(Vegan) Chocolate Chip Banana Bread

5 from 1 review



2 cups flour (any combo of AP, whole wheat, or whole wheat pastry flour)

3/4 cup sugar (or combo of white and brown)

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon cloves or allspice

1/2 cup mashed banana (or applesauce or canned pumpkin)

3/4 cup non-dairy milk of choice (or regular milk if you aren’t vegan)

1/3 cup neutral oil (safflower, canola, light olive oil)

2 teaspoons vinegar

2 teaspoons vanilla extract

1 cup chocolate chips  (or nuts?)


Set oven to 350oF and grease an 8×8 inch cake pan (or line with parchment, which is my preference).

In a large bowl, whisk together dry ingredients, then add chocolate chips to coat them in the dry mix.

In a 2 or 4 cup measuring pitcher, combine mashed banana, “milk”, oil, vinegar and vanilla. Dump the wet into the dry and use a spatula to quickly combine. Do not overmix, just stir 10-15 times until incorporated.

Spread into pan and bake about 30 minutes until a toothpick comes out clean. Cool 10 minutes before slicing.  

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