Name: Vegan Chocolate Chunk Banana Bread
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 10 slices
Ingredients: 1/4 cup unsweetened vanilla almond milk; 1 tsp apple cider vinegar; 1 1/2 cups very overripe bananas, mashed (3 large bananas); 1/2 cup organic cane sugar (or 1/3 cup maple syrup); 1/4 cup avocado oil (or melted coconut oil); 1 tsp vanilla extract; 2 cups whole wheat pastry flour; 1 tsp baking soda; 1/2 tsp fine sea salt; 1/2 tsp cinnamon; 1/2 cup chocolate chunks or chips, plus more for topping

Description

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.

Scale

Ingredients

1/4 cup unsweetened vanilla almond milk
1 tsp apple cider vinegar
1 1/2 cups very overripe bananas, mashed (3 large bananas)
1/2 cup organic cane sugar (or 1/3 cup maple syrup)
1/4 cup avocado oil (or melted coconut oil)
1 tsp vanilla extract
2 cups whole wheat pastry flour
1 tsp baking soda
1/2 tsp fine sea salt
1/2 tsp cinnamon
1/2 cup chocolate chunks or chips, plus more for topping

Instructions

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.

Notes

Do not try to substitute almond flour or coconut flour for the whole wheat flour; they are not even substitutes and your banana bread will not turn out. For a gluten-free version, readers have had success with 2 cups of 1:1 GF baking flour OR 1 1/2 GF baking flour + 1/2 cup almond flour.
To make muffins, simply pour batter into a muffin tin and bake for 23 minutes, or until golden on top and a knife comes out clean.
Store leftovers on the counter wrapped in foil or in a sealed container for up to three days before refrigerating/freezing.