Vegan Chocolate Banana Bread

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  • Level: Easy
  • Total: 1 hr 25 min
  • Active: 20 min
  • Yield: one 9-by-5-inch loaf
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Ingredients

Nonstick baking spray, if using

1/3 cup oil (such as vegetable, peanut or light olive oil; see Cook's Note), plus more for greasing, if using

3 very ripe medium bananas, mashed until smooth

3/4 cup packed dark brown sugar or coconut palm sugar

1 teaspoon pure vanilla extract

1 cup plant-based milk (such as coconut, almond or cashew milk)

1 1/2 cups all-purpose flour

1/4 cup unsweetened cocoa powder (not Dutch-process)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup semisweet vegan chocolate chips (see Cook's Note)

Directions

Special equipment:
9-by-5-inch nonstick loaf pan
  1. Preheat the oven to 350 degrees F. Grease a 9-by-5-inch nonstick loaf pan with baking spray or vegetable oil and set aside.
  2. Combine the bananas, oil, sugar, vanilla and milk in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth. Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Add the dry ingredients to the wet and mix until smooth. (Alternatively, whisk together the wet ingredients in a large bowl, then stir in the dry ingredients with a wooden spoon.) Fold in the chocolate chips, then pour the batter into the prepared pan. 
  3. Bake until the cake has risen, is slightly cracked and a toothpick inserted in the center comes out clean, 45 to 55 minutes.
  4. Let cool in the pan for 10 minutes, and then run a knife around the edges to loosen and remove from the pan. Transfer to a wire rack to cool completely.

Cook’s Note

You could substitute coconut oil but keep in mind that it will add a slight coconut flavor to the bread. Note that not all chocolate chips are vegan, so be sure to check the label for the ingredients.

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