The Very Best Vegan Chocolate Chip Banana Bread

This is the vegan version of the Yogurt Banana Bread I blogged over 15 years ago. It just so happens to be the very first recipe I ever blogged! I have many many recipes for banana bread on this site, but 9 times out of 10 I make my OG version because it truly is our favorite. So, I took this amazing recipe, and like I do with so many other recipes I "veganized" it. I have brought it to parties, potlucks, served it for breakfast, dessert, shared it with friends and family who would NEVER choose to eat something vegan....and everyone loves it, nobody can tell the difference. In fact, every time I tell non-vegans, "this banana bread is vegan", they are blown away because they had no clue. So give it a try if you want to venture into something new or if you already know how delicious vegan baked goods can be, here ya go, you're welcome. 

One thing I would like to say is be choosy about the vegan products that you purchase. There are so many plant yogurts out there and most of them don't taste good. I don't want to shame any brands, but I have had some really terrible vegan yogurts. If you can, use CocoJune. In my opinion, this is THE best plant based yogurt. It is thick, creamy and delicious. Also, please use Earth Balance or Country Crock Plant Butter with Avocado Oil in sticks when vegan baking. These two brands are the best for baking. There are other plant butters I like better for my toast or cooking, however, today we are baking. 

I hope you enjoy this banana bread as much as I do! It is one of my most favorite recipes I have ever created! 

Ingredients:

2 ripe bananas

4 or 6oz carton of vegan yogurt (I like CocoJune Vanilla Camomile) 

5 Tbl. of plant butter, melted (I like Earth Balance or Country Crock Plant Butter with Avocado Oil)

1/2 c. sugar

1/4 c. brown sugar

2 flax eggs = 2 Tbl ground flax + 5 Tbl room temp. water

3/4 c. whole wheat OR all purpose flour

3/4 c. spelt flour*

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp. ground ginger

1/2 c. chocolate chips (I use Enjoy Life vegan mini chocolate chips)

1 Tbl brown sugar, for topping, optional 

Directions:

Preheat oven to 350F

Grease a 9X5 loaf pan, set aside

Make flax eggs by combining 2 Tbl of ground flax with 5 Tbl room temperature water. Set aside to thicken for five minutes. 

In a large mixing bowl mash two ripe bananas with a potato masher. I do not use a hand mixer when making my banana bread because I like the bananas to be slightly chunky, rather than silky smooth. Add vegan yogurt and melted plant butter and stir with a big wooden spoon. Add the white and brown sugars, stir. Add the flax eggs, stir. 

Next add the whole wheat flour and spelt flour* (see notes below if you do not have spelt flour). Add the salt through ground ginger and stir. Now fold in the chocolate chips. Pour into the greased loaf pan and smooth out the top so it's even. I always like to add 1 tablespoon of brown sugar to the top of my sweet, quick breads. It gives the bread a sweet little crunch on top. You do not have to do this, but it just takes the bread up another notch. Evenly sprinkle the brown sugar, if using, over the top of the banana bread. 

Now it's time to bake. In my oven I have found that 54 minutes makes the perfect loaf of sweet quick bread. It doesn't matter the recipe, if it's sweet and quick, 54 is the magic number for my oven! Every oven is different so I would suggest baking for 52 to 56 minutes. You know your bread is ready when you insert a toothpick in and it comes out clean. If there are pieces sticking to the toothpick, it needs to cook for a bit longer. 

After I take the bread out of the oven I let it sit on the counter for a full hour. It will continue to bake a bit as it cools. Once cool, flip on to a clean cutting board, cut into slices and ENJOY!! This bread is great for breakfast, brunch, snacks and dessert! 

*Note on spelt flour. I love the rich, nutty flavor of spelt flour. It can be found at health food stores such as Whole Foods. If you do not have spelt, then just add an extra 3/4 cup of the other flour you are using - all purpose or whole wheat. This bread will still turn out great!