The best vegan chocolate banana bread is moist, rich, and double chocolate! Perfect for a decadent breakfast or dessert.
This vegan chocolate banana bread is so rich and decadent.
It’s really double chocolate banana bread if you want to put a finer point on it. It has cocoa powder in the batter and then heaps of chocolate chips as well, so yes, double chocolate!
The recipe is adapted from our vegan banana bread recipe and we just needed a few changes to that recipe to create pure chocolate bliss.
How To Make Vegan Chocolate Banana Bread
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour and cocoa powder into a mixing bowl. Add white granulated sugar, light brown sugar, baking powder and salt and mix together.
- Add bananas, soy milk and coconut oil to the blender jug and blend until smooth.
- Prepare a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of hot water. Let it sit for a minute to become gloopy.
- Add the blended banana mix and flax egg to the dry ingredients in the mixing bowl and mix into a thick batter.
- Add vegan chocolate chips.
- Fold them into the batter.
- Transfer the batter to a 9×5 loaf pan (sprayed with non-stick spray and lined with parchment paper so that there is overhang on either side) and smooth down.
- Add extra chocolate chips on top.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean (melted chocolate is okay but wet batter is not).
- Use the parchment paper overhang to lift the banana bread out of the loaf pan and place it onto a wire cooling rack to cool before slicing and serving.
Ingredient Notes & Substitutions
Ripe bananas – if your bananas aren’t ripe then they are more starch than sugar, and we want them to be more sugar than starch, which means they must be ripe. Ripe bananas are yellow everywhere (no green) and spotty.
Soy milk – can be replaced with any non-dairy milk.
Coconut oil – can be replaced with another oil or even vegan butter.
Flax egg – this recipe uses a flax egg. A flax egg is just ground flaxseed mixed with hot water. It makes a great egg replacement, but it’s also just a healthy and delicious addition to banana bread.
Chocolate chips – a whole cup of vegan chocolate chips goes into this vegan chocolate banana bread. So it’s all melty and gooey and utterly delicious. You can also use chopped up bars of vegan chocolate.
Baker’s Tips
Weigh your flour for accuracy or measure it using the spoon and level method. You spoon the flour into the measuring cup and then level it off with a knife. You don’t scoop the flour.
Mash or blend. I like to blend the bananas with the soy milk and coconut oil. And then just pour the blended mix over the dry ingredients, add a flax egg and mix everything together. I find it saves time because you don’t need to melt the coconut oil and you don’t need to mash a bunch of bananas. If you don’t have a blender though, then you can absolutely mash the bananas with the coconut oil and do it that way instead.
Don’t overmix your batter. You only want to mix it enough to combine it properly. Of course you do want to combine it properly so don’t be scared to mix it, just don’t overdo it, like don’t use an electric mixer on this.
Cracks on the top are okay. If your banana bread has some cracks and craters on top (like mine does) this is totally okay! In fact I was reading something where the writer was saying, ‘if your banana bread doesn’t have cracks on the top then what are you even doing?’
Storing and Freezing
This banana bread is divine when fresh from the oven and still warm and on day 2 it is, if anything, even more divine!
Keep it tightly covered at room temperature where it will stay good for 3-4 days. It’s freezer friendly for up to 2 months. Thaw overnight in the fridge.
More Vegan Banana Recipes
- Vegan Banana Chocolate Chip Muffins
- Vegan Banana Cake
- Vegan Banana Cupcakes
- Vegan Banoffee Pie
- Vegan Banana Cream Pie
- Vegan Banana Ice Cream
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Chocolate Banana Bread
Ingredients
- 2 cups All Purpose Flour (250g)
- ½ cup Cocoa Powder (42g) Unsweetened
- ½ cup White Granulated Sugar (100g)
- ½ cup Light Brown Sugar (100g)
- 3 teaspoons Baking Powder
- ½ teaspoon Salt
- 1 ¾ cups Mashed Ripe Banana (393g)
- ½ cup Soy Milk (120ml)
- 3 Tablespoons Coconut Oil (45g)
- 1 Flax Egg 1 Tablespoon Ground Flaxseed Meal with 3 Tablespoons Hot Water
- 1 cup Vegan Chocolate Chips (175g) plus more to place directly on top before baking
Instructions
- Preheat the oven to 350°F (180°C). Spray a 9×5 loaf pan with non-stick spray and line it with parchment paper so that the parchment paper hangs over the sides, so that when the banana bread is baked, you can easily lift it out of the loaf pan using the parchment paper.
