Vegan Chocolate Chip Banana Bread
Banana bread is one of those recipes that feels like a warm hug, and this version delivers all that cozy, golden-brown comfort without a single animal product in sight. The trick here is a flax egg — ground flaxseed stirred into water and left to thicken into a gel — which binds the batter just as effectively as a conventional egg would. Three very ripe bananas bring natural sweetness and moisture, while melted coconut oil keeps every slice tender and rich. Vegan chocolate chips are folded through the batter and scattered across the top, so you get pockets of melted chocolate in every bite alongside that warm hit of cinnamon. The batter comes together in one bowl, and the parchment-lined pan makes lifting the finished loaf out completely foolproof. At 55–65 minutes in the oven, the top turns a deep golden brown and the edges pull away from the pan — the kind of visual cue that tells you something genuinely good just happened. This loaf makes 10 slices, so it's perfect for sharing through the week or bringing to a gathering where you want everyone to be impressed.
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Learn more →Ingredients
10 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the batter
- 3 very ripe medium bananas (about 1 ¼ cups mashed)
- ⅓ cup melted coconut oil or neutral vegetable oil
- ¾ cup organic cane sugar
- ¼ cup plant-based milk
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp fine salt
- ½ tsp ground cinnamon
- ¾ cup vegan chocolate chips, plus 2 tbsp for topping
Instructions
- 1
Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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