Easy to make Vegan Chocolate Chip Banana Bread which is super soft, moist, and delicious. The recipe is plant-based, gluten-free, oil-free, healthy-ish, and can be made grain-free. Only 10 ingredients in total!
Watch the video (scroll down a bit) to see all instruction steps.
Preheat oven to 360 degrees F (180 degrees C) and line an 8-inch baking pan with parchment paper.
Put all dry ingredients (except the chocolate chips) into a bowl and mix with a whisk. You can also process the ingredients in a food processor (that's what I did).
In a small bowl, mash the bananas really well with a fork and add them to the bowl (or food processor) where you put the dry ingredients.
Add the plant-based milk, vinegar, and vanilla extract and whisk again or use the pulse function of your food processor until just combined (don't overmix).
Finally, add the chocolate chips and stir with a spoon.
Pour the batter into the baking pan and add more chocolate chips on top.
Bake in the oven for about 35-40 minutes. You don't want to overbake the banana bread but make sure the center isn't liquid anymore when you make a test with a toothpick. It's fine if it's slightly sticky/crumbly but shouldn't be wet.
Let the banana bread cool and cut into slices. Enjoy!
*To make your own oat flour, simply process oats in a blender or electric coffee/spice grinder. You can try using buckwheat flour for a grain-free version. Also, regular flour or spelt flour (for a non-gluten-free version) should work well in this recipe (I haven't tried it myself though).
**Granulated sweetener: You can use regular sugar, Erythritol, Xylitol (birch sugar), coconut sugar etc.
***Make sure to use almond flour (which consists of 100% ground almonds) and not almond meal. Any other ground nuts can be used instead of almond flour. For a nut-free version, you can use 75 grams of ground shredded unsweetened coconut.