Treat yourself to a rich and chocolatey slice of Vegan Chocolate Banana Bread! It’s an easy, one-bowl quick bread you can make with simple baking staples and serve for breakfast, dessert, and snacks. Inspired by one of the most popular recipes on my site, the Best Vegan Banana Bread, it’s just as moist and tender as the classic but has an irresistible chocolate twist! If you love banana recipes, make sure to also check out my Easy Vegan Banana Cake, Banana Pancakes and Vegan Banana Cream Pie!
Ingredients needed (with substitutions)
How to make vegan chocolate banana bread
Find the complete recipe with measurements in the recipe card below. To make the flax eggs, stir the plant milk and ground flaxseeds together in a glass measuring cup or bowl. Let it sit for 5 to 10 minutes to thicken. Meanwhile, use a fork to mash the bananas in a large bowl. Make sure you have 1 ½ cups worth, then return to the bowl. Stir the melted vegan butter into the mashed bananas, then add the sugar and milk/flax mixture. Stir gently to combine. Next, add the flour, cocoa powder, baking soda, and salt on top of the wet ingredients. Gently stir until everything has just come together into a smooth batter. Finish by folding most of the chocolate chips into the batter (set some aside to sprinkle on top!). Pour the banana bread batter into a prepared loaf pan and sprinkle the remaining chocolate chips on top. Bake until a toothpick inserted in the center comes out clean. Set the chocolate banana bread aside to cool in the pan before transferring it to a wire rack to cool completely. Slice and serve!
Tips for success
Don’t over mix the batter or else the bread will become dense. Use a wooden spoon or spatula to stir the dry ingredients into the wet mixture until they just come together. Fold even more fun add-ins into the chocolate banana bread batter, like a pinch of cinnamon or nutmeg, chopped nuts (walnuts, peanuts, or almonds), dried cranberries or cherries, vegan toffee pieces, or vegan peanut butter chips. Let the baked banana bread cool on a wire rack for at least 30 minutes before slicing. This way, it will firm up and be easier to slice without falling apart or crumbling.
Frequently asked questions
Storing
Once the banana bread is ready and cooled to room temperature, cover the loaf with plastic and store it at room temperature for 1 to 2 days. Or store it in the fridge so it lasts for 1 week. Chocolate banana bread freezes well, too. Simply wrap the loaf or individual slices in a layer of plastic and aluminum foil, then freeze for up to 3 months. Let it thaw in the fridge before serving.
Want more easy vegan chocolate treats?
Vegan Chocolate Muffins Vegan Chocolate Cookies Chocolate Zucchini Muffins Chocolate Vegan Mug Cake Vegan Chocolate Chip Muffins Chocolate Glazed Donuts
