This vegan chocolate chip banana bread is moist, rich and packed with banana flavor and heaps of chocolate chips! Ideal for breakfast or dessert.
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.
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.
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.
- 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.
- Add vegan chocolate chips and fold them in.
- 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.
- 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).
- Let the banana bread cool for a few minutes in the pan and then transfer it to a wire cooling rack to cool.
- Slice and serve!
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.
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.
More Delicious Vegan Banana Recipes
- Vegan Banana Cake
- Vegan Banana Cupcakes
- Vegan Banoffee Pie
- Vegan Banana Cream Pie
- Vegan Banana Waffles
- Vegan Banana Pancakes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Chocolate Chip Banana Bread
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.
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
- 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.
- 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).
- 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.
- 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.
- 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.
hi I only have 200g of bananas, will this work?
Hi Susan. The bananas add the moisture to the bread so your bread might come out a bit dry.
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?
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.
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.
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.
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.
Happy to hear you enjoy the recipe Chloe! Thanks so much for your great review!
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.
Awesome Joan! So glad to here you and your family enjoy the recipe! Thanks so much for your great review!
Where’s the walnuts? I forgot this time because is wasn’t on the list. Any reason you left them out?
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.
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 🙁
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.
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!
So happy to hear it worked out for you Katharine! Thanks so much for your great review!
Hi. Can I sub the coconut oil please?
You can use vegetable or canola oil instead.