By Chloe Coscarelli
- Total Time
- 1 hour 15 minutes
- Rating
- 5(872)
- Notes
- Read community notes
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.
Featured in: Well’s Vegetarian Thanksgiving 2012
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Ingredients
Yield:1 bundt or 5- by 10-inch loaf
- 2cups all-purpose flour (or gluten-free all-purpose flour plus 1 teaspoon xanthan gum)
- 1cup sugar
- 1teaspoon baking powder
- ½teaspoon baking soda
- 1teaspoon salt
- ½teaspoon ground cinnamon
- ½teaspoon ground nutmeg
- ½teaspoon ground cloves
- ½teaspoon ground ginger
- 1cup mashed bananas (approximately 2 very ripe bananas, mashed on a plate using the back of a fork)
- 1cup canned coconut milk, mixed well before measuring
- ½cup canola oil
- 2teaspoons white or apple cider vinegar
- 1tablespoon pure vanilla extract
- 1½cups semisweet chocolate chips (dairy free)
- Powdered sugar for garnish
Ingredient Substitution Guide
Preparation
Step
1
Heat oven to 350 degrees. Lightly grease a Bundt pan or a 5- by 10-inch loaf pan.
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.
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.
Ratings
5
out of 5
872
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Cooking Notes
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
E
This is a very good and easy banana bread recipe. I made a few modifications that seems to work very well. First, I added just a tablespoon of canola oil, next time I will omit entirely, there was plenty of moisture. Second, I made these into muffins, and they were delicious, baked for about 35 minutes at 350. I'm not sure I would make this as a loaf, I think it would be hard to get an even bake on such a wet dough.
Anne
Tasty and moist! Recommend to cut the oil and sugar in half. Results are still delicious.
Cait
Delicious! Like my platonic ideal of chocolate-chip banana bread.
Like many people here, I made muffins instead of a loaf--I got 2 dozen small muffins and baked for just over 20 minutes. I also used whole milk instead of coconut milk.
Robin Liz
Wonderful recipe. I make on a regular basis. I cut back on oil (just slightly) as suggested and I use 50% whole wheat flour/50% white cause in my mind I am eating something healthy. HaHa. Delicious. I make a loaf and cook about an hour. Although I worry about getting it out of the pan, it always comes out fine.
Sydney
Cut the recipe in half as it was just for me and my partner.Subbed oat milk + 1 tablespoon flax seeds in place of coconut milk.Omitted chocolate chips and topped with vegan cream cheese icing instead (whipped together 4 oz vegan cream cheese (follow your heart), 4 oz vegan butter (earth balance), 1 tsp vanilla, 2 tbsp cornstarch, 2 cups powdered sugar)
Iris
Made this with pureed sweet potatoe instead of bananas, left out chocolate chips and used only 3/4 cup of (brown) sugar. Excellent!
Robin Liz
Made this with 1/2 whole wheat flour and 1/2 white/all purpose (so I can think it is healthy), and based on some reviews I also used half the canola oil. I have four tins that fit this cake perfectly so I don't worry about it turning out under-done. It is yum and a great way to use up old bananas.
eliza
This is a great hit in my household. I make it with one-to-one gluten free flour, HALF the sugar(!), half the oil, and sprinkle a little white sugar on top before baking. I’ve used regular milk when I didn’t have coconut milk available.
Ann
Make this cake all the time and everyone raves! Always add extra bananas and always use a Bundt pan.
CarolB
Delicious, easy cake. Made with ATK gluten free flour. It was moist and wonderful.
Ann
Make this cake all the time and everyone raves! Always add extra bananas and always use a Bundt pan.
PM
Make this cake frequently and everyone raves. Always add extra bananas and bake Iin a Bundt pan!
nv
Came out a bit dense/mushy especially on the bottom of the pan for me; it was thoroughly cooked but close-textured. Took 75min total. Maybe could use some extra leavening or some air whipped into the coconut cream? Not sure why it was on the soggy side, maybe too much oil as others have noted? Ratio of wet to dry ingredients too high? Also the cake didn’t have much banana flavor. Maybe will try increasing banana by half cup, decrease coconut by half cup to get the banana flavor to come through.
maria
Made in Bundt pan - delicious!
m
really lovely recipe, didn't realize how much better banana bread could taste with the added spicesquick tip, the spices are just 'pumpkin spices', if you're like me and end up with too many packets of this throughout the year, just use them in this recipe
Susan
Absolutely divine. I subbed out the oil for butter. Cut out the choco chips and added crushed walnuts and dates. Used oatmeal and half the flour. Molasses, brown sugar, and increased the coconut milk after replacing with whole goat milk. And omitted the bananas. Made about 2 dozen cookies. Yummmm
Melissa
I've made several vegan cakes for my vegan son, and most are noticeably "different" in texture. This recipe was amazing, so tasty and unusual, with the cinnamon, cloves, and ginger we always make regardless of who's around. I'm currently trying it in a bundt cake pan for his birthday. I'm hoping it holds together better, or I'd cook the bread slightly longer or once I let it sit (back in the pan), it was much better. Dense, moist, tasty, and delicious!
Laura Nak
Excellent cake. Moist and delicious. Made it in a non-stick bundt pan.
Jessie
Used 3 medium bananas bc they all needed to go. Added some cardamom. Smell was amazing as it baked. Was expecting it to be a bit more moist. Might try again with nuts and no chocolate. No issues sticking with using parchment paper and buttering the pan.
rose cedars
This is quite different from banana cake recipes with eggs, but delicious in its own way. I'm glad to have this recipe to use for vegan family members and friends. I will use it often. For me it is too heavy on the chocolate, but that is a matter of taste. I will add less chocolate next time I make it. I also plan to go the traditional route of adding in toasted chopped nuts (I'd use pecans) rather than chocolate.
Julia P.
I have all of Chef Chloe’s cookbooks and every recipe is spectacular. This recipe is no exception — delicious!
Kate - Bundt Tips
Bundt pans have lots of nooks and crannies so they have to be greased and floured well. After baking, let cool for 10 or so minutes then take a thin knife or wooden skewer and slide between the cake and the pan- including around the tube. Place a cooling rack over the cake, flip then slowly lift off the pan. I generally have good luck with this method.
kate
Wonderful flavor. How long do folks let it cool in the bundt pan before flipping it out? Just sadly broke the whole thing in half...
Mia
Vegan child and non-vegan bf LOVED thisI halved the sugar, omitted the spices except for the cinnamon, and used 3/4 chocolate chips. So yummy!
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