Vegan Chocolate Banana Bread

5 from 20 votes

The best vegan chocolate banana bread is moist, rich, and double chocolate! Perfect for a decadent breakfast or dessert.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 341kcal

2 cups All Purpose Flour (250g)
½ cup Cocoa Powder (42g) Unsweetened
½ cup White Granulated Sugar (100g)
½ cup Light Brown Sugar (100g)
3 teaspoons Baking Powder
½ teaspoon Salt
1 ¾ cups Mashed Ripe Banana (393g)
½ cup Soy Milk (120ml)
3 Tablespoons Coconut Oil (45g)
1 Flax Egg 1 Tablespoon Ground Flaxseed Meal with 3 Tablespoons Hot Water
1 cup Vegan Chocolate Chips (175g) plus more to place directly on top before baking

Preheat the oven to 350°F (180°C). Spray a 9×5 loaf pan with non-stick spray and line it with parchment paper so that the parchment paper hangs over the sides, so that when the banana bread is baked, you can easily lift it out of the loaf pan using the parchment paper.
Sift the flour and cocoa powder into a mixing bowl and then add the white and brown sugar, baking powder and salt and mix together.
Add the bananas, soy milk and coconut oil to the blender and blend until just smooth.
Prepare your flax egg by adding 3 Tbsp hot water to 1 Tbsp of ground flaxseed meal in a bowl and leaving for a minute to become gloopy.
Pour the blended banana mix over the dry ingredients, add the flax egg and mix everything together until properly combined. The batter will be thick.
Add the vegan chocolate chips and fold in.
Transfer the batter from the mixing bowl to the loaf pan and smooth down with the back of a spoon.
Add extra chocolate chips to the top.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean (melted chocolate is okay but wet batter is not).
Use the parchment paper to lift the banana bread out of the loaf pan and place onto a wire cooling rack to cool before slicing.

Measure the flour correctly either using the ‘spoon and level’ method or by weighing it out on a food scale. To spoon and level, spoon the flour 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.
Measure the banana correctly. If you have a food scale then just weigh the peeled banana (393g) 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 (1 and ¾ cups) before adding it to the blender.
Don’t want to use the blender? We blend the bananas, coconut oil and soy milk because 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 blend 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.
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.