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!

Overhead image of banana bread with 3 slices cut out showing texture.

Simple ingredients you’ll need

Flatlay of ingredients for vegan chocolate banana bread.

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.

Four image collage showing how to make batter for the chocolate banana bread.

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!

Two image collage showing a hand sprinkling chocolate chips on unbaked bread and final baked bread.

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.

Vegan chocolate banana bread on cutting board with slice cut out revealing rich texture.

Expert tips and customizations

Can I make this recipe gluten-free?

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.

Can I make refined sugar-free banana bread?

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.

Can I add anything else to this banana bread?

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

Close up of 1 slice of banana bread.

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5 from 17 reviews

Vegan Chocolate Banana Bread

Fluffy vegan chocolate banana bread which is rich, moist and delicious! This recipe is loaded with dairy-free chocolate chips, is easy to make and comes together in one large bowl.

Ingredients

Wet ingredients

Dry ingredients

To decorate

Instructions 

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

  1. 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.
  2. 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.
Serving: 1 slice, Calories: 317kcal, Carbohydrates: 49g, Protein: 5g, Fat: 14g, Sodium: 165mg, Potassium: 191mg, Fiber: 4g, Sugar: 23g, Vitamin A: 13IU, Vitamin C: 2mg, Calcium: 144mg, Iron: 3mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

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