Rich double chocolate vegan chocolate banana bread bursting with chocolate and banana flavor! Moist, decadent and so easy to make!
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
I have a technique for my banana breads that is a little different to other recipes but it works great. You blend the bananas with some soy milk and coconut oil. And then you just pour the blended mix over your 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. That also works.
Even though this recipe uses a lot of bananas, which are great egg replacers on their own, I still add in a flax egg.
A flax egg is just ground flaxseed meal mixed with some water. It makes a great egg replacement, but I really added it in because flax is a healthy and delicious addition to banana bread.
Lots of chocolate chips
A whole cup of 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 instead of chocolate chips. If you’re doing that then weigh the chocolate out so that you use the right amount.
Tips For The Best Vegan Chocolate Banana Bread
Use ripe bananas. This is really the most important tip. 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.
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.
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.
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! I love it spread with some vegan butter (yes it’s true, nothing is ‘too rich’ for me!).
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
- 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 tsp Baking Powder
- ½ tsp Salt
- 1 and ¾ cups Mashed Ripe Banana (393g)
- ½ cup Soy Milk (120ml)
- 3 Tbsp Coconut Oil (45g)
- 1 Flax Egg 1 Tbsp Ground Flaxseed Meal with 3 Tbsp Hot Water
- 1 cup Vegan Chocolate Chips (175g) plus more to place directly on top before baking
- 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 and then add in 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.
- 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.