I have tried several banana bread recipes over the years. This is my go to. My all-time “best favorite”. I originally found it on the blog Hell Yeah It’s Vegan! The blogger totally revamped the site and did away with some of the recipes. The banana bread recipe featured there now is quite different. I found the old one here, but can’t tell if all of the text is from the original blog. Either way, it’s the same recipe I’ve known and loved. Because it’s such a favorite, I’m blogging it myself to keep it forever.
I’ve made this banana bread with chocolate chips many times. Below is my slightly altered version to reflect the ingredients I always use and my actual method for baking the bread.
This banana bread is always a huge hit. Last night I made it to bring to my library’s volunteer appreciation breakfast. I was told it went fast.
This recipe is vegan if you hunt down vegan chocolate chips – which is much more difficult now that Ghiradelli Semi-Sweet Chocolate Chips have milk in them. R.I.P. Ghirardelli vegan chocolate chips.
5 medium to large, very ripe bananas, mashed
1/4 cup vegetable oil (I use Smart Balance oil and measure out a scant 1/4 cup.)
3/4 cup sugar (I go slightly scant on this as well.)
1 teaspoon vanilla extract
1 cup unbleached flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground allspice
a pinch of ground cloves
1 cup semi-sweet chocolate chips
1. Preheat oven to 350°.
2. Grease a loaf pan.
3. You need really ripe bananas for this. If you’re like me, you froze some bananas a while back and they’re still in your freezer because you didn’t take them out to thaw on the counter earlier. Procrastinators: place the bananas in a microwave safe bowl and defrost them until you can peel them. Place the peeled, freezy banana goodness in a new bowl and continue defrosting for 2-3 minutes. Now you’re ready to mash the bananas with a fork.
4. In a large bowl, mix bananas, oil, sugar, and vanilla extract together by hand.
5. In a separate bowl, combine flours, spices, salt, and baking soda.
6. Add the wet ingredients to the dry ingredients; stir by hand until there are no chunks of flour visible. Do not overdo it or use a mixer. You want to stir it just enough to mix the wet and dry, but not so much that it gets gummy. Lumps are to be expected!
7. Fold in the chocolate chips.
8. Pour into the greased pan. I like to tap the pan around a bit on the counter to get the batter settled in there nicely.
9. Bake for approximately 30 minutes and then start checking it. It takes anywhere from 30 to 60 minutes to bake fully. I look for a golden top and test with a toothpick. When a toothpick inserted into the middle of the loaf comes out relatively clean, you’re good to go.
10. Cool on a cooling rack.
11. Enjoy as soon as it’s cooled off enough or wrap aluminum foil over the whole pan and bring it to brunch, your potluck, your library volunteer appreciation breakfast – feed somebody delicious banana bread!