Vegan Chocolate Chip Banana Cake

By Chloe Coscarelli

Updated January 7, 2016

  • Chloe Coscarelli
Media 1 of 1
Total Time
1 hour 15 minutes
Rating
5(1,000)
Comments
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This vegan delight came to The New York Times by way of Chloe Coscarelli, the vegan chef and cookbook author. The tender loaf is gently spiced with cinnamon, nutmeg, cloves and ginger and dotted throughout with dairy-free chocolate chips. Bonus: It's versatile. You can make it in a Bundt pan, a 10-inch loaf pan or in a muffin tin (it makes about 18 muffins). To quote one happy reader: "Delicious! Like my platonic ideal of chocolate-chip banana bread." High praise, indeed.

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Ingredients

Yield:1 bundt or 5- by 10-inch loaf

  • 2 cups all-purpose flour (or gluten-free all-purpose flour plus 1 teaspoon xanthan gum)

  • 1 cup sugar

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon salt

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground cloves

  • ½ teaspoon ground ginger

  • 1 cup mashed bananas (approximately 2 very ripe bananas, mashed on a plate using the back of a fork)

  • 1 cup canned coconut milk, mixed well before measuring

  • ½ cup canola oil

  • 2 teaspoons white or apple cider vinegar

  • 1 tablespoon pure vanilla extract

  • 1 ½ cups semisweet chocolate chips (dairy free)

  • Powdered sugar for garnish

Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat oven to 350 degrees. Lightly grease a Bundt pan or a 5- by 10-inch loaf pan.

  2. Step 2

    In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger. In a separate bowl, whisk together bananas, coconut milk, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Fold in the chocolate chips; do not over-mix.

  3. Step 3

    Spread the batter evenly into the prepared pan. Bake for about 40 to 45 minutes in a Bundt pan or 50 to 60 minutes in a loaf pan until a toothpick inserted in the center of the cake comes out with a few crumbs clinging to it. Check the cake often and if it gets too brown on top, cover with foil and continue to bake. Rotate the pan halfway through baking time. Let cool, then sift powdered sugar over top.

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Ratings

5 out of 5
1,000 user ratings
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Comments

Ellen

I've made this a few times for vegan family members and they loved it. Now I've adapted it to apple bread for fall because I couldn't find another vegan recipe that looked good. I replace bananas with homemade applesauce, add two chopped apples, increase the spices, and omit the chocolate chips. I also made a little streusel topping (2 T each flour and brown sugar and 1 T Earth Balance)

Sherri

I made 18 muffins instead of bread and cooked for 30 minutes at 350 degrees. They came out perfect and delicious.

Lilia

Possibly the best banana bread I've ever made. I accidentally used two tablespoons of white vinegar and it was fine - my roomie said she liked the sharpness. I also used 2 1/2 bananas because mine were too small, added a little extra vanilla, and baked for maybe an hour and 15. I used light coconut milk because that's what I had and it was still incredibly moist and delicious. 10/10

gerim

Has anyone tried making this with olive oil instead of canola? Or with butter instead of canola?

Buffy

Awesome banana bread recipe! I’m impressed by how well it held together with no eggs. You can cut into it perfectly and eat it from your hand without crumbling. Like other commenters mentioned, I halved the sugar and halved the oil. I added a little bit of maple syrup to the wet ingredients. I also added a blend of oat flour and standard all-purpose flour.

Jane L.

Because each time I have made this in a bundt pan it was underdone, I decided to make it in 2 8" X 4" loaf pans. I baked them for 50 minutes and they came out beautifully. Next overripe bananas will be used just this way.

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