You know, some recipes just find you. For me this one arrived like a damp Devon footpath after a winter storm: familiar, a little muddy, but leading somewhere good. I turn those overripe bananas into something honest and useful, and actually that simplicity is why I call it a healthy banana bread recipe when friends ask.
I first worked this out when I went plant based in Brighton, trying to bake without butter or eggs. What came out of the oven felt right in the mouth: moist but not heavy, chocolate present but not hogging the stage. It reminds me of my mum stirring a pot and reciting Shakespeare while measuring nothing at all. Small, exact joy.
It is great for breakfast, for a picnic, or when you want to rescue fruit from the compost bin. Olive the cat will judge you. Really.
Preheat the oven to 350 °F. Grease and line a loaf pan with parchment paper.
To a large bowl, add 3 mashed bananas, 2 flax eggs (2 tablespoons ground flaxseeds mixed with 5 tablespoons warm water), 100 milliliters oat milk or dairy-free milk of choice, 60 milliliters vegetable oil, 70 grams sugar, 3 tablespoons nut butter, and 1 teaspoon vanilla extract and whisk until well combined.
Sieve in 200 grams all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, 50 grams cocoa powder, and 1 pinch salt and mix until combined.
Fold in the dark chocolate chips, reserving 2 tablespoons for topping.
Pour the batter into the prepared loaf pan and sprinkle the reserved chocolate chips on top.
Bake for 50 minutes to 1 hour or until a skewer inserted in the center comes out clean.
Remove from the oven, and allow to cool in the pan for a few minutes before removing and slicing.
Slice and serve. Enjoy!
Get a large mixing bowl, a whisk or a sturdy spoon and a loaf pan about nine by five inches. Line the pan with parchment or grease it well so the loaf slips out without a fight. Bring a fork for mashing, a sieve for the dry mix if you want a neater batter, measuring cups and spoons and a spatula to scrape the bowl clean. A skewer or toothpick is handy for testing doneness and oven mitts are obvious and necessary.
If you love gadgets, a stand mixer will speed the job, but hand mixing is fine and kind of lovely on slow mornings. I use what is clean. Always what is clean.
Use the bananas that look almost past saving, the ones like little moons of black. My grandmother used to say the earth worked hard for them, and she was right. That is the art of baking with ripe bananas: the blacker they are the deeper the sugar, and the loaf is sweeter for it.
About flax eggs: mix two tablespoons ground flaxseed with five tablespoons warm water and let it sit for ten minutes until a gel forms. Flax eggs hold the batter together without fiddly drama. I used trial and error in Lyon to learn this, and it stuck. Quick note: if the batter seems stubbornly thick add a splash more oat milk.
Please use proper dark chocolate, the kind with a bitter snap. It cuts through the banana sweetness and makes the crumb feel more honest. These tricks have turned my double chocolate banana bread into a staple, and I bet they’ll do the same for you.
Nut butter is not just a flavour note, it lends moisture and richness. Whisk three tablespoons of it in so it disperses evenly. Try almond or peanut, whichever makes you smile. If you overdo it, the texture shifts, so go easy.
Oven temperature matters: bake at 350 degrees Fahrenheit and check with a skewer. Pull it when the skewer comes out mostly clean to keep a fudgy centre. If your oven runs hot, tent the top with foil halfway through to stop the chocolate bits from burning; check on it once, no need to hover.
Nutty Delight Twist for Extra Crunch
Stir in a half cup chopped walnuts or pecans after folding in the chips. Toast them first for more aroma. I once brought a batch to an urban farm volunteer day and it vanished, which is always the test.
Tropical Escape with Coconut Flair
Swap half the oat milk for coconut milk and fold in shredded coconut with the dry ingredients. It adds a gentle creaminess and a summer lift that pairs especially well with dark chocolate.
Spiced Autumn Vibes for Cozy Days
For cooler months add a half teaspoon nutmeg and a half teaspoon ground ginger along with the cinnamon for that warming feel. I warn you though, I once dumped in too much nutmeg and it tasted like an overenthusiastic Christmas. Go easy.
Slice it thick and toast it lightly, spreading a thin layer of nut butter for extra creaminess. Serve with fresh berries to lift the sweetness or crumble over vegan ice cream for a very simple dessert. For brunch pair with a bright fruit salad of apples and oranges. On quiet mornings I have a slice with chamomile and sit with Olive who pretends not to care.
Sometimes simplicity wins: eat it straight from the tin while it is warm and steaming. No shame in that.
how to make vegan banana bread
The short answer is focus on binders and lift. Flax eggs and a fresh batch of baking powder or soda will keep the crumb light. Mix gently once the flour goes in so you do not overwork the batter. With these tweaks, youll nail how to make vegan banana bread thats as light as any other.
Can I use baking with ripe bananas that are frozen?
Yes. Defrost overnight or pop them briefly in the microwave and drain any excess liquid so the batter does not go soggy. This method actually intensifies the sweetness, leading to a richer flavor in your dairy free banana bread.
Whats the best way to store nut butter banana bread for freshness?
Storing this nut butter banana bread properly keeps it moist for days, wrap it tightly in beeswax wrap or foil and keep at room temperature for up to three days. For longer, slice and freeze individually and reheat in the oven for that fresh baked feel. Avoid the fridge unless it is very humid, it tends to dry things out.
Is double chocolate banana bread too rich for kids?
Not usually. The banana balances the cocoa. If you want it milder reduce the cocoa a little and any reluctant eaters usually come round if they help stir. I have run kids classes where they lick the spoon and forget their doubts.
How can I make this without chocolate chips for a plainer option?
Omit the chips or replace them with dried fruit like raisins. The loaf will still be moist and satisfying, and slices toast up nicely with jam.
That way, you enjoy the best vegan baking vibes whenever the craving hits.
This Vegan Chocolate Chip Banana Bread is another delicious way to put those overripe bananas to good use. It’s moist, flavorful and melt-in-your-mouth delicious. Give this recipe a try soon, and remember to tag your baking posts with #cookmerecipes. We love seeing what you’ve made!
Sometimes I forget how much I love banana bread! Thanks for sharing the recipe!
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