Vegan Chocolate Chip Banana Bread
Put your overripe bananas to good use and make this delicious Vegan Chocolate Chip Banana Bread!
Servings 12 slices
- 3 very ripe bananas
- 1/4 cup plant-based milk e.g. rice milk
- 1 tablespoon melted coconut oil
- 2 cups all-purpose flour
- 1/4 cup ground almonds
- 1/3 cup white sugar + more to sprinkle on top
- 1 teaspoon baking soda
- 1 pinch salt
- 1/2 cup chocolate chunks (dairy-free)
Preheat the oven to 350°F/180°C and line a loaf pan* with parchment paper.
Peel the bananas, add them to a large bowl and mash them. To the bananas, add the plant-based milk, and coconut oil. Give it a quick mix.
Add the flour, sugar, baking soda, and a pinch of salt to the wet ingredients and whisk everything together. Fold in the chocolate chunks.
Pour the batter into the loaf pan lined with parchment paper. Sprinkle white sugar on top.
Bake it in the oven for about 30-35 minutes until golden brown on the top. You can use a wooden stick to test if your banana bread is done in the middle.
Let it cool off before slicing and enjoy!
*Loaf pan dimension: 10 x 4.7 inch (25.5 x 12cm)
Storage: You can keep it in the fridge for up to 4 days.
Serving: 1slice | Calories: 190kcal | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 98mg | Potassium: 168mg | Fiber: 2g | Sugar: 12g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 2mg