Sometimes I think I might be the only vegan person who hates bananas.
I don’t know exactly what it is, but I just can’t make myself eat them. I think I OD’d on them in college when I couldn’t afford to eat much else.
My husband loves them, and takes one to work every single day, BUT won’t eat them once they are too ripe. Sometimes we are left with extras on the weekend though, so I either throw them in a smoothie, or bake them!
Here is my go-to banana bread recipe:
Vegan Chocolate Chip Banana Bread
- 4 medium ripe to overripe bananas
- 1/3 cup of aquafaba (chickpea water)
- ¾ cup coconut sugar (can sub white or brown sugar)
- 1 tbsp vanilla extract
- ¼ cup coconut or canola oil
- 1 and ½ cups AP flour
- 1 and ¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- Pinch of salt
- 1 cup vegan chocolate chips (the semi-sweet store brand ones at my local grocery shop are vegan)
Preheat your oven to 350F
Mash the bananas up, I put mine in my stand mixer on low. When mostly smooth, add in the aquafaba, sugar, vanilla and oil. Mix until smooth.
Slowly add in the remaining ingredients, except for the chocolate chips, stirring until just combined. Do not over mix.
Fold in about ¾ of the chocolate chips. Set the rest aside.
Pour the batter into a parchment lined loaf tray. Sprinkle the rest of the chocolate chips on top.
Bake for 45 mins, until a toothpick comes out clean in the middle.
Let cool for before slicing. Enjoy!