This healthy Chocolate Chip Banana Bread recipe is so easy to make and bakes up super moist and tender with the most amazing banana flavor. It's so delicious that you’d never guess it’s vegan and gluten-free friendly! The perfect breakfast, snack or dessert option and can be frozen for later use.
This vegan Chocolate Chip Banana Bread is a new favorite snack recipe! It bakes up perfectly moist, deliciously chocolatey and so very tasty. And if that wasn't enough, it’s made with simple, common ingredients that are easy to find. Three whole bananas make it perfectly sweet and you can even use gluten-free flour to keep this recipe gluten free.
Ingredients needed
We're using a perfect balance of ingredients to give this chocolate chip banana bread recipe delicious flavor and texture. Here’s what you’ll need:
- Bananas: We recommend using bananas that have lots of brown spots to add natural sweetness to the loaf.
- Vegan butter: To keep this loaf vegan, use melted vegan butter, although any butter will work.
- Baking essentials: This recipe uses baking powder, baking soda and vanilla for lift as the bread bakes and lovely texture and flavor.
- Milk: Helps to make the finished product moist without having to use oil or very much butter. Any plant-based milk will work.
- Sugar: To perfectly sweeten the bread without overwhelming the banana flavor.
- Flour: Use regular all-purpose flour or if gluten-free, we recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour; such as almond flour, baking flour, etc.
- Chocolate chips: You can use any favorites, semi-sweet, milk, dark, or chopped up chocolate all work. If you'd like the bread to be dairy free and vegan, be sure to use dairy-free baking chips.
How to make this recipe
This is super easy to whip up and only requires about 10 minutes of hands-on time. All you need is one large bowl and a loaf pan, sprayed with nonstick cooking spray or lined with parchment paper. You can also grease with oil or butter, if preferred. Here's the simple process:
- Preheat your oven to 375. In one large bowl, mix mashed bananas, melted vegan butter, baking powder, baking soda, and vanilla.
- Next, mix in milk and sugar. Then, mix in your flour.
- Finally, fold in the chocolate chips.
- Pour your batter into a greased loaf pan and top with remaining ¼ cup of chocolate chips.
- Bake for about 45 minutes until the loaf is risen and golden brown. Enjoy warm!
Expert tips
- Ripen the bananas: Did you know you can ripen bananas super quick? Simply, wrap them in foil and cook them in the oven at 350°F for 10-15 mins.
- Mashing bananas: Feel free to mash the bananas with a fork, potato masher, blender or an electric mixer.
- Baking: If you notice the top of the bread browning too quickly, after about 30 or so minutes of baking lightly cover it with aluminum foil.
- Let the bread cool before slicing: It's important that the bread has time to cool completely before removing it from the pan and cutting it. It will set as it cools, and won't fall apart.
Frequently asked questions
Too much flour can cause bread to be dry and crumbly. To correctly measure flour when baking, whisk the flour first, then spoon it into a dry measuring cup and level off the top (without shaking the measuring cup).
For perfectly sweet banana bread, use bananas that are VERY ripe. The more brown spots the better! However, if they have mold or a strange odor, those bananas are too ripe and unsafe to eat. If your bananas are nearing expiration, but you don’t have time to bake banana bread that day, peel and freeze the bananas.
Absolutely! You can use gluten-free flour such as King Arthur Measure for Measure to make this banana bread gluten-free.
Storage recommendations
- Storing leftovers: Keep covered with foil or plastic wrap at room temperature for 1 to 2 days, then transfer it to the fridge for up to about 4 days.
- Freezing: Tightly wrap either the whole loaf or individual slices in plastic wrap, then place in a resealable freezer-safe bag and freeze for up to 3 months. Thaw at room temperature when you’re ready to eat.
More quick bread recipes
Chocolate Chip Banana Bread
Ingredients
Vegan Chocolate Chip Banana Bread
- 3 mashed ripe bananas
- ⅓ cup melted vegan butter
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 cup non dairy milk
- 1 cup sugar
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- ½ cup chocolate chips
Instructions
Vegan Chocolate Chip Banana Bread
- Preheat your oven to 375.
- In one bowl, mix mashed bananas, melted vegan butter, baking powder, baking soda, and vanilla.
- Next, mix in milk and sugar. Then, mix in your flour.
- Finally, fold in the chocolate chips.
- Pour your batter into a greased loaf pan and top with remaining ¼ cup of chocolate chips. Bake for about 45 minutes until the loaf is risen and golden brown. Enjoy warm!
Notes
- Storing leftovers: Keep covered with foil or plastic wrap at room temperature for 1 to 2 days, then transfer it to the fridge for up to about 4 days.
- Freezing: Tightly wrap either the whole loaf or individual slices in plastic wrap, then place in a resealable freezer-safe bag and freeze for up to 3 months. Thaw at room temperature when you’re ready to eat.
Nutrition
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.
Kathryn says
The flavor is good but something is off in the measurements - may be better to know approximately how big the bananas are that she uses? Three big versus three small can make a difference. I followed directions and baked and the outside was very golden brown but the center was uncooked...I tried to cook for longer but the outside was on the verge of burning so I removed it and after it was cool I chilled it in the fridge so it would “set” the bread a bit and make it edible. Will try again but alter down liquid and/or banana amount!
