Vegan Chocolate Orange Banana Bread

choc orange banana bread on a wooden board

5 from 7 votes

You can't beat a slice of freshly baked banana bread and this vegan chocolate orange banana bread is rather special. Easy to make too.

Prep Time10

Cook Time1

Total Time1 10

Course: Easy Vegan Cakes, Bakes & Desserts

Cuisine: British, vegan

Keyword: banana bread, fruit bread, vegan banana bread

Servings: slices

Calories: 299kcal

Author: Jacqueline Meldrum

Ingredients

3 large bananas (ripe)
3 tablespoons orange zest (zest from 3 oranges)
250 ml orange juice (Juice of 3 oranges, then make up the quantity with milk - I used oat milk, but whatever you use)
120 g caster sugar
450 g plain flour
1 teaspoon baking powder
1 pinch salt
125 g dark chocolate chips

Metric - US Cup Measures

Instructions

Line a 2 lb (900g) loaf tin and preheat the oven to 180c/160c fan/350f/gas mark 4.
Zest three oranges and add them to a measuring jug. Add the squeezed juice of 3 oranges, then make it up to 250ml with milk.
In a large mixing bowl, mash the bananas, then add the sugar and the orange juice mix and give a mix, just a quick mix.
On top of the wet ingredients add the flour, sugar, baking powder, salt and chocolate chips. Reserve some choc chips to decorate the top of the banana bread with.
Fold the dry ingredients into the wet ingredients until just combined. Don't overmix and don't worry about the odd bit of unmixed flour. All will be well!
Pour into the loaf tin, sprinkle over the extra choc chips and bake for an hour.
Check after 1 hour with a skewer or toothpick inserted into the centre of the banana bread. It should come out clean, if not give it 5-10 miutes more. If it is quite brown after an hour you can cover with tinfoil to prevent further browning.
One it is out of the oven, leave to cool in the tin for 10 minutes, then tip out gently and leave to cool completely on a baing rack.
Enjoy!

Notes

Storage

Banana bread is always best when just baked, but it will last for a few days.

After the first day, I like to slice it and toast it. It's gorgeous toasted and spread with (vegan) butter.

I keep it wrapped in baking paper, but you can store it in an airtight container.

Bake time

Cookers vary and then there is also the shelf placement. You can check on your loaf from about 50 minutes through the bake, but I find mine usually take between and hour and an hour and 10 minutes.

I quite like a crisp crust on mine, so don't cover it with foil.

Nutrition