For a work meeting yesterday, my roommate decided to bring a banana bread recipe she’d seen on my blog.
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I told her we should definitely make two, because banana bread makes the house smell so delicious…
And if the house is going to start smelling so delicious it has me thinking about running to the oven and sticking my head inside, there is NO WAY I’m giving up that bread when it comes out.
You’d have to pry it from my (tightly-shut) teeth.
So we made two loaves.
It was so good, we should’ve made three.
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With Chocolate polka dots.
Lots and lots of chocolate polka dots.
The best kind of polka dots.
Chocolate Chips: best things ever invented? Do you ever eat them plain, straight out of the bag?
I like to do that with Ghirardelli 100% baking discs. Or Whole Foods dark chocolate mini chunks. Or… basically I’ve never met a vegan chocolate chip I didn’t like.
This gooey and delicious recipe is very similar to my other banana bread recipe… but better, because it has chocolate chips!
I know a lot of you find it easier if I don’t make you click links, so here’s the recipe for the chocolate version:
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Chocolate Chip Banana Bread
(Polka Dot Banana Bread)
- 2 c spelt flour (or white flour or Arrowhead Mills gf)
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/3 c oil ORÂ milk of choice
- 1 and 1/2 tsp pure vanilla extract
- 1/2 c agave or pure maple syrup or honey
- 1 and 1/2 tbsp lemon juice
- pinch uncut stevia OR 1 tbsp more agave or sweetener of choice
- 2 c tightly-packed, mashed banana, measured after mashing
- 1/3 to 2/3 c chocolate chips
Preheat oven to 350 F. Combine dry ingredients, and mix well. In a separate bowl, combine wet ingredients and mix into dry. (Mix by hand, and don’t overmix.) Pour into a greased loaf pan and cook 35-50 minutes, depending on how gooey you want it. (Tip: If the top is cooked but the inside is still gooey, put tin foil over the top and continue to cook.) After removing from the oven, let cool for ten minutes before slicing. After the first day, this bread is best stored in the fridge. Or cut it into slices and freeze for later.
See original recipe for Banana Bread Calories &Â Nutrition Facts.
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Link Of The Day:
The Ultimate Chocolate Fudge Pie
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when you write oil or milk of choice… I would like to make the recipe as you do it, so which one do you use? thank you!
Not Katie, but I have made this very successfully with both Silk almondmilk and canned coconutmilk.
I LOVED this recipe! I used macadamia oil and golden syrup as substitutes and omitted the choc chips. My family and I really enjoyed it. It was unbelievably the best banana bread I’ve ever had and fructose friendly (with my modifications). Thank you!!
would I be able to use all purpose flour or whole wheat?
We are a diabetic and gluten free freindly Bed & Breakfast and would be interested in more recipe’s. Thank you!
ok, so these are THE BEST banana muffins -i make muffins instead of bread so I have some (sorta) portion control. They are great for dairy free, nut free, egg free occasions… actually any occasion!
I found myself searching for a recipe that would match this but for pumpkin muffins instead but nothing sounds near as good as this. Any chance you have an idea of how to make these pumpkin instead of banana??
Thanks for the best muffin recipe ever!!
I haven’t personally done these as pumpkin, but if you have her cookbook, I’ve done the pumpkin chocolate chip bread as muffins and that one turned out really well.
I substituted half the regular flour with spelt flour and it turned out delicious! Wondering if I could substitute some coconut flour next time? Any suggestions?
Ok, I just made this banana bread this afternoon and it is the best gf/df banana bread I have ever had and I have been looking for good gf recipes. My 5 and 3 year old little boys give it an A plus!!! Thanks for the recipe!
Fun fact: add 1/3 c. peanut butter.
So amazing! Very moist and delicious. I didnt use baking soda or stevia and it was perfect! Such an amazing recipe! Thanks!
I just made this this morning. It is the best vegan banana bread I’ve made. It wasn’t dense like so many are, but much lighter, and had a great flavor (maybe the lemon?). Thanks!