Apart from one daughter who loathes them, we are a household full of banana lovers. They are a pantry staple we are almost never without. On the rare occasion that bananas over ripen and need to be used, I turn to my favorite banana bread/muffin recipe. The sweetly spiced nourishing  treat tastes AMAZING! They are quite simple to prepare and would be a hit at any July 4th celebration!

Let’s talk nutrition: This relatively low calorie vegan recipe is baked without the butter and eggs found in a traditional banana bread. Additionally, it has no cholesterol. Vegan cuisine = all plants = no animal products = no cholesterol…ever! The nutritional comparison of this vegan recipe to a traditional one is located below. And if you would like to learn more about the health benefits of bananas beyond their high potassium content,  read here.

Chocolate Chip Banana Muffins

Makes 10 slices (if baking a loaf) or 24 Mini Muffins

Vegan Chocolate Chip Banana Bread Muffins


1½ cup whole wheat pastry flour (Be sure to use pastry flour here. It is great to have in your pantry as it replaces, in baking, white processed all purpose flour.)

2 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon allspice

¼ teaspoon cardamom


1 cup very ripe mashed bananas (about 3 medium)

¼ cup almond milk

¼ cup canola oil

¼ unsweetened applesauce

½ cup brown sugar

1 teaspoon vanilla

½ cup semi-sweet non-dairy chocolate chips


  1. Preheat oven to 350 degrees F.
  2. Lightly grease a 9X5 inch loaf pan or mini muffin pan*.
  3. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, allspice and cardamom. Set aside.
  4. In a large bowl, mix the mashed bananas, almond milk, canola oil, applesauce and brown sugar until well blended.
  5. Stir in the vanilla. Vegan Chocolate Chip Banana Bread
  6. Add the dry ingredients to the wet ingredients. Mix until just combined. Do not over mix.
  7. Gently fold in the chocolate chips to evenly distribute.Vegan Chocolate Chip Banana Bread
  8. Pour batter into the prepared loaf or muffin pan.
  9. Bake in oven for 42-46 minutes (loaf)/12-16 minutes (mini muffin) until a knife or toothpick inserted into the center comes out clean.
  10. Remove from the oven and allow to cool for ten minutes.
  11. Run a knife along the edge of the loaf/muffins. Remove from the pan and allow to cool fully on a cooling rack before slicing.

* If you are in the market for a new muffin pan, this one is  excellent. No need for liners; the muffins/cupcakes just pop right out. I share this simply as an unbiased kitchen tip…I don’t have any kind of agreement with Calphalon.


Nutritional Comparison (one slice)

Fiber (g) Cholesterol (mg) Calories
Beantown Kitchen’s Vegan Chocolate Chip Banana Bread 3 0 208
Standard Chocolate Chip Banana Bread* 2.7 62 378

* Recipe and nutritional analysis on www.AllRecipes.com




With warmest wishes xoxo,



© 2015 Beantown Kitchen- Reprint only by permission of the author


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