Banana bread gets made a lot around here. It’s the perfect use up for those sad bananas on the counter and I love to prepare a little something sweet for the week. Inevitably when I finish my meals, I get a little sweet tooth. It’s far better to be prepared with something nutritious and delicious and this One Bowl Vegan Chocolate chip Banana Bread is a great way to do that!
This One Bowl Vegan Chocolate Chip Banana Bread is dare I say… moist. There I said it. If that word bothers you, then please don’t leave because I promise this recipe is worth staying around for. I just can’t describe it any other way. No one wants dry tasteless banana bread. Let’s just say this recipe is anything but that!
I admit I worried that without dairy or eggs it would be this good and I must say I was very wrong. The bananas really held it together and the coconut oil provided enough fat to keep it soft and squishy (there is that better than that other word?)
I really hope that even if you’re not vegan (I’m not!), you’ll try it because it’s awesome! Tag me on Instagram @freshfitkitchen if you get around to making it!
Also check out my other banana bread recipes!
PIN FOR LATER!
One Bowl Vegan Chocolate Chip Banana Bread
- 3 Ripe Bananas
- 1/2 cup Coconut Oil melted
- 1 tsp. Vanilla Extract
- 2 tbsp. Ground Flax Seed
- 6 tbsp. Water
- pinch of salt
- 1/2 cup Brown Sugar
- 1/2 cup White Sugar
- 2 & 1/4 cups Flour
- 1 & 1/2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 cup Mini Dark Vegan Chocolate chips Or regular sized chocolate chips. I like the mini better though.
- Mix together the ground flax and the water. Set aside for 2-3 minutes until it thickens.
- Mix together bananas, sugars, coconut oil, and vanilla. Add in the ground flax mixture.
- Slowly add the flour 1/2 cup at a time, the baking powder and baking soda.
- Fold in the chocolate chips.
- Spray a 9x5 inch loaf pan with cooking spray. Bake at 350 degrees for 40-45 minutes or until a toothpick insert in the center comes out clean. Allow to cool on a rack for 5 minutes. Turn the loaf out onto a cooling rack and allow to sit another 15 minutes before cutting.