Vegan Chocolate Banana Bread
This vegan chocolate banana bread is rich, moist and so easy to make. It’s bursting with chocolate flavor but made with simple ingredients you probably already have on hand! Plus, it’s also gluten free.
I am SO excited for you guys to try this recipe. It’s rich and chocolatey but so easy to make. All you need is one bowl, a few simple ingredients you probably already have on hand and about 10 minutes of prep time!
I of course made this loaf gluten free by using gluten free all purpose flour, but you are more than welcome to use regular all purpose flour. Trust me, I wouldn’t spend the extra money on gluten free flour if I didn’t have to lol.
This recipe can also easily be made refined sugar free by swapping the brown sugar for coconut sugar and using your favorite RSF chocolate chips.
It’s a vegan take on my chocolate banana muffins, with a few tweaks to make it into a loaf. You’ll notice we’re using quite a lot of banana puree (a full 2 cups) and that’s because since this recipe doesn’t call for eggs.
I just like to use extra banana instead of using another egg replacer like flax eggs. Makes it easier and lowers the ingredient list! Try my cinnamon swirl oat flour banana bread or banana oatmeal breakfast cookies next!
How to make vegan chocolate banana bread
Puree the bananas in a blender and measure out 2 cups worth. Add to a bowl with all remaining wet ingredients and whisk together.
Add in the dry ingredients, making sure to spoon and level the flour/cocoa powder, leave aside the chocolate for now.
Whisk until a smooth batter forms. It’ll be on the thicker side. Fold in the chocolate chips.
Add to a loaf pan (mine was 8 1/2 x 4 1/2 but 9 x 5 also works) lined with parchment paper. Sprinkle on additional chocolate chips on top.
Bake for 55-65 minutes or until a toothpick comes out clean. Remove from the oven and let sit in the pan for 20 minutes, then lift out and let cool on a cooling rack.
Wait until completely cool before slicing to avoid crumbling. Enjoy!
Pureed vs. mashed banana
With gluten free and vegan banana bread, I always recommend pureeing the bananas instead of mashing.
You can run the risk of having a gummy loaf when you eliminate eggs and gluten, and having clumps of banana doesn’t help that issue.
Pureeing the banana makes the batter super smooth and puts more air into it which helps give it a nice rise. If you don’t have a blender, you can definitely just mash, but try to remove as many clumps as possible.
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Prevent it from crumbling
You can eat banana bread fresh out of the oven, however, it is very likely to crumble if you slice it right away. This is the case with most quick breads like pumpkin bread, but especially true if it’s gluten free and vegan.
For best results, I recommend letting this vegan chocolate banana bread cool for at least 1 hour before slicing.
How to store
Once prepared, this recipe will keep for about 3-5 days. I like to store it in a container covered with foil. In an air tight container it can get a bit mushy, but it’ll dry out if just left out, so foil is best!
You can store it at room temperature, but it will keep for longer in the fridge.
Frequently asked questions
What should bananas look like when you make bread?
Pretty ugly! The browner the better. You want your bananas to have lots of brown spots to ensure they’re soft and sweet.
Unripe bananas won’t be as sweet, and since this recipe is not totally packed with sugar, we want to make sure the bananas are plenty sweet!
Can I use a different sugar?
Yes! I used light brown sugar for this recipe because it adds some moisture and a subtle caramely flavor, but you are welcome to use regular white sugar, or coconut sugar if you prefer a refined sugar free version.
What’s the best pan for banana bread?
I used an 8 1/2 x 4 1/2 loaf pan, but you can use 9 x 5 if you have that instead.
Whatever you use, you ideally want it to be aluminum, not ceramic or glass because it conducts heat more evenly and ensures an even bake.
You’ll also love..
- Chocolate Banana Muffins
- Double Chocolate Cookies
- Gluten Free Mug Cake
- Vegan Banana Cake
- Chickpea Chocolate Chip Cookies
- Vegan Chocolate Mousse
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Vegan Chocolate Banana Bread
by: claire cary
Ingredients
Wet
- 2 cups pureed banana* about 4 very ripe bananas
- ⅓ cup melted coconut oil refined, not virgin
- ¼ cup + 2 tablespoons non-dairy milk
- ¾ cup light brown sugar*
- 1 tablespoon apple cider or white vinegar
- 1 teaspoon vanilla extract
Dry
- 1 ¾ cup gluten free all purpose baking flour regular works too
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ cup + 2 tablespoons cocoa powder
- ½ teaspoon salt
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Puree the bananas in a blender and measure out 2 cups worth.