Cera says
Same with me, but I just kept mine in longer until it turned out perfect and so yummy!
Jillian Glenn says
So happy you enjoyed it, Cera! Thank you for trying my recipe 🙂
Nicole says
Hello, can I also use almond or coconut flour instead of all purpose flour?
Greetings from Austria!
Love your posts!??
JillianGlenn says
Hi Nicole, unfortunately those swaps won't work. Almond and coconut flours are not 1:1 swaps for all purpose flours so your ratios will be very off. Only regular or gluten free all purpose flour will work in this recipe!
Taylah says
Do you have the estimated nutrition for this? Do you think i could sub apple sauce or maple syrup/ for the butter?
JillianGlenn says
Hi Taylah, good question! I've updated the recipe to reflect the estimated nutrition! Thanks!
JillianGlenn says
Yes, you can substitute those items but it will obviously change the taste and texture a bit.
Rachna says
Hi
Looks yummy!
Approximately how many cups will 3 mashed ripe bananas be as bananas differ in size?
Thanks
JillianGlenn says
Roughly a cup! It doesn't need to be exact.
Elsy says
Butter of what? Like peanut butter or margarine... Can you give me some examples. Please
JillianGlenn says
I don't understand your question!
Jessi says
Taste delicious but my chocolate chips sinked all the way to the bottom while baking. Any tips?
JillianGlenn says
That's never happened to me! Very odd! My only guess is that you mixed them in too much and didn't just fold them in?
Cassidy says
The best banana bread I have ever had! Love this recipe- so simple but delicious!
JillianGlenn says
So glad you like it, Cassidy! Thanks for trying my recipe 🙂
Celia Valladares says
Can we use the same recipe for cupcakes? Or would I have to change the temperature and time in the oven?
Jillian Glenn says
Hi there, I'd probably bake these on 350 if doing cupcakes/muffins! And you will need to bake for less time.
Karen Guan says
Is using only oat flour an option for gluten free all purpose flour? I clicked on the link for that in the recipe but wasn’t sure
Jillian Glenn says
You'll want to use regular or gluten free all purpose flour in this recipe 🙂
Shina says
I’m not for sure if my loaf pan was smaller in size than what the recipe called for because the inside was not done in 45 minutes so I continued to bake until it almost burned but it turned out delicious!!! So so good
JillianGlenn says
It could also be the material of your loaf pan! Metal usually cooks more evenly then glass or silicon! Hope this helps! Glad it was delicious!
Catrina says
This recipe is great on it's own, but I made a couple of changes. Took out a half cup of flour and replaced with half cup of cocoa powder. Then turned them into muffins instead of bread. Only took 16 minutes at 375°
Jillian Glenn says
Hi Catrina! These sound exactly like my chocolate banana muffins! Clearly our minds think alike 🙂
Edith says
I made this for my mother in-law who is gluten free and she loved it! Even my husband who is neither vegan nor GF asked me to make it for him too haha I followed the recipe as it’s written and used medium sized bananas. I used macadamia nut milk since that’s what I had. Perfect!! Thanks so much Jillian! I will forever use your delicious recipes!
Jillian Glenn says
Thank you so much for trying my recipe! So glad to hear that you and your loved ones enjoyed!
Heather Brandt says
What size bread pan is recommended for this recipe?
Jillian Glenn says
I use a standard 9x5 loaf pan - metal 🙂
Maria Radman says
What is another gluten free flour that can be used? I cannot find King Arthur flour. Thanks
Jillian says
Any Gluten Free "All Purpose" Flour will work. Cup4Cup is excellent. Pillsbury has a gluten free all purpose flour, Arrowhead Mills is another one I like. King Arthur truly is my favorite but those brands are good runner ups.
Amy says
Hello. Can I substitute water for the milk? Thanks!
Jillian says
Hi Amy, I haven't tried this but think that should be fine!
GailG says
I made this for the first time. I just GF all purpose and it was delicious and so very easy! Will definitely be making this again!
Jillian says
So happy to hear that you tried my chocolate banana bread recipe! Thank you for trying it!
Nancy says
Hi!! I love this recipe!! I make this on muffin pan and it's perfect ! I want to ask if I can freeze them.
Nediva says
This recipe is super easy and delicious!!! I make it often and my husband and son enjoy it as well! I do have to cook mine for at least 55 mins. I LOVE Jillian's recipes and her cookbook is fabulous as well!
Jillian says
Hi there! I am so happy you have enjoyed my chocolate chip banana bread recipe!! Thank you for getting my books and leaving such a kind comment.
Ananda says
I have made this recipe many times over the years. Everyone, vegan or not vegan, absolutely loved it!
Jillian says
Thank you so much Amanda! I am so happy to hear that everyone loves this chocolate chip banana bread recipe 🙂
Robin Breen says
This was so yummy! My husband had no idea it was vegan and gluten free!
Definitely making it again!
Jillian says
Hi Robin, that's awesome! So happy you and your hubby enjoyed!