Vegan chocolate chip banana bread

Vegan chocolate chip banana bread is one of those things I just had to learn to make. The first time I had chocolate chip banana bread was years ago at Starbucks, and I remember thinking “why didn’t I ever think of adding chocolate chips?” Since that day, it’s been one of my all time favourite foods (I also make chocolate chip banana muffins, so I think I’ll try that next). Anyway, I veganized my Joy of Cooking banana bread recipe, added chocolate chips, and the results were spectacular! (according to my family, and we all know kids are harshest critics of new foods).

vegan chocolate chip banana breadThe original recipe contained eggs and quite a bit more fat (I think 1/3 cup). I only used 1 Tablespoon of vegan becel, because that’s all I had and it turned out great. It browned nicely on top, and wasn’t at all dry. Bananas really reduce the need for margarine. Of course, the chocolate chips don’t hurt.

Instead of eggs, I used a chia seed egg. It turned out a lot better in the bread than egg substitute does (the egg substitute powder is starch and leavening). I’m sure you could use ground flax instead. I prefer the flavour of chia seed, plus it reminds me of poppy seeds, which I like. And it has a great omega 3-6 balance! Or so I’m told.

Vegan Chocolate Chip Banana Bread

Pre-heat oven to 350 degrees fahrenheit


4 bananas
2/3 cup brown sugar
1 Tablespoon ground chia seeds
1/3 cup water
1 Tablespoons vegan butter or olive oil
1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon salt

Optional: 1/2 cup dark chocolate chips


Mix together bananas, brown sugar, chia seeds, water and vegan butter or olive oil. In separate bowl, combine flour, baking powder and salt. Add dry ingredients to wet and mix until just combined. Add chocolate chips, if desired.

Place mixture in greased baking dish and bake at 350 degrees for 55 minutes.


2 Responses to “Vegan chocolate chip banana bread

  • Mary C Pace
    2 years ago

    I hate to ask, but where on earth does one buy chia seeds?

    • Pretty much anywhere, these days! I’d never heard of them before I read Born to Run, and now they’re hard to get away from! They absorb a lot of water/liquid, so they sort of turn to jelly when you add water (a bit like tapioca?). They are similar to flax, but you don’t have to grind them to get the nutritional benefit, and they taste way better 🙂

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