After testing couple of recipes  for Vegan Banana Bread,  this is so far the best tasting vegan banana bread recipe ever. I’m not kidding, it is super moist and flavorful without any animal fat and dairy in it.

I love the flavor of ground ginger in this bread and the warm spice makes it smell so good. Bake it to believe!

Vegan Banana Bread with Carob Chips

makes one 9×5-inch loaf

medium very ripe bananas – 3

1/4 cup coconut oil – or canola or vegetable oil

1/2 cup brown sugar

2 teaspoon pure vanilla extract

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 cup carob chips- or you can substitute dark chocolate chips

granulated sugar for topping

Preheat the oven to 350 degrees F. Lightly grease and flour a 9 x 5-inch loaf pan.

In a large mixing bowl, mash the bananas well. Add the sugar, oil, and vanilla extract, and whisk briskly to incorporate.

Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined.  Fold in the carob chips.

Transfer the batter to the prepared pan and sprinkle with extra sugar if you’d like.  Bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean, or with just a few crumbs.

Remove from the oven and let cool for 20 minutes before transferring out of a pan and onto a wire rack to cool completely.

Banana bread will last, wrapped at room temperature, for up to 5 days… but it’s super delicious eaten within a few days.