Vegan raspberry chocolate chip banana bread is everything you want in rich, sweet banana bread, plus tart raspberries and melty chocolate chips! Totally gluten free and banana sweetened.
Be honest. Do you guys get sick of hearing how much I love bananas/banana bread?
I sure hope not. And if so, skip down to the recipe, you won’t hurt my feelings. 🙂
Before we talk about this bomb vegan raspberry chocolate chip banana bread, let’s review what makes banana bread one of the best food creations to ever exist.
- It’s perfect for breakfast, snack, or dessert
- The definition of a comfort food, rich and soul satisfying
- Great in all seasons
- Easy to customize with flavors/add ins
- IT’S LITERALLY FULL OF BANANAS
There’s literally never a time we don’t have bananas at our house. They’re either frozen, out on the counter to ripen, or in a loaf of banana bread I’ve just baked. At least 2 of these 3 is always happening, and I wouldn’t have it any other way! Once I top off my frozen stash for smoothies and nice cream, I let the rest ripen and get super sweet. Then we either eat them straight up or on top of oatmeal bowls, or I use them for banana bread.
Can we talk really quick about how offensive it is that some people eat bananas no only when they aren’t ripe yet (they should have plenty of spots, not just all yellow, and be fragrant before you peel them), but some people actually voluntarily consume GREEN BANANAS?! I literally cannot handle it. If you’re one of those people, GTFO.
I’m totally kidding, but seriously, let your nanas get ripe so you can enjoy all their amazing sweetness instead of crunching on them. I’m actually gagging as I type that.
I wanted to create a version of my favorite banana bread, but with a bright, springtime twist. I think raspberries might just be my most favorite berry of all, so I threw some into my go to, base banana bread recipe and this vegan raspberry chocolate chip banana bread was born.
And our bellies were happy.
The batter is super simple – whole grain rolled oats, mashed RIPE bananas, flax eggs, and almond milk. As always, the bananas have to be ripe AF because they’re all that’s sweetening the banana bread! So they must be super super sweet.
Mix those ingredients together, add some vegan chocolate chips, and we’re ready for the pan!
I put about half the batter into the loaf pan, sprinkled on some raspberries, then put the remaining batter on top of that. This is just to ensure there are berries throughout the loaf, but avoids having to stir the berries into the batter where they might break and not look as pretty. Priorities, people.
I baked this loaf for about 40 minutes, but your time may vary depending on how hot your oven gets. Just keep an eye on it and pull it out when the edges are slightly golden and the middle no longer feels gooey to the touch. It’ll firm up as it cools, too.
This vegan raspberry chocolate chip banana bread is just more proof that banana bread is one of the best sweets EVER. Soft, rich, full of banana flavor, with the addition of melty chocolate chips and tart pops of raspberries. I’m so happy spring is here!
Have a happy, healthy day, friends!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!