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Whole Wheat Chocolate Chip Banana Bread with a Cinnamon Sugar Crust

Tender, finely crumbed, and fragrant, completely plant-based Whole Wheat Chocolate Chip Banana Bread with a Cinnamon Sugar Crust is sure to please young and adult eaters alike, including picky banana bread eaters like me!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 1 Loaf

Ingredients

  • 2 tablespoon finely ground flaxseed
  • 6 tablespoon water
  • 1 teaspoon cinnamon divided
  • 1 tablespoon granulated cane sugar
  • 2 cups whole wheat pastry flour
  • 2 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup maple syrup
  • ⅓ cup neutral oil sunflower, safflower etc. (I generally use sunflower)
  • ¼ cup unsweetened oat milk or your preferred unsweetened plant milk (I use an extra rich oat milk)
  • 1 cup finely mashed banana measured after mashing; approximately 3 bananas
  • 1 teaspoon pure vanilla extract
  • 1 cup dark chocolate chips use dark, bittersweet, or semi sweet (check to make sure your chocolate is vegan if needed)

Instructions

  • Preheat the oven to 325°F.

Prepare the pan:

  • Prepare a standard 9 x 5 inch loaf pan, lining the pan with parchment paper, making sure to leave at least an inch overhanging on the long sides making for easier loaf removal after baking. It's fine if the short sides of the pan are not covered with parchment; do not oil these sides of the pan.

Prepare the cinnamon sugar:

  • In a small bowl, add ½ teaspoon of the cinnamon and 1 generous tablespoon of granulated cane sugar and mix well until combined. Set aside.

Prepare the flax eggs:

  • In another small bowl, whisk together the ground flax and 6 tablespoons of water, and set aside for at least 10 minutes while you get the rest of the ingredients together.

Prepare the loaf batter:

  • Mix the dry ingredients together: In a medium bowl, sift together the flour, baking soda, baking powder, salt, and the remaining ½ teaspoon of the cinnamon, whisking well to combine once sifted into the bowl.
  • Make sure your flax eggs are ready - they will have a thickly gelled or goopy texture. If any extra water is sitting on top of the mix, just mix thoroughly again before using so that you have a thick and viscous mixture.
  • Mix the wet ingredients together: In a large bowl, add the wet ingredients together, adding the maple syrup, oil, oat milk, mashed banana, flax eggs, and vanilla extract, thoroughly whisking until combined.
  • Add the dry ingredients into the wet ingredients and using a silicone spatula or wooden spoon, gently mix until just combined - as you’ll mix again in a moment, it’s ok if a few spots of flour still show, so don’t overmix.
  • Sprinkle in the chocolate chips, and briefly mix again until just combined.
  • Scrape out the batter into the prepared pan and make sure it is evenly distributed.
  • Sprinkle the cinnamon sugar mixture on top of the loaf, and it let it sit for a minute or two so that the sugar can soak up some moisture.
  • Place the pan into the centre rack of the oven and bake for 55 - 65 minutes (60 minutes works for me). Check for doneness by inserting a wooden toothpick or skewer into the centre of the bread, making sure that it comes out clean and batter free. If you see there is still some sticky batter on the toothpick, continue to bake for up to an additional 10 minutes as needed (all ovens vary a bit!).
  • When done, remove pan from the oven and place the pan on a rack to cool. Once cooled, gently loosen the sides if needed, and use the overhanging parchment paper to pull the loaf out of the pan. This loaf slices best when cooled, although I usually do sneak a slice (or two!) while it is still warm. Enjoy!