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.
Egg replacers
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 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. If you’re an experienced baker then maybe you don’t need to do this, but the best accuracy is really going to come about from weighing the flour. I have an amazing food scale that you can get on Amazon.
If you don’t weigh the flour then it’s crucial you use the correct technique for measuring the flour, which is spoon and level. You spoon the flour into the 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?’ 
Can you make this vegan chocolate banana bread gluten-free?
I haven’t tried it, but if you do want to try then switching the all purpose flour to a gluten-free all purpose flour blend is what I would recommend.
You may need to use a bit more coconut oil to compensate as gluten-free flours tend to absorb more moisture, so I’d probably add a couple of tablespoons extra coconut oil, but since this is a very moist banana bread, you’d probably be okay only increasing the oil a small amount.
Why you’ll love this vegan chocolate banana bread!
It is:
- Double chocolate
- Moist and rich
- Decadent
- Bursting with banana flavor
- Chocolate + Banana = Bliss!
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 and consume within a couple of days. If you want it to keep for longer then keep it stored (covered) in the fridge where it will last up to a week.
More vegan banana recipes you’ll love
- Vegan Banana Chocolate Chip Muffins
- Vegan Banana Cake
- Vegan Banana Cupcakes
- Vegan Banoffee Pie
- Vegan Banana Cream Pie
- Banana Ice Cream
Leave us a comment below and let us know how you like this vegan chocolate banana bread recipe and rate the recipe as well, it’s so helpful. Thank you.
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Vegan Chocolate Banana Bread
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 minutes
- Yield: 1 Loaf
Print Recipe
Pin RecipeDescription
Rich double chocolate vegan chocolate banana bread bursting with chocolate and banana flavor! Moist, decadent and so easy to make, you’ll be making this all the time!
Ingredients
- 2 cups (250g) All Purpose Flour
- 1/2 cup (42g) Cocoa Powder (Unsweetened)
- 1/2 cup (100g) White Sugar
- 1/2 cup (100g) Brown Sugar
- 3 tsp Baking Powder
- 1/2 tsp Salt
- 4 Medium Ripe Bananas (14oz/400g peeled weight)
- 1/2 cup (120ml) Soy Milk*
- 3 Tbsp Coconut Oil
- 1 Flax Egg (1 Tbsp Ground Flaxseed Meal with 3 Tbsp Hot Water)
- 1 cup (175g) Vegan Chocolate Chips*
Instructions
- Preheat the oven to 350°F (180°C).
- 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, don’t over-blend or the bananas will start to oxidize.
- 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 around 3/4 of the vegan chocolate chips and fold in. Keep roughly 1/4 of them aside to place onto the top of the loaf.
- Spray a 9×5 loaf pan with non-stick spray and then 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.
- Transfer the batter from the mixing bowl to the loaf pan and smooth down with the back of a spoon.
- Add the remaining 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
*You can use almond milk instead of soy milk if you prefer.
*You can use any vegan chocolate if you can’t get chocolate chips and then just chop it into chunks. If you do this then weigh it for the right quantity.
- Category: Dessert, Baking
- Method: Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Thick Slice (of 10)
- Calories: 359
- Sugar: 31.1g
- Sodium: 283mg
- Fat: 12.1g
- Saturated Fat: 7.7g
- Carbohydrates: 60.8g
- Fiber: 5g
- Protein: 5.4g
Keywords: vegan chocolate banana bread
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!
Can I tell me about the cake pan/ loaf pan you use? What size what variations are ok? Thanks
Never made a cake bread before
Hi Lisa, the standard loaf pan size is 9 x 5 and that is what we used in this recipe. All the best! 🙂
Hi. Is there a major reason for the different sugars? can both parts be brown sugar? I haven’t used white sugar in years. Thank you.
Hi Carmelo, you can use only brown sugar it will be fine. Usually the reason to use a mix of the two is that brown sugar is a little heavier so weighs down the baked goods more, but it’s subtle differences and will be fine to just use all brown in this recipe. All the best! 🙂
Thank you!!!
Can you use coconut milk instead of soy or almond milk?
Sure! 🙂
Perfect for using up over ripe bananas. All the family love it.
★★★★★
Awesome! Thanks Tony! 🙂
This was delicious, very dense and moist. The chocolate flavor is powerful. I might add another banana next time.
★★★★★
Love this !!!!! the taste of the banana and chocolate just goes perfectly together.
★★★★★
I really want to try this…is there any way I could make this without banana and still have it be a chocolate bread? Either way, I can’t wait to give this a try! Thanks for giving us another amazing vegan recipe!!
★★★★★
Oh….that would be an experiment for sure! If you’re up for giving it a go without being at all sure of how it will turn out (since I have not tested this at all) then I would likely try to replace the bananas with 1 cup (240ml) of applesauce, double the coconut oil to 6 Tbsp and increase the soy milk by 1/4 cup (so use 3/4 cup (180ml). That is my best guess at replacing what you’re losing from leaving out the bananas. Applesauce is neutral in flavor so the overall taste should be just chocolate! Let us know how it goes if you try it! 🙂
Can I use water instead of milk, and change the sugar with black strap molasses/coconut sugar and use carob for the color?
Hi Hanny, I think water instead of milk would be fine, and if you use coconut sugar that should be fine. I wouldn’t use blackstrap molasses though. Carob might be totally fine as well but I’m not sure, but definitely worth a try! 🙂
Can you use Red Mill Egg Replacer instead of the flax egg?
Hi there, yes I’m sure that would be fine. 🙂
Absolutely delicious! I’ve made this a couple of times and getting ready to make it again for a friend. My husband loves it and eats it for dessert topped with vegan ice cream, vegan coconut Reddy Whip (or both), and fresh raspberries. I added some chocolate extract for a more intense chocolate flavor and chopped roasted walnuts because I like them. This bread freezers well and a loaf goes along way. Thanks you for sharing this recipe.
★★★★★
Hi Mary, that’s fantastic to hear, thanks so much for sharing and the wonderful review. 🙂
love the recipe, but found it contained too much sugar & chocolate in it, so only put 1/4 cup brown & 1/4 white sugar. With the chocolate I put in 150g choc chips instead of the 175g. Even still found it a bit too chocolatey when it came out of the oven so next time I’ll put in 125g instead.
I also added half a cup of dried pitted dates, (soaked them in hot water for 3 mins, drained & then whizzed them up in the blender with the banana etc.)
In the end it came out really well, and tastes yummy!
Amazing! Soooo decadently delicious.
★★★★★
This looks amazing! Any idea how long/what temp to use if making them into muffins instead of a loaf? I can’t wait to try them!
Hi Alanna, same temperature but less time, maybe 30-40 minutes. 🙂
Looks and sounds delicious! Can’t wait to give it a try 🙂
It’s really so good! Let us know how it goes! 🙂
Sounds like a yummy treat for the holidays. I’ll give it a try. I don’t use oil in my cooking or baking – with the amount of bananas I don’t think I’ll need to sub. I’ll let you know how it goes. Thanks for posting.