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.
Belinda Johnson says
Made this tonight. Used spelt flour because that’s what I had. It was very good. I’m replacing my old banana bread with this one. So good!! Thanks for sharing your recipes. I love your Mac and cheese.
Alison Andrews says
Thanks Belinda!
Nina says
AMAZING! I’m not vegan, but my partner is. This cake can absolutely stand proud next to all the ones that rely on eggs and butter as an absolutely delicious thing!
I used oat milk instead of soy milk, and I just cut up vegan cooking chocolate as couldn’t find chips.
Alison Andrews says
Yay! Thanks so much Nina!
Nitzan Barlev says
Love it, make it all the time and get a ton of compliments. I use half the sugar, though. Just my preference! I bake it for 60 minutes.
Alison Andrews says
Awesome! Thanks for sharing!
Brigid says
If you have trouble finding vegan chocolate chips, Trader Joes has semi-sweet chocolate chips are vegan. They are a good price too!
For the milk, I used almond milk and still tastes great. Thanks for the great recipe!
Alison Andrews says
Thanks for sharing Brigid!
Bethan says
I’ve made this banana bread twice in the last week – once for my sister’s birthday, and another just because! Absolutely the most delicious banana bread I’ve ever had. It seems to only need around 50 minutes in my oven, and I use Oatly oat milk rather than soy (or really whatever I have to hand!) I’d like to make the third batch with wholemeal flour and less sugar just to compare, because I occasionally like a less decadent banana bread to freeze and then toast when I want a slice with peanut/almond butter on! Thank you so much for such a brilliant recipe.
Alison Andrews says
Awesome! Thanks so much Bethan! 🙂
Patricia says
Hands down my favorite banana bread recipe and I’m not even vegan! Thank you for this recipe!
I make it regularly now. My favorite way is with white whole wheat flour and I use almond milk instead of soy milk.
Alison Andrews says
Yay! So happy to hear that Patricia! Thanks for the wonderful review. 🙂
Pepa says
Delicious!!! This are the things I changed. I used Whole wheat, 1/4 cup of brown sugar, 1/4 cup of regular sugar, 1/2 cup of chocolate chips and baked it for 60 minutes. Thank you for the recipe!!!
Alison Andrews says
Awesome, thanks for sharing Pepa! 🙂
Dina Bicking says
Just made this and it’s so so good. I am hoping to make one for my dad but my bananas are in the cusp of needing to go and I won’t see him till Christmas Eve. How long do you think this would last in the fridge freezer and or Shelf? Thank you!
Alison Andrews says
Hi Dina, you can freeze this banana bread, but an alternative would be to freeze your bananas and then make the banana bread closer to the time if that’s an option. You can just peel and break up the bananas into small pieces and then freeze them in a freezer safe container. And then when you’re ready to make the banana bread just blend the frozen bananas with the soy milk and coconut oil as usual. This works just great! 🙂
Taylor says
Hi! Can you use oat milk instead of soy/almond milk?
Alison Andrews says
It should be fine! I wouldn’t use a homemade oat milk as it tends not to heat well, but if it’s a store-bought variety that heats well then that will work great! 🙂
Dina Bicking says
I just did! Came out great!
Alicia says
I’m not sure if my previous comment went through, so hopefully I’m not repeating myself, but can this be made gluten-free?
Alison Andrews says
No problem Alicia, the comments go through moderation first, which is why you might not have seen it right away. Definitely check out our gluten-free banana bread I think that will be the best option, and then just add chocolate chips to that recipe! 🙂
Alicia says
Would it be possible to sub the flour for oat flour or gluten-free flour? I’m baking for a gluten-free crowd this weekend.
I made this the other day as-is and it was incredible!
Alison Andrews says
Hi Alicia, so glad you enjoyed it! I don’t know about oat flour but gluten free all purpose flour should work. We do have a gluten-free banana bread as well that is designed for gluten-free if you want to check it out, it would be easy to just add chocolate chips in as well. 🙂
Amanda says
Made this last week and it was excellent! I used chickpea flour instead of a flax egg but it worked just fine. It was nice and moist inside and the outside was sugary/crispy. Yum. Thank you for the recipe.
Alison Andrews says
Awesome Amanda! Thanks for the wonderful review. 🙂
rose says
I don’t know how much influence you have on “printing your recipe”…
but I like that method… but instead of just one page. it took 3 pages which was totally unnecessary.
Alison Andrews says
Hi Rose, that is super weird! We print out our recipes often (like when making a video for one of them) and it’s not 3 pages. The best thing to do is just change it from printing ‘all’ pages to just printing one page, most recipes (except for long ones in which case it might be 2 pages but you’ll see this in your print view) will have all you need on the first page.
Louise says
Hi, do you think this would work as a tray bake? I need maximum surface area to decorate with sweets for a children’s party! Thanks
Alison Andrews says
Hi Louise! I think it would adapt to a sheet pan. You would bake it for a shorter time though. Probably around 30 minutes. We do have a vegan banana cake that we made in a sheet pan, you could take a look at that recipe too, it might just be easier to add chocolate chips to that recipe, but see what you think. All the best! 🙂
Debbie says
OH 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
I am so pleased to hear that Debbie! Thanks so much for your awesome comment! 🙂