- Add to a bowl with all remaining wet ingredients and whisk together.
- Add in the dry ingredients, making sure to spoon and level the flour/cocoa powder, leave aside the chocolate for now.
- Whisk until a smooth batter forms. It’ll be on the thicker side. Fold in the chocolate chips.
- Add to a loaf pan (mine was 8 1/2 x 4 1/2 but 9 x 5 also works) lined with parchment paper and smooth out of the top with the back of a spoon.
- Take a knife, and cut a roughly 1/2 inch deep slit down the loaf, lengthwise about 1 inch from the side. This will help it rise properly and form a nice crack.
- Sprinkle on additional chocolate chips on top.
- Bake for 55-65 minutes or until a toothpick comes out clean. Remove from the oven and let sit in the pan for 20 minutes, then lift out and let cool on a cooling rack.
- Remove from the oven and let sit in the pan for 20 minutes, then lift out and let cool on a cooling rack.
- Wait until completely cool before slicing to avoid crumbling. Enjoy!
Notes
Comments
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Hello, I’m so looking forward to making your recipe tomorrow and I was just wondering when you mentioned 2 tablespoons of milk are you referring to a 15 or a 20 mL measuring spoon? Here in Australia we usually use a 20 ml but I have both, so I just wanted to clarify with you. Thank you so much.
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In the US it’s usually 15 so that is what I used!
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Moist and delicious
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Can we replace brown sugar with dates soaked in milk? If yes then please share the quatity for both..
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I don’t recommend that! I suggest finding a recipe that calls for dates instead.
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This was so perfect and easy to make, came out wonderful and couldn’t stop eating it *****
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This recipe was so easy to make and it is so delicious! Perfect texture and flavor. It was a hit with everyone in my house!
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We, my two year old daughter and I, made your Chocolate Banana Bread the other day and it was just delicious!! Absolutely the best Banana Bread I ever made! Thank you for this wonderful recipe, we will make it now regularly.
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Thanks so much Sandra, so happy you both enjoyed it!
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This recipe came out perfect for me! I’ve halved the recipe twice, and the first time I used evaporated milk and it was delicious. I want to make this for my sister who’s eating gluten-free, and I only have almond flour on hand from another recipe. Do you think almond flour would be good 1:1 substitute here?
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No, you definitely need the gluten free all purpose flour here! Almond flour won’t work.
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Five stars all the way!!! So moist and delicious and totally took care of my chocolate and carb craving. Stores super well. We’ll definitely make this again.
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Amazing! Thank you Candice!
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Hey Claire
Can u please tell me if I can add eggs to this recipe caz I’m not vegan if yes….how many n what should I substitute if I am adding eggs….thanks-
There is no egg substitute in here, so there wouldn’t be a good way to add the eggs unfortunately.
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Great!
This is superb sharing.
Thanks. -
This recipe is delicious!! I added pecans, because yummy! So so so good!
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Love the addition of pecans! Yum!
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I’m not usually a fan of banana bread but this recipe gets 5 stars!! It’s really easy to make and the most important ingredient (to me atleast) is the chocolate chips – you don’t want to skimp on them, fold them in and drizzle them on top. Thank you Claire for making me fall in love with banana bread 🙂
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Aww thank you Tumi! Makes me so happy to hear!
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Tried this recipe as is an it is amazing!! Super fudgy and moist. Perfect treat for my son 3yo who has egg, dairy and wheat allergy. Sometimes it’s hard to find a nice treat for him and this just right perfect! Thank you for this recipe Claire!
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Thank you Joy! So happy you found something he could enjoy!
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What non dairy milk? Can I use normal instead if I am.not vegan
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Any non-dairy milk will work! I usually use almond, but you can use regular milk if you are not dairy free.
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Can I use honey in place of sugar?
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you can try that, but unfortunately, I don’t think a liquid sweetener will work well here. the granulated sugar is key for the texture!
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