Banana bread has always been my go to for over ripe bananas on the counter. My Mom used to make my Grandma’s recipe for it, which I then veganized and it is always so good! I switch up the add ins, sometimes I will just make it plain, sometimes with chocolate chips, sometimes with nuts or dried fruit like dates. But I think my favorite is just with the chocolate chips which is what I decided to make last weekend. I switched it up though and made it into Vegan Banana Bread Muffins instead of just a loaf because I thought it would be easier to share, and bake a lot faster. Plus I love muffins!
I love banana bread because it is so simple to make and this recipe is no exception. I used whole wheat pastry flour for the flour but you could use all purpose if that is what you have on hand, or even a gluten free all purpose if you would like to make this gluten free. I have used Bob’s Red Mill Gluten Free All Purpose Flour with good success. I use brown sugar in this because that is what Grandma used, but I have also made it with maple sugar and enjoyed that as well. I like the caramel flavor of both as well so it is a good choice.
For the milk I used oat milk but you can use any plant based unsweetened milk. For the oil I used avocado, because it has a nice buttery flavor that works well in baked goods. But another neutral oil like grape seed would work as well. I added in vegan chocolate chunks, but you can use chocolate chips, or feel free to use another add in like chopped nuts or dates like I mentioned earlier, those are delicious as well! The batter was super yummy even before baking! Yes I did try it, one of the best parts of baking!
These smelled amazing while baking, my kitchen filled with the heavenly aroma of sweet bananas and chocolate! I could not wait to try one! And I did not wait long. To be honest, I waited about 5 minutes then ate a super hot one, then had to have another one a little later. My husband enjoyed them as well! They were soft and delicious, sweet with banana flavor and vanilla the rich gooey chocolate chips the perfect add in! If you are in the mood for some banana bread, definitely give these Vegan Banana Bread Muffins a try!
Vegan Banana Bread Muffins
Makes 1 loaf
Ingredients:
- 1 cup brown sugar or maple sugar
- 1 Tbsp ground flax seed mixed with 3 Tbsp filtered water (allowed to sit 15 min. before using)
- 1/2 cup oat milk*
- 2/3 cup mashed ripe bananas
- 1/4 cup avocado oil
- 1 tsp pure vanilla extract
- 1 1/2 cups organic whole wheat pastry flour*
- 1 tsp baking soda
- 2 tsp cider vinegar
- 1/2 cup vegan dark chocolate chunks or chips
Instructions:
- Preheat the oven to 350F degrees, and line a 12 cup muffin tin with liners.
- In a large bowl, whisk together the sugar, flax mixture, oat milk, bananas, oil, and vanilla until smooth.
- Whisk in the flour and baking soda, then the vinegar until combined.
- Fold in the dark chocolate chips until evenly distributed.
- Spoon the batter into the prepared tins, place in the oven and bake for about 20 minutes until a toothpick inserted into the center comes out almost clean with a few crumbs attached.
- Remove from the oven and let cool slightly before enjoying.
Muffins keep at room temperature for up to 3 days in an airtight container or wrapped, in the refrigerator for up to 1 week, or frozen for up to 4 months.
*Notes:
You can use any type of unsweetened plant based milk in this recipe, such as soy, almond or coconut instead of the oat if that is what you have on hand.
If you would like to make a gluten free version of this bread, swap the whole wheat flour for Bob’s Red Mill gluten free all purpose baking flour (I have tried this brand and know it works well for recipes like this).
