This Vegan Chocolate Banana Bread is surprisingly healthy while also being decadent and delicious! You can whip up this chocolatey treat in just under an hour. Perfect to have with coffee or a hot cup of tea!
My Vegan Chocolate Banana Bread is the perfect chocolatey take on my classic Banana Bread Recipe! With the added chocolate, you get a fudgy, moist bread that is the perfect vegan treat.
Chocolate Banana Bread Ingredients
- Bananas: You will need very ripe bananas for this recipe. This adds sweetness and flavor to the bread!
- Eggs/Flax Eggs: You can use flax eggs which is made by mixing flaxseed meal with warm water. Or, replace the 2 flax eggs with one normal egg.
- Vegan Butter: Melted butter adds moisture and necessary fat to the recipe. To keep it vegan, use vegan butter. If you are not vegan or dairy-free, regular butter will work.
- Maple Syrup: I like to use maple syrup as a natural sweetener instead of sugar. You can replace maple syrup with honey or agave, but I like the flavor the maple lends here.
- Plant-Based Milk: To keep this vegan, use a milk like almond or oat milk. If you are not vegan or dairy-free, regular milk will work.
- Cocoa Powder: Cocoa powder gives the bread a deep chocolatey flavor and color.
- Baking Soda & Baking Powder: A little bit of baking powder and soda are added to help the banana bread rise.
- Vanilla: Vanilla is added for flavor.
- Oat Flour: We use oat flour to make this gluten-free chocolate banana bread super moist and rich.
- Vegan Chocolate Chips: For a vegan recipe, use vegan chocolate chips. Otherwise, you can use regular semi-sweet chocolate chips.
How to Make Vegan Chocolate Banana Bread
Making my vegan chocolate banana bread is super easy! With just a few mixing bowls and a loaf pan, you will have this bread done in no time. Here are the simple steps:
Step 1: Preheat the oven to 375 degrees. Prepare your flax eggs by mixing 2 tablespoon flaxseed meal with 4 tablespoon of warm water. Set aside.
Step 2: In a medium mixing bowl, mash the ripe bananas. Then, mix with maple syrup, melted vegan butter, almond or oat milk, and vanilla. Then, add in the flax eggs.
Step 3: Next, stir in the baking powder and baking soda. Add the cocoa powder, and mix until smooth.
Step 4: Then, add in the oat flour and mix until combined.
Step 5: Fold in the chocolate chips and pour the batter into a 9x5 loaf pan sprayed with baking spray. Option: Top the loaf off with extra chocolate chips!
Step 6: Bake in the oven for 40-50 minutes. Poke the chocolate banana bread with a toothpick to make sure it is done!
- To Store This Chocolate Banana Bread: Store your leftover vegan chocolate banana bread in an airtight container in the fridge for up to 5 days. You can reheat it in the microwave if you prefer it warm!
- To Freeze This Chocolate Banana Bread: Wrap the banana bread in plastic wrap and place in an airtight container like a freezer bag. When you are ready to eat the bread, let it thaw in the fridge overnight. Then, warm it up in the oven to serve.
Expert Tips & Tricks
- Use Overripe Bananas: You want the bananas you use in this recipe to be super ripe and soft. That way, the bananas mix into the batter cohesively and add a nice flavor and sweetness.
- Don't Over Mix: This is always a tip of mine when you are baking. It is important to have a mixture that is combined well, but you don't want to over mix. Over mixing might result in a less tender and fluffy banana bread!
- Top it Off: To serve, this bread would be delicious with sliced bananas and peanut butter. Or, spread some vegan butter on top and you have a delicious breakfast, snack or dessert!
Frequently Asked Questions
If you have bananas that aren't ripe enough yet, peel them and break them into pieces in a bowl. Microwave for 30 seconds and then attempt to mash them. If they are still hard, microwave them for an additional 15 seconds until they are as soft as you want them.
Absolutely! Let the bananas thaw on the counter top, on top of a paper towel or on a plate. The bananas will become very soft and release some moisture. Once they are thawed, they are great to use in this banana bread!
Since this bread is dark due to the cocoa powder, it might be difficult to tell if it is done. Try to stick a toothpick or wooden skewer into the middle of the bread and pull it out. If it is wet and has raw batter on it, keep cooking. If it is slightly moist with some crumbs, then the bread should be good to go!
Absolutely! This recipe is already gluten free based on the recipe ingredients and instructions. If you prefer a regular chocolate banana bread, substitute the gluten free flour for all purpose flour.
More Vegan Bread Recipes to Try
- Fluffy Pumpkin Banana Bread
- Vegan Strawberry Banana Bread
- Super Moist Vegan Blueberry Muffin Bread
- Best Gluten Free Pumpkin Bread
Vegan Chocolate Banana Bread
Gluten Free Vegan Chocolate Banana Bread
- 3 overripe bananas, mashed
- 2 tablespoon flax seed meal mixed with 4 tablespoon hot water
- ½ cup melted vegan butter
- ½ cup maple syrup
- ½ cup oat or almond milk
- ⅓ cup cocoa powder
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon vanilla
- 1 ¾ cup oat flour
- ½ cup vegan chocolate chips
Vegan Chocolate Banana Bread
- To make the gluten free chocolate banana bread, preheat oven to 375F.
- Begin by preparing your flax eggs. In a small bowl, mix 2 tablespoon of flaxseed meal with 4 tablespoon of warm water. Set aside
- In a medium mixing bowl, mash the ripe bananas. Then, mix with maple syrup, melted vegan butter, almond or oat milk, and vanilla. Then, add in the flax eggs, baking soda, and baking powder. Mix well.
- Add cocoa powder, mix until smooth. Then, add oat flour and mix until combined. Fold in chocolate chips and pour the batter into a 9x5 loaf pan sprayed with baking spray. Option to top the loaf with more chocolate chips!
- Bake in the oven for about 40-50 minutes (depending on heat of the oven). Poke the gluten free chocolate banana bread with a toothpick to make sure it's done.
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
I can’t have a lot of the vegan butters. Do you think subbing apple sauce or coconut oil would work in the vegan butter’s place?
Coconut oil should work out great here!
Can we use chia egg instead?
I haven't tried it but don't see why not!
This turned out great! Very moist. I used all purpose flour as I did not have space in my cabinets to put a new thing of oat flour.
Jillian Glenn says
Thanks for trying my recipe! Glad to hear it worked with your all purpose flour!
Looks amazing!! Can I sub the maple syrup with just regular sugar?
Maple syrup is very expense in my country..
This came out very moist. I subbed applesauce for 1/4 c of the butter. Do you recommend storing it in the refrigerator?
I'm so happy to hear it was moist even with the applesauce! Great idea! I recommend storing this in a ziplock or wrapped in plastic on the counter top for up to 5 days.
monica swami says
please tell the substitute of maple syrup
Hi Monica, I'm thinking an equal amount of coconut or cane sugar with an extra 2-3 tablespoons of milk should do the trick!
Raquel Rodriguez says
The quantities of ingredients aren’t listed in order to make it ?
Hi Raquel, be sure you're scrolling down to the recipe card. The quantities are there.
Love this recipe. Can you tell me how many grams or oz are in a serving ?
Hi Ivette, I am so happy you love this recipe! I don't have a way to measure grams or ounces right now but will try to work on that feature on my website!
I was going to make the Vegan Chocolate Cake, but has exactly 3 ripe bananas on my counter. So I made this instead, much to my family’s delight! It was wonderful! So delicious!! The only thing I did differently was to use only 1/4 cup coconut oil and subbed in 1/4 cup vegan almond yogurt.