Ingredients:

Dry Ingredients:

  • 2 cups all-purpose flour (or whole wheat flour)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon (optional)

Wet Ingredients:

  • 3 medium ripe bananas (mashed, about 1 ½ cups)
  • ½ cup brown sugar (or coconut sugar for a less refined option)
  • ¼ cup maple syrup or agave nectar
  • ⅓ cup coconut oil (melted) or vegetable oil
  • 1 tsp vanilla extract
  • ¼ cup almond milk (or any plant-based milk)

Add-ins:

  • ½ cup vegan chocolate chips (semi-sweet or dark)
  • ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C) and grease a loaf pan (8×4 inch or 9×5 inch) with oil or line it with parchment paper for easier removal.

2. Prepare the Dry Ingredients:

  • In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon (if using).

3. Mix the Wet Ingredients:

  • In a large mixing bowl, mash the ripe bananas using a fork or potato masher until smooth.
  • Add the brown sugar, maple syrup, melted coconut oil, vanilla extract, and almond milk. Stir well until everything is combined.

4. Combine Wet and Dry Ingredients:

  • Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or spoon until just combined. Be careful not to overmix, as that can result in a dense bread.

5. Fold in the Chocolate Chips and Nuts:

  • Fold in the vegan chocolate chips and chopped nuts (if using). Save a small handful of chocolate chips to sprinkle on top before baking for a nice visual touch.

6. Pour the Batter into the Pan:

  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the reserved chocolate chips on top.

7. Bake:

  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, cover it loosely with aluminum foil.

8. Cool and Serve:

  • Remove from the oven and let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Nutritional Information (Per Slice, based on 12 slices):

  • Calories: ~220 kcal
  • Carbohydrates: ~34g
  • Protein: ~3g
  • Fat: ~9g
  • Fiber: ~2g
  • Sugar: ~15g

Tips:

  • Bananas: Make sure your bananas are very ripe with brown spots, as this adds natural sweetness and moisture to the bread.
  • Sweeteners: You can adjust the amount of sugar and maple syrup depending on how sweet you want your banana bread.
  • Flour: For a gluten-free option, use a 1:1 gluten-free flour blend.
  • Oil: You can substitute the coconut oil with applesauce for an oil-free version, although it will be slightly less rich.
  • Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well for up to 3 months.

This Vegan Chocolate Chip Banana Bread is a wonderful option for breakfast, dessert, or as a snack. It’s simple to make and sure to be loved by both vegans and non-vegans alike!