Can I use unripe bananas for banana bread?

No, I do not recommend it. Make sure your bananas are overripe. Overripe bananas will be soft, fragrant, and have a spotty brown peel.

How to ripen bananas fast for banana bread?

If you want to speed up the ripening process, store the bananas inside a paper bag with an apple. Place it in a warm spot or in front of a window, where it should rapidly ripen within 24-48 hours. Alternatively, you can place the bananas (with the peel still intact) on a baking sheet and bake for 15 minutes at 300F. Let them cool before removing the peel.

Can bananas be too ripe for banana bread?

Yes, they can! You want the bananas to be soft with a brown, spotty peel. If the peel is nearly black and super mushy, the bananas are too ripe.

Can I use gluten-free flour?

Yes! You can use gluten-free all-purpose baking flour for this recipe. I highly recommend using the Bob's Red Mill brand for the best results.

Vegan Chocolate Chip Banana Bread

Description

The BEST vegan chocolate chip banana bread recipe ever! It’s incredibly moist, fluffy, tender, and sweet. The easy one bowl recipe is dairy-free, eggless, and gluten-free friendly. It’s packed with brown sugar, chocolate chips, walnuts, cinnamon, and vanilla. This vegan banana bread is a total crowdpleaser and a delicious way to use overripe bananas. Enjoy it for a breakfast treat, brunch, or dessert!

Ingredients

Scale

Banana Bread

1 and 1/2 cups mashed overripe banana (~3 large bananas)
3/4 cup brown sugar, packed
1/3 cup melted coconut oil*
1/4 cup almond milk, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour, gluten-free if needed
1 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/3 cup crushed walnuts
1/4 cup chocolate chips
1/4 cup mini chocolate chips

Toppings

1/4 cup crushed walnuts
1/4 cup mini chocolate chips

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Instructions

Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper, leaving some of the paper hanging over the edges.
In a large bowl, add mashed banana, brown sugar, melted coconut oil, almond milk, and vanilla extract. Whisk together.
Add flour, cinnamon, baking soda, baking powder, and salt to the bowl. Fold the dry ingredients into the wet ingredients. Do not over-mix the batter; stop once the ingredients are combined. Then, add crushed walnuts, chocolate chips, and mini chocolate chips. Mix together.
Pour the batter into the loaf pan. Sprinkle toppings (additional crushed walnuts and mini chocolate chips) on top.
Bake the banana bread for 55-60 minutes. Remove from the oven and let cool for 10 minutes inside the pan. Remove from the pan, then let it continue cooling completely. After, carefully slice. Enjoy!

Notes

How to store: Store leftover banana bread inside a sealed container. If enjoying within 1 day, you can keep it at room temperature. If enjoying within 2-5 days, store it in the refrigerator.
How to freeze: Tightly cover the banana bread in cling wrap. Store in the freezer and enjoy within 1 month. Let it thaw before consuming.
Chocolate chips: I recommend using a combination of regular chocolate chips and mini chocolate chips. However, if you only have regular chocolate chips, it is completely fine to replace the mini with regular.

Nutrition

Serving Size: 1 slice
Calories: 315
Sugar: 22g
Fat: 16g
Carbohydrates: 43g
Fiber: 3g
Protein: 4g