy Alternative Section
- Unsweetened non-dairy milk (almond, oat, or soy)
Five Success Secrets for Perfect Results
1. Room Temperature Ingredients Mix Better: Take your non-dairy milk out 30 minutes before baking. Room temperature ingredients combine more easily and create better texture in your vegan chocolate chip banana bread.
2. Less Mixing Equals More Tenderness: Stop mixing when you still see flour streaks. Lumpy batter creates the most tender, fluffy bread. Smooth batter means you’ve overmixed.
3. Test Doneness Multiple Ways: Use the toothpick test, visual cues (golden brown top), and touch test (springs back lightly). A few moist crumbs on the toothpick indicate perfect doneness.
4. Cooling is Non-Negotiable: Resist cutting into warm bread. Complete cooling takes patience but rewards you with clean, beautiful slices that hold together perfectly.
5. Oven Thermometer Prevents Disasters: Many home ovens run 25°F hotter or cooler than the dial shows. An oven thermometer ensures your vegan chocolate chip banana bread bakes at the correct temperature.
This comprehensive guide ensures your first vegan chocolate chip banana bread turns out absolutely perfect. Each detailed step removes guesswork, making plant-based baking accessible and enjoyable for complete beginners.
