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vegan chocolate chip banana bread

Posted on Dec 4, 2017 by in Basic recipes, Breakfast, Recipe Box, Snacks

vegan chocolate chip banana bread with tea

vegan chocolate chip banana bread for the win

vegan chocolate chip banana bread

vegan chocolate chip banana bread loaf slicedAs I write this I have a confession to make. My boys and I devoured this vegan chocolate chip banana bread within the first 12 hours. First, it was breakfast, then it was lunch. Not one of us feels guilty in sharing this bit of news. We are anxiously waiting for all the bananas in our home to turn brown so we can make it again. Is there anyone that doesn’t love banana bread? I’ve honestly never met anyone, yet. Banana bread is one of my all-time favorite foods. However, I lived without it for quite awhile after making the switch to a dairy-free lifestyle. That was sad. But don’t worry, I finally figured out how to recreate a moist, fluffy and delicious banana bread without all the butter, eggs, milk and white sugar.  A win-win for my whole family. I finally get to partake in the eating of banana bread again and it’s full of wholesome ingredients for my growing boys.

vegan chocolate chip banana bread

Simple Ingredient Swaps~ health it upvegan chocolate chip banana bread

Ground flax or chia instead of eggs= omega 3’s, fiber, protein and healthy vitamins and minerals, lower fat/cholesterol

Avocado oil or coconut oil instead of butter= healthy fats and lowering calories, phytonutrients, vitamins and minerals

Almond milk (or other non-dairy milk)= lowering fat, cholesterol, more calcium

Maple syrup and coconut sugar instead of white sugar= antioxidants, lower glycemic index, trace minerals and vitamins

Whole wheat flour, whole wheat pastry flour or spelt flour instead of white flour= fiber, minerals, protein, vitamins, lower sugar/glycemic intake


slice of vegan chocolae chip banana bread

A healthy Anytime Snack

In the rare case, that you are able to stop yourself (or your family) from scarfing down the entire loaf fresh from the oven, this bread makes a great snack.  I love to put a huge piece in my boy’s bento lunch too. I feel so good about the ingredients that I make it the main course. Of course, I toss in a ton of extra fruit and veggies to go along. Another option is to freeze individual slices for a quick future snack. I’m pretty sure you don’t need a ton of suggestions on where and how to eat your banana bread. Pretty self-explanatory. So, all that’s left to do is follow the recipe, bake and eat! Enjoy!




Vegan chocolate chip banana bread is so delicious, you'll be amazed! This is a bread that you can feel good about snacking on and serving your children any time of day. There is no white flour, butter, excessive amounts of sugar, yogurt, or eggs. Wholesome ingredients come together to create this moist, fluffy and yummy quick bread. You will not miss your old recipe once you swap it for this healthier vegan loaf.

Cook Time:50 min
Prep Time:10 min
Total Time:60 min
* 4 large bananas, mashed
* 2 Tablespoons ground flax or chia seeds
* 6 Tablespoons of water
* 1/4 cup maple syrup
* 1/4 cup avocado oil or melted coconut oil
* 1/2 cup non-dairy milk of choice ( I used almond milk)
* 1 teaspoon apple cider vinegar or lemon juice
* 2 teaspoons vanilla extract
* 1/2 cup coconut sugar or cane sugar
* 2 cups of whole wheat flour, spelt flour or whole wheat pastry flour
* 1/2 cup oats ( I prefer quick oats, you can pulse oat in a food processor quickly to make quick oats)
* 1/2 teaspoon sea salt
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* Optional:
* 1/2 cup non-dairy chocolate chips ( I prefer mini)
* 1 Tablespoon raw pumpkin seeds (sprinkle on top before baking)
1. Pre-heat oven to 350 degrees

2. Grease or line with parchment a loaf pan

3. Mash bananas in a large bowl

4. Stir ground flax or chia and water, set aside until it thickens to an egg-like consistency

5. Add 1 tsp lemon juice or apple cider vinegar to your non-dairy milk (this creates a non-dairy buttermilk) set aside

6. Add maple syrup, oil, and vanilla to bananas and stir

7. Mix or sift dry ingredients (flour, oats, sugar, salt, baking powder, baking soda)

8. Add your flax/chia egg and your curdled non-dairy milk to the mashed banana

9. Stir until combined

10. Add dry ingredients to the wet ingredients and fold until combined.

11. Do not over stir

12. Pour into the greases/lined loaf pan

13. Bake for 50-60 minutes depending on your oven setting

14. Cool in pan for about 15 minutes before turning bread out of pan

15. Keeps on countertop for up to 3 days, in the fridge for up to 5 days. Freezes well.

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