Vegan Chocolate Banana Bread! A rich banana and chocolate loaf with double chocolate goodness from cocoa and chocolate chips. An easy quick bread with the best flavour! Perfect for breakfast or dessert!

Ok as if my vegan banana bread recipe wasn’t enough I had to up the ante and loaded it up with lots of chocolate! Yup Chocolate Banana Bread! You’d be hard pressed to stop at one slice, not kidding!

It's super moist, fudgy, decadent and full of chocolate and banana flavour which is a heavenly combination and eggless and free from dairy to boot!

Lovely for a snack, breakfast with coffee! or served with vegan ice cream and salted caramel sauce for dessert! Oh yah now we’re talking -Yumm!!

And the great thing!- it’s made with everyday pantry ingredients you likely have right now! I replaced the eggs with bananas and non dairy yogurt! Easy Peasy kids!😊

So as far as banana bread recipes go this one is top notch. Try it yourself and give me some feed back!! My husband says he’s my number 1 fan and it’s not hard to tell. He ate half the loaf in one day I swear! The man loves my baking! Yay❤️

Ok let’s get to it! If you love my vegan chocolate cake and black bean brownies then you’ll go crazy for my fail proof double chocolate vegan banana bread! You need this in your life ASAP!!

How to make Vegan Chocolate Banana Bread:

Preheat oven to 350°. Spray a 9x5 non stick loaf pan with cooking spray and set aside.

Add the overripe bananas to a large mixing bowl and mash with a fork until smooth. Whisk in the rest of the wet ingredients and mix well.

Mix together the dry ingredients and ¾ cup of chocolate chips in a medium bowl. Add to the wet ingredients and whisk together until just combined. Do not over mix.

Pour the batter into the prepared loaf pan and evenly sprinkle the remaining ¼ cup of the chocolate chips over the top.

Bake for 60-65 minutes or until a toothpick inserted in the middle comes out clean.

Remove the pan from oven to a wire cooling rack for at least 10-15 minutes. Run a knife around the edges of the loaf pan. Gently remove from the pan. Let cool for at least 15-20 before slicing. Or cool completely. Slice with a serrated bread knife. Serve and Enjoy! For full recipe ingredients and instructions see recipe card below.

Can this vegan chocolate banana bread be made gluten free?

I have not personally tried subbing gluten free flour but my readers have had good results using a gluten free flour blend with my vegan banana bread recipe and I am sure it would be great in this recipe as well.

Pro tips for perfect Vegan Chocolate Banana Bread:

Use overripe bananas for best banana flavour!
Don’t over mix the batter but do make sure it is completely mixed
Lots of chocolate chips!!
Make sure leavening agents are fresh for a good rise which in this recipe would be baking soda

Enjoy guys! Happy day to you! feel free to leave a comment and a rating below. I would love to hear from you.

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Want more vegan banana and chocolate recipes? Check these out!

Best Vegan Chocolate Banana Bread Ever! (Easy Recipe)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Author: Verna
Total Time: 1 hour 10 minutes
Yield: 8-10 slices 1x
Diet: Vegan

Print Recipe

Description

Ingredients

Scale

Wet ingredients:

3 large overripe bananas (1 and ½ cups mashed)
½ cup oil, I use grapeseed oil
½ cup plain unsweetened non dairy yogurt, I used a coconut yogurt
¾ cup brown sugar, packed
2 teaspoons pure vanilla extract

Dry Ingredients:

1 and ¾ cups all purpose flour
½ cup cocoa powder, I like Hersheys 100% Natural
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon instant coffee, regular or decaf (optional but adds great richness)
½ teaspoon cinnamon (optional)
1 cup dairy free chocolate chips or chunks divided, or the equivalent of a dark chocolate bar chopped into pieces

Optional add ins:

½ cup chopped walnuts, pecans or almonds
¼ cup unsweetened coconut

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Instructions

Preheat oven to 350°. Spray a 9x5 non stick loaf pan with cooking spray and set aside.
Add the overripe bananas to a large mixing bowl and mash with a fork until smooth. Whisk in the rest of the wet ingredients and mix well.
Mix together the dry ingredients and ¾ cup of chocolate chips in a medium bowl. Add to the wet ingredients and whisk together until combined. Do not over mix.
Pour the batter into the prepared loaf pan and evenly sprinkle the remaining ¼ cup of the chocolate chips over the top.
Bake for 60-65 minutes or until a toothpick inserted in the middle comes out clean. Remove the pan from oven to a wire cooling rack for at least 10-15 minutes. Run a knife around the edges of the loaf pan. Gently remove from the pan. Let cool until slightly warm before slicing. Or cool completely. Slice with a serrated bread knife. Serve and Enjoy!

Delicious on it's own for a snack, breakfast with coffee! or served with vegan ice cream and or salted caramel sauce and macerated strawberries for dessert! Yumm!!

Notes

For gluten free vegan chocolate banana bread: I have not personally tried subbing gluten free flour but my readers have had good results using a gluten free flour blend with my vegan banana bread recipe and I am sure it would be great in this recipe as well.
For a healthier oil free version: you could replace the oil with unsweetened apple sauce.
I have not tried whole wheat or spelt flour with this recipe nor have I tried this recipe with maple syrup in place of sugar.
It will keep covered on the counter for up to 3 days or in the fridge for up to a week and freezes well. Slice and wrap individually in plastic wrap to freeze.

Prep Time: 10 Minutes
Cook Time: 60 Minutes
Category: Breakfast & Baking, Sweets, Gluten Free
Method: Bake/Oven
Cuisine: American, Canadian,

Comments

Allyson

January 06, 2022 at 5:54 pm

Really is the best! Thank you 🙂

- Verna
  
  January 07, 2022 at 8:56 am
  
  Yay!! Thank you so much
  
Midge

July 09, 2020 at 2:58 pm

This recipe is really good and satisfies my chocolate craving .

- Verna
  
  July 09, 2020 at 3:05 pm
  
  thanks so much Midge, glad you enjoyed the cake!
  
Mike

July 05, 2020 at 2:30 pm

Delicious!

- Verna
  
  July 05, 2020 at 4:10 pm
  
  Thanks so much glad you enjoyed it!