You should go make this vegan chocolate chip banana bread
Originally I had a placeholder for this part of the post. It went like this:
“This is where I’ll get really excited about this banana bread because it’s so damn good. And because my beautiful fiancĂ©e made it for me.”
How could I possibly more accurately and succinctly introduce this recipe? Can’t.
So let’s dive into some background behind this vegan chocolate chip banana bread recipe (that’s Vitamix friendly!), shall we?
My grandma would be proud
Banana bread to me is comfort food. Why?
All of the matriarchal figures in my life made it. Grandma, Nana, Bubbie (I’m pretty sure), and Mah.
I remember that Grandma Zelda (who has her pickle recipe on this site), ALWAYS had a banana bread in her freezer. Two, actually; one with and one without chocolate chips. (The latter version I will never understand.)
Anyways, this was Shalva’s first attempt at making banana bread for me. And, for the record, it’s the best I’ve ever had. (Perhaps, the greatest of all time.)
At first, I thought admitting this would make the matriarchal figures in my life upset. But I’m certain they’d agree with me. And most certainly, they’d be proud.
Go make this and tag us (#lifeisnoyoke) when you do. But remember, you have a small window of opportunity to take pictures like this:
Because you won’t be able to resist slicing thick pieces and enjoying the heck out of it.
Try with a homemade nut butter (like apple cinnamon walnut butter or homemade peanut butter) for enhanced amazingness.
Video (2:40): BANANA BREAD – Blending Buddies
Other Noteworthy Versions
- Veg Recipes of India: Banana Bread Eggless Vegan Recipe
Recipe
Vegan chocolate chip banana bread
A vegan take on a classic family recipe for banana bread.
Banana, Cinnamon, Vanilla,Ingredients:
- bananas (over-ripe) - 4 medium
- sunflower oil - 1/2 cup (120 mL)
- coconut sugar - 1/2 cup (75 g)
- vanilla extract - 1 tsp. (5 g)
- cinnamon - 1 tsp. (2.6 g)
- whole wheat flour - 1.5 cups (172 g)
- baking powder - 1.5 tsp. (6 g)
- baking soda - 1/2 tsp. (2 g)
- vegan chocolate chips - 1/2 cup (88 g)
Instructions:
PREP
- Preheat oven to 350F (175 C)
- Grease loaf pan
BLEND
- Add peeled bananas, oil, sugar, vanilla, and cinnamon to Vitamix container.
- Ramp from variable speed 1 to 10.
- Blend for 15-30 seconds until mixed evenly.
STIR
- Mix flour, baking powder, and baking soda into a large bowl.
- Pour the contents of the Vitamix blender into the bowl.
- Fold wet mixture into the dry mixture (do not over-mix).
- Fold in chocolate chips.
BAKE
- Pour into pan evenly.
- Bake at 350F (175C)Â for 30-45 minutes (until toothpick comes out clean).
- Let cool for 15 minutes.
- Slice & serve.
- Snap a picture and tag #lifeisnoyoke
- Enjoy!
Useful tips for Vegan chocolate chip banana bread
This recipe is absolutely delicious as-is, but you can feel free to substitute and it will be just as good:
– use any kind of oil (coconut, grapeseed, olive, etc.)
– use any kind of sugar (brown, white, etc.)
– use any kind of flour (almond, oat, gluten free all purpose, etc)
– use any kind of mix-ins (nuts, sunflower seeds, raisins, etc)
– if skipping mix-ins, coat the top with a mixture of cinnamon and sugar
Carefully watch the time on this. Undercooked is better than overcooked. Set the timer for 30 min and then check on it every 5 minutes until done. If the crust is browning and the middle is still gooey, cover in aluminum foil until cooked more thoroughly.
No need for a hand mixer or to get your KitchenAid out of the cabinet, your Vitamix can mix up this batter like a pro! Pictured is the low-profile 64 ounce container that came with our Vitamix Pro 750 (the ones that live on our counter and use several times daily).
Once you've mixed the banana base, gently fold into your dry ingredients. Be careful not to over-mix, just incorporate the ingredients.
Yummy banana bread! I made a few substitutions— applesauce/aquafaba for the oil, date sugar, Bob’s Red Mill 1 to 1 GF flour. Super easy recipe! thank you
I’ve been meaning to try this recipe with date sugar, glad to know it worked!
This was the BEST banana bread my husband and I have ever had! It is so ridiculously moist and dense, i have never had bread like it and never want a different kind again. I have made it with AP flour, white sugar and brown sugar (both are good), oil and applesauce (it’s better with oil – but it’s oil and I appreciate it still works with applesauce), with and without choc chips – way better with, but still good. I was making it weekly for awhile until we finally had our fill – but came on here for a different recipe and was reminded!!
My husband loved it. This recipe is a keeper- thank you! I used frozen bananas for this after a suggestion I saw on another site. Oh, I also subbed all-purpose white flour, though all other ingredients were as suggested:)
Awesome that he liked it! We’ve actually got a whole article on frozen bananas.
Do you blend for 15 to 30 seconds in all? I am hoping to make this soon!
Yup! 30 second should be enough. 🙂
Do you provide nutritional info on your recipes? I’m mostly looking for an approximate calorie count per serving.
We don’t, anymore, unfortunately. We sort of take a wholistic approach to eating and recommend people do the same. Thanks for your patience
My Vitamix arrived yesterday and I’ve been busy learning how to use it! Made my first lentil loaf last night and your banana bread today! I used oats ground into oat flour and apple sauce (made in my vitamix) to sub for oil. It comes out a little dense but it tastes absolutely AMAZING! The house smells so good! Now I just have to wait for 4 more bananas to turn brown……….
Love a home that smells like fresh banana bread. Like Nana’s house!
FYI u can sub applesauce for the oil and it works great!
my husband has severe congestive heart failure, and we try to go low fat, I will definitely try these with the applesauce as sub for oil!! they look amazing!!
Great tip, Autumn, thanks.
Wendy, might want to consider getting him on a morning green juice regemin!
Any alternative to the coconut sugar?
You can certainly try dates?
What size loaf pan did you guys use
Standard 9 x 5. This one works well. 🙂
P.S. Thanks for the patience on this one. When you commented, we were a few hours away from bringing our first baby into the world.
Would this work without the oil?
Have not tried to make this banana bread without oil. Perhaps you’ve had experience substituting oil in baked goods? If you try and find something that works, please report back. It helps. Thanks in advance
Thank you so so much for this recipe. I just made it today and it’s honestly the yummiest thing ever!! It’s so soft and such a perfect balance of all the ingredients.
You’re so welcome. Yeah, isn’t it great? Also great with some peanut butter on top!
Hi Shalva, Are all the baked goods supposed to be set for 350 degrees then? I didn’t see the temperature for the black bean brownies either. Just want to make sure so I don’t overcook them. Thanks Shalva
The temps are listed in the “Instructions” portion of the recipe. Both the banana bread and black bean brownies are baked at 350. Enjoy!
Hi Lenny, I want to give this banana bread a try, but I don’t see what temperature you are supposed to bake it on, just the time. What temperature do you recommend cooking it on? Thanks Lenny
Hi Brett,
Bake at 350 F (175 C). Let us know how you like it, it’s one of our favorites 🙂
can you suggest a sub for “all purpose flour” that would work with this recipe? We’re gluten free around here, and that’s basic white wheat flour…
thx.
Give it a try with almond meal! We haven’t tested it that way, but the bananas hold in the moisture really well. We would recommend leaving the batter in the bowl for 15 minutes before pouring into the pan and baking just so that the almond meal has a chance to absorb moisture. Happy baking!