You can whip this batter up in about five minutes in one bowl with just a fork and probably things in your pantry (if you happen to find yourself with over-ripe bananas a lot, like I do). It’s super moist, super banana-y, and each delicious bite has some warm chocolate morsels. It ain’t health food, but sometimes that isn’t what you’re looking for. This bread has a golden brown, thin, crunchy exterior, so if that’s the kind of banana bread you’re looking for, this recipe is for you.


chocolate chip banana bread (vegan)
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3 small over-ripe bananas, mashed (1 cup)
  • ⅓ cup neutral oil (coconut, grapeseed, canola)
  • ½ cup dry sugar (like turbinado)
  • ½ t almond or vanilla extract
  • ⅓ cup non-dairy milk (I like unsweetened almond best)
  • ½ t cinnamon
  • ¼ t salt
  • 1 t baking soda
  • 1 t baking powder
  • 2 cups unbleached all purpose flour
  • ½ cup dark chocolate chips
  1. Preheat your oven to 350 degrees F and lightly grease a 9×5 loaf pan.
  2. Mix bananas through milk in a large bowl until well combined (I just use a fork).
  3. Add cinnamon through flour on top and again mix with fork, but until just combined.
  4. Fold in chocolate chips and mix slightly.
  5. Pour batter into loaf pan.
  6. Bake for 45-60 minutes (depends a lot on your oven and your altitude, mine takes 55 down here in central Florida) until golden brown and a knife comes out of the center clean (save for melted chocolate maybe!)