This oil-free vegan banana bread requires only 10 simple ingredients. It’s perfectly moist, golden brown, and just sweet enough. Enjoy a slice for breakfast or dessert. It’s especially delicious toasted and covered with peanut butter and jam.
2 flax eggs (2 tbsp ground flax + 6 tbsp water)
3 medium very ripe bananas, as black as possible
1/2 cup organic cane sugar
1 cup vegan yogurt (I used a homemade coconut cashew yogurt)
1/2 tsp almond extract (or vanilla extract if preferred)
2 cups organic all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
pinch of sea salt
1 cup vegan semi-sweet chocolate chips
optional: 1/4 to 1/2 tsp ground nutmeg, ginger, cardamom, or other desired spices
preheat your oven to 350 degrees. line or grease a tall loaf pan (this makes a lot of batter and a pretty large loaf, so if you have a shorter loaf pan, you might have a little extra batter to bake into a few muffins.) whisk together your flax eggs in a small bowl and set aside for at least 5 minutes.
in a large bowl, mash your bananas until no lumps remain. add the sugar, yogurt and almond extract and mix until well combined.
in another bowl, mix together the flour, baking soda, baking powder, and cinnamon along with the any other spices if using.
slowly add the dry ingredients to the wet ingredients, mixing to combine.
fold in the chocolate chips
you should have a wet and pourable but thick batter. add a bit more flour if it’s too wet or a splash of milk if it’s too dry. pour the batter into the prepared pan. if desired, sprinkle a handful of extra chocolate chips on top.
bake for 50 to 60 minutes or until a knife inserted into the middle of the loaf comes out mostly clean and the top is golden brown all over. the bread will cook a little more outside of the oven, so don’t overcook it.
let the bread cool before slicing. it will keep covered with a tea towel for 3 days or longer.