Description
A delicious, moist vegan banana bread made with ripe bananas and chocolate chips.
Ingredients
Scale
- 3 ripe bananas (= 1 ½ cups mashed banana)
- ⅓ cup coconut sugar
- ¼ cup maple syrup
- ¼ cup non-dairy milk
- 3 tablespoons coconut oil (melted)
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 2 cups oat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ⅓ cup vegan chocolate chips (plus more for topping)
- ¼ cup walnuts (chopped)
Instructions
- Preheat the oven to 350°F and line a 9×5 inch loaf pan with parchment paper.
- In a large bowl, whisk together the mashed banana, coconut sugar, maple syrup, non-dairy milk, melted coconut oil, vanilla extract and apple cider vinegar until combined.
- Mix in the oat flour, baking powder, baking soda, cinnamon, nutmeg, salt, and vegan chocolate chips until just combined.
- Transfer the batter to the loaf pan and top with more vegan chocolate chips and chopped walnuts (if desired).
- Bake for 60-65 minutes, or until a toothpick comes out clean.
- Remove the bread from the oven and let it sit in the pan for 15 minutes. Then, transfer to a wire rack to cool completely (tempting, but this is very important!). Once cool, slice and serve!
Notes
- Let the banana bread cool completely before slicing for the best texture.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice