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
One Bowl Vegan Chocolate Chip Banana Bread is a dairy and egg free banana bread recipe. You won't miss dairy or eggs as you bite into this irresistibly sweet and delicious banana bread. The perfect snack, breakfast, or dessert.
- 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.
I have not baked this gluten free flour. If you were going to try it, I'd recommend Bob's Red Mill 1:1 flour.