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    Home » Breakfasts

    Vegan Chocolate Banana Bread

    Published: Nov 24, 2018 Updated: Jul 14, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Chocolate Banana Bread

    The best vegan chocolate banana bread is moist, rich, and double chocolate! Perfect for a decadent breakfast or dessert.

    Vegan chocolate banana bread sliced on a wooden plate.

    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.

    Slices of vegan chocolate banana bread on a wooden plate.

    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.
    Blended banana added to dry ingredients in mixing bowl.
    • Add vegan chocolate chips.
    Chocolate chips added to batter in mixing bowl.
    • Fold them into the batter.
    Chocolate banana bread batter in a mixing bowl.
    • 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.
    Vegan chocolate banana bread batter in a loaf pan ready to bake.
    • Bake for 60 minutes or until a toothpick inserted into the center comes out clean (melted chocolate is okay but wet batter is not).
    Freshly baked chocolate banana bread in a loaf pan.
    • 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.
    Loaf of chocolate banana bread on a wire cooling rack.

    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.

    Vegan chocolate banana bread on a wooden plate.

    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?’

    Vegan chocolate banana bread on a wooden plate.

    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. 

    Slices of vegan chocolate banana bread in a stack.

    More Vegan Banana Recipes

    1. Vegan Banana Chocolate Chip Muffins
    2. Vegan Banana Cake
    3. Vegan Banana Cupcakes
    4. Vegan Banoffee Pie
    5. Vegan Banana Cream Pie
    6. Vegan Banana Ice Cream
    Slices of vegan chocolate banana bread in a stack.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Sliced vegan chocolate banana bread on a wooden board.

    Vegan Chocolate Banana Bread

    The best vegan chocolate banana bread is moist, rich, and double chocolate! Perfect for a decadent breakfast or dessert.
    5 from 20 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 10
    Calories: 341kcal
    Author: Alison Andrews

    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
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    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

    1. 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. 
    2. 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. 
    3. 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. 
    4. 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. 

    Nutrition

    Serving: 1Serve | Calories: 341kcal | Carbohydrates: 60g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 255mg | Potassium: 226mg | Fiber: 4g | Sugar: 33g | Vitamin A: 63IU | Vitamin C: 3mg | Calcium: 133mg | Iron: 3mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Cheryl T. says

      April 29, 2021 at 9:34 pm

      Hi, I love banana bread, but mine was a little rubbery and chewy. What could I have done wrong?

      Reply
      • Alison Andrews says

        April 30, 2021 at 9:53 am

        Hi Cheryl, that can happen if you overmix the batter. The gluten in the wheat can over-develop and make it too chewy/rubbery.

        Reply
    2. Helen says

      March 10, 2021 at 3:29 pm

      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! 🙂5 stars

      Reply
      • Alison Andrews says

        March 11, 2021 at 10:50 am

        Awesome Helen! Thanks for the amazing review!

        Reply
    3. Fabiana says

      February 05, 2021 at 9:43 pm

      Amazing! i have a question, can i use vegan butter to replace the coconut oil?

      Reply
      • Alison Andrews says

        February 06, 2021 at 10:39 am

        Yes you can!

        Reply
    4. GN says

      July 12, 2020 at 8:09 am

      Hi, can i substitute the oil for butter?

      Reply
      • Alison Andrews says

        July 13, 2020 at 10:29 am

        Hi there, yes you probably can! 🙂

        Reply
    5. Charrisa says

      July 10, 2020 at 4:50 pm

      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.5 stars

      Reply
      • Alison Andrews says

        July 11, 2020 at 7:18 am

        Wonderful! Thanks for sharing Charrisa!

        Reply
    6. Kathryn says

      May 31, 2020 at 10:11 am

      The best banana bread ever!!! Everyone will love it.Thanks so much5 stars

      Reply
      • Alison Andrews says

        June 01, 2020 at 9:47 am

        Thanks Kathryn!

        Reply
    7. Sandra says

      May 23, 2020 at 8:45 am

      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….

      Reply
      • Alison Andrews says

        May 23, 2020 at 10:45 am

        Hi Sandra, yes you can replace it with 3 Tbsp of extra mashed banana. 🙂

        Reply
    8. Fay says

      May 18, 2020 at 3:12 pm

      This is literally the best banana bread out there! I’m sharing this recipe with everyone because the world need to eat this!!!!!5 stars

      Reply
      • Alison Andrews says

        May 19, 2020 at 11:10 am

        Awesome! Thanks so much Fay!

        Reply
    9. Kelia says

      May 14, 2020 at 3:00 pm

      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!5 stars

      Reply
      • Alison Andrews says

        May 14, 2020 at 3:55 pm

        Awesome! Thanks so much for sharing Kelia!

        Reply
      • Cheryl says

        November 20, 2021 at 2:28 pm

        Did you reduce the cooking time? I love the brownie idea!

        Reply
    10. Jordan says

      April 23, 2020 at 6:57 pm

      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!!5 stars

      Reply
      • Alison Andrews says

        April 24, 2020 at 11:40 am

        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! 🙂

        Reply
    11. G dott says

      April 09, 2020 at 3:58 am

      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 😀5 stars

      Reply
      • Alison Andrews says

        April 09, 2020 at 11:56 am

        Thanks for sharing! Glad it worked out well!

        Reply
    12. Madhvi says

      March 17, 2020 at 10:16 am

      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?

      Reply
      • Alison Andrews says

        March 17, 2020 at 11:12 am

        Hi Madhvi, yes you can definitely omit them without any issue! All the best! 🙂

        Reply
        • Madhvi says

          March 17, 2020 at 1:17 pm

          Thanks! I can’t wait to make this!

          Reply
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