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 some very ripe bananas on hand. Some people call this (pictured above), 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.
Delicious spread 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.
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 get them), 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.
How to store your vegan chocolate chip banana bread
Kept wrapped and covered this lasts a couple of 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.
This vegan chocolate chip banana bread is so delicious!
It is:
- Packed with chocolate chips!
- Rich
- Dreamy
- Perfectly Sweet
- Satisfying
- Shareable
- Full of banana flavor!
Want more delicious vegan banana recipes?
We have loads!
- Vegan Banana Cake
- Vegan Banana Cupcakes
- Vegan Banoffee Pie
- Vegan Banana Cream Pie
- Vegan Banana Waffles
- Vegan Banana Pancakes
And that’s not all. Use the search bar to find all the delicious banana recipes we’ve done so far!
Leave a comment below and let us know what you think of this chocolate chip banana bread! Please rate the recipe as well, it really helps us! Thank you.
And before you go, why not sign up to our email list, we’ll send you a fabulous (and free) recipe ebook when you do, and you’ll be the first to know when new recipes are posted to the blog.
Chocolate Chip Banana Bread
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 10 mins
- Yield: 10
Print Recipe
Pin RecipeDescription
Vegan chocolate chip banana bread that is perfectly moist, rich, deliciously sweet and packed with banana flavor! Ideal for dessert or breakfast!
Ingredients
- 2 cups (250g) All Purpose Flour
- 1/2 cup (100g) White Sugar
- 1/2 cup (100g) Brown Sugar
- 3 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp Ground Cinnamon
- 1/4 tsp Nutmeg
- 3 Medium Ripe Bananas (10.5oz /300g peeled weight)
- 1/2 cup (120ml) Soy Milk*
- 3 Tbsp Coconut Oil
- 1 Flax Egg (1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water)
- 1 cup (175g) Vegan Dark Chocolate Chips
Instructions
- Preheat the oven to 350°F (180°C).
- Sift the flour and add to a mixing bowl. Add the white sugar, brown sugar, baking powder, salt, cinnamon and nutmeg and mix together.
- Add the bananas to a blender jug with the soy milk and coconut oil. Blend until just blended.
- Prepare your flax egg by mixing 1 Tbsp ground flaxseed meal with 3 Tbsp Hot Water and allowing to sit for a minute until it becomes gloopy.
- Pour the blended banana mix over the dry ingredients and then add the flax egg and mix in until combined. The batter will be fairly thick.
- Add about 3/4 of the vegan dark chocolate chips and fold in. Keep roughly a 1/4 of them aside to place on top.
- Grease a 9×5 inch loaf pan and cut out parchment paper to line the bottom.
- Pour the batter into the pan and spread out evenly. Place the remaining chocolate chips on top.
- Place into the oven and bake for around 60-70 minutes or until a toothpick inserted into the center comes out clean (if you hit some melted chocolate, just try a different spot!).
Notes
*You can use almond milk instead of soy milk if you prefer.
*Adapted from my recipe for Vegan Banana Bread.
- Category: Dessert, Baking, Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Thick Slice (of 10)
- Calories: 341
- Sugar: 29.8g
- Sodium: 282mg
- Fat: 11.5g
- Saturated Fat: 7.3g
- Carbohydrates: 56.1g
- Fiber: 3.2g
- Protein: 4.5g
Keywords: vegan chocolate chip banana bread
Anna Andrews says
September 16, 2016 at 11:21 amDeliciously moist!
★★★★★
Karen says
September 22, 2016 at 10:27 amThis is just beyond yummy
★★★★★
Eve says
May 26, 2018 at 6:17 pmHi,
it’s me again 😉
I am not a vegan but I like your recipes.
Could you tell me, can I replace this flax egg by a normal egg?
Alison Andrews says
May 26, 2018 at 6:50 pmIt has never been tested as anything other than a vegan recipe so I really don’t know, though in theory it should be okay. You don’t have to be vegan to use a flax egg though. ?
Eve says
May 26, 2018 at 7:03 pmI know. But I am too lazy 😉
Thanks.
Zainab says
November 6, 2018 at 7:40 amHi, i made it and it’s quite nice . But it was little bit dry cause I guess an hour in the oven is too much. Perhaps less time?
Also, it seemed the cake is off white but mine was little bit dark due to cocoa thought it was not mention in the recipe of where to use cocoa though for me was added to dry substances.
Its a nice cake and we add water/ brown sugar to moist it.
Alison Andrews says
November 6, 2018 at 7:49 amHi Zainab, I’m really sorry, it was my mistake. This was a recipe that was updated, the old version used cocoa powder, but this new version does not. This is why your banana bread looks different to the one in the pictures. In the process of updating the recipe, I obviously forgot to remove the cocoa powder from the ingredients list. This is why the ingredients list and the instructions didn’t match as the instructions had no mention of cocoa powder. I do my best but mistakes occasionally happen. This is entirely the reason the bread was a little dry. The baking time is definitely correct. Sorry again! So glad it was still quite nice. Alison
Gabby says
November 24, 2018 at 12:58 pmBest banana bread I’ve ever made! My non vegans were even obsessed and couldn’t tell it was vegan.
