Maple Chocolate Chip Banana Bread [Vegan]

Baked bread with slices on a white plate with a knife and milk.

5 from 1 vote

Maple Chocolate Chip Banana Bread [Vegan]

Get ready to savor the goodness of this moist and tender Maple Chocolate Chip Banana Bread—a delightful blend of rich flavors with gooey pieces of chocolate melting throughout. This easy vegan banana bread recipe highlights the natural sweetness of ripe bananas, complemented by the comforting touch of maple syrup + delicious semi-sweet chocolate chips, perfect for any occasion. Gluten-free option.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Brunch, Dessert

Keyword: baked, banana bread, bread, breakfast, brunch, chocolate, chocolate chip, dairy-free, easy, fall recipe, family-friendly, gluten-free, kid-friendly, maple, spring, summer, vegan

Servings: servings

Calories: 289kcal

Author: Shanika

Ingredients

BREAD:

4 very ripe bananas, mashed
3 cups organic all-purpose flour (See Notes!)
½ cup pure maple syrup
2 tsps baking powder
½ teaspoon baking soda
2 tsps ground cinnamon
1 teaspoon ground nutmeg
Pinch of sea salt
½-3/4 cup Almond milk (You can use your fave plant-based milk)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
¼ cup coconut oil, melted
½-1 cup semi-sweet chocolate chips or chopped chocolate (Ensure that it's vegan-friendly)

US Customary - Metric

Instructions

MAKE THE DAIRY-FREE 'BUTTERMILK':

In a bowl, whisk together the milk and apple cider vinegar and set aside for 5-10 minutes until everything "activates" to create the dairy-free "buttermilk".

TO MAKE THE BREAD:

Preheat your oven to 375 degrees Fahrenheit and lightly grease it using vegan butter or coconut oil and line with parchment paper, leaving a hanging over on the sides for an easy "pull-out".
In a large bowl, combine the mashed bananas, oil, maple syrup, vanilla, and 'buttermilk' mixture, whisking them together until combined.
Next, add in the flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt into the wet ingredients, stirring until just combined. NOTE: DO NOT OVER-MIX!
Fold in ½ the chocolate until they're incorporated.
Pour batter in the prepared loaf pan and evenly spread it out.

TOP THE BREAD:

Add the remaining chocolate pieces atop the bread batter, lining them side by side somewhat until the top is fully covered.
Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean. NOTE: Midway, I like to poke VERY SMALL holes all over the bread to allow heat to penetrate through and to ensure it cooks through so that the centers aren't uncooked.
Once done, remove bread from oven and let it cool for 25-30 minutes before gently removing it from loaf pan to cool completely.
Once cooled, slice and enjoy!
Bon Appetit!

Notes

STORAGE: Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2 days. You can freeze leftovers by wrapping the whole loaf in aluminum foil. Store it in a zip-top bag. Squeeze as much air out as you can without smooshing the bread.
GLUTEN-FREE OPTION: SEE RECIPE POST FOR GREATER DETAILS FOR MAKING THIS BREAD GF!
OIL: Instead of coconut oil, you can also use melted vegan butter, vegetable oil or olive oil, if preferred.
SWEETENER: If you choose to opt out of maple syrup, you can always substitute with raw honey (if not restricted to vegan), brown coconut sugar, organic brown sugar, cane sugar, or Date syrup as well.

Nutrition