No animals were harmed in making this incredibly yummy snack!!
One of my favorites during the Holiday season, this Vegan Chocolate Chip Banana Bread will make your entire house smell like a whole lot of yumm and cinnamon. Mmmm cinnamon, there’s just something about the smell of cinnamon that makes me so merry — I love it, it’s like Christmas is baking in your oven. You will love cozying up with a nice book and a thick slice of this super moist, delicious chocolate chip banana bread, trust me you won’t regret it.
I know what you’re thinking, chocolate chips that are vegan? HOW?!! I knew there were some dark chocolates that were vegan, but finding chocolate chips like these so easily was a bit surprising for me. I used mini chocolate chips from Enjoy Life and you can easily ﬁnd these at Target, Vons, Ralphs, Whole Foods, etc. They taste EXACTLY like regular chocolate chips, so if you’re looking for a healthier and plant based alternative for kids, then this will be your best friend. I’ve even used this in a hot cocoa bar during our Christmas party and all our friends were surprised to know these were Vegan choc chips.
What I really love about this banana bread is how light it is, a small slice with a nice cup of masala tea is the best medicine for any kind of day. I love making banana bread during the holidays just so my kitchen can constantly smell like cinnamon, who wouldn’t love that? When I bake, I get so lost in my own little world that I truly do forget all my troubles and stresses and just look forward to test the outcome of my recipe; it’s such a rewarding feeling.
When converting to Vegan, people often think we have to give up EVERYTHING we love- which is far from true. In fact, I’ve actually realized that I can still eat all the foods I love, but with healthier alternatives. Not only does it taste the same (if not better) it’s healthier, so go ahead...indulge guilt free ;) The best part of creating your own recipes or tweaking other recipes is that you can customize it to however you like and it becomes your own unique masterpiece.
In this particular recipe, I added vegetable oil and white sugar, but you can easily substitute these for even healthier alternatives (see below). How moist you want this cake is really up to you. The more you mash your bananas, until there are no lumps, you’ll have a very moist inside. It’s also extremely important to use ripe bananas. People often think that a yellow banana with just a couple of brown spots is ripe, but it’s actually not. You want to wait until the banana has several spots all over, that’s the best ripeness you’ll want. It will not only be easier to mash, but it will be naturally sweeter and more moist.
A few notes to consider:
1. It makes life a heck of a lot easier to use a stand mixer to mash the bananas, especially if you like it perfectly smooth and lump free.
2. Looking for alternatives to ﬂour, oil, or sugar? Check these out:
ﬂour —> throw in some rolled oats into a food processor until it resembles the texture of ﬂour
1/4 cup of oil —> 1 cup of unsweetened applesauce (plus 1/4 cup as the egg substitute)
white sugar —> organic coconut sugar *you can ﬁnd this at your local grocery store as well (Walmart, Target, etc.)
3. Don’t over bake. The last thing you want is to have a dry banana bread. I set the timer for 45 minutes, but i like to check it at around 38 mins and stick a toothpick in the middle to see where it’s at. Don’t forget, when you take it out of the oven, it’s still technically baking in the pan before your transfer it to the cooling rack.
- 3 large RIPE bananas *again, make sure they are ripe enough* 1.5 cups ﬂour *see note above for substitution
- 1 tsp baking soda 1/2 tsp baking powder
- 1-2 tsp ground cinnamon
- 1 cup white sugar *see note above for substitution
- 1/4 cup vegetable oil *see note above for substitution
- 1/4 cup unsweetened applesauce
- 1 tbsp vanilla extract
- 1 cup Enjoy Live Mini Chips (or your proffered Vegan chocolate chips) + more for later
1. Preheat oven to 350º F
2. Spray a 9 x 5 loaf pan with cooking spray and line across the short length with parchment paper, you want to have about an inch overhang on both sides. (This makes it easier to take out of the pan)
3. Peel and mash the bananas until mostly smooth (you can use a fork or your stand mixer)
4. Whisk the ﬂour, baking soda, salt, baking powder, and cinnamon in a medium bowl.
5. Whisk the sugar, oil, applesauce, and vanilla extract in a large bowl until fully incorporated, then stir in the bananas.
6. Add in the dry ingredients into the large bowl and combine well. Add in the chocolate chips and fold them into the batter, do not overmix.
7. Pour the batter into the prepared loaf pan and sprinkle a small handful of chocolate chips on the top. Bake in the oven for about 45 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool for about 15 minutes before removing the loaf to a wire rack to cool completely.