Vegan Chocolate Chunk Banana Bread that’s 100% whole grain, perfectly sweet and moist, and takes less than 10 minutes to whip up! A healthy and super yummy banana bread recipe that will quickly become a favorite.
THOSE CHUNKS THOOOOOO.
I’ve always been a gigantic banana bread girl. But who in their right mind doesn’t like banana bread? I don’t get you.
This weekend was kind of wild. Not like I went out and had one drink too many kind of wild, although that sounds quite lovely. It was just super busy and ya girl is TIRED. As I’m writing this its 9:06pm on Sunday and I’ve never been more pumped to melt into my bed. I worked at Alchemy all day on Saturday and spent the majority of yesterday in the kitchen cooking, photographing, and writing a bunch of recipes. Buttttt it was all worth it once my tastebuds met this tender, yumtastical, chocolatey bread sent from the banana gods!
Now when chocolate chips are an option, I’m always there. I never saw the point of chocolate-less banana bread when it’s such a stupendous vehicle for it. I chopped up a 72% dark chocolate bar from Trader Joe’s for this banana bread (and also put some on top post-bake) but you could also use your favorite semi-sweet chocolate chips. If you’re one of those interesting souls born with the chocolate lover gene, you can swap them out for yummy crunchy walnuts or pecans or simply leave them out.
So here we are today with a stupid easy, insanely moist, incredibly delish, 100% whole grain and vegan recipe for AMAZING healthy banana bread. It’s a big day for us!!
This baby literally comes together in like nine minutes, which is splendid since it has to bake for over an hour and then cool. Bottom line—make this in the morning so you can munch on it by lunch time.
This recipe is banana heavy because it’s BANANA BREAD. I used organic cane sugar to sweeten it because I wanted to keep this recipe affordable and accessible for everyone and maple syrup ain’t cheap. You can also use good old white sugar or coconut sugar if you don’t have organic cane sugar. I used 1/2 cup which is just sweet enough for us. If you’re used to sweeter, more “classic” banana bread, go for 3/4 cup. I did try this recipe with 1/3 cup maple syrup and while it was shockingly delicious, I did have to cook it for an hour and 15 minutes.
Whole wheat pastry flour adds filling fiber and antioxidants while keeping the texture light and fluffy. It also makes the flavor less “wheaty,” but regular whole wheat flour and of course all purpose flour work totally fine, too. I would recommend this flour to make it gluten-free. So many options! Honestly I recommend not changing a damn thing so you’re guaranteed to end up with the most gorgeously wondrous chocolate chunk banana bread you’ve ever laid mouth on.
YOUR HOUSE IS ABOUT TO SMELL SOOOOOO GOOOOOOOD!
- ¼ cup unsweetened vanilla almond milk
- 1 tsp apple cider vinegar
- 1½ cups very overripe bananas, mashed (3 medium bananas)
- ½ cup organic cane sugar (or ⅓ cup maple syrup)
- ¼ cup avocado oil (or melted coconut oil)
- 1 tsp vanilla extract
- 2 cups whole wheat pastry flour*
- 1 tsp baking soda
- ½ tsp sea salt
- ½ tsp cinnamon
- ½ cup chocolate chunks or chips, plus more for topping
- Preheat oven to 350F. Spray a 9x5in loaf pan with cooking spray.
- Place almond milk and apple cider vinegar in a small bowl. Stir and set aside.
- Place bananas in a large mixing bowl. Use a potato masher or fork to mash them well. Add sugar or syrup, oil, and vanilla, stirring to combine. Stir in almond milk.
- Add flour, baking soda, salt, and cinnamon. Stir just until just barely combined (a few flour clumps are okay!). Fold in chocolate chunks, being careful not to over-mix.
- Pour into loaf pan. Bake for an 1 hour and 10 minutes (1 hour and 15 minutes for maple syrup version), or until a knife comes out clean. If your loaf looks like it's getting too browned, quickly slide a piece of tin foil on top after 50 minutes. Once done, carefully remove from pan and place on a wire rack to cool before slicing. I topped mine with more chocolate as it was cooling! Store leftovers on the counter wrapped in foil or in a sealed container for up to three days before refrigerating/freezing.