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Ultra Soft Vegan Banana Bread with Chocolate Chips

Think banana bread is already out? Not at all, I would say it is simply timeless! This time I wanted to try a vegan recipe as soft as possible because I hate vegan recipes that are just too dry.
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Prep Time 15 mins
Cook Time 40 mins
Course Cake
Cuisine American, International
Servings 10
Calories 307 kcal


  • 4 bananas
  • 100 ml of sunflower oil
  • 100 ml of vegetable milk oatmeal or almond milk
  • 40 g of agave syrup
  • 8 g of baking powder
  • 160 g of wheat flour
  • 60 g ground almonds
  • 15 g of cornstarch
  • 70 g of chocolate chips
  • 40 g crushed almonds optional


  • Preheat the oven to 175 ° C (top and bottom heat). In a bowl, mash 3 bananas. Then add the oil, agave syrup and vegetable milk. Stir well.
  • Mix the flour and the baking powder then add it to the bowl. Add the ground almonds and cornstarch. Mix well.
  • To finish add the chocolate chips and the crushed almonds. Pour the dough into an oiled cake tin.
  • Peel the last banana and cut it in half lengthwise. Place it on top as a decoration. Add a few crushed almonds for decoration as well.
  • Bake for 35-40 minutes.


Calories: 307kcalCarbohydrates: 33gProtein: 5gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 1mgSodium: 100mgPotassium: 265mgFiber: 4gSugar: 11gVitamin A: 33IUVitamin C: 4mgCalcium: 92mgIron: 2mg
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