The inspiration for this Vegan Chocolate Chip Banana Bread is my continued exploration into vegan recipes. It is amazing how desserts lend themselves so well to vegan substitutes. I guess that makes sense because desserts need some sweetness to make them good. That sweetness can come from fruits or from sugar. In this recipe, the sweetness comes from bananas. How simple is that?
I have made similar vegan recipes before including a VEGAN BLUEBERRY BANANA BREAD and a AVOCADO BANANA BREAD. Both of these recipes were wonderful. I have used avocados in a number of dessert recipes and it is such a natural substitute ingredient. The avocado is so creamy. I loved a VEGAN CHOCOLATE AVOCADO MOUSSE that I served at a dinner party. No one would have known the dessert was vegan unless I had told them. The learning for me with this recipe is how easy it is to find vegan liquids to use in lieu of eggs or cream. I love coconut milk. I would now love to try vanilla almond milk for additional richness. A little bit of vegetable oil rounded out the liquids for this recipe.
The other learning from this recipe is how easy it is to adapt from another recipe. The base of my recipe came from a recipe I found on GREATEST.COM. In the recipe from this site, the recipe called for Lemon Kefir. I did not have any of that product in my house. So just go with your gut. Now I am not saying that I went way out on this one but I knew the end result would be just fine without the lemon.
The cast of characters.
The mashed bananas.
The dry ingredients added to the wet ingredients.
The Vegan Chocolate Chip Banana Bread plated.
Vegan Chocolate Chip Banana Bread
- 2 1/2 Cups All purpose flour
- 5 Whole Bananas mashed
- 1 1/2 Tsp Baking Soda
- 1/2 Tsp Cinnamon
- 1/8 Tsp Sea Salt
- 1 Cup Coconut Milk divided
- 3/8 Cup Vegetable Oil
- 1 Tsp Vanilla
- 1/4 Cup Vegan Mini Chocolate Chips
- 1/2 Cup Vegan Chocolate Chunk Chips
Preheat oven to 375 degrees. Spray a 9 x 13 loaf pan with coconut spray.
In a bowl, mix dry ingredients together. Set aside.
In a separate bowl, mash bananas until relatively puréed. Add remaining ingredients up to chips and stir until evenly combined.
Add dry ingredients to wet ingredients (3/4 cup of the coconut milk) in two batches. Fold until combined. Mixture should be thick but still able to be poured.
Mix in the chips and fold lightly.
Pour into a prepared bread pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
While baking, add the chocolate chunk chips and 1/4 cup of coconut milk to a small bowl and melt over a pot of water until creamy. Top the bread loaf after it has cooled from baking.
Serve and enjoy!
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