Easy Vegan Chocolate Banana Bread (Gluten Free Option!)
This one bowl decadent vegan chocolate banana bread is perfectly fudgy and rich- like chocolate cake in banana bread form! No eggs (nor egg replacements!) and unbelievably gluten free! It’s the perfect vegan breakfast treat!
Why you’ll love this double chocolate banana bread
Get ready for the most moist, decadent, and absolutely delicious chocolate banana bread you’ve ever had. It basically tastes like brownie bread with a slight banana flavor. Essentially, this vegan double chocolate banana bread is the definition of ultra rich and tender. It’s the ultimate banana bread of the quick breads to make for snacks, a delicious vegan breakfast, or even vegan dessert!
This is going to be your new go to vegan banana bread recipe, I just know it. Have it for breakfast, have it for dessert, heck, maybe even a snack too.
I was actually shocked by the results. I absolutely love my classic vegan banana bread recipe, so I thought nothing could top that, but this changed my mind. This vegan chocolate banana bread recipe is THE recipe to make.
My sister, who LOVES to tell me when she can tell if something is vegan said she wouldn’t know the difference. You’ll be hard pressed to determine that this double chocolate banana bread is indeed eggless, dairy free, gluten free, and nut free.
Plus, this vegan chocolate banana bread is just so quick and easy to make. No fancy equipment and only 10 minutes of prep, while your loaf bakes itself to its super rich banana and chocolate flavor.
As mentioned above, one of the reasons you’re really going to love this vegan chocolate banana bread is that it’s so simple and easy to make. Trust me, you just can’t go wrong.
We only need a few simple ingredients to start as well:
- Flour: I have used all purpose flour, as well as gluten free 1:1 baking flour and oat flour (with 2 tbsp arrowroot starch) in recipe tests. My only note is that the oat flour won’t rise quite as much, but it will still be absolutely DELICIOUS! I do not recommend whole wheat flour nor whole wheat pastry flour.
- Cocoa powder: I recommend using all natural cocoa powder for an ultra rich and chocolatey banana bread. You can also use cacao powder, but for the best rise in this chocolate banana bread, you should use all natural cocoa powder, as it has more acidity to react with the baking soda.
- Brown sugar: I recommend using organic brown sugar, as this will for sure be vegan. However, this vegan chocolate banana bread can be entirely refined sugar free by using coconut sugar.
- Leavening agents: This is the baking soda and baking powder.
- Overripe bananas: If your bananas are not completely ripened, here’s a wonderful quick and easy oven trick to get them ready in just 5 minutes! You can also top your chocolate banana bread with an extra banana on top, or just use extra chocolate chips, as I have 🙂 The best part- banana acts as both the flavor AND the vegan egg substitute for our banana bread!
- Vegan buttermilk: this is a combination of dairy free milk and apple cider vinegar that, when combined with the leavening agents, will really help your banana bread to rise. You can use almond milk or soy milk for the best results, but oat milk and coconut milk will also work.
- Vegan butter: you can also use coconut oil or swap in applesauce for oil-free.
- Chocolate chips: we are making the ultimate double chocolate banana bread, so that calls for all the chocolate! I used Enjoy Life vegan dark chocolate chips here, but I also love Pascha Chocolate as well. They have a stevia sweetened chocolate chip that’s amazing!
How to make vegan chocolate banana bread
As with all of my recipes, the full written instructions and measurements are found down below in the recipe card.
However, I want to emphasize how easy and quick this vegan chocolate banana bread is to make. We don’t need any fancy equipment, not even a hand mixer.
All you’ll need is the following: two bowls, a rubber spatula, and a loaf tin:
- Whisk: You’ll mix the dry ingredients together
- Mix: Then in a separate the wet in a separate bowl, and combine the two. Then simply fold in the chocolate chips.
- Pour: Into your prepared loaf pan, pour the batter and sprinkle with more chocolate chips or an extra banana.
- Bake: Bake the banana bread for at least 70-75 minutes!
- Serve and enjoy!
However, I want to emphasize that just because it’s an easy recipe doesn’t mean we should skimp on our baking skills! Be sure to read through the directions below thoroughly, and try not to alter anything unless it was suggested.
Take the time to make the vegan buttermilk (a must- please don’t skip this!), and measure out your ingredients properly before beginning. It will make the whole process a lot easier!
And, of course, if you want to personalize this vegan chocolate banana bread even more, you can stir in some seeds, nuts (such as walnuts or hazelnuts!), or even a teaspoon of cinnamon!
Chocolate Banana Bread Tips:
Measure your flour and dry ingredients.
When I first started baking, I would scoop my measuring cup into the flour bag and call it a day. That’s not what we’re doing here. If you scoop your flour, you’ll end up with way too much, and once again end up with a gummy banana bread, instead of light and fluffy. If you have a food scale, you can weight your flour. Otherwise, spoon and leveling is the next best thing!
