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BabyCakes Vegan Chocolate-Chip Banana Bread Recipe

A Reader Recipe: Vegan Chocolate-Chip Banana Bread

FitSugar reader Whipped recently shared this recipe for vegan chocolate-chip banana bread, which she got from the BabyCakes Bakery cookbook, in our Healthy Recipe group.

So I have been craving some banana bread lately. I want a moist, tender, chocolately chip banana bread . . . and I'd like it healthy, too, please? No butter? No eggs? No dairy?

Yup. Perfect chocolate-chip banana bread. And it's also gluten-free, so no worries if you have wheat allergies.


This is the first recipe I've experimented with out of the BabyCakes Bakery cookbook, and I'm so excited to give some more a try. This bread is perfectly moist and rich. Just make sure you are very careful while measuring your ingredients. I didn't measure the mashed bananas too accurately the first time and I ended up with a caved-in center, but with a little bit more precision, it came out perfectly the second time around!

If you want to check out more of my recipes, check out my blog, Whipped, over at



  • 2 cups Bob's Red Mill Gluten-Free All-Purpose Flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup canola oil
  • 2/3 cup agave nectar
  • 2/3 cup rice milk
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups mashed bananas (about 3 large)
  • 2 cups chocolate chips


  1. Preheat oven to 325ºF and lightly grease a seven-by-four-by-three-inch loaf pan.
  2. Whisk flour, baking soda, xanthan gum, salt, and cinnamon in a medium bowl. Add 1/2 cup oil, agave nectar, rice milk, and vanilla to the dry ingredients. Stir until smooth.
  3. Using a rubber spatula, gently fold in the bananas and chocolate chips.
  4. Fill the prepared pan halfway with batter.
  5. Bake in the center of the oven for 35 minutes, rotating pan after 20 minutes. Cook until a toothpick inserted into the middle of the pan comes out clean.
  6. Let the bread sit for 20 minutes before removing it from the pan.

Wondering what to do with your leftover dough? BabyCakes suggests lining a cookie tray with parchment paper and smoothing the remaining batter in a thin layer on top. Bake for 10 minutes, slice, and eat!

Don't forget to share your own recipes in our Healthy Recipe group!

appletrix appletrix 4 years
This is my third time making this so I thought I should give it a thumbs up. I use half oat flour, coconut oil, almond milk, & maple flavored agave. So it's not exactly the same but still a good base recipe.
mademoiselle2009 mademoiselle2009 4 years
I just made this bread last night & actually completely forgot to include the canola oil & since I'm not vegan, just used normal skim milk.... & it turned out perfectly!! I think if I'd used the oil, it would've been waaaay too moist-- mine turned out perfectly & made 2 delicious loaves of bread! I used Ghiradelli's dark chocolate chips which are perfect in here. I also didn't have that gum thing, so don't find that necessary either. I also used 3 bananas & it was the perfect amount. SO glad to have found this recipe :) it's a keeper!
vegangirl49 vegangirl49 5 years
What can you use instead of agave nectar? I don't want to use honey or maple syrup, and apple butter is not only expensive but doesn't make it sweet. I'm wondering if I could use unsweetened apple sauce, which might actually make it sweet but also moist, making it possible to eliminate the oil - 1/2 C. is a lot of oil and I'm trying to follow Joel Fuhrman's advice of minimizing it.  - Any idea how much applesauce I would  use?
Whipped Whipped 5 years
 @Sheila2439730 Definitely, coconut oil would work great!
Sheila2439730 Sheila2439730 5 years
What do you suggest as a replacement for canola oil? Would coconut oil work?
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