Simple, practical, and full of everyday flavour, Chocolate Chip Banana Bread is a vegan, vegetarian American, World desserts made with simple everyday ingredients in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Total time: 45 minutes
  • Yield: 1 · 1 loaf
  • Category: Desserts
  • Cuisine: American, World

Ingredients

  • 2 large bananas (or 1 and ⅓ cup chopped bananas or 280 to 290 grams bananas (with peels))
  • 6 tablespoons unrefined sugar (- 60 grams, can also use white granulated sugar)
  • 1 teaspoon vanilla extract (or ½ teaspoon vanilla essence)
  • ¼ cup Almond Milk (or preferred plant based milk)
  • ¼ cup sunflower oil (or any neutral tasting oil)
  • 1.25 cups whole wheat flour (- 150 grams, leveled)
  • 1 teaspoon baking powder (- leveled)
  • ¼ teaspoon baking soda (- leveled)
  • ¼ teaspoon ground cinnamon
  • 1 pinch salt
  • 6 tablespoons semi sweet chocolate chips ((vegan), 60 grams)

Method

Preparation & Mashing Bananas

  1. Grease with oil or line a loaf pan (8 x 4 x 2.5 inches) or round cake pan (8 x 2 inches) with parchment paper.
  2. In a bowl mash chopped bananas with sugar very well.

Sifting Dry Ingredients

  1. Add oil, almond milk, vanilla and mix very well till the mixture is homogenous.
  2. Sift whole wheat flour with salt, cinnamon powder, baking soda and baking powder in a tray or plate.
  3. Add the sifted ingredients to the wet banana mixture.
  4. Add chocolate chips. Substitute with nuts if you do not have chocolate chips.

Folding Batter & Baking

  1. Fold gently. Do not over do this step.
  2. Pour in the greased loaf pan. Level neatly from the top with a spatula. Tap the pan lightly a couple of times on the kitchen countertop.
  3. Bake in a preheated oven at 180 degrees Celsius for 35 to 45 minutes or till a fork or bamboo skewer comes out clean.
  4. Keep the sweet bread on a wired rack to cool at room temperature.
  5. When completely cooled at room temperature, gently remove the bread from the pan. Serve or store in an air-tight box and refrigerate. The bread keeps well for a couple of weeks in the fridge. You can even freeze the bread.
  6. Slice chocolate chip banana bread and serve as a dessert or as a sweet snack.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.