Dette Vegansk bananbrød med sjokoladebiter is an easy, soft, moist banana bread filled with crunchy chocolate chips. If you have many ripe bananas in your kitchen, this is the recipe you want to try.
Banana bread is such a versatile recipe that you can adapt it to all dietary requirements and tastes. Between my Bananbrød med 3 ingredienser that you can make super easily, my Havregryns-bananbrød that is super healthy, or my Vegansk gulrotkake bananbrød, there are many ways of making the classic version more interesting.
This recipe is a chocolate chip version of my classic Vegansk bananbrød. It’s our go-to recipe for when our bananas are starting to be too ripe to eat raw.
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Vegansk bananbrød med sjokoladebiter
Ingredienser
- 1 ½ cup Most banan - tilsvarende 4 store modne bananer, svarte flekker på skallet
- ⅓ cup Olivenolje med mild smak
- 1 teskje Vaniljeekstrakt
- ½ teskje Salt
- 1 ½ cup All-purpose mel - 1 notater
- 2 ts Baking Powder
- ½ teskje Natron
- 2 ts Kanel
- ½ cup Melkefrie mørke sjokoladebiter
- ¼ cup Kokosnøtt sukker - valgfritt
Instruksjoner
- Forvarm ovnen til 180 °C. Kle en brødform på 23 x 13 cm med bakepapir. Smør papiret og formen lett med oljespray eller kokosolje. Sett til side.
- I en stor mikseskål moser du de modne bananene med en potetmoser, en gaffel eller padletilbehøret på kjøkkenmaskinen din. Mos til nesten ingen klumper er synlige. Det må være veldig rennende for en ultra-myk konsistens. Mål opp 1 kopp + 1/2 kopp moste bananer – hvis du har ekstra, frys ned til senere.
- Stir the olive oil, vanilla extract, and salt with the mashed bananas until well combined. If you want to add sugar, incorporate the coconut sugar into the batter.
- I en annen bolle, rør sammen mel, bakepulver, natron og kanel.
- Fold in the dry ingredients into the wet ingredients and stir with a wooden spoon or silicone spatula until the batter is consistent. Incorporate the chocolate chips.
- Transfer the batter to the prepared loaf pan and bake it on the center rack of the oven until a pick inserted in the center of the loaf comes out clean – about 50 – 55 minutes. You can add a piece of foil on top of the pan after 30 minutes to prevent the banana bread from browning too fast.
- Avkjøl på rist i 2 timer før oppskjæring.
Oppbevaring
- Store at room temperature for up to 3 to 4 days or up to 7 days in the fridge in a sealed container. It can be frozen and thawed the day before at room temperature.
Merknader
Utstyr
Ernæring
Ingredienser og erstatninger
All you need to bake this lovely bread are:
- All-purpose mel – Use classic flour, white spelt flour, or white whole wheat flour for a healthier option. For a gluten-free version, use my glutenfri konverteringsguide.
- Baking Powder og Natron – for en myk og luftig tekstur.
- Oliven olje or any vegetable oil like canola oil or melted coconut oil.
- Vaniljeekstrakt – for smakens skyld.
- Kanel – Banana and cinnamon are a perfect match.
- Modne bananer – I highly recommend using these dark spotted bananas for sweetness. This allows for avoiding adding sugar to the recipe.
- Mørke sjokoladebiter – I suggest using sugar-free dark chocolate chips if you opt for a healthy vegan banana bread recipe. These chocolate chips are sweetened with natural sugar-free sweeteners like stevia and erythritol. It makes the bread sweet, without the sugar added.
- Valgfritt – Add some coconut sugar or sugar if you like your banana bread sweeter. You can choose from coconut sugar, brown sugar, or sugar-free erythritol.
How To Make Vegan Chocolate Chip Banana Bread
It’s easier to make dairy-free, egg-free banana bread than most people think. You don’t need egg replacers, not even a flax egg, for this recipe.
- First, peel and mash the bananas. You can use a fork or potato masher directly in the mixing bowl to mash the banana. You can also add the banana pieces to the bowl of your stand mixer and use the paddle attachment until it forms a puree.
- Use measuring cups to pack the mashed banana into them and measure the amount called by the recipe. If you mash too many bananas, freeze them for a smoothie. But keep the amount right for the recipe, don’t be tempted to add too much, or the bread will come up packed and dense.
- Place the mashed banana in a large mixing bowl. Add the oil, vanilla extract, and sugar if used. Whisk to combine the liquid ingredients evenly.
- Next, add the dry ingredients: cinnamon, flour, baking soda, baking powder, and salt. Stir to combine until no more flour lumps can be seen.
