We’ve eaten it for breakfast. We’ve eaten it for dessert. No matter when we eat it, it’s always delightful and comforting. Banana bread seems to have become the Unofficial Bread of the Pandemic. The natural sugars from the ripe bananas make the bread sweet, moist and dense, sparking debate over whether it’s really more of a cake. (Note that no one stops eating during these conversations: Winning the argument really isn’t the point.) This gluten-free and vegan recipe calls for oat milk, coconut oil and loads of chocolate chips – simple ingredients to satisfy your sweet tooth as much as your desire for healthier eating. Add a dollop of whipped coconut cream to further confound the delicious debate.
Vegan Chocolate Chip Banana Bread
Ingredients
- 4 medium-sized ripe bananas mashed
- 2 Tbsp. oat milk
- ¼ cup coconut oil
- ½ cup sugar
- 1 cup gluten-free all-purpose flour
- ½ tsp. Himalayan pink salt
- 2 tsp. baking soda
- 1 cup chocolate chips
Instructions
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Preheat oven to 350 degrees F. Line 8x4-inch loaf pan with parchment paper.
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In large bowl, using a fork, mash bananas coarsely. With wooden spoon or spatula, stir in oat milk, oil, sugar, flour, salt, baking soda. Scrape sides and base of bowl well to make sure mixture is uniformly combined.
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Stir in chocolate chips, reserving ¼ cup for use later.
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Into loaf pan, pour batter and spread evenly.
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Bake 35 minutes. (Note: A tester inserted into thickest portion should come out with just a few moist crumbs attached.)
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Sprinkle ¼ cup chocolate chips over top of bread while warm.
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Cut into 8 slices and serve warm.
Recipe Notes
Add the ingredients to your cart and get baking!
