Vegan Chocolate Chip Banana Bread

January 4, 2013 · 19 comments

I promised this recipe some time ago.

I’ve made this bread twice now, and every time, I think it gets a little better.

But I guess I’m a little biased.

Screen shot 2013-01-04 at 10.10.02 AM

You see, I’m pretty picky about my breads. I want them to be nice and moist, and some vegan baked goods end up coming out a little dry.

Not this one, I promise. It’s a keeper.

Vegan Chocolate Chip Banana Bread

Prep time: ~10 minutes
Cook time: 1 hour+ (use the toothpick test)
Yields: 1 8×4 loaf


  • 2 cups whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 tsp ground allspice
  • 1/2 cup Earth Balance (or any other vegan butter alternative)
  • 1/2 cup brown sugar
  • 3/4 cup white sugar, divided
  • 4 browned bananas
  • 1/4 cup unsweetened vanilla almond milk (I’m sure other non dairy milk will work fine)
  • 1 tsp apple cider vinegar
  • 1.5 tsp vanilla extract
  • 5 tbsp ground cinnamon
  • 3/4 cup Ghirardelli Semi-Sweet Chocolate Baking Chips (or any other other vegan chocolate chips)

Screen shot 2013-01-04 at 9.43.04 AM


  1. Preheat oven to 350 degrees Fahrenheit
  2. Prepare an 8 x 4 inch loaf pan by greasing it with non-stick cooking spray
  3. Combine milk and vinegar in a small bowl and set aside
  4. Mash bananas thoroughly
  5. Combine flour, baking soda, salt, and spice
  6. Separately, mix together the margarine, brown sugar, and only 1/2 cup of the white sugar. Add the mashed bananas, vanilla, and milk/vinegar mixture
  7. Combine dry and wet mixtures together and mix well. Add chocolate chips.
  8. Pour the batter into your greased loaf pan
  9. Mix together remaining white sugar and cinnamon and sprinkle on top of batter for a cinnamon sugar crust (you can obviously also use pre-mixed cinnamon sugar for this)
  10. Bake for an hour. Once time is up, stick a toothpick in the middle. If any batter sticks to the toothpick, put the bread back in for 5 more minutes.

I was on a hunt for the perfect vegan banana bread recipe a few months ago, and I came across a slew of recipes that called for many obscure ingredients. After studying quite a few, I threw this together, and on my second try, subbed nuts for the chocolate chips. In my opinion, the chocolate chips are the winner. If you’re a nutty person, however, throw in some pecans or walnuts!

Happy baking!

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{ 13 comments… read them below or add one }

1 Amanda @ Run Principessa January 4, 2013 at 10:44 am

I love that the first description out of your mouth about this bread was how moist it is. I will definitely pin this and try it as soon as I get home. Yum!
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2 Brooke January 4, 2013 at 11:41 am

Looks so delicious!! Thanks! I can’t wait to try it πŸ™‚
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3 chelsey @ clean eating chelsey January 4, 2013 at 11:49 am

Oooo!!! That looks delicious!


4 Tina @ Best Body Fitness January 4, 2013 at 12:24 pm

Oh, looks so good! I so wish we could have some of this together in person!
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5 Kaitlyn January 4, 2013 at 4:17 pm


on another note, how psyched are you for the bachelor premiere on Monday? helllloooo, Sean.


6 Amber K January 4, 2013 at 7:33 pm

I know so many people who can’t stand the word moist, but when it comes to baked goods, nothing is better!
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7 Liz @ iheartvegtables January 5, 2013 at 1:28 pm

Holy YUM this sounds amazing!!! I want to eat this and nothing but this forever. Please?
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8 Angela January 6, 2013 at 2:30 am

Chocolate chips always win… just sayin!
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9 Chelsea @ LittleOneRuns January 6, 2013 at 7:08 pm

this looks amazing!! i’ll have to play around with it and try to make it gluten free πŸ™‚
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10 Lena @ Lena's Health & Happiness January 7, 2013 at 3:36 am

That bread looks A-mazing! Bananas + chocolate = my idea of heaven.
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11 Rachel January 19, 2013 at 4:19 am

This recipe ended up being exactly what I envisioned when I went looking for a banana bread recipe! It is dense and rich with the chocolate chips, especially when the chips are a little melted. πŸ™‚ So Yummy.


12 Ale February 4, 2013 at 8:28 pm

Can you use all purpose flour instead of whole wheat?!


13 Erin June 26, 2013 at 7:36 am

Yummy yummy!

I am vegan and always looking for new recipes that others have already experimented with. So I would like to thank you for this recipe because you saved me the experiment time in the kitchen πŸ™‚ This bread is the perfect moisture balance and baked to be fluffy with a little bit of crust on the outside. Can’t wait to fool my non-vegan friends!

Thanks again


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