Will be making again and again!!
★★★★★
Alison Andrews says
November 24, 2018 at 1:16 pmThat is totally wonderful to hear! Thanks Gabby! 🙂
Quinn says
December 21, 2018 at 2:09 amI have tried SO many banana bread recipes since going vegan and they’ve always ended up tough and chewy or far too dense, but this recipe is amazing! I used unsweetened almond milk instead of soy, added crushed pecans and baked for 50 minutes and it came out perfect! Thank you SO MUCH for posting
Alison Andrews says
December 21, 2018 at 9:29 amI’m so happy to hear that! And crushed pecans is an amazing addition to this. Thanks a million Quinn! 🙂
Gia Freer says
December 22, 2018 at 7:39 pmCan this be made without the oil? I’m oil free in all my cooking and need an oil free recipe.
Alison Andrews says
December 23, 2018 at 9:57 amSure it can, there’s very little oil in here anyway so it could be omitted, I would just use applesauce or extra mashed banana to compensate for the oil.
Gia Freer says
December 23, 2018 at 3:23 pmAWESOME! Then I am gonna make this as it looks FAB! Thank you!
Kristen says
December 25, 2018 at 6:51 pmThis recipe is awesome! I didn’t add the flax egg because of an allergy, and it was still very moist and stayed together well. I brought it to a party and no one could tell it was vegan. So delicious, thanks for this gem. Will be making it again for sure!
★★★★★
Alison Andrews says
December 27, 2018 at 11:18 amWonderful to hear that Kristen! Thanks a million for the fab review. 🙂
Gia Freer says
December 27, 2018 at 12:36 pmAlison – so you know, I made this recipe and the thing I subbed out for the oil was 3 TBSP of Almond Butter and I used Almond Milk instead of soy. It came out FANTASTIC and 50-60 minutes max on the baking time. It was a hit in our house.
Abby says
January 5, 2019 at 2:25 amThis was my first attempt at banana bread and it turned out delicious! I used almond milk and semi sweet chocolate chips because that’s what I had on hand but otherwise followed the recipe exactly. I had mine in the oven for 70 minutes before the toothpick came out clean, but when I cut into it after it cooled, the loaf was still under baked in the bottom middle. I’m not sure if it was because I used a glass loaf pan or if my oven runs cool. Next time I’ll probably cover the top in foil after 50 ish minutes and let it go for longer. Still super delicious and just the right amount of banana flavor for me.
★★★★★
Alison Andrews says
January 5, 2019 at 1:28 pmHi Abby, that sounds like a good plan, it will prevent it over-browning while letting you cook it for a longer time. 70 minutes is the maximum I have ever needed, but ovens definitely do vary. Thanks so much for sharing your review! 🙂
Adela says
February 10, 2019 at 6:47 amCan I make with gluten free flour?
Alison Andrews says
February 10, 2019 at 7:28 amYou can definitely try it, and I think it would work fine, but you must use a gluten-free all purpose flour blend to replace the regular flour. All the best! 🙂
Rose says
February 19, 2019 at 11:35 pmThis is my go-to banana bread recipe now! I use a mini muffin tray so they take under 10 minutes to cook, but the texture and flavour is perfect every time.
Mellon says
March 6, 2019 at 9:08 pmCan I use maple sirup instead of the sugar? If yes, how much should I use?
Alison Andrews says
March 7, 2019 at 9:47 amHi Mellon, maple syrup does not work as a swap for sugar in baking. All the best! 🙂
Mellon says
March 10, 2019 at 5:14 pmOh why? Generally in baking or just not for this recipe?
Hayley says
April 16, 2019 at 1:16 pmHi! I would love to try make this but where I live I find it hard to access Flaxseed for the “egg” component. Do you have any other suggestions?
Alison Andrews says
April 17, 2019 at 2:43 pmOh no problem! Just replace the flax egg with 3 Tbsp of applesauce or 3 Tbsp of mashed banana (in addition to the rest of the banana already in the recipe). All the best! 🙂
Rubens says
April 23, 2019 at 3:20 amDelicious!
Debbie says
May 19, 2019 at 6:51 pmOH MY GOODNESS, I just made this and it is sooooo good. I’m not good with pictures (I will try my best to post one on Instagram if I can figure it out lol ) but I thank you for coming into my vegan life. Your foods are honestly outstanding and with each one you post my mouth waters. I will be making this one again and again. Please don’t ever stop with your creativity. Blessings to you
★★★★★
Alison Andrews says
May 20, 2019 at 4:01 pmI am so pleased to hear that Debbie! Thanks so much for your awesome comment! 🙂