Easy Double Chocolate Vegan Banana Bread
Have a few overripe bananas sitting on your counter? Treat yourself to a loaf of this Double Chocolate Vegan Banana Bread. It's moist, fluffy and chocolatey, and it comes together in one bowl!
Print
Pin
Servings: 8 servings
Video
Ingredients
- 2 large spotty bananas or 3 small (about 1 to 1.5 cups mashed)
- 3/4 cup granulated sugar
- 1/2 cup neutral vegetable oil or vegan butter melted and cooled
- 6 tablespoons aquafaba
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup nondairy semisweet chocolate chips
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat oven to 350°F and grease a standard 9x5" loaf pan, or line with parchment for easier removal.
- In a large mixing bowl, mash the bananas very well. Add in the sugar, oil, aquafaba, and vanilla extract. Stir until smooth.
- In a bowl, sift together flour, cocoa powder, salt, and baking soda.
- Stir the dry mixture into the wet mixture. Try not to over-mix. It's okay if there are some small lumps as long as there are no pockets of visibly dry flour.
- Fold in the chocolate chips, reserving about 1/4 cup to sprinkle on top. (If adding nuts, fold them in at this point as well.)
- Pour batter into prepared loaf pan. Sprinkle the reserved 1/4 cup chocolate chips over the top.
- Bake for 55-65 minutes, or until a toothpick or skewer inserted into the center comes out mostly clean. (It's ok if there's a few crumbs sticking to it, but there should be no wet batter.)
- Remove the banana bread from the oven and allow it to cool in the pan for at least 10 minutes. Then transfer it to a wire cooling rack to cool completely.
Notes
Storage: Chocolate chip banana bread keeps well for up to 4 days on the counter, either wrapped or in a sealed container. It can also be wrapped or sealed and frozen for up to 1 month.
Nondairy chocolate chips: We love the semisweet chips from Trader Joe's (for taste and affordability). Guittard and Enjoy Life also make semisweet chips that are delicious.
Gluten-free: While I haven't personally tested it yet, I generally get good results when using a 1:1 gluten-free flour blend, such as the one from Bob's Red Mill or King Arthur Flour.
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.