- Sift the flour and cocoa powder into a mixing bowl and then add the white and brown sugar, baking powder and salt and mix together.
- Add the bananas, soy milk and coconut oil to the blender and blend until just smooth.
- Prepare your flax egg by adding 3 Tbsp hot water to 1 Tbsp of ground flaxseed meal in a bowl and leaving for a minute to become gloopy.
- Pour the blended banana mix over the dry ingredients, add the flax egg and mix everything together until properly combined. The batter will be thick.
- Add the vegan chocolate chips and fold in.
- Transfer the batter from the mixing bowl to the loaf pan and smooth down with the back of a spoon.
- Add extra chocolate chips to the top.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean (melted chocolate is okay but wet batter is not).
- Use the parchment paper to lift the banana bread out of the loaf pan and place onto a wire cooling rack to cool before slicing.
Notes
- Measure the flour correctly either using the ‘spoon and level’ method or by weighing it out on a food scale. To spoon and level, spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup.
- Measure the banana correctly. If you have a food scale then just weigh the peeled banana (393g) before adding to the blender, there is no need to mash it first. If you don’t have a food scale, then mash the banana so you can measure out the correct amount (1 and ¾ cups) before adding it to the blender.
- Don’t want to use the blender? We blend the bananas, coconut oil and soy milk because it results in a very even distribution of banana flavor through the batter and a very smooth batter. But if you’d prefer not to blend then you can just mash up your banana, melt the coconut oil and mash it in with your banana and then add the mashed banana and coconut oil to your mixing bowl along with the soy milk.
- Storing and Freezing. Keep it covered at room temperature where it will stay good for 3-4 days. It’s freezer friendly for up to 2 months. Thaw overnight in the fridge.
Hi, I love banana bread, but mine was a little rubbery and chewy. What could I have done wrong?
Hi Cheryl, that can happen if you overmix the batter. The gluten in the wheat can over-develop and make it too chewy/rubbery.
Another winning recipe of yours, which will become a definite go-to! So moist and delicious! I didn’t have quite enough bananas so added about 80g of applesauce in the blended mix which worked really well and had no taste of apple. Yum yum yum, thank you Alison! 🙂
Awesome Helen! Thanks for the amazing review!
Amazing! i have a question, can i use vegan butter to replace the coconut oil?
Yes you can!
Hi, can i substitute the oil for butter?
Hi there, yes you probably can! 🙂
It’s so yummy!! My kids love it too!! I just decreased the sugar, instead of 1/2 cup, I used 1/4 both on white and brown. Thanks for this recipe. I’m sure I’m going to bake it often.
Wonderful! Thanks for sharing Charrisa!
The best banana bread ever!!! Everyone will love it.Thanks so much
Thanks Kathryn!
Can you skip adding the flax egg or replace it with something? I really want to try the recipe but don’t have flax egg so….
Hi Sandra, yes you can replace it with 3 Tbsp of extra mashed banana. 🙂
This is literally the best banana bread out there! I’m sharing this recipe with everyone because the world need to eat this!!!!!
Awesome! Thanks so much Fay!
My daughter and I LOVED this recipe! I did not have a loaf/bread pan, so I just put it all in a 8×12 pan. It came out like a thick, moist and delicious brownie. I cut it into squares to put in the freezer. Whenever I feel like chocolate, I put one in the microwave for a minute… then enjoy!
Awesome! Thanks so much for sharing Kelia!
Did you reduce the cooking time? I love the brownie idea!
This is AMAZING. I’ve never thought to made chocolate banana bread and oh wow is it perfect. I used whole wheat flour instead of white and conola oil instead of coconut oil and it’s still perfectly moist and fluffy, but it didn’t rise as much as I expected, maybe due to the fact that I’m at altitude. Are there any changes you’d recommend for high altitude baking?
Thanks for another amazing, foolproof, delicious recipe!!
So glad it worked out well! I don’t really have experience with high altitude baking, but this article from Betty Crocker suggests some things to try! All the best! 🙂
SO GOOD. I added frozen berries to the mix as I didn’t have choc chips on hand and it was nice. Will try it with choc next time though 😀
Thanks for sharing! Glad it worked out well!
Looks delicious! I was wondering if I could omit the chocolate chips/chunks? I sadly don’t have any on hand with me. Would it affect the flavor too much?
Hi Madhvi, yes you can definitely omit them without any issue! All the best! 🙂
Thanks! I can’t wait to make this!