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sliced vegan chocolate banana bread loaf on cloth with coffee mug and chocolate chips

Fudgy One Bowl Vegan Chocolate Banana Bread (Gluten Free!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews
  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 75
  • Total Time: 1 hour 20 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


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!


  • 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


  1. Preheat the oven to 350F. Lightly grease a 9″ loaf pan with oil and line with parchment paper. 
  2. 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.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and baking soda. Set aside.
  4. In a large bowl, add in the mashed banana, sugar, vegan butter, and vanilla extract. Whisk to combine completely.
  5. 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.
  6. 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.
  7. 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.
  8. 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!
  9. 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