Food, Recipes

Vegan Treat: Best Vegan Chocolate Chip Banana Bread

Best vegan chocolate chip banana bread - Peaceful Dumpling

The banana bread that started it all…

I don’t often claim to make the best of anything, although there are exceptions: vegan pancakes (fluffy on the inside, golden crispy outside); and this Chunky Monkey Chocolate Chip Banana Bread. Fresh out of the oven, with a charming, craggy golden crust and moist, banana-flavored inside studded with chocolate chunks, there is no fancy cake or pastry that this vegan banana bread recipe can’t beat, for brunch or for snack. It’s also unbelievably simple to make, and there’s just one secret: leave some bits of banana chunky and not completely mashed, because that will turn all caramelized and wonderful inside the loaf. Also, don’t substitute any good-for-you flours, because trust me, I tried. Usually I’d say go for it with whole wheat, buckwheat, oat flour, soy flour, almond flour, wheat bran, etc etc, but what works for this vegan monkey bread is the classic all-purpose white.

Chunky Monkey Best Vegan Chocolate Chip Banana Bread

1 loaf (or 2 mini loaves)

2 cups all-purpose unbleached white flour

1/3 cup sugar

1/2 tsp baking powder

1/2 tsp baking soda

dash salt (optional)

3 medium very ripe bananas

juice of 1/2 lemon

1/2 cup coconut oil

1 cup vegan chocolate chips/chunks

1. Preheat oven to 375 degrees F.

2. In a big bowl, combine all dry ingredients and sift well with a fork or a whisk. In a medium bowl, mash the bananas, leaving some small chunky bits. Add the oil and lemon juice to the bananas, and combine well.

3. Add the wet ingredients and the chocolate chips to the big bowl with the dry ingredients, and combine well until just mixed. (Don’t overmix–when in doubt, just stop, since it’s better that two chocolate chips are touching than that your loaf is tough).

4. Pour the batter into a loaf pan or 2 mini loaf pans. Bake for 45-50 minutes (big loaf) or 25 minutes (small loaf). Since heat varies by the oven, you should check the loaves using the toothpick method. When it’s golden on top and toothpick comes out clean, it’s done. Enjoy!

Also see: Super Moist Vegan Zucchini Bread

Vegan Blueberry Cake with Vanilla Icing

Vegan Mocha Chocolate Chip Scones

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Photo: Peaceful Dumpling

Juhea Kim
Originally from Portland, Oregon, Juhea now lives in NYC with her Oreo cookie cat, Zeus. When she is not writing, she enjoys running in Central Park, yoga, and teaching Barre classes. Follow Juhea on Instagram @peacefuldumpling, Google+ and Pinterest.
  • Tracy Hersh

    This sounds yummy! I want to make it this weekend! It will give me something to do with my coconut oil too! 😉

    • Juhea Kim

      🙂 I hope it turns out well!

  • Chuck D

    Should there 1/2 cup of soy milk in there?

    • Juhea Kim

      nope! That will make the batter too wet! if you haven’t made it yet, don’t add the milk. also, please make sure you use a good loaf pan (calphalon or ceramic) as opposed to a disposable foil one because that will change the temperature quite a lot.

  • Lisa

    I made this last night after simply googling “vegan banana bread”. It was better than any banana bread I’ve had in the past! SO creamy when you leave the bananas bit lumpy. Thank you for this recipe, it was a winner!!

    • Juhea Kim

      Woohoo!! I’m so glad you liked it, Lisa. Coincidentally, I was sitting at my desk this morning with a sudden craving for this bread. 🙂

  • Madeleine

    Delicious! Thanks!! 🙂

    • Juhea Kim

      You’re welcome! So glad you liked it 😀

  • Bark2

    LOVE this bread. So tasty! Going to give it a try in muffin cups today. Wish me luck!

    • Juhea Kim

      I’m so glad you liked it as a loaf. Hope the muffins are tasty as well! (it will shorten the baking time, but you already knew that 😉

      • Bark2

        Worked great as muffins! I added a little vanilla & chopped walnuts to the batter this time, then sprinkled the tops with granulated sugar before baking. Yum!

        • Juhea Kim

          Mmm i do love muffins with some sugar on top. 😀

  • Pingback: 40 Recipes To Use Overripe Bananas | The FlexitarianThe Flexitarian()

  • Guest

    Very good, but a little bland. I would add vanilla and cinnamon next time. Thanks for the recipe.

  • Sasha

    I looove this recipe!!! I was wondering if you have any alternatives to the banana? Or how I can take the banana out without affecting the recipe? My boyfriend is allergic to bananas and he really wants to try this after me raving about it. If you don’t know that’s fine but thank you for the amazing recipe!

    • Juhea Kim

      Aww I’m so glad you love it!! 🙂 I haven’t made a direct replacement of the banana so I can’t say with confidence that one or another ingredient would turn out just so, but feel like pumpkin puree would work really well! You may need to add a teeny bit more sugar because unsweetened pumpkin is definitely less sweet than very ripe bananas. similarly you could also try pureed butternut squash or sweet potato. You could also try apple sauce.
      I’m really curious to see how it might work with a sub, I may need to try it too! 😀

  • Lili

    How do I properly store this bread? I put it in the refrigerator but it got rock hard. Can I leave it on the counter?

    • Juhea Kim

      The one time i put this bread in the fridge (wow that was almost 9 years ago!!), I put it in a large zip lock bag. It became more solid, for sure, but was still moist inside. The thing I didn’t like about putting it in the fridge was its losing its crust a little due to condensation inside the zip lock bag. So yes I do leave it on the counter. It never lasts very long but I feel certain it could technically stay good for at least 2 days on the counter. But again, doesn’t last that long. 🙂

    • wfay

      It got rock hard because the coconut oil got cold in the fridge. Let it sit out a bit to get it up to room temp, then cut off a slice and zap it in the microwave – then it will be nice and soft. Or just leave it on the counter and eat in ~2-3 days to avoid issues with mold.

      • Juhea Kim

        thanks for that answer! you know, I missed Lili’s question a year ago. Shame! I have never had to store it away because I always ate it within an embarrassingly short amount of time. so I don’t know what the right answer would be!

  • Elaine

    This is the best banana bread! Thanks for sharing!

    • Juhea Kim

      aww thank you Elaine!! I’m glad you enjoyed it 😀

  • momchef

    hi Juhea ! I made this bread with a few modifications to make it GF as well. Thanks for the recipe 🙂 and heres a link back from my blog to your recipe 🙂

    Many thanks

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