Every now and again we all have a couple of bananas that don't manage to get eaten don't we! This recipe for vegan chocolate chip banana bread uses up some of those over ripe bananas and turns them into a delicious and relatively healthy banana bread which is perfect for an afternoon snack and for your little one's lunchboxes too.

I hate food waste so usually if I have over ripe bananas left over I will mash them and add them to pancake mix, cut them and freeze them to add to smoothies or use them in a banana muffin or bread recipe. I've got a few recipes on here you can get inspiration from including banana and strawberry muffins, banana and chocolate chip muffins and even my vegan fruity flapjack recipe uses up bananas.

But for this recipe we are making banana bread, and even better, a wholewheat vegan version made with maple syrup rather than sugar. It's really quite easy to make and it is so delicious I'll definitely be making this again and again.

Vegan Chocolate Chip Banana Bread Recipe

Ingredients

¼ cup Non-dairy milk I used oat milk
1 teaspoon Apple cider vinegar
2 Large over ripe bananas mashed
⅓ cup Maple Syrup
¼ cup Coconut oil melted
1 teaspoon vanilla extract
2 cups wholemeal bread flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1 packet dark chocolate chips vegan

Instructions

Preheat the oven to 180 degrees Celsius.. Spray loaf tin with coconut oil spray.
Place the non-dairy milk and apple cider vinegar in a small bowl, stir and leave to one side.
Put the mashed bananas in a large bowl and add the maple syrup, oil and vanilla and mix. Add in the milk mixture and stir to combine.
Sieve in the flour, baking soda, salt, and cinnamon. Stir just until just combined and then stir in the chocolate chips, making sure you don't over-mix the mixture.
Pour into the loaf tin and bake for 50 minutes or until a knife comes out clean.
Leave to cool in the pan for 10 minutes before removing and place on a wire rack to cool completely before slicing.