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    You are at:Home»Dairy-Free Recipes»Bread»Chocolate Chip Vegan Banana Bread by Gail Davis

    Chocolate Chip Vegan Banana Bread by Gail Davis

    2
    By Alisa Fleming on April 27, 2020 Bread, Breakfast, Dairy-Free Recipes

    Can we ever have too many banana bread recipes? In my house, banana bread is a year round adventure, and I’m always on the lookout for new twists. This chocolate chip vegan banana bread recipe was created by the famous author, Gail Davis, and shared with us by So Delicious Dairy Free. It is full of flavor and has a buttery finish. They originally passed this recipe onto us in 2013, but with the rising need for dairy-free and eggless quick bread, we thought it was time to dust off and update this recipe post!

    Chocolate Chip Vegan Banana Bread Recipe - Egg-Free, Dairy-Free

    Chocolate Chip Vegan Banana Bread by Gail Davis

    Gail makes her chocolate chip vegan banana bread special with a few unique ingredients.

    Coconut extract plays off of the banana and coconut milk beverage in this quick bread. If you aren’t a coconut fan, you can substitute more vanilla for the coconut extract. OR you can intensify the banana with some banana extract.

    Buttery spread or sticks are a wonderful way to add rich flavor to banana bread. If you don’t have any on hand, and you like the coconut influence, substitute coconut oil. It’s equally delicious.

    Whole wheat pastry flour is a finer grind of whole wheat flour that allows for a more delicate baked good. You can use whole wheat flour in a pinch, but it will make for a slightly denser, but still tasty, loaf. You can alternatively substitute more all-purpose flour for the whole wheat pastry flour, if needed.

    Turbinado sugar is partially refined cane sugar that retains some of the original molasses. This gives it a subtle caramel flavor. If you don’t have any on hand, you can substitute brown sugar or coconut sugar. Plain old white sugar will also work, but won’t be quite as rich.

    Chocolate Chip Vegan Banana Bread Recipe - Egg-Free, Dairy-Free

    Special Diet Notes: Chocolate Chip Vegan Banana Bread

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

    Chocolate Chip Vegan Banana Bread
     
    Print
    Prep time
    15 mins
    Cook time
    1 hour
    Total time
    1 hour 15 mins
     
    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.
    Author: Gail Davis
    Recipe type: Bread
    Cuisine: American
    Serves: 1 loaf
    Ingredients
    • 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
    Instructions
    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.
    3.5.3229

    More Vegan Recipes for Banana Fans

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    2 Comments

    1. Debby Sunshine on January 15, 2013 1:51 pm

      Another great vegan recipe for using up my ripe bananas! Looks scrumptious! Thank you!

      Reply
    2. Hallie @ Daily Bites on January 15, 2013 9:51 am

      My sister loves banana bread, and I happen to be visiting her right now! May make a GF version of this to serve up this afternoon. 🙂

      Reply

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