Description
A delicious and moist vegan banana bread loaded with chocolate chips, perfect for breakfast or a snack!
Ingredients
Scale
- 3 medium overripe bananas
- 1 cup cane sugar
- 1 cup non-dairy milk
- 1/3 cup olive oil
- 1/4 cup white miso paste
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup dark or semisweet chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×4 loaf pan.
- Mash the overripe bananas in a mixing bowl until smooth. Add cane sugar, non-dairy milk, olive oil, white miso paste, and vanilla extract; mix until creamy.
- Incorporate the all-purpose flour, baking powder, and baking soda into the banana mixture without overmixing.
- Fold in the dark or semisweet chocolate chips until distributed evenly.
- Transfer the batter into the prepared loaf pan and sprinkle more chocolate chips on top.
- Bake for 55-60 minutes, based on the toothpick test.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
Notes
- For best flavor, use fully browned bananas.
- Shiro (white) miso is recommended for a milder flavor.
- This recipe can be customized with different types of non-dairy milk.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice