Vegan Chocolate Chip Banana Bread Recipes
ONE BOWL CHOCOLATE CHIP BANANA BREAD RECIPE BY TASTY
We've all been baking banana bread lately, right? It's been good, but it's gotten, well, just a tad routine. In fact, it's probably making you go just a liiiittle bananas yourself! So it's time to sweeten the deal: this chocolate chip banana bread recipe combines two of your favorite things into one - now, you can have your chocolate and eat it too!
Provided by Tasty
Categories Desserts
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350˚F (180˚C).
- In a bowl, add the bananas and mash until smooth. Add in the melted butter and stir until well combined.
- Add the sugar, egg, vanilla, baking soda, salt, and flour, and stir until the batter is smooth.
- Add in the chocolate chips and pour the batter into a greased loaf pan. Top with additional chocolate chips.
- Bake for 50 minutes to an hour, or until a toothpick comes out clean.
- Cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 380 calories, Carbohydrate 55 grams, Fat 17 grams, Fiber 3 grams, Protein 5 grams, Sugar 27 grams
VEGAN CHOCOLATE CHIP BANANA CAKE
This vegan delight came to The New York Times by way of Chloe Coscarelli, the vegan chef and cookbook author. The tender loaf is gently spiced with cinnamon, nutmeg, cloves and ginger and dotted throughout with dairy-free chocolate chips. Bonus: It's versatile. You can make it in a Bundt pan, a 10-inch loaf pan or in a muffin tin (it makes about 18 muffins). To quote one happy reader: "Delicious! Like my platonic ideal of chocolate-chip banana bread." High praise, indeed.
Provided by Chloe Coscarelli
Time 1h15m
Yield 1 bundt or 5- by 10-inch loaf
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Lightly grease a Bundt pan or a 5- by 10-inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger. In a separate bowl, whisk together bananas, coconut milk, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Fold in the chocolate chips; do not over-mix.
- Spread the batter evenly into the prepared pan. Bake for about 40 to 45 minutes in a Bundt pan or 50 to 60 minutes in a loaf pan until a toothpick inserted in the center of the cake comes out with a few crumbs clinging to it. Check the cake often and if it gets too brown on top, cover with foil and continue to bake. Rotate the pan halfway through baking time. Let cool, then sift powdered sugar over top.
VEGAN CHOCOLATE CHIP BANANA BREAD
Steps:
- Preheat the oven to 350°F (180°C). Spray a 9x5 inch loaf pan with non-stick spray and cut out parchment paper to line the bottom.
- Sift the flour into a mixing bowl and add the white granulated sugar, light brown sugar, baking powder, salt, cinnamon and nutmeg and mix together.
- Measure the correct amount of banana and add it to your blender jug along with the soy milk and coconut oil. Blend until just blended.
- Prepare your flax egg by mixing 1 Tablespoon ground flaxseed with 3 Tablespoons Hot Water and allowing to sit for a minute until it becomes gloopy.
- Pour the blended banana mix over the dry ingredients and add the flax egg and mix into a thick batter.
- Add the vegan chocolate chips and fold them in.
- Pour the batter into your prepared loaf pan and spread it out evenly. Sprinkle vegan chocolate chips on top.
- Place into the oven and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean (melted chocolate is fine, wet batter is not).
- Let it cool in the pan for a few minutes before transferring it to a wire cooling rack to cool.
Nutrition Facts : ServingSize 1 Slice, Calories 341 kcal, Sugar 29.8 g, Sodium 282 mg, Fat 11.5 g, SaturatedFat 7.3 g, Carbohydrate 56.1 g, Fiber 3.2 g, Protein 4.5 g
CHOCOLATE CHIP BANANA BREAD BITES
Steps:
- In a large bowl, mash the banana then add baking soda, baking powder, salt, flax seed, vanilla extract, almond butter, agave nectar, olive oil and stir with a wooden spoon until well combined.
- Add in the whole wheat pastry flour using the spoon and level method (as opposed to using the measuring cup as a scoop and then leveling), and rolled oats and stir. It should be wet and sticky, but if it appears runny, add another 1/4 cup or more of oats.
- Add most of the semisweet chocolate chips and stir until just combined. Cover and refrigerate for 20 minutes while preheating oven to 375 degrees (190 C).
- Scoop slightly rounded 1 Tbsp measurements of the batter and drop onto a baking sheet lined with parchment paper or a non-stick silicon baking mat. Space about 1 inch apart, then slightly press down with back of spoon and sprinkle with additional chocolate chips and/or turbinado sugar.
- Bake for 10-11 minutes or until they appear set. You aren't going for brown edges - you want them moist and just cooked. Let cool slightly on cooling rack and serve warm or at room temperature. Store in an airtight container for up to 3 days.
Nutrition Facts : ServingSize 1 cookies, Calories 129 kcal, Carbohydrate 18.3 g, Protein 2.5 g, Fat 5.4 g, SaturatedFat 1.7 g, Sodium 88.3 mg, Fiber 2.7 g, Sugar 5.8 g
VEGAN & GLUTEN FREE CHOCOLATE CHIP BANANA BREAD
This vegan chocolate chip banana bread is so good! This is a family-friendly vegan banana bread that even non vegans will love!
Provided by Jillian
Time 55m
Number Of Ingredients 9
Steps:
- Preheat your oven to 375.
- In one bowl, mix melted vegan butter, mashed bananas, baking powder, baking soda, and vanilla.
- Next, mix in milk and sugar. Then, mix in your flour.
- Finally, fold in the chocolate chips.
- Pour your batter into a greased loaf pan and top with remaining 1/4 cup of chocolate chips. Bake for about 45 minutes until the loaf is risen and golden brown. Enjoy warm!!
Nutrition Facts : ServingSize 1 g, Calories 247 kcal, Carbohydrate 43 g, Protein 3 g, Fat 7 g
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