Chocolate Chip Banana Bread

This Vegan Banana Chocolate Chip Loaf is a combination of sweet, ripe bananas and rich, dairy-free chocolate chips. It's perfect for breakfast, a snack, or dessert. The recipe comes together quickly, making it easy to make and is a great way to use up overripe bananas while satisfying your sweet tooth!

The Cake

First preheat your oven to 180 degrees and line a 9inch tin with parchment paper, this makes removing the cake easier when baked. In a bowl combine the flour and baking powder and set aside.

Grease and line a 9inch tin with parchment paper and preheat the oven to 180 degrees.

In a bowl mix the flour, baking powder and cinnamon together then set aside. In a separate bowl, mash the bananas and mix in the sugar and oil.

Add the oat milk and flour mix in 3 parts, whisking gently before adding another part. Once all ingredients have been combined, finishing by folding in the chocolate chips using a spatula.

Pour the batter in to the loaf tin and bake for 50 minutes. Once baked transfer to a cooling rack and allow to cool. To check if a cake is done poke a cake skewer through the cake and it should come out clean.

Allow to cool in the tin for around 10 minutes before removing and allowing to cool on a cooling rack.

Chef Tips

Clean up as you go along. One major thing I learnt as a Patisserie student at culinary school is to clean up as you go along. Not only is there less washing up to do at the end but ensure you have all your ingredients ready for the next part.

Don’t overmix the batter. As soon as there are no visible streaks of the dry ingredients, STOP. This will help ensure your cake comes out light and fluffy.

Prepare your loaf pan. Lightly grease an 9 inch tin with some oil or vegan butter and place parchment paper inside it. The butter helps the parchment to stay in place and the parchment helps you to easily lift the cake out once baked.