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.
Rubens says
Delicious!
Hayley says
Hi! 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
Oh 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! 🙂
Mellon says
Can I use maple sirup instead of the sugar? If yes, how much should I use?
Alison Andrews says
Hi Mellon, maple syrup does not work as a swap for sugar in baking. All the best! 🙂
Mellon says
Oh why? Generally in baking or just not for this recipe?
Rose says
This 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.
Adela says
Can I make with gluten free flour?
Alison Andrews says
You 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! 🙂
Abby says
This 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
Hi 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! 🙂
Gia Freer says
Alison – 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.
Kristen says
This 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
Wonderful to hear that Kristen! Thanks a million for the fab review. 🙂
Gia Freer says
Can this be made without the oil? I’m oil free in all my cooking and need an oil free recipe.
Alison Andrews says
Sure 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
AWESOME! Then I am gonna make this as it looks FAB! Thank you!
Quinn says
I 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
I’m so happy to hear that! And crushed pecans is an amazing addition to this. Thanks a million Quinn! 🙂
Gabby says
Best 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
That is totally wonderful to hear! Thanks Gabby! 🙂
Zainab says
Hi, 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
Hi 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
Eve says
Hi,
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
It 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
I know. But I am too lazy 😉
Thanks.
Karen says
This is just beyond yummy
Anna Andrews says
Deliciously moist!