Easy Vegan Chocolate Banana Bread

By Jessica Hylton -

Double Chocolate Banana Bread is so fudgy and rich that it will instantly satisfy your sweet tooth cravings! Almost like chocolate cake, this easy vegan banana bread is perfect for dessert, or even a decadent breakfast.

Slices of chocolate chip banana bread.

Recently I’ve been craving banana bread, but a regular batch just wasn’t going to cut it. I wanted to add chocolate, but I didn’t want to just throw in some chocolate chips and call it a day. I needed next-level banana bread, if you will.

Loaded with vegan chocolate chips, you will absolutely fall head over heels for this cocoa-powder-infused bread, just like I did. It’s everything that banana bread should be: moist, soft, cake-y, a touch crumbly, and utterly delicious. The best part, though? You can eat it throughout the day! If you want an indulgent breakfast, this is perfect, but if you’re craving something sweet after dinner, it’s equally as fitting to dig into a slice of chocolate banana bread.

Sliced loaf of chocolate banana bread with a jar of vegan milk.

What Makes this Dairy Free Banana Bread So Good?

  • It’s a One-Bowl Recipe: All of the ingredients in this recipe are combined in the same bowl, and then added straight into the loaf pan. In other words, you don’t have to be responsible for too many dirty dishes, which is always a plus!
  • Chocolate + Bananas: This is a heavenly match when it comes to sweet flavor! It’s classic in the same way that chocolate and peanut butter is a classic match. So don’t let your tastebuds miss out!
  • It’s So Easy to Store: Because it’s in loaf form, this bread is pretty low maintenance. It won’t take up much room in the fridge, if that’s where you end up storing it, or on the counter. This chocolate banana bread is also super easy to transport, so it’s great for gatherings or as a house-warming gift.
  • It’s Rich and Delicious: Well, obviously. But what I mean is that a thin slice of this chocolate bread will satisfy your sugar cravings without the ingestion of too many calories. I’m not claiming that this banana bread is healthy, but it’s also not a slice chocolate cake topped with a pile of sugary frosting, you know?
Ingredients for chocolate banana bread.

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

  • Sugar: I like to use brown sugar, but you could use coconut sugar or regular granulated white sugar if you want to.
  • Oil: Melted. I generally just use something like Crisco’s shortening.
  • Flax Eggs: To make your own, combine 2 tbsp flax meal and 6 tbsp water. Let the mixture sit for 15 minutes in the fridge, then stir once more before using.
  • Mashed Bananas: Use very ripe bananas – with black skin if possible.
  • Vegan Milk: Any vegan milk you have on hand is fine. (Soy milk, almond milk, etc.)
  • Vanilla Extract: Vanilla bean paste will also work.
  • Flour: I used regular all-purpose flour, sifted.
  • Unsweetened Cocoa Powder: Sifted.
  • Baking Powder: To help your banana bread rise.
  • Sea Salt: To enhance and balance out the sweetness.
  • Mini Chocolate Chips: Don’t forget to add extra regular-size chocolate chips on the top. (You can also use a bar of vegan chocolate, cut into chunks.)

How to Make Vegan Chocolate Banana Bread

Now that you’ve got the ingredients lined up on the counter, grab that large mixing bowl, and let’s begin. You can prep the batter in no time, assuming you’ve pre-mashed the bananas. Then, all you have to do is pop the pan in the oven to bake, and (im)patiently wait to enjoy a slice of chocolate banana bread!

Preheat the Oven to 350 F/180C: Spray a 9×5 loaf pan with an oil spray to prepare it OR line it with parchment paper with the sides hanging out. Set aside.

Combine Flax Eggs, Sugar & Oil: In a large mixing bowl or bowl of a stand mixer, add the flax eggs, sugar and oil. Mix together with a whisk for about 3 minutes on low speed until all fully incorporated.

Flax egg mixed with sugar and oil.

Add the Rest of the Wet Ingredients: Add the bananas, almond milk and vanilla and whisk in on low for 1 minute until fully incorporated. Scrape down the sides.

Add the Dry Ingredients: Sift in the flour, cocoa powder, baking powder, and sea salt until JUST incorporated, less than a minute. This is to prevent overworking the batter. Mix for another minute on medium speed until just incorporated. Scrape down the sides again. If adding the nuts or chocolate chips, fold them in now.

Bake the Banana Bread: Pour the batter into the loaf pan and use your spatula to smooth down the top. Top with additional regular sized chocolate chips. Bake the banana bread on the top shelf of your oven for 60 minutes, until a toothpick comes out with a few crumbs.

Let Cool and Remove from Pan: Remove from the oven and let it cool for 10 minutes in the pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn it right side up. You can also turn the pan over into your hand, and then flip the bread right side up, and place it on a wire rack. Allow the bread to cool completely. Slice as desired. Enjoy!

Sliced loaf of chocolate banana bread.

Tips for Success

Not too difficult, right? This bread may look like it requires a lot of effort, but it’s really a breeze to make.