Use only room temperature wet ingredients.
I try to mention this in every recipe post because it’s just so crucial, especially for vegan baking. Allow the non-dairy milk, vegan butter, and flaxseed “egg” to be at room temperature. Combining super cold with super hot liquids will yield a gummy texture when baking. That’s not what we want! Allow for your ingredients to fully reach room temperature, and you’ll have the fluffiest vegan banana bread ever!
Need really ripe bananas? Here’s your fix:
Sometimes I want banana bread, but my bananas are far from ripe. Easy! All you need to do is bake the bananas on a baking sheet for 15-20 minutes at 300F and allow them to cool before using in your chocolate banana bread batter!
Can I make this a gluten free vegan chocolate banana bread?
Absolutely! This vegan chocolate banana bread can easily become a gluten free banana bread by switching out the flour. You can use 1:1 gluten free baking flour here, or even oat flour with 2 tbsp arrowroot starch. I will note that the oat flour version does not rise as much as the other two, but it still works!
Do I need to make a vegan buttermilk?
Yes, you need to use apple cider vinegar with the non dairy milk- do not skip this step! Making the vegan buttermilk will help your double chocolate banana bread rise and is absolutely crucial in achieving a banana bread that’s undetectably vegan. I’ve done multiple tests on cakes, breads, cupcakes, and the like.
The baked goods that I don’t use vegan buttermilk with do not rise as much, and can sometimes be dense. Take the 5 extra minutes to make the vegan buttermilk- you won’t regret it!
How do I store my vegan banana bread once it’s baked?
If you have any leftover slices, you can easily store them in the fridge or the freezer. For both options, make sure that the chocolate banana bread is in an airtight container. You can freeze it in slices or as the whole loaf! For the fridge, your banana bread will last about 4-5 days, and for the freezer, you can freeze it for 3 months.
Can this easy vegan chocolate banana bread be made into muffins?
Yes, you can make this double chocolate chip banana bread into large bakery style banana muffins, regular muffins, or even mini! The baking times will be faster, so be sure to watch your muffins with the oven light to ensure they’re baking properly.
You are just going to love this vegan chocolate banana bread! It’s seriously such a treat to have on a weekend morning for breakfast or a fun snack to get you through the day!
If you make it, let me know how it goes by leaving a comment down below, as well as a rating ⭐️⭐️⭐️⭐️⭐️ so that others may find it!
As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!
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- 1/2 cup (120 mL) dairy-free milk, such as oat milk or coconut milk, room temperature with 1 tsp apple cider vinegar
- 2 cups (250 g) all purpose flour or gluten free 1:1 baking flour
- 1/3 cup (35 g) cocoa powder
- 2 tsp (9.2 g) baking powder
- 1 tsp (4.6 g) baking soda
- 3 large ripe bananas, mashed (about 1 1/2 cups or 450 grams)
- 1 cup (200 g) organic brown sugar*
- 1/3 cup (75 g) vegan butter or coconut oil, melted and cooled
- 1 tsp (4.2 grams) vanilla extract
- 1 cup (170 g) vegan chocolate chips, plus more for topping
- Preheat the oven to 350F. Lightly grease a 9″ loaf pan with oil and line with parchment paper.
- Make sure that the dairy free milk and apple cider vinegar are mixed together. Set aside for 5 minutes to allow the mixture to curdle. This will be called the vegan buttermilk from now on.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and baking soda. Set aside.
- In a large bowl, add in the mashed banana, sugar, vegan butter, and vanilla extract. Whisk to combine completely.
- Add in the dry ingredients, along with the vegan buttermilk, and carefully stir the dry ingredients into the wet, almost mixing until there are no more dry streaks.
- Once the dry ingredients are almost all the way incorporated, fold in the chocolate chips with a silicone spatula, being careful not to over mix.
- Pour the batter into the loaf pan, and place the loaf into the oven to bake for 70-80 minutes, or until the toothpick comes out clean.
- Remove from the oven, and allow the chocolate banana bread to cool in the pan for 10 minutes. Then remove from the pan, and slice and serve!
- Store any leftovers in an airtight container or baggy, and in the fridge for up to 5 days or the freezer for up to 3 months.
Gluten free: Use King Arthur Measure for Measure Gluten Free flour for the best results! 250 g or 2 cups works perfectly.
Sugar: For refined sugar free, swap in coconut sugar.
- Serving Size: 1 slice
- Calories: 189
- Sugar: 16.6 g
- Sodium: 93.5 mg
- Fat: 7.7 g
- Saturated Fat: 4.4 g
- Carbohydrates: 30.4 g
- Fiber: 2.8 g
- Protein: 2.8 g
- Cholesterol: 10.2 mg
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