Last updated on May 30th, 2020 at 08:05 am
This vegan banana bread with chocolate chips is loosely based on the traditional Starbucks recipe and ticks all the comfort food boxes. It’s simple to make, full of comforting flavours and…most importantly…tastes like normal.
It’s official – banana bread is our quarantine comfort food of choice. Google searches for the humble loaf are out-spiking all other comfort food searches. But really, are you surprised? Banana bread is simple to make, uses up all those mushy ‘nanas, is made from mostly pantry ingredients, fills the house with intoxicating aromas and keeps really well. It’s also familiar. And I don’t know about you but I need a little familiar right now.
TIPS TO MAKING THE PERFECT VEGAN BANANA BREAD
Making the perfect banana bread is easy if you stick to a few basic tips.
- Use over-ripe bananas. Think “speckled” or even “blackened” ‘nanas for the sweetest, most banana-y flavoured bread. Buy your bananas a few days ahead OR you can bake unpeeled bananas in the oven for 30 minutes at 150°C (302°F). Allow the bananas to cool before slicing them open to use. SUPER TIP: You can also thaw frozen overripe bananas to use in your banana bread.
- Gently mix your batter and stop when the flour is just combined with wet ingredients. Over-mixing flour will result in rubbery bread – noooooo!
- Use foil to cover your banana bread in the oven if the top is browning faster than the middle of the cake is setting. A lower temperature, slower bake is best.
- Allow your vegan banana bread to rest in its tin for 15 minutes before turning it out. This gives it time to settle.
CHANGE UP YOUR TOPPINGS
Make your vegan banana bread your own by mixing up the toppings. I mix mine up all the time and here are a few of my favourites:
- Banana and brown sugar : slice bananas and place them on top of the banana bread batter followed by a sprinkling of raw or brown sugar
- Simple oatmeal cinnamon topping: combine 2 tablespoons of rolled oats and raw sugar with 1 teaspoon of sunflower oil and a half-teaspoon of ground cinnamon. Add chocolate bits if you like (which I do). Sprinkle on top before baking.
- Oatmeal crumble: Using your fingers massage 2 tablespoons of flour and raw sugar with 1 and a half tablespoons of rolled oats, one tablespoon of cold vegan butter and a half teaspoon of ground cinnamon. Massage until the butter binds the mixture in to crumble texture. Sprinkle over the top of your banana bread batter and bake.
Like a big warm hug, this vegan banana bread delivers the good fuzzies every time. It’s a simple to make recipe full of comforting and familiar flavours. When things are so unfamiliar, it’s nice to have simple comforts to hold on to – no matter how small.
Be safe and well. Enjoy, x.
Does banana bread freeze? Yes! Banana bread freezes really well. Allow the loaf to cool completely before wrapping it in foil and placing it in a sealed freezer-proof container. To thaw, leave the loaf on the counter for a few hours.
Can I toast this banana bread? Sort of. I lightly toast my banana bread slices on a non-stick pan over low-medium heat on both sides. I prefer this method to toasting in a toaster to protect the toaster from melted chocolate.
How long will this bread last without refrigerating? I wrap our banana bread in foil and leave it out for up to 3 days – it keeps really well. You can store your wrapped bread in the fridge for up to a week.
Feel like more baking? Try these other vegan baking recipes:
VEGAN BANANA BREAD WITH CHOCOLATE CHIPS
FOR THE BANANA BREAD
- 3 bananas super ripe (or 4 smaller ripe bananas) 375 grams
- ¾ cup / 190ml soy milk
- ½ cup / 125ml sunflower oil
- 1 tsp vanilla extract
- 2 tbsp natural vegan yoghurt
- ¾ cup / 195g raw sugar
- ½ tsp baking soda
- 2 and ½ cups / 375g all-purpose flour unbleached if you can get it
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- ½ cup chocolate chips dairy-free
FOR THE OATMEAL CRUMBLE
- 2 tbsp all-purpose flour
- 2 tsp raw sugar
- 1 and ½ tbsp rolled oats
- 1 tbsp vegan butter cold
- ½ tsp ground cinnamon
- Pre-heat oven to 175°C (350°F) and line a 6-cup bread tin with baking paper.
- In a large bowl, mash the bananas well. Whisk in the milk, sunflower oil, vanilla, yoghurt, and sugar. Stir in the baking soda.
- In a separate bowl combine the flour, cinnamon, baking powder and salt.
- Add the wet ingredients to the dry and stir until just combined - don't overmix. Fold in the chocolate chips.
- Spoon the banana bread batter in to the lined bread tin.
- If adding the oatmeal crumble, add the topping ingredients in a small bowl and using your fingers massage the mixture until the butter binds the mixture in to a crumble texture. Sprinkle the topping over the top of the vegan banana bread batter.
- Pop the bread tin in the oven and bake for 50 - 60 minutes or until a skewer comes out of the centre of the loaf clean.
- Remove the bread from the oven and allow it to sit for 15 minutes before turning out.
- Serve warm or cold.
RECIPES YOU MIGHT LIKE TO TRY MENTIONED IN THIS POST→