Banana Bread with Chocolate Chips
The only vegan banana bread recipe you'll need. A proper banana bread - not too cakey - with chocolate chips and an oatmeal crumble. This banana bread with chocolate chips ticks all the comfort food boxes with sweet banana and melty pockets of rich chocolate. Main ingredients: all-purpose flour, ripe banana cinnamon, dark chocolate pieces, raw sugar.
Servings: 12 slices
Calories: 492kcal
Ingredients
For the Banana Bread
- 3 bananas super ripe (or 4 smaller ripe bananas) 375 grams
- ¾ cup soy milk
- ½ cup sunflower oil
- 1 teaspoon vanilla extract
- 2 tablespoon natural vegan yoghurt
- ¾ cup raw sugar
- ½ teaspoon baking soda
- 2 and ½ cups all-purpose flour unbleached if you can get it
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips dairy-free
For the Oatmeal Crumble
- 2 tablespoon all-purpose flour
- 2 teaspoon raw sugar
- 1 and ½ tablespoon rolled oats
- 1 tablespoon vegan butter cold
- ½ teaspoon ground cinnamon
Instructions
- Pre-heat oven to 180°C /350°F (convetional) or 160°C / 320°F (fan) 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, combine 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.
Notes
Tips to Making the Perfect Banana Bread:
- 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.
Nutrition
Calories: 492kcal | Carbohydrates: 65g | Protein: 6g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 117mg | Potassium: 231mg | Fiber: 2g | Sugar: 24g | Vitamin A: 94IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 3mg
