Vegan Mini Chocolate Chip Banana Bread
There’s something about mini banana breads that makes them way more fun than regular banana bread. These little loaves are soft, moist, packed with ripe banana flavor, and loaded with mini chocolate chips. And because they’re small, they bake up quickly and are really easy to grab whenever you want a little something sweet.
The best bananas for banana bread
This is one of those recipes where you actually want your bananas to look a little questionable. The riper and more brown-spotted they are, the better.
Really ripe bananas are softer and sweeter, which gives these mini loaves plenty of banana flavor without needing a ton of sugar. If your bananas are still mostly yellow, I’d give them a little more time before making this recipe.
What you’ll need to make vegan mini chocolate chip banana bread
Bananas: Use 3 very ripe bananas and mash them until mostly smooth. A few small pieces are totally fine.
Brown sugar: Light brown sugar gives the banana bread sweetness while helping keep the loaves soft.
Vegetable oil: A little oil keeps these mini loaves moist without needing butter.
Vanilla: Just a teaspoon adds some extra flavor to the banana bread.
Flour: All-purpose flour gives the loaves their structure. Make sure to measure it correctly so you don’t accidentally add too much.
Baking soda: This helps the banana bread rise while it bakes.
Cinnamon: Banana and cinnamon are such a good combination, and a teaspoon gives these loaves plenty of warm cinnamon flavor.
Salt: Just a little salt helps balance all the sweetness.
Mini chocolate chips: I like mini chocolate chips here because you get little bits of chocolate throughout each bite instead of having a few large pockets of chocolate.
How to make vegan mini chocolate chip banana bread
- First, preheat your oven to 350°F and grease your mini loaf pans or line them with parchment paper.
- Mash your bananas in a large bowl until mostly smooth. Add the brown sugar, vegetable oil, and vanilla extract and stir everything together until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the banana mixture and gently stir until the batter just comes together. Don’t overmix it or your banana bread can end up dense.
- Gently fold in the mini chocolate chips, then divide the batter evenly between your mini loaf pans.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the loaves cool in the pans for a few minutes before moving them to a wire rack to cool completely.
How to measure your flour
I always recommend using the spoon-and-level method when measuring flour. Fluff the flour with a spoon, spoon it into your measuring cup, and then level the top with a knife.
For this recipe, that’s 1 1/2 cups or 180 grams of all-purpose flour.
How to store mini banana bread
Once the loaves have cooled completely, store them in an airtight container at room temperature for up to 3 days.
You can also freeze the mini loaves if you want to save some for later. Wrap them individually and place them in a freezer-safe container or bag. Let them thaw at room temperature when you’re ready to eat them.
Vegan Mini Chocolate Chip Banana Bread
Equipment
Ingredients
- 3 overripe bananas mashed
- ½ cup light brown sugar
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup dairy-free mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease your mini loaf pans or line them with parchment paper.
- Mash the bananas until mostly smooth.
- Add the brown sugar, vegetable oil, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the banana mixture and gently stir until just combined. Be careful not to overmix.
- Lightly stir in the dairy-free mini chocolate chips.
- Divide the batter evenly between the prepared mini loaf pans.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the mini loaves cool in the pans for a few minutes before transferring them to a wire rack to finish cooling.
