Vegan Chocolate Banana Bread
Fluffy vegan chocolate banana bread which is rich, moist and delicious! This quick bread is loaded with vegan chocolate chips, is easy to make and comes together in one bowl.
Alternatively, check out my classic Vegan Banana Bread, Vegan Banana Muffins or Vegan Banana Blueberry Bread recipe!
Simple ingredients you’ll need
The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.
Ingredient notes
Ripe bananas. The riper the bananas, the sweeter and moister your vegan chocolate banana bread will be!
Brown sugar for moisture, texture and to enhance the rich chocolate flavor. Granulated sugar will make the bread fluffier but doesn’t has as much flavor. If you prefer a less sweet bread, use coconut sugar. A sugar replacer such as granulated erythritol and/or stevia will also work for this recipe.
Dark chocolate chips or roughly chopped-up dairy-free chocolate.
Unsweetened cocoa powder for a classic chocolate flavor. Raw cacao powder will work but imparts a slightly bitter flavor.
Vinegar is optional but makes the banana bread extra tender.
Even though this double chocolate banana bread is egg-free, you don’t need any egg replacers!
Tips for preparing the quick bread
This vegan chocolate banana bread is really easy to make!
First, I recommend mashing the bananas as finely as possible. The bread will work with roughly mashed bananas but any larger chunks of banana will appear like little pale dots against the dark brown color of your bread!
After that, just add the wet ingredients and mix. Add the dry ingredients and mix until combined!
I mixed my batter by hand, using a spatula. You can use an electric hand mixer or a stand mixer. However, avoid over-mixing the batter as this will make the banana bread dense.
Baking tips
The banana bread takes around 1 hour to bake, depending on how hot your oven runs. If you use a longer loaf tin, your banana bread will bake faster.
If you insert a toothpick into the middle of your bread, it should have no cake batter on it, though melted chocolate is fine. Remember that this bread is LOADED with chocolate so it’s inevitable for some chocolate to be on your toothpick. Alternatively, if you press the middle of the loaf, it should bounce back.
When you remove the banana bread from the oven, it might sink a little which is absolutely fine!
Serving and storing the chocolate banana bread
The banana bread is best enjoyed at room temperature or slightly warmed up. Due to the high amount of chocolate in the bread, the bread can feel a little ‘solid’ or ‘dry’ the day after. However, if you warm up a slice, the banana bread will be softer!
For an indulgent dessert, serve a slice of warm banana bread with ice cream!
I’d recommend storing the bread in an airtight container at room temperature or in the fridge. To keep the bread as moist and fresh as possible, try to slice the banana bread just before you serve it.
Expert tips and customizations
I recommend substituting the all-purpose plain flour with a combination of gluten-free all-purpose flour and almond flour (blanched almond meal). You can see the exact quantities in the recipe card at the bottom of this post. Readers have also said that the recipe works well with using only King Arthur’s measure for measure flour, though I haven’t tested it.
Yes, I recommend using coconut sugar instead of brown or granulated sugar. I don’t recommend using maple syrup for this recipe as it’ll make the bread too dense.
Yes! You can also add:
– 1 teaspoon ground cinnamon and make this recipe more similar to classic banana bread
– white chocolate chips
– walnuts or pecans
More vegan quick bread recipes
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Vegan Chocolate Banana Bread
Ingredients
Wet ingredients
- 2 x (~240g total) very ripe bananas, (note 1)
- 1 cup (250g) dairy-free milk
- ½ cup (125g) neutral flavored oil
- 1 tablespoon white or apple cider vinegar, optional
- 1 teaspoon vanilla extract, optional
Dry ingredients
- 2 cups (250g) all-purpose plain flour, whole wheat flour or spelt flour (note 2 for gluten free)
- ¾ cup (145g) packed brown sugar, granulated sugar, coconut sugar or granulated sweetener of choice e.g. erythritol
- ¾ cup (130g) mini dairy-free chocolate chips, sweetened or semi-sweet
- ½ cup (50g) cocoa powder, or raw cacao powder
- 3 teaspoons baking powder
- Pinch of salt
To decorate
- ¼ cup (45g) mini dairy-free chocolate chips, sweetened or semi-sweet
Instructions
- Preheat your oven to 180°C (350°F). Line an 8-inch (20 cm) loaf pan with parchment paper.
Preparing the batter:
- Add the bananas to a large mixing bowl and mash well until it forms a thick paste. Add the rest of the wet ingredients and mix with the mashed banana until thoroughly combined.
- Add all of the dry ingredients and mix until just combined. Some lumps in the batter are fine, as long as they aren't lumps of flour or cocoa powder.
- Pour the batter into your prepared loaf pan and smooth the top of the batter with a spoon. Sprinkle the extra chocolate chips on top.
Baking the banana bread:
- Bake the banana bread for 55 minutes to 1 hour (this will depend on how hot your oven runs). If you insert a toothpick in the centre, there shouldn't be any wet batter, though some crumbs or melted chocolate are fine.
- Allow the bread to cool in the tin for 10 minutes then cool on a wire rack.
- Slice the banana bread and enjoy! The banana bread is wonderful by itself, with some vegan butter, dairy free yogurt or even with ice cream!
- Store leftovers in an airtight container at room temperature for 3 days, in the fridge for 5 days or in the freezer for up to 1 month. However, it usually doesn't last that long!
Notes
- This is a chocolate-forward banana bread. For a stronger banana flavor, use 3 x (360g total) very ripe bananas and 1 cup (190g) of packed brown sugar.
- To make vegan gluten-free banana bread, substitute the flour with 3/4 cup (120g) gluten-free all-purpose flour and 1 1/4 cups (125g) almond flour (blanched almond meal). Readers have also said that this banana bread works well with King Arthur’s measure for measure flour, though I haven’t tested it myself.
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The Best ever! The only one that we love at home
Hi Ania, awww that’s wonderful to know!!! Thanks so much for your feedback!
Can this by made into muffins? Thank you for the wonderful recipes!
Hi Zhanna! I haven’t tested it, but I would say that it works. I hope that helps and thanks so much for your support!
If you’re into chocolatey treats that’ll make your taste buds do a happy dance, you’ve gotta try this Chocolate Banana Bread. I love love love chocolate chips, so I was very generous with the quantity of chips in the loaf and on top. I had every intention of savoring it slowly throughout the week, but let’s just say that plan didn’t last long.
Awww, what an amazing review!! I love that you measured the chocolate chips with your heart (as we all should) and I’m so glad that the bread disappeared quickly too! Thanks so so much for your feedback, Elizabeth!
Has anyone tried this recipe using a 9 inch loaf tin or a 20cm round tin? I don’t have an 8 inch one 🙁
Hi Alessia, both tins will work well! With a larger tin, just bake it for 5-10 minutes less. Hope that helps!
Loved this recipe, I’d probably add another banana. I have a family member that can’t have dairy, so this is perfect!
That’s great to hear, Denise! Thanks so much for your review!
Delicious! I made it with monk fruit and it was still irresistible
Great that it worked with monk fruit for you!! Thank you Alma 🙂
I tried this recipe over the weekend and it was super delicious!
I’m so glad you enjoyed this banana bread recipe! Thanks for your feedback 🙂
Andrea, your recipe is delicious. I’m going to make it again soon. It is pure vegan love.
Aw that’s so kind Claudia! Thank you so much xx
Such a great recipe. Quick & just delicious. Will be making again for sure
Aw I’m so happy you enjoyed this Daniella! Thanks for your feedback 🙂