I do have a couple tips on this chocolate banana bread, though, to make an easy process even easier:

  • Weigh the Ingredients: If you’ve got a scale, weigh the ingredients to ensure that you have accurate measurements. Using measuring cups almost always yields delicious results, but I like to use a scale because then I don’t have to worry about if the banana bread will be too dense, not dense enough, etc.
  • To Prevent the Chocolate Chips from Sinking in the Batter: Toss with some flour separately first to prevent them from sinking.
  • Don’t Over-Mix: Just stir until the ingredients are combined. Mixing for too long can introduce excess air to the batter, which can make the banana bread dense or tough in the end.
  • Don’t Over-Bake: Over-baking the bread will take away the moist quality in the bread. Obviously we don’t want that! So, even if the top of the bread looks a little under-done, take it out and let it finish baking in the hot pan.
  • Personalize Your Bread: You don’t have to stick to chocolate chips – feel free to add in chopped pecans, walnuts, cinnamon, etc. You can even take out the cocoa powder if you want, and make a regular banana bread loaf.

How to Store Vegan Banana Bread

Vegan chocolate banana bread can be stored on the counter for 1-2 days, or in the fridge for 5-6 days. Either way, keep your extra slices in an airtight container to best preserve them.

Can I Freeze This?

Sure you can! Freeze your extra slices of banana bread in an airtight container for 2-3 months. Remember to thaw them in the fridge overnight before eating again!

Slices of chocolate chip banana bread.

Easy Vegan Chocolate Banana Bread

Double Chocolate Banana Bread is so fudgy and rich that it will instantly satisfy your sweet tooth cravings! Almost like chocolate cake, this easy vegan banana bread is perfect for dessert, or even a decadent breakfast.
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Course Dessert
Cuisine American
Ingredients
  • 1 cup brown sugar (200g)
  • ½ cup oil melted (100g)
  • 2 flax eggs (2 tablespoons flax meal + 6 tablespoons water mixed together for 15 minutes in the fridge, then stirred together once more before using)
  • 1 cup bananas thoroughly mashed, very ripe bananas (with black skin if possible) (226g)
  • ¼ cup vegan milk
  • 2 teaspoons vanilla extract or paste
  • 2 cups flour I used regular all-purpose flour (240g), sifted
  • ½ cup unsweetened cocoa powder (40g), sifted
  • 2 teaspoons baking powder
  • ¾ teaspoon sea salt
  • 1 cup mini chocolate chips plus extra regular size chocolate chips for the top
Instructions

Instructions

  • Preheat the oven to 350°F/180°C. Spray a 9×5 loaf pan with an oil spray to prepare it OR line it with parchment paper with the sides hanging out. Set aside.
  • In a large mixing bowl or bowl of a stand mixer, add the flax eggs, sugar and oil. Mix together with a whisk for about 3 minutes on low speed until all fully incorporated.
  • Add the bananas, vegan milk and vanilla and whisk in on low for 1 minute until fully incorporated. Scrape down the sides.
  • Sift in the flour, cocoa powder, baking powder, and sea salt until JUST incorporated, less than a minute. You can also just fold it in until just combined. This is to prevent overworking the batter. mix for another minute on medium speed until just incorporated. Scrape down the sides again. If adding the nuts or chocolate chips, fold them in now. For chocolate chips, toss with some flour separately first to prevent them sinking.
  • Pour the batter into the loaf pan and use your spatula to smooth down the top. Top with additional regular sized chocolate chips.
  • Bake the banana bread on the top shelf of your oven for 60 minutes, until a toothpick comes out with a few crumbs.
  • Remove from the oven and let it cool for 10 minutes in the pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn the right side up. You can also turn the pan over into your hand, and then flip right side up and place it on a wire rack.
  • Allow the bread to cool completely. Slice as desired. Enjoy!
NOTES

Tips for Success

Not too difficult, right? This bread may look like it requires a lot of effort, but it’s really a breeze to make.
I do have a couple tips on this chocolate banana bread, though, to make an easy process even easier:
  • Weigh the Ingredients: If you’ve got a scale, weigh the ingredients to ensure that you have accurate measurements. Using measuring cups almost always yields delicious results, but I like to use a scale because then I don’t have to worry about if the banana bread will be too dense, not dense enough, etc.
  • To Prevent the Chocolate Chips from Sinking in the Batter: Toss with some flour separately first to prevent them from sinking.
  • Don’t Over-Mix: Just stir until the ingredients are combined. Mixing for too long can introduce excess air to the batter, which can make the banana bread dense or tough in the end.
  • Don’t Over-Bake: Over-baking the bread will take away the moist quality in the bread. Obviously we don’t want that! So, even if the top of the bread looks a little under-done, take it out and let it finish baking in the hot pan.
  • Personalize Your Bread: You don’t have to stick to chocolate chips – feel free to add in chopped pecans, walnuts, cinnamon, etc. You can even take out the cocoa powder if you want, and make a regular banana bread loaf.

Nutrition

Calories: 502kcal | Carbohydrates: 75g | Protein: 6g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 360mg | Potassium: 241mg | Fiber: 4g | Sugar: 43g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 136mg | Iron: 3mg
by Jessica

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