A Chocolate Chip Banana Bread that is moist with a soft crumb with gooey chocolate chips is a delight to have. And you will love this recipe which exactly delivers that.
This a simple no fuss eggless, vegan baking recipe of making a quick sweet bread and that too with whole wheat flour.
The recipe is a one bowl recipe and adapted from my Eggless Banana Bread recipe. All you need are some ripe or overripe bananas. You can even add frozen bananas.
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Most of my baking recipes are simple and utilize readily available pantry ingredients. This recipe falls in the same category of easy baking recipes.
I have compiled some Frequently Asked Questions (listed below) which I often get on our Youtube Channel on my banana bread and Banana Cake video in this post.
2. Mash bananas very well with a potato masher or a fork. You can even mash both bananas and sugar in a blender.
Best Vegan Banana Bread (whole Wheat
5. Sift 1.25 cups whole wheat flour (150 grams) with a pinch of salt, ¼ teaspoon ground cinnamon powder, ¼ teaspoon baking soda and 1 teaspoon baking powder. You can also sift the ingredients directly in the bowl containing the mashed bananas. Also preheat oven for 15 to 20 minutes at 180 degrees Celsius or 356 degrees Fahrenheit. Grease with oil or line a loaf pan ( 8 x 4 x 2.5 inches) or round cake pan (7.5 or 8 x 2 inches) with parchment paper.
7. Now add the sifted dry ingredients to the wet banana mixture. Also add 6 tablespoons semi sweet chocolate chips (vegan). Substitute with chopped nuts if you do not have chocolate chips.
8. Using the cut and fold technique, fold gently the dry ingredients into the wet ingredients. Do not over do this step. Fold with light pressure from your hands.
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10. Pour in a greased loaf pan. Level neatly from the top with a spatula. Tap the pan lightly a couple of times on the kitchen countertop.
11. Bake in a preheated oven at 180 degrees Celsius or 356 degrees Fahrenheit for 35 to 45 minutes or till the top crust is golden. The timing varies from oven to oven so it can take less or more time for baking. You can use only the bottom heating element or both the heating elements if using an OTG.
14. When completely cooled at room temperature, gently remove the bread from the pan. Serve or store in an air-tight box and refrigerate.
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Replace with an overall total of ½ teaspoon of baking soda. So do not add the extra ¼ teaspoon of baking soda mentioned in the recipe. Also add 1 teaspoon lemon juice and vinegar which will reduce the soapy aroma of the soda a bit. You can even add 1 to 1.5 teaspoons of Eno (fruit salt).
You can add some chopped nuts & dried fruits or berries like cashews, almonds, pistachios, pecans, walnuts, dried berries and many more.
You can use soy milk (gmo free), cashew milk, rice milk, oats milk, light coconut milk (thin or medium consistency) or any vegan milk. If you are a vegetarian, you can add dairy milk.
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For a vegan bread you can add vegan semi sweet chocolate chips, dark chocolate chips (if you don’t mind a slight bitter taste) and cacao nibs. For a vegetarian version, add milk chocolate chips or white chocolate chips.
You can easily skip vanilla and add aromatic spices instead – ground ginger powder, cinnamon powder, cardamom powder, nutmeg powder & ground pumpkin spice.
Of course. Take 2 to 3 tablespoons cocoa powder and sift it with flour. Do note that you may need to add ¼ cup almond milk more if using cocoa powder.
Best Eggless Banana Bread Recipes
Yes of course. But replace it with maple syrup, jaggery (Indian unrefined cane sugar), coconut sugar, palm sugar or any sweetener. Just do not add honey as it becomes toxic when heated.
If your microwave oven has convection mode, then only you can bake the recipe using the convection mode. In a purely microwave mode, the recipe may not work.
For convection baking, bake at 165 or 170 degrees celsius or you can reduce the baking time by 15 to 20 minutes.
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Most of the times when eggless quick bread or cakes become hard, it is due to too much mixing or folding of the batter. So fold with light pressure from the hands and go easy. Do not overdo the folding part.
If the bread cracks, this could be to a very high temperature in the oven. A sunk cake would be due to uneven heat in the oven. This happens when you open the door many times, leading to cold or cool air from the room going in the oven. So only open the oven door when the bread or cake is ¾ done.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.This Banana Bread is by far the best vegan Banana Loaf recipe I have come up with, and I have made a lot of bread! Eggless and made with wholemeal flour, this delicious banana bread is light, soft, and perfectly sweet. One of my most popular baking recipes tried successfully by many of our readers.
Banana bread is an all-time personal family favorite. When I find myself pressed for time, which happens often, I throw this quick recipe together with overripe bananas and other pantry staples.
It’s no surprise that this vegan banana bread is one of the most popular baking recipes on my blog, alongside my mouthwatering Banana Cake and Chocolate Cake recipes.
Eggless Whole Wheat Banana Bread
About 9 years ago, I started to get requests for an eggless version of the classic banana bread recipe. And I tried — I tried many, many times to make the absolute best eggless banana bread — and I failed at least 6 times before finally getting it right!
Making an eggless or vegan cake or bread is always a challenge, as one wants the best texture and taste in the bread. I succeeded at making eggless and vegan versions, but I was never quite satisfied with the texture of the loaves.
I tried adding vinegar, buttermilk, cornflour and so many other ingredients, but it just never came to that perfect, moist bread. The loaf kept ending up dry and soft, but a bit dense and even crumbly at times.
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So one day, I decided that I would simplify my ingredients list and that I would only use items that were easily available in my kitchen.
Bread. Well, I added just bananas, oil and a few other ingredients from my pantry and the result was (finally) a moist, light, and soft eggless banana bread.
1. First preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) for 20 minutes. Next, while the oven is preheating, slice your ripe or overripe medium to large bananas into a mixing bowl.
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Tip: I typically use about 4 medium or 2 large bananas for this recipe. In weight, the bananas (with their peels) are 300 grams or 10.5 ounces.
2.Then, add ⅓ to ½ cup sugar, depending on the sweetness of your bananas. Here I have used raw sugar, but feel free to add brown sugar, white sugar, coconut sugar, palm sugar, maple syrup or
3.Next, use a masher or fork to mash the bananas into a smooth consistency. If you prefer, you could also puree the bananas with sugar in a blender.
Eggless Banana Bread Recipe
5.Add ½ cup of oil to the mashed banana mixture. Use a neutral flavored oil, so that the after taste of oil is not felt in the bread. I prefer to use sunflower oil.
On various occasions I have also used coconut oil. But with coconut oil, on refrigeration the texture becomes dense as the coconut oil solidifies. So keep a note of this.
6.Now, stir briskly for about 2 to 3 minutes with a wired whisk or a spatula so that the oil mixes evenly with the banana puree.
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9. Sieve 1.5 cups whole wheat flour (about 180 grams), ½ teaspoon baking soda, 1.5 teaspoon baking powder and a pinch of salt directly in the bowl.
Tip: This folding step is most important — you want the whole bread mixture to be combined into one and mixed evenly, but you also want to avoid stirring because that will deflate the batter.
Note 1: Ensure that you do not overwork the batter as this will cause gluten strands to form in the batter which result in a doughy texture after baking. The batter should have volume and not look flat or stringy.
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Note 2: If in case the batter looks very thick or dry then add about ¼ to ⅓ cup of water or preferred nut milk.
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