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.

Course Dessert

Cuisine American, Vegan

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 317

Author Anthea

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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