Have you tried baking your own banana bread? Homemade banana bread is so fresh, tasty, and quite easy to make. Your home will be filled with a comforting aroma. I’ll show you the steps to making this super recipe!
Making your own baked goods means you can choose healthy ingredients – and also make it super moist and delicious if you’re using this recipe. This banana bread is one of my favorites, and I hope it will become one of yours, too. Unlike many quick banana bread recipes or boxed mixes loaded with sugar, butter or oil, eggs, and refined flour, this is a healthier version.
This decadent bread is made with a vegan yogurt alternative. You won’t miss the eggs, butter, or milk. It is also a terrific snack. Enjoy sweets? Pack a slice with you for work – better than donuts or a trip to the vending machine! Send some with a kid for a snack at school, or save it for an after-school snack.
Benefits of Plant-Based Diets
This banana bread is a terrific inclusion in a plant-based diet. Folks who choose a diet centered on plants seem to have a lot of health advantages. Vegan and plant-based diets are associated with a lower risk for obesity, cancer, and other chronic diseases. For example, the large cohort EPIC-Oxford study found that over a seventeen-year period vegetarians, people who eat fish, and people who eat less meat all have a lower risk of developing Type 2 diabetes than omnivores.
Banana Bread Ingredient Notes
Ground Flaxseed – this is mixed with water. Not only does it replace the egg in the recipe, but it also adds important nutrients like alpha-linolenic acid (an omega-3 fatty acid), fiber, and lignans, according to this article from the Cleveland Clinic.
Plant-Based Yogurt – I used a cashew yogurt alternative for this bread. It provides moisture and monounsaturated fats. It also works with baking soda to help the bread rise and give it a fluffy texture. You can substitute a different plant-based yogurt like coconut or soy.
Dark Chocolate- I suggest a bar that contains 50 – 80% cocoa for this recipe. I usually buy it at Aldi or Trader Joe’s. The higher the percentage of cocoa in dark chocolate, the less sugar it will contain. You could substitute blueberries or cranberries instead of dark chocolate also.
You can also use vegan chocolate chips. Here is a list of vegan chocolate brands from blogger Kate Miller that can help you with shopping.
Flour: this recipe calls for 50% of each whole wheat flour and all-purpose flour. White whole wheat flour is nice to use if you can find it in place of the regular whole wheat flour – it has a lighter color and flavor.
Brown Sugar – I suggest organic brown sugar to ensure it is vegan, If you want a lower amount of sugar, I would try a sucralose baking blend sugar substitute.
Variations: Add in a half-cup of chopped walnuts, pecans, sliced almonds, raisins, dried cranberries, or blueberries for variety!
First, let the ground flaxseed sit with warm water for 5 – 10 minutes while you gather and measure your other ingredients. I microwaved the water first for 30 seconds. Then it will form a gel with the ground flaxseed.
Next, mix the bananas, cashew yogurt, olive oil, and brown sugar. Add the flaxseed and water mixture. Mix this well with a potato masher or whisk. If you start with frozen bananas, let them defrost first or microwave them for a couple of minutes and they will be much easier to mix.
Then, mix your dry ingredients together: the flours, baking soda, and cinnamon with the dark chocolate chunks. Combine the wet and dry ingredients, mixing lightly just until combined. Don’t use the whisk now – a wooden spoon works best.
Use a 9 x 5 loaf pan: either nonstick or spray a regular pan with nonstick spray. Bake at 350 degrees F for about 50 minutes until the top of the bread is lightly browned. A toothpick inserted should come out clean.
More Recipes You May Enjoy:
- Homemade Vegan Apple Cinnamon Bread with Walnuts
- Orange Cranberry Oatmeal Muffins
- Amazing Spiced Carrot Raisin Muffins
- The Best Chocolate Banana Smoothie
- 5-Minute Double Chocolate Pumpkin Mug Cake
And here are some other Vegetarian Breakfast Ideas.
Banana Bread with Dark Chocolate Chunks
- 9" x 5" loaf pan: nonstick or regular
- Potato masher or whisk
- Medium-sized mixing bowl
- Large mixing bowl
- Large spoon
- Rubber spatula
- 2 tablespoons ground flaxseeds
- 4 tablespoons warm water
- nonstick spray (if not using a nonstick pan)
- 3 ripe bananas mashed
- ½ cup plant-based yogurt plain
- ⅓ cup light olive oil
- ⅓ cup brown sugar organic
- 1 cup all-purpose flour unbleached
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- 3 ounces dark chocolate, chopped into ⅓ to ½ inch chunks.
- Combine the ground flaxseed with the warm water in a small bowl and mix well
- If you're not using a nonstick loaf pan, spray your pan with non-stick spray. Preheat the oven to 350° F.
- In a large bowl, mix the bananas, plant-based yogurt, olive oil, and brown sugar. Add the flaxseed and water. Mix well with a potato masher or whisk until they are smooth.
- In a small bowl, stir together the whole wheat and all-purpose flours, baking soda, cinnamon, and chocolate chunks.
- Mix the dry ingredients into the wet ingredients just until combined. Don't overbeat or the bread can come out tough.
- Pour the batter into the pan and spread it out evenly with a rubber spatula or the back of a spoon. Bake the bread for about 50 minutes. Insert a toothpick into the top middle part of the bread to check doneness: it should come out dry and the top of the bread should be lightly browned.
Thank you to Forager Project for the free product.
Join my new Plant-Based, Vegan, and Vegetarian Cooking Community Facebook group!
How did you like this banana bread? Please leave a rating and a comment in the box below:
4 thoughts on “Vegan Banana Bread with Dark Chocolate Chunks”
Millie is a HUGE chocolate banana bread fan; she reckons this one looks yummy!
I love banana bread and this looks delicious (especially the addition of chocolate!!!) Can’t wait to try this.
Gosh this looks good. Banana bread is such a crowd pleaser and it’s been far too long since I made any. Love your vegan version with cinnamon and chocolatey chunks.
I’ve not come across cashew yoghurt, though I’ve been using almond yoghurt through Veganuary.
Thank you for the comment, Choclette. I have not tried almond yogurt before. The cashew yogurt I have used is from Forager. I am not sure if they are international.