Description
A dense, fudgy, and incredibly moist vegan banana bread loaded with chocolate chips. This easy recipe requires no fancy equipment or eggs, using just ripe bananas and oil for perfect texture.
Ingredients
Scale
- 3 large overripe bananas (about 1 ½ cups mashed)
- ⅓ cup neutral oil (avocado, light olive, vegetable, or melted coconut oil)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips (semi-sweet or dark)
- Optional: ½ cup walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the sides.
- Peel bananas and mash them in a large bowl until smooth (about 1 ½ cups).
- Add oil, sugar, and vanilla extract to the mashed bananas. Whisk until well combined.
- Sprinkle flour, baking soda, and salt over the wet mixture. Fold together with a whisk until just combined; do not overmix.
- Gently fold in chocolate chips (and nuts, if using) with a spatula.
- Pour batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Cool in the pan for 10 minutes, then lift out using parchment paper and cool on a wire rack for another 10 minutes before slicing.
Notes
Use black, overripe bananas for maximum moisture and sweetness. Do not overmix the batter once flour is added to avoid a dense texture. If the top browns too quickly, tent with aluminum foil. Can be stored at room temperature for 2-3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18
- Sodium: 180
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
Keywords: vegan banana bread, chocolate chip banana bread, moist banana bread, easy vegan baking, gluten-free option, dairy-free dessert