Vegan chocolate chip banana bread

This is a wonderfully gingerbread-spiced chocolate chip banana bread, but it happens to be vegan. Even non-vegans will never know the difference.

vegan chocolate chip banana bread

Every week, when it is time to write down our grocery list, I forget to add an ingredient (or two). Last week, I forgot to add tortilla shells for our shrimp tacos, and I also didn’t realize that we were out of milk and eggs. I mean come on, milk and eggs are two of my baking staples. How on earth did I forget to add those to the list?

vegan chocolate chip banana bread

Even though my memory has been slightly failing me, I have tried to be more creative in my baking so that I can rely on other ingredients I have around the house. I needed to bake something for breakfast, and I was craving some type of quick bread. However, without eggs or plain Greek yogurt around the house, I thought that would prove to be difficult.

I was wrong.

I found this vegan chocolate chip banana bread on the New York Times website and it sounded delightful. The dry ingredients listed several spices that are usually found in gingerbread – cinnamon, nutmeg, cloves and ginger. And instead of eggs and milk, the recipe called for coconut milk and oil. I did make some healthier substitutions and used unsweetened applesauce for the oil and whole wheat flour instead of the all-purpose flour. And you know what? I’m glad I did. The bread was so soft and flavorful, and I forgot that there was no milk or eggs.

vegan chocolate chip banana bread

Hmm, so maybe it wasn’t a bad thing that I forgot to add ingredients to my grocery list. If I had remembered them, I would not have found this recipe!

Husband’s rating: 3.5 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5

Vegan chocolate chip banana bread

This flavorful and soft banana bread just happens to be vegan! It contains many of the traditional spices in gingerbread and leverages coconut milk. Even non-vegans will enjoy this!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Breakfast
Cuisine: American
Keyword: Bread, Breakfast
Author: Eva Bakes


  • 2 cups white whole wheat flour can substitute with all-purpose
  • ¼ cup granulated sugar
  • ½ cup brown sugar packed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 1 cup (about 2 large) overripe bananas mashed
  • 1 cup coconut milk
  • ½ cup unsweetened applesauce
  • 2 teaspoons white or apple cider vinegar
  • 1 Tablespoon vanilla extract
  • 1 and ½ cups chocolate chips
  • coarse sugar for sprinkling optional


  • Preheat your oven 350°F. Generously grease or line a standard 9"x5" baking pan and set aside.
  • In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  • In a separate large bowl, mix together the bananas, coconut milk, applesauce, vinegar and vanilla. Transfer this to the large bowl with the dry ingredients. Gently fold the ingredients together until a few dry streaks remain. Fold in the chocolate chips and mix until no dry streaks remain. Do not over mix.
  • Transfer the batter to your prepared baking pan. Top with additional chocolate chips and coarse sugar if desired.
  • Bake in your preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean (melted chocolate chips are OK - you just don't want wet batter).
  • Allow the bread to cool before slicing and serving.


Leftover bread should be stored, covered, at room temperature or in the refrigerator and will last several days. The bread will last longer if stored in the refrigerator (the bananas may make the bread slightly mushy if the bread is stored at room temperature).
Source: Adapted from The New York Times

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