This delicious chocolate chip banana bread is great to make when you only have 2 sad bananas and want banana bread! Better still, it's made with vegetable oil, and has no eggs or dairy. It's an easy, one bowl, vegan banana bread recipe that you will want to make again and again!
This super simple chocolate chip banana bread recipe is perfect for using up the last two or three old, over-ripe bananas that you can't bring yourself or the kiddos to eat. It comes together in just one bowl, and is such an easy recipe it would be a great 'first baking recipe' that older children would love to make (or if you're just starting out on your baking journey)
This recipe is a variation on my classic Easy Vegan Banana Bread which I make so regularly that it's become second nature. If you're after a recipe that uses up bananas, but don't want banana bread, try my Healthy Date Banana Flapjacks or my super popular Chocolate Banana Brownies.
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🍌Ingredients
This easy chocolate chip banana bread comes together in just one bowl and is made with simple ingredients that you probably have in your pantry cupboard.
- Two very ripe bananas: The riper the bananas the better as they will mash up better. You will need average to large bananas. If you have little snack size bananas, use more until you get to the weight. Optional is an extra banana for decorating the top of the banana loaf.
- All Purpose Flour: Choose spelt, wholewheat, gluten free or just plain flour. If you choose to use self-raising flour, omit the baking powder.
- Plant Milk : I always use oat milk, but any unsweetened plant based milk will work.
- Nuetral Oil: An unflavoured vegetable oil such as sunflower or ground nut oil works best. If you opt for olive oil you will taste it a little.
- Brown Sugar: I like to use brown sugar in my banana bread bakes for the caramel notes that it brings, however you can use regular white sugar if you wish.
- Baking Powder: for lift and fluffyness.
- Vanilla Extract: I find vanilla enhances the banana flavor.
- Chocolate Chips: Choose dark or semi-sweet chocolate chips as these are often dairy-free (check the ingredients to be sure)
- A little flakey sea salt- this enhances the sweetness and balances the overall flavors.
See recipe card for quantities.
👩🍳Instructions
Follow along for the perfect delicious banana bread.
1 & 2. In a large mixing bowl thoroughly mash two overripe bananas.
3 & 4. Add in the oil, plant milk, vanilla and sugar to the banana mixture and mix well to ensure that the sugar crystals dissolve.
5. Add the dry ingredients (flour, baking powder and salt) to the banana mixture.
6. Beat well and add in the chocolate chips.
7. Mix the chocolate chips in thoroughly to the banana bread batter.
8. Line a loaf pan with parchment paper and pour the banana bread batter into the tin. Add extra chocolate chips and banana slices if you wish.
Bake for 35 minutes at 190C/375F or until cooked in the middle so that a skewer comes out clean when poked into the center of the banana bread.
Hint: For the perfect texture, turn out immediately onto a wire rack to cool. this prevents the banana bread becoming soggy and dense from the moisture trapped in the pan as it cools. Also, serve warm for lovely melty chocolate chips
🍫Substitutions & Variations
This easy banana bread recipe can be switched up in lots of delicious ways
- Muffins: -make chocolate chip banana muffins by spooning the mixture into muffin tins instead of making it in a loaf pan. Bake at 175°C/ 350°F for 20 minutes.
- Other chocolate chips - use vegan white chocolate or milk chocolate chips. If you can find them, mini chocolate chips are delicious.
- Nuts - add ⅓ cup or 100g of walnuts, roasted peanuts or pecans (or your nut of choice)
- Gluten-Free use your favourite gluten-free flour. I've tested this recipe with Doves Farm gluten-free flour.
- Double Chocolate: Add 50g of cocoa powder (and omit 50g of flour) from the dry ingredients and mix, before mixing through the wet ingredients. Then add the chocolate chips as usual.
Equipment
This recipe is made in a in a 28cm/11" x 10cm/4" loaf tin, which I line with parchment paper. A smaller tin will take longer to bake in the oven, so be sure to take that into account when baking. To mix up the banana bread, you'll need a large bowl, a wooden spoon and a fork for the mashed bananas. If you wish you could use an electric mixer, however it's not strictly necessary.
🫙Storage
You can store the chocolate chip banana bread in an airtight container for up to 7 days. Alternatively, freeze for up to 3 months. You can put it back in the oven once thawed for 5 minutes to 'refresh' the freshly baked flavor.
Top tip
If the top of the bread is looking like it will burn before the loaf is baked through, pop some aluminum foil over the top while it finishes baking.
FAQ
The best bananas to use are super ripe bananas that are almost too brown to eat. These mash up more easily leaving less lumps and are sweeter than under-ripe or only-just-ripe bananas.
Yes, depending on the recipe. This recipe requires two bananas in the batter and does not require any eggs.
Yes you can use black bananas for banana bread. The riper the banana is, the better it is for banana bread. Check there is no sign of mold on the banana before using.
More Recipes with Banana
Have a stack of bananas to use up? Try these yummy recipes!
Other cakes and bakes
Some inspiration for other vegan baking right here:
📖 Recipe
Easy Chocolate Chip Banana Bread with 2 Bananas
Equipment
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 2 (2) medium very ripe bananas (roughly 300g total)
- 60 ml (¼ cups) sunflower oil
- 60 ml (¼ cups) plant milk (such as oat or soy milk.)
- 240 g (2 cups) plain/ all purpose flour
- 1 teaspoon (1 teaspoon) vanilla extract
- 100g g (½ cups) brown sugar
- 1 teaspoon (1 teaspoon) baking powder
- ½ teaspoon (1 teaspoon) sea salt
- 100 g (½ cups) vegan chocolate chips
Instructions
- Preheat oven to 190C°/375℉
- In a large bowl, mash the bananas very well.2 medium very ripe bananas
- Add in the sugar, oil, plant milk and vanilla extract and mix until frothy and thick, so that the sugar is dissolved.60 ml sunflower oil, 60 ml plant milk, 1 teaspoon vanilla extract, 100g g brown sugar
- Add to the wet mixture the flour, sugar, sea salt, baking powder. Give it it a good mix so the ingredients are combined.240 g plain/ all purpose flour, 1 teaspoon baking powder, ½ teaspoon sea salt
- Then add the chocolate chips and stir in.100 g vegan chocolate chips
- Grease and line a loaf tin, and add the mixture to it, smoothing it out.
- If you wish, slice another banana lengthways and position over the top, and add more chocolate chips. *optional
- Bake in the oven for an 45 minutes, or until a skewer comes out clean.
Notes
- Muffins: -make chocolate chip banana muffins by spooning the mixture into muffin tins instead of making it in a loaf pan. Bake at 175°C/ 350°F for 20 minutes.
- Other chocolate chips - use vegan white chocolate or milk chocolate chips. If you can find them, mini chocolate chips are delicious.
- Nuts - add ⅓ cup or 100g of walnuts, roasted peanuts or pecans (or your nut of choice)
- Gluten-Free use your favourite gluten-free flour. I've tested this recipe with Doves Farm gluten-free flour.
- Double Chocolate: Add 50g of cocoa powder (and omit 50g of flour) from the dry ingredients and mix, before mixing through the wet ingredients. Then add the chocolate chips as usual.
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