Chocolate Chip Vegan Banana Bread
Prep time
Cook time
Total time
This banana bread has a hint of coconut flavor. If you aren't a coconut fan, substitute more vanilla for the extract, and optionally use another type of milk beverage.
Recipe type: Bread
Cuisine: American
Serves: 1 loaf
  • 1 cup turbinado sugar
  • ½ cup dairy-free buttery spread or sticks
  • 2 very ripe bananas, mashed
  • ½ cup unsweetened vanilla dairy-free milk beverage (Gail uses So Delicious Coconut Milk Beverage
  • 3 teaspoon Egg Replacer mixed with 4 tablespoons warm water
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • 1 cup whole wheat pastry flour
  • 1 cup unbleached white flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ to ½ cup semi-sweet or dark dairy-free chocolate chips
  1. Preheat your oven to 350°F and grease a an 8x4-inch or 9x5-inch loaf pan.
  2. In a large bowl cream the sugar and buttery spread with a mixer. Add the mashed bananas, and mix again, just enough to incorporate them together. Add the milk beverage, egg replacer mixture, vanilla extract, and coconut extract and mix to combine.
  3. In a separate bowl whisk together the flours, baking powder, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients in your mixing bowl and stir until just combined. Do not over mix. Fold in the chocolate chips.
  5. Pour the batter into the greased loaf pan and level it out.
  6. Bake for 60 to 75 minutes, or until the top is golden brown. The banana bread will get dark on top but will stay moist inside.
  7. Let the bread cool for 30 minutes, then cut, and serve.
Recipe by Go Dairy Free at