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–+ servings
a sliced loaf of vegan chocolate banana bread on a white plate.
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5 stars (8 ratings)

Vegan Chocolate Banana Bread

This fudgy and decadent Vegan Chocolate Banana Bread puts a chocolatey twist on regular banana bread. Easy to make in 1 bowl with pantry staples, it’s a fantastic treat to enjoy for breakfast, snacks, and dessert!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 256kcal
Author: Nora Taylor

Ingredients

  • 1/3 cup unsweetened soy milk or other plant milk
  • 2 tablespoons ground flaxseeds
  • 3 medium-large overripe bananas about 1 1/2 cups mashed
  • 1/2 cup melted vegan butter or oil
  • 3/4 cup packed light brown sugar
  • 1 1/2 cups all purpose flour
  • 1/2 cup Dutch process cocoa powder or natural cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup vegan chocolate chips
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees F and grease a standard loaf pan (8 1/2 x 4 1/2 inches or 9 x 5 inches). I also like to line the pan with parchment paper for easy removal later.
  • Pour the soy milk into a glass measuring cup or bowl and stir in the ground flaxseeds with a fork. Let sit for a few minutes to thicken.
  • In a large bowl, mash the bananas with a fork until smooth. Scoop it into a measuring cup to make sure you have about 1 1/2 cups, then return to the bowl.
  • Stir the melted vegan butter into the bananas, then add the brown sugar and milk/flax mixture. Stir well with a large spoon until combined.
  • Add the flour and cocoa powder on top of the wet ingredients, then sprinkle the baking soda and salt on top. Stir gently until just combined, being careful not to over mix.
  • Gently fold in 3/4 cup of the chocolate chips, leaving the rest for the top.
  • Pour into the prepared pan and sprinkle the rest of the chocolate chips on top. Place in the center rack of the oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Let it cool in the pan for about 15 minutes, then carefully transfer to a cooling rack. Let cool for at least 30 minutes if possible, as this will make it easier to slice. Serve and enjoy!

Notes

  1. Oil free: Use applesauce instead of melted vegan butter.
  2. Gluten free: Use a gluten free flour mix. May also sub spelt flour or white whole wheat flour for a whole grain option.
  3. Nut free: Use a nut free milk and make sure your vegan butter doesn't contain nuts.
  4. Sugar: Granulated sugar or coconut sugar will work in place of brown sugar. You could also use 1/2 cup of maple syrup instead.
  5. Muffins instead: Preheat the oven to 400 degrees F, divide into muffin liners and bake for 20-24 minutes, or until done.
  6. Leftovers/freezing: Cover leftover banana bread and keep at room temperature 1-2 days, or keep it in the refrigerator for up to 1 week. Banana bread freezes very well, too.

Nutrition

Calories: 256kcal | Carbohydrates: 37g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 257mg | Potassium: 111mg | Fiber: 3g | Sugar: 21g | Vitamin A: 374IU | Vitamin C: 0.03mg | Calcium: 49mg | Iron: 3mg