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    Home » Breakfasts

    Vegan Chocolate Chip Banana Bread

    Published: Sep 15, 2016 Updated: Jun 6, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Chocolate Chip Banana Bread

    This vegan chocolate chip banana bread is moist, rich and packed with banana flavor and heaps of chocolate chips! Ideal for breakfast or dessert.

    Vegan chocolate chip banana bread sliced up on black tissue paper.

    I absolutely adore banana bread, and ever since posting my recipe for a straight up delicious vegan banana bread, I have been wanting to try it with chocolate chips.

    And this vegan chocolate chip banana bread tastes as good as it sounds. And as good as it looks!

    Banana bread is the best thing to make when you have ripe bananas on hand. Some people would call this (pictured below), overripe. But it’s not really, it’s just very ripe.

    It’s the stage where they’re not very appealing to eat straight up, but they’re still totally fine to use in baking.

    Super ripe bananas for vegan chocolate chip banana bread.

    Delicious With Vegan Butter!

    I always like my banana bread slathered with vegan butter. But Jaye tends to enjoy it plain. He sees it more as cake, I see it more as bread.

    Any way you prefer, you’re going to have some fun with this, both making it and eating it.

    Vegan chocolate chip banana bread slices on black tissue paper.

    How To Make Vegan Chocolate Chip 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 into a mixing bowl and add white granulated sugar, light brown sugar, baking powder, salt, cinnamon and nutmeg and mix it together.
    Dry ingredients added to mixing bowl and mixed.
    • Add ripe bananas, soy milk and coconut milk to the blender jug and blend until smooth.
    • Prepare your flax egg by adding 1 tablespoon of ground flaxseed to a bowl with 3 tablespoons of hot water and mixing together. Let it sit for a minute to become gloopy.
    • Add the blended banana mix and flax egg to the dry ingredients in your mixing bowl and mix into a batter.
    Wet ingredients added to mixing bowl.
    • Add vegan chocolate chips and fold them in.
    Batter for chocolate chip banana bread in a mixing bowl with a wooden spoon.
    • Transfer the batter to a prepared 9×5 inch loaf pan (sprayed with non-stick spray and lined with parchment paper along the bottom) and smooth down.
    • Add extra vegan chocolate chips directly to the top.
    Vegan chocolate chip banana bread batter in a loaf pan ready to bake.
    • Place into the oven and bake at 350°F for 60-70 minutes or until a toothpick inserted into the center of the banana bread comes out clean (or with melted chocolate, no wet batter).
    Freshly baked vegan chocolate chip banana bread.
    • Let the banana bread cool for a few minutes in the pan and then transfer it to a wire cooling rack to cool.
    Vegan chocolate chip banana bread on a wire cooling rack.
    • Slice and serve!
    Vegan chocolate chip banana bread sliced up on black tissue paper.

    Chocolate Chunks or Chocolate Chips?

    If you have any difficulty with getting vegan chocolate chips (I used to not be able to find them anywhere, but now I can), then no worries!

    Just chop up your favorite vegan chocolate into chunks and use that instead. It’s just as delicious, in fact some might say it can be more delicious that way as you can make those chunks nice and fat!

    When this banana bread is served warm you get melted and gooey chocolate delights in your slice of banana bread, and served cold you bite into chunks of hard and delicious dark chocolate. Either way, it’s a treat.

    Vegan chocolate chip banana bread on black tissue paper.

    Storing and Freezing

    Kept wrapped and covered this lasts 3-4 days at room temperature.

    But if you are a rare individual who will eat this very slowly, then it will last longer if you keep it wrapped and covered in the fridge (up to a week). You can always gently warm up a slice in the microwave.

    It’s also freezer friendly for 2 months. Thaw it overnight in the fridge and then bring it to room temperature before serving.

    Slices of vegan chocolate chip banana bread stacked up on top of each other.

    More Delicious Vegan Banana Recipes

    1. Vegan Banana Cake
    2. Vegan Banana Cupcakes
    3. Vegan Banoffee Pie
    4. Vegan Banana Cream Pie
    5. Vegan Banana Waffles
    6. Vegan Banana Pancakes
    Slices of vegan chocolate chip banana bread stacked up on top of each other.

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

    Sliced loaf of vegan chocolate chip banana bread.

    Vegan Chocolate Chip Banana Bread

    This vegan chocolate chip banana bread is moist, rich and packed with banana flavor and heaps of chocolate chips! Ideal for breakfast or dessert.
    4.93 from 57 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 10
    Calories: 341kcal
    Author: Alison Andrews

    Ingredients

    • 2 cups All Purpose Flour (250g)
    • ½ cup White Granulated Sugar (100g)
    • ½ cup Light Brown Sugar (100g)
    • 3 teaspoons Baking Powder
    • ½ teaspoon Salt
    • 1 teaspoon Ground Cinnamon
    • ¼ teaspoon Nutmeg
    • 1 ⅓ cups Mashed Ripe Banana (or 300g peeled weight)*
    • ½ cup Soy Milk (120ml) or other non-dairy milk
    • 3 Tablespoons Coconut Oil (45g)
    • 1 Flax Egg 1 Tablespoon Ground Flaxseed + 3 Tablespoons Hot Water
    • 1 cup Vegan Chocolate Chips (175g) plus more to add directly to the top right before baking.
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350°F (180°C). Spray a 9×5 inch loaf pan with non-stick spray and cut out parchment paper to line the bottom.
    • Sift the flour into a mixing bowl and add the white granulated sugar, light brown sugar, baking powder, salt, cinnamon and nutmeg and mix together.
    • Measure the correct amount of banana and add it to your blender jug along with the soy milk and coconut oil. Blend until just blended.
    • Prepare your flax egg by mixing 1 Tablespoon ground flaxseed with 3 Tablespoons Hot Water and allowing to sit for a minute until it becomes gloopy.
    • Pour the blended banana mix over the dry ingredients and add the flax egg and mix into a thick batter.
    • Add the vegan chocolate chips and fold them in.
    • Pour the batter into your prepared loaf pan and spread it out evenly. Sprinkle vegan chocolate chips on top.
    • Place into the oven and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean (melted chocolate is fine, wet batter is not).
    • Let it cool in the pan for a few minutes before transferring it to a wire cooling rack to cool.

