Chocolate Chip Banana Bread (vegan)
This chocolate chip banana bread is so easy to make with simple ingredients and is totally vegan. It is perfectly moist, tender, soft and full of banana flavour, with plenty of chocolate chips. It is a great option for when you fancy something a little different to plain banana bread.
Ingredients
- 330 g (peeled weight) very ripe banana ((3 medium-large))
- 175 g (1 cup) light brown soft sugar
- 120 g (1/2 cup) vegan block butter, melted ((or use 110g (1/2 cup) oil))
- 60 g (1/4 cup) unsweetened non-dairy milk (I use soy)
- 1/2 tsp cider or white wine vinegar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda (baking soda)
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp table salt
- 250 g (2 cups) plain (all-purpose) flour
- 125 g (3/4 cup) chocolate chips
Steps
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease a 2lb loaf tin (approx 11.5 x 21.5 cm / 4.5 x 8.5 in) and line it with baking parchment.
- Mash the banana really well in a large bowl. Whisk in the sugar, melted butter or oil, milk, vinegar and vanilla extract.
- Whisk in the baking powder, bicarbonate of soda, cinnamon, nutmeg and salt.
- Add the flour and stir with a balloon whisk until no dry lumps remain but be careful not to over-beat the batter. Fold in the chocolate chips.
- Pour the batter into the prepared tin and spread it level. Bake for 50-60 minutes until firm and springy to the touch and a skewer inserted into the centre (avoiding any chocolate chips) comes out clean.
- Leave to cool in the tin for 20 minutes then carefully turn out onto a wire rack and leave to cool completely. Once cold, store in an airtight container for up to five days.