Vegan Chocolate Chunk Banana Bread (No Baking Soda)
Vegan Chocolate Chunk Banana Bread is the best plant-based treat! This easy recipe creates a moist, fluffy loaf packed with the sweetness of ripe bananas and the rich flavor of dark chocolate chunks. No baking soda needed!
Equipment
- 1 9x5 inch loaf pan lined with parchment paper
- 2 Mixing bowls
Ingredients
Dry ingredients
- 2 cups all-purpose or whole wheat flour spooned and leveled
- ¾ cup cane sugar or brown/granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon optional
- ¼ teaspoon salt
- 1 cup vegan dark chocolate chunks
Wet ingredients
- 1 + ⅓ cup ripe bananas mashed
- ⅓ cup + 1 tablespoon almond milk or any plant-based milk
- ⅓ cup sunflower oil or any neutral vegetable oil
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, mash the ripe bananas, then add the alomond milk, vegetable oil, vanilla, and sugar.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Slowly add the wet ingredients to the dry ingredients, mixing until just combined—be careful not to overmix. Gently fold in the vegan dark chocolate chunks.
- Pour the batter into a 9x5-inch loaf pan lined with parchment paper. For an extra chocolatey touch, you can sprinkle more chocolate chunks on top before baking. Bake in a preheated oven at 350°F (180°C) for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10minutes before transferring it to a wire rack to cool completely.
Notes
- Room temperature: Store the bread at room temperature in an airtight container for up to 3 days.
- Refrigerator: For longer storage, transfer the cooled bread to an airtight container and refrigerate for up to a week.
- Freezer: To freeze, wrap the cooled bread tightly in plastic wrap or foil and store in an airtight container or freezer bag for up to 2 months. Thaw overnight in the refrigerator before serving.
- Use overripe bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be.
- Measure the bananas: I used 3 medium bananas, but make sure to measure them to get the right amount—1 + ⅓ cups. If you don't have enough ripe bananas, you can combine them with unsweetened applesauce or pumpkin puree.
- Measure flour properly: To avoid a dense loaf, spoon the flour into your measuring cup and level it off with a knife—don’t scoop directly from the bag.
- Use fresh baking powder: Make sure to use fresh baking powder to help the bread rise properly and achieve a light, fluffy texture.
- Don't overmix: Overmixing can lead to tough bread. Mix just until combined.
- Baking time: Baking time may vary by oven. Start checking around 50 minutes by inserting a toothpick. If it comes out clean, the bread is ready.
- Cool completely before slicing: Allow the bread to cool completely on a wire rack before slicing to prevent it from crumbling.
Nutrition
Calories: 277kcalCarbohydrates: 40gProtein: 3gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 1mgSodium: 167mgPotassium: 164mgFiber: 2gSugar: 20gVitamin A: 18IUVitamin C: 1mgCalcium: 82mgIron: 2mg
Tried this recipe?Let us know how it was!
