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What’s so great about this banana bread recipe?

There’s a lot of things, I’ll do a bullet point list for you:

It’s super easy to make!
It’s vegan so you don’t need eggs or butter to make it and you can feed it to your vegan or dairy free friends and fam (or your vegan or dairy free self!)
But don’t worry, it doesn’t taste vegan!
It’s super moist
It’s got chocolate! (But it doesn’t have to have chocolate if you don’t want it to have chocolate)
You can use up all those ripe bananas you’ve got, because nobody wants to eat those as is (team still-slightly-green bananas only over here!)
Did I mention it’s super easy???

Ok, do I need any weird ingredients to make it?

The weirdest thing you’ll need is ground flax seeds. The rest of the stuff you probably have in your pantry or, in the case of the bananas, hanging out on your counter getting riper by the day or accumulating in your freezer just waiting to be turned into something delicious.

I also suggest using raw or organic sugar that has granules that are a bit bigger than regular white sugar because it gives the top of the banana bread a bit more caramelization and a delicious slight crunch around the edges. If you don’t have any though, regular white sugar will work just fine!

You’ll also need to make sure your chocolate chips don’t have dairy in them if you want to make sure these are vegan!

Can I make a big loaf instead of mini loaves?

Of course! This recipe will make 1 big loaf (In a standard size loaf pan) or 10 mini loaves (in a mini loaf pan). I like the mini loaves because you get more surface area of the delicious caramelized top of the loaf. And you can have the whole loaf to yourself if it’s mini :)

How do you make it?

First, you’re gonna want to make some flax eggs. These are something that you’ll probably be familiar with if you’ve ever done any vegan baking. You just need to put your ground flax in small bowl and add your warm water. The warm water helps the flax gel up faster, so make sure your water is warm! Set this aside.

Then measure your flour, baking soda, and salt into a small bowl and whisk it together.

Peel your bananas and put them in a large bowl. Mash them with a fork until there are no large chunks left. Add your sugar, canola oil, vanilla, and your prepared flax eggs to the bowl and whisk until combined.

Add your flour mixture to the bowl with the banana mixture and stir gently with a spatula (Have I told you how much I love this spatula??). Add your chocolate chips and stir them in gently until they are evenly dispersed.

Divide the mixture among 10 cavities of a mini loaf pan. I have mini loaf pans that have 12 cavities but they are very old and I’m not sure where they came from. Most of the ones i’ve found online have only 8 cavities, but I did find this mini loaf pan that has 18 cavities! Look for a mini loaf pan with cavities that are about 3.5” x 2.5” and 2” deep. Alternatively, you can get creative if all you’ve got is an 8-cavity pan. Bake them in shifts, or maybe make a few into muffins too if you’ve got a muffin pan kicking around. I like to use mini loaf liners in my pans, but you can also just grease them with oil, though depending on your pan, you may get some sticking.

Top your mini loaves with some extra chocolate chips and bake them at 350 for 28-30 minutes. They will be quite brown on top and should spring back when poked gently.

Place the pan on a wire cooling rack when you pull it out of the oven and let the banana breads cool completely before removing them.

You can store these at room temperature in an airtight container for up to 3 days, or in an airtight container in the freezer for several months.

Here's the full recipe!

banana, vegan, banana bread, chocolate

dessert, snack

Yield: 10

Author: Rachelle Germain

Vegan Mini Banana Bread Loaves

These mini banana bread loaves have no eggs or dairy but are still moist and delicious!

Prep time: 10 MinCook time: 28 MinTotal time: 38 Min

Ingredients

Vegan Mini Banana Bread Loaves

21g (3 TBSP) Ground Flax
112g (7 1/2 TBSP) Warm Water
310g (2 1/3 cups) All Purpose Flour
8g ( 1 3/4 tsp) Baking Soda
4g (1 1/2 tsp) Salt
3 Medium Overripe Bananas
360g (1 3/4 cups) Organic/Raw Sugar (see notes)
5g (1 tsp) Vanilla Extract
145g (2/3 cup) Canola Oil
120g (1/2 cup) Semisweet Chocolate Chips, plus more for tops (see notes)

Instructions

Place your flax in a small bowl and add your warm water. Stir together and set aside until gelled.
Whisk together flour, baking soda, and salt in a bowl. Set aside.
Mash your bananas in a large bowl using a fork until no large chunks remain. Add sugar, vanilla, and canola oil and whisk together. Add your flax eggs and whisk again.
Add flour mixture to banana mixture and gently stir together with a spatula until all flour is incorporated.
Add chocolate chips and stir in gently.
Scoop into a mini loaf pan greased or lined with loaf liners. Divide all batter evenly between 10 loaves. The cavities will be quite full.
Sprinkle tops of loaves with chocolate chips and bake at 350 for 28-30 minutes.

Notes

-Raw or organic sugar is recommended for this recipe because the bigger crystals will give the tops of the banana breads a lovely light crunch but you can use regular white/granulated sugar if you don't have any!

-Make sure you check that your chocolate chips are dairy-free if you want this banana bread to be vegan! You could also replace the chocolate chips with walnuts or another nut or do half chocolate chips/half nuts if you wish.