- Vend inn sjokoladebitene og rør for å blande dem sammen.
- Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper and lightly oil the paper with an oil spray.
- Pour the banana bread batter into the loaf pan.
- Decorate the top of the bread by sprinkling extra chocolate chips.
- Then, peel an extra yellow banana cut in half lengthwise and place the two halves for extra moisture and sweetness.
- Bake on the center rack of the oven until the bread rises, gets a lovely golden brown color, and a toothpick inserted in the center of the bread comes out clean, and the top is golden brown. It takes 45 to 60 minutes to fully bake the banana bread at 350°F (180°C).
- Remove from the oven and cool down in the pan for a few minutes. Then, use the hanging part of parchment paper to pull the bread out of the pan and cool it completely at room temperature on a wire rack.
Servering
This banana bread is delicious on its own but even better served lukewarm with some of the toppings below:
- Nut-Butters – like peanut butter, almond butter, or sunflower seed butter.
- Syltetøy
- Vegansk smør
- Lønnesirup
I also like to brush the top of the bread with maple syrup. It gives a lovely glossy look and adds sweet flavors.
Allergibytter
If you have allergies or dietary restrictions, try some of the substitutions below:
- Gluten-Free – For en glutenfri versjon, bruk min glutenfri konverteringsguide.
- Sukkerfri – Pick your favorite sugar-free chocolate chips. For a boost of sweetness, add sugar-free sweeteners like erythritol.
Lagringsinstruksjoner
This banana bread can be refrigerated and stored for up to 7 days in an airtight box in the fridge. The best is to keep banana bread whole and slice it when you want some. This way, the crumb stays fresh, moist, and soft for longer. You can store sliced banana bread in the freezer and thaw them at room temperature for a few hours, for a few seconds in a microwave, or in a bread toaster.
Smaker
You can use this recipe as a base for creating a range of vegan banana bread flavors like:
- Nut Banana Bread – Stir in ½ cup of chopped walnuts, pecans, or almonds along with the chocolate chips.
- Plain – Skip the chocolate chips for plain banana bread.
- fruktig – Stir in 1/3 cup of dried raisins, dried cranberries, or fresh blueberries.
Ofte Stilte Spørsmål
I didn’t try an oil-free option, but you should be able to swap the oil for vegan yogurt or unsweetened applesauce with great results. The bread might come out denser, less fluffy, and light.
No, you can keep this vegan banana bread in your kitchen in a bread box or cake box for a few days.
Storing it in the same box in the fridge will allow you to keep it for a few more days.
Flere oppskrifter på bananbrød
If you like this recipe, you’ll love these other banana bread recipes:
hallo Carine,
ik heb een vraag, er staat 2x bakpoeder in het recept namelijk 2 theelepels bakpoeder en ½ theelepel bakpoeder, het moet denk ik zijn baksoda en bakpoeder maar wat is een halve tl en twee tl?
alvast dank voor je antwoord.
geweldige recepten trouwens
Met vriendelijke Groet,
Rens Nijman
No, the recipe says 2 teaspoon baking powder, and 1/2 teaspoon baking soda. Both are two different things.
hello. I’m enjoying all of delicious receipes and amazed at how wonderful wonderfully you have organized your receipes.
I was wondering if some receipes can use oatmeal , quinoa, chickpea flours. How do you feel about using them?
Thank you! Each flour have different properties – proteins, fibers, fat and you can never swap one by other in a 1:1 ratio. That’s why I will always develop a recipe, based on the flour I like .For example if you search my website, you will see I have a classic banana bread made of wheat flour, a buckwheat banana, a chickpea flour banana bread, a oatmeal banana bread. Same for cookies, because ratio of wet to dry will change every time you use a different flour.
Ho provato questa ricetta come altre ! Risultata la migliore in assoluto. Fatta con farina integrale. Tutto perfetto grazie
Ho aggiunto un po’ di latte per rendere l’impasto un po’ meno compatto. Speriamo riesca lo stesso. Non so se ho sbagliato
Made it this afternoon – we used avocado oil instead of olive oil , flaky sea salt , white rice flour instead of regular flour, a dash more of vanilla, brown sugar , and milk and dark chocolate chips. It came out SO good !! Going to use this recipe again in the future
I love avocado oil too, what an excellent swap. Thanks for baking my recipes.
I am making this for the second time-it is super easy! I did not add the coconut sugar either time and it’s delicious!
I’ve been looking for a sugar-free vegan banana bread, and this turned out great! I used 1 cup mashed banana and 1/2 cup applesauce. I didn’t have baking soda, so I tripled the baking powder. This will be my new go-to.