This vegan chocolate banana bread is a chocolatey twist on a classic recipe. It's moist and rich, thanks to ripe bananas and plenty of chocolate chunks. And you won't believe how simple it is to pull together!
As I’m writing this, it’s nearly Valentine’s Day, which in my books means a great excuse to eat as much chocolate as possible.
And vegan chocolate banana bread is definitely on the menu. I’ve been experimenting with this chocolatey twist on my classic vegan banana bread for a while now. And I've tested this recipe a lot of times before finally sharing it with you
So I'm confident when I say that this really is the perfect vegan banana bread recipe!
This vegan chocolate banana bread is:
- Indulgent and rich.
- Incredibly moist.
- Perfect as either breakfast or dessert.
- Amazing served with a cup of tea or coffee.
- Perfect for parties and gatherings.
- Full of flavor.
- Extremely chocolatey.
- Easy to make.
- Ready in under an hour.
- Meal prep friendly.
So let's get baking!
Tips & Tricks
Baking chocolate banana bread is an art and a science. There is a lot that goes into it, and a lot of things to consider. For instance, you want it to be moist, but not fall apart.
Baking times can also vary depending on a number of factors. Yet, as long as you follow the guidelines here, even a beginner can make this recipe to perfection without a struggle.
Use very ripe bananas. This is super important, to ease the baking process and to get that perfect caramelized sweetness.
Mix the wet and dry ingredients separately at first. This will prevent any clumping.
I prefer using chocolate chunks rather than chocolate chips (although both are fine). This is because they melt really nicely, soak into the bread and really take the indulgence factor to the next level.
Don’t over-mix your ingredients, as this can make the banana bread too tough.
Don’t over-bake. 50 minutes is usually the maximum, while 40-45 is an ideal amount in my experience.
I used gluten-free self-raising flour. But you can substitute ordinary self-raising flour if you are not avoiding gluten.
Serve this vegan banana bread on its own or topped with a helping of peanut butter or nut butter and sliced bananas. Or try it with a scoop of banana nice cream!
Storing the Bread
- In the fridge: tightly cover the banana bread and store it in the fridge for up to 5 days.
- In the freezer: freeze this banana bread in individual slices for up to 1.5 months, defrosting either at room temperature or in the microwave.
STEP 1: Preheat the oven to 180 degrees C/380 degrees F.
STEP 2: Add the dry ingredients (gluten-free flour, baking powder, baking soda, cacao powder) to a mixing bowl. Whisk together.
STEP 3: In a separate mixing bowl, whisk together the maple syrup, flax egg, apple cider vinegar, and mashed bananas.
STEP 4: Add the wet ingredients to the dry, and mix together well without over-mixing. Then, fold in the chocolate chunks.
STEP 5: Transfer the batter to a rectangular loaf tin (either non-stick, lightly greased, or lined with baking paper). If you're adding the decorative banana slices, place them on top now.
STEP 6: Bake in the preheated oven for around 45 minutes, until hard around the edges but with a good amount of softness on the inside.
STEP 7: Transfer to a cooling rack, slice, and enjoy.
More Vegan Desserts
If you love this vegan chocolate banana bread, be sure to check out these other delicious recipes.
- Conventional oven
- 2 x mixing bowl
- Rectangular baking dish
- 1 cup gluten-free flour
- 1 tsp baking powder
- ⅔ tsp baking soda
- ⅓ cup cacao powder
- ½ cup maple syrup
- 2 flax eggs (2 tbsp ground flax + ⅓ cup plant based milk)
- 1 tbsp apple cider vinegar
- 3 large ripe bananas mashed
- 3.5 oz dark chocolate chopped
- Preheat the oven to 180 degrees C / 375 degrees F.
- Add the dry ingredients (gluten-free flour, baking powder, baking soda, cacao powder) to a mixing bowl. Whisk together.
- In a separate mixing bowl, whisk together the maple syrup, flax egg, apple cider vinegar, and mashed bananas.
- Add the wet ingredients to the dry, and mix together well without over-mixing. Then, fold in the chocolate chunks
- Transfer the batter to a rectangular loaf tin (either non-stick, lightly greased, or lined with baking paper). Bake in the preheated oven for around 45 minutes, until hard around the edges but with a good amount of softness on the inside.
- Transfer to a cooling rack, slice, and enjoy.
Something to say? Leave a comment.