Chocolate Chip Banana Bread
Soft, moist, bakery-style banana bread loaded with ripe banana flavor and melty chocolate chips. This allergy-friendly chocolate chip banana bread is easy to make and perfect for breakfast, snacks, or freezing for later.
Ingredients
- 3 very ripe bananas, mashed (about 1 1/4 c)
- 1/2 c sugar
- 1/3 c brown sugar
- 1/2 c neutral oil
- 1/3 c unsweetened plant milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 2 c flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon (optional)
- 3/4 c chocolate chips
Instructions
- 1Prep the Pan + Oven
Preheat the oven to 350°F. Line or grease a loaf pan.
- 2Mash the Bananas
In a large bowl, mash bananas until mostly smooth with some small lumps remaining.
- 3Mix the Wet Ingredients
Add sugar, brown sugar, oil, plant milk, apple cider vinegar, and vanilla. Whisk until combined.
- 4Combine the Dry Ingredients
Add flour, baking soda, baking powder, salt, and cinnamon. Stir gently until just combined. Do not overmix.
- 5Fold in Chocolate Chips
Fold in chocolate chips.
- 6Fill the Pan
Pour batter into the loaf pan and smooth the top.
- 7Bake
Bake for 55–65 minutes, tenting loosely with foil if browning too quickly. Bread is done when a toothpick inserted in the center comes out mostly clean.
- 8Cool + Slice
Cool in the pan for 15 minutes, then transfer to a rack. Let cool before slicing for the cleanest texture.
