I wanted to come up with a vegan version of my favorite chocolate chip banana bread recipe. I read up on egg substitutes, flax-seed, etc. but then I just winged it. I made my standard recipe, but I left out the egg. And strangely enough, there was no detectable difference. The banana bread was as delicious as ever!

Pre-grease your pan. I love this ceramic bread pan my mom gave me when my parents were downsizing. It’s the perfect size and helps quick breads cook evenly.

Mash up some over-ripe bananas with some sugar. A fork works fine. My bananas were frozen, so I defrosted them in the microwave first.

I always have at least 20 frozen bananas in the freezer, just in case there is some sort of banana shortage (I’m half kidding). Most banana plants are genetically identical, so one disease could wipe them out. Anyway, back to cooking.

Mix in all the other ingredients except the chocolate chips. This recipe is great because you only need one bowl.

Pour the batter into your pre-greased pan.  Sprinkle the chocolate chips on top of the batter.

I used these vegan chocolate chips from Trader Joe’s.

Lightly stir the chocolate chips into the batter. This keeps the chips in the center of the loaf where you want them. No burnt chips!

After 40 minutes in the oven, your banana bread will be done (and your house will smell great).

Here’s the recipe (adapted from my original post):

• 3 very ripe bananas
• 1/2 cup sugar
• 1 1/2 cups white whole wheat flour
• 1/4 cup oil
• 1 teaspoon baking soda
• 1/4 cup vegan chocolate chips

1. Preheat oven to 375 degrees and grease a loaf pan.
2. In a medium-sized bowl mash together the banana and sugar.
3. Stir in the flour, oil and baking soda.
4. Pour mixture into loaf pan.
5. Add the chocolate chips and mix into the center of the loaf. (this prevents the chocolate chips from burning on the outside of the loaf)
6. Bake for 40 minutes or until top looks set.

See all my vegan recipes →