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a loaf of vegan chocolate banana bread on parchment with three cut slices

Best Vegan Chocolate Banana Bread Ever! (Easy Recipe)

  • Author: Verna
  • Prep Time: 10 Minutes
  • Cook Time: 60 Minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8-10 slices 1x
  • Category: Breakfast & Baking, Sweets, Gluten Free
  • Method: Bake/Oven
  • Cuisine: American, Canadian,
  • Diet: Vegan

Description

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!


Scale

Ingredients

Wet ingredients:

  • 3 large overripe bananas (1 and 1/2 cups mashed)
  • 1/2 cup oil, I use grapeseed oil
  • 1/2 cup plain unsweetened non dairy yogurt, I used a coconut yogurt
  • 3/4 cup brown sugar, packed
  • 2 teaspoons pure vanilla extract

Dry Ingredients:

  • 1 and 3/4 cups all purpose flour
  • 1/2 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)
  • 1/2 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:

  • 1/2 cup chopped walnuts, pecans or almonds
  • 1/4 cup unsweetened coconut

 

 


Instructions

  1. Preheat oven to 350°. Spray a 9×5 non stick loaf pan with cooking spray and set aside.
  2. 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.
  3. Mix together the dry ingredients and 3/4 cup of chocolate chips in a medium bowl. Add to the wet ingredients and whisk together until combined. Do not over mix.
  4. Pour the batter into the prepared loaf pan and evenly sprinkle the remaining 1/4 cup of the chocolate chips over the top.
  5. 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.

Keywords: vegan chocolate banana bread, double chocolate vegan banana bread, chocolate banana bread vegan, vegan banana recipes, egg free banana recipes,