Vegan Chocolate Chip Banana Bread

Tried, true and tested! This vegan chocolate chip banana bread is my go-to recipe whenever I have some ripe bananas lying around. It's super moist, soft and absolutely delicious. Gluten-free too!

Prep:
10
mins
Cook:
45
mins
TOtal:
55
mins
servings:
8

Ingredients

  • 4 very ripe bananas, divided
  • 1/3 cup coconut sugar or brown sugar
  • ¼ cup oat milk or other milk of choice
  • ¼ cup natural almond butter
  • 2 tablespoons ground flaxseeds
  • 2 tablespoons melted coconut oil
  • 2 teaspoons raw apple cider vinegar
  • 1 teaspoon vanilla extract
  • 2½ cups oat flour
  • ½ cup rolled oats (use gluten-free if needed)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda 
  • 1 teaspoon ground cinnamon 
  • ¾ teaspoon kosher salt
  • 1/3 cup chocolate chunks or chips

Instructions

  1. Preheat the oven to 350°F (177°C). Grease an 8½ by 4½-inch loaf pan very well with coconut oil. 
  2. In a large bowl, mash three bananas well with a fork. Add the coconut sugar, oat milk, almond butter, flaxseeds, melted coconut oil, vinegar, and vanilla and mix very well.
  3. Add the oat flour, oats, baking powder, baking soda, cinnamon, and salt and stir until just combined. Fold in the chocolate chunks. 
  4. Pour the batter into the prepared pan. If using the fourth banana, slice it in half lengthwise and place it on top of the banana bread. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean. Tent with aluminum foil during the last 10 minutes of baking. Let cool completely on a cooling rack, and remove and let it cool before slicing. 
  5. Store leftovers in a sealed container in the fridge for up to 5 days.