Growing up, banana muffins were always one of my favorite treats, but with the rate at which we went through bananas, we hardly ever had any that lasted until they were overripe. (They called me “Monkey” for a reason!) However, now my husband and I always seem to have plenty of overripe bananas on hand, so this Vegan Banana Chocolate Chip Bread is our go-to recipe.
The bread features warm fall spices, rich dark chocolate, and a splash of rum for good measure. I adapted the recipe from Smitten Kitchen’s Jacked-Up Banana Bread, but use coconut oil and a flax egg to make it vegan. I also reduce the sugar, use whole wheat pastry flour, substitute rum for bourbon, and add a generous dose of chocolate for good measure.
I also just want to add a side note about freezing bananas. Previously frozen bananas work great in this recipe, but you’ll want them to get to room temperature first. The coconut oil with it’s high freezing point will start to solidify shortly after adding it to the bananas. However, if you aren’t concerned with making it a vegan recipe, you could always use melted butter and then it should be less of an issue.
I hope you give this recipe a try and I’d love to hear your feedback in the comments below! Happy fall baking!
Makes 1 loaf or 12 muffins
1 Tbs. ground flaxseed
3 Tbs. hot water
3 large, ripe, mashed bananas
1/3 cup melted coconut oil
1/2 cup white sugar
1 Tbs. molasses
1 1/2 tsp. pure vanilla extract
2 Tbs. spiced rum (optional)
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
Pinch of ground cloves
1 tsp. baking soda
1/4 tsp. salt
1 1/2 cups whole wheat pastry flour
1 cup vegan dark chocolate chips
In a small bowl, whisk the flaxseed and hot water to make an “egg”. Set aside. Preheat the oven to 350° and line a loaf pan with parchment paper.
In a large bowl, mix the mashed banana and coconut oil.* Then add the sugar, molasses, vanilla, and rum (if using).
Add the spices followed by the baking soda and salt. Finally, add the flour and mix until just combined, being sure not to over mix. Fold in the chocolate chips.
Bake for about 50-55 minutes or until a toothpick inserted in the center comes out clean. Enjoy!
*Note: Make sure the bananas aren’t cold if they were previously frozen. Coconut oil has high freezing point and will start to solidify if the other ingredients aren’t at room temperature.