Ripe bananas and maple syrup are the perfect combo of sweetness in this incredibly moist and delicious chocolate chip banana bread. So simple to make, with only bowl required, and uses FIVE whole bananas, for the ultimate banana flavour!
This recipe was originally published in May 2018. It has been updated for content and photos.
I absolutely love banana bread, (I mean, who doesn’t?) and other secretly healthy, sweet breads like my Chocolate Zucchini Bread or Cranberry Orange Bread. Now, don’t get me wrong, this is still a dessert and you probably want to share (or not), but FIVE whole bananas in this loaf really amps up the nutrients too!
Why you will LOVE this chocolate chip banana bread
- This recipe works! Every, single, time! It’s truly foolproof. I have my kids help with this one all the time.
- It’s simple, only one bowl needed to mix your ingredients and bake. Seriously, this recipe is fool proof and you won’t be disappointed! (Until it’s devoured, that is, so you might want to double up the recipe.)
- It’s allergen friendly, nut free, using no eggs or dairy, and I’ve also got a tested gluten free option in the recipe card below.
- This chocolate chip banana bread is perfectly sweet (with or without the chocolate chips) and it’s rich and totally satisfying.
- And of course, it’s FULL of banana flavour. In case you didn’t catch this earlier, FIVE bananas. 😉
Are you still with me and ready to make this moist, fluffy, perfectly textured, and absolutely scrumptious chocolate chip banana bread???
Let’s do it!
How to make vegan chocolate chip banana bread
Gather your ingredients and mash up your bananas in a large bowl.
Add all the wet ingredients, along with the mashed banana to a large bowl and mix well. (photo 1)
Then add all the dry ingredients, starting with the flour, oats and salt, saving the baking powder and baking soda for last and mix until just combined. (photos 2-4)
Do not over mix, a few lumps are perfectly fine!
Your batter should be pretty thick but still easily pour-able into your loaf pan.
Pour the batter into your loaf pan lined with parchment paper. (photo 6)
Or you may grease the sides if preferred.
EXPERT TIP: I like using parchment paper to make lifting the cooked loaf out much simpler.
Gently smooth the batter down with a silicone spatula or gently tap the loaf pan on a flat surface to ensure no gaps in your bread.
Now sprinkle your banana bread with chocolate chips, if using and gently press them down into the loaf and bake! (photo 6-7)
Once baked, the hard part begins.
The waiting game!
But for best results, allow the time for your chocolate chip banana bread to cool before slicing.
If you used the parchment paper method, you may lift the loaf out and place on a cooling rack to let cool for about 30 minutes.
This extra time will allow your bread to set nicely and slice beautifully.
If you didn’t use the parchment paper, let your loaf cool for at least 10 minutes before removing it from the pan. Do so gently!
Serve your perfect, tasty chocolate chip banana bread for breakfast, dessert, or a pick me up snack!
How to store your banana bread
Once cooled, you may keep it at room temperature for 2-3 days tightly wrapped and covered.
I doubt you’ll be able to keep it longer than that, but if you have some amazing self control (and please teach me your ways) store it in the fridge for up to 1 week.
If you want it warm, you may gently microwave a slice, and get those chocolate chips all melty again.
Can you freeze it?
Yup, you betcha!
Freeze whole or sliced, but either way, make sure it is covered very well and it will keep in your freezer for up to 2 months.
Just thaw and reheat or enjoy at room temperature.
- If you can’t find vegan chocolate chips, you may use chocolate chunks, or grab any vegan chocolate bar and bread it up yourself into chunks.
- For vegan gluten free banana bread, use gluten free oat flour instead of whole wheat. If you don’t have any on hand, you can even grind up your own gluten free oats in a blender or food processor. Just grind until a flour like consistency is reached.
- To make it soy free, you may use any plant milk of choice. Almond or cashew milk work well.
- If you’re not a chocolate lover, skip the chocolate chips. Or top the loaf with banana slices, walnuts or pecans, if preferred.
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
- 1/2 cup quick cooking steel cut oats or rolled oats gluten free if preferred
- 1.5 cups whole wheat flour or oat flour for gluten free, both ways work great!
- 1/2 tsp sea salt
- 1 tsp baking powder
- 1 tsp baking soda
For Topping (Optional)
- 1/4 cup semi sweet chocolate chips dairy free
- Preheat oven to 350 degrees F and line a 5"x 9" loaf pan with parchment paper.
- In a large bowl, combine all the wet ingredients and mix well.
- To the same bowl, add the dry ingredients and mix until just combined, without over mixing. (A few lumps are a-ok!)
- Pour the mixture into your loaf pan and gently smooth the top with a silicone spatula. Then sprinkle the chocolate chips on top (if using) and very gently press them down.
- Bake for 45-55 minutes until lightly golden and a toothpick inserted in the center comes out clean. Then remove from the oven and let cool for 10 minutes before removing the loaf from the pan, using the parchment paper to help lift it out. Continue cooling on cooling rack for at least 30 minutes before slicing.