    Notes

    1. Measure the flour correctly, using the ‘spoon and level’ method. Spoon it 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. Alternatively weigh it out on a food scale. 
    2. Measure the banana correctly. If you have a food scale then just weigh the peeled banana (300g) 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 of mashed banana (1 and ⅓ cups). 
    3. Don’t want to use the blender? We like blending the bananas, coconut oil and soy milk as 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 involve your blender 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. Make it gluten-free. If you’d like to make a gluten-free version of this recipe then please check out our vegan gluten free banana bread, you’d just need to add chocolate chips to that recipe. 
    5. 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: 1Slice | Calories: 341kcal | Carbohydrates: 56.1g | Protein: 4.5g | Fat: 11.5g | Saturated Fat: 7.3g | Sodium: 282mg | Fiber: 3.2g | Sugar: 29.8g
    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. Susan says

      January 17, 2025 at 9:52 pm

      hi I only have 200g of bananas, will this work?

      Reply
      • Nadine @ Loving It Vegan says

        January 21, 2025 at 11:03 am

        Hi Susan. The bananas add the moisture to the bread so your bread might come out a bit dry.

        Reply
        • Susan says

          January 22, 2025 at 1:33 pm

          Thank you.

          I have made this several times, its been wonderful everytime.
          Can i use brown spelt flour instead of all purpose flour? And any issues with me replacing some of the sugar with dates?5 stars

          Reply
          • Nadine @ Loving It Vegan says

            January 29, 2025 at 10:06 am

            That’s great Susan. Thanks for your review! You should be able to replace the flour, but replacing the sugar will reduce the moisture content of the bread and may make the end result dry.

    2. Nel says

      November 10, 2024 at 1:57 pm

      I’m not sure what happened but this came out flat (did not rise), dense and hardened crust for me (at 55minutes) I did not overmix either. All instructions followed. More like banana biscotti.2 stars

      Reply
      • Nadine @ Loving It Vegan says

        November 13, 2024 at 1:02 pm

        Hi Nel. Sorry to hear that. If you measured the ingredients correctly and your didn’t overmix, then your oven temperature is a bit off.

        Reply
    3. Chloe says

      September 15, 2024 at 5:32 pm

      Amazing recipe! Been making it for years and it always comes out perfect, even when I end up making a few changes to fit what’s in my pantry.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        September 17, 2024 at 10:20 am

        Happy to hear you enjoy the recipe Chloe! Thanks so much for your great review!

        Reply
    4. Joan says

      May 06, 2024 at 5:21 am

      My daughter has made this 3 times now and shares with her lucky parents. This banana bread is excellent. The chocolate is “ooey gooey” and the texture of the loaf is lovely with the melty chocolate bits. A real keeper. It has turned out perfectly for her each time.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        May 08, 2024 at 11:42 am

        Awesome Joan! So glad to here you and your family enjoy the recipe! Thanks so much for your great review!

        Reply
    5. RC says

      January 18, 2024 at 12:09 am

      Where’s the walnuts? I forgot this time because is wasn’t on the list. Any reason you left them out?5 stars

      Reply
      • Nadine @ Loving It Vegan says

        January 23, 2024 at 2:23 pm

        No reason we left them out, we like the recipe as is. But you are more than welcome to add some walnuts, it should still taste great and add more crunch to your banana bread.

        Reply
    6. Nikoletta says

      January 05, 2024 at 6:32 am

      I love this recipe! Thank you so much for sharing! Have you tried using an 8×4 inch loaf tin? What modification need to be made? I tried baking it in the 8×4 pan and even though it came out nice and chunky the top was overdone and inside it was underdone 🙁

      Reply
      • Nadine @ Loving It Vegan says

        January 08, 2024 at 1:32 pm

        We haven’t tested the recipe in that size pan yet. But when you do bake it again, try tenting it with foil earlier and if it’s still underdone by the hour mark, bake it a bit longer.

        Reply
    7. Katharine says

      November 27, 2023 at 8:23 pm

      I was going to make your chocolate chip cookies (again) but realised I didn’t have enough vegan butter left. So I made this bread instead. It was amazing! Everybody loved it, I even ate 4 slices on one day!
      I used whole meal rye flour and grapeseed oil and it turned out perfectly. Thank you!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        November 28, 2023 at 8:52 am

        So happy to hear it worked out for you Katharine! Thanks so much for your great review!

        Reply
    8. Sushi Pan says

      August 04, 2023 at 10:36 am

      Hi. Can I sub the coconut oil please?

      Reply
      • Nadine @ Loving It Vegan says

        August 04, 2023 at 1:34 pm

        You can use vegetable or canola oil instead.

        Reply
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    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    4.93 from 57 votes (15 ratings without comment)

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