If you are looking for a delightful treat that combines the rich flavors of ripe bananas and gooey chocolate, you have to try this Vegan Chocolate Chip Banana Bread Recipe. It’s the perfect balance of natural sweetness, moist texture, and chocolate indulgence, all while being completely plant-based and super comforting. Whether you’re new to vegan baking or a seasoned pro, this recipe is guaranteed to become a staple in your kitchen and a favorite within your circle.
Ingredients You’ll Need
This Vegan Chocolate Chip Banana Bread Recipe relies on simple pantry staples that come together to create a symphony of flavors and textures. Each ingredient plays a special role, from binding and moisture to that irresistible chocolate punch.
- 2 cups all-purpose flour: Provides the structure for your bread, sifted to ensure a light, tender crumb.
- ½ cup white granulated sugar: Adds sweetness and helps with browning on the crust.
- ½ cup light brown sugar: Brings a subtle caramel note and extra moisture to the loaf.
- 1 ⅓ cups mashed ripe banana: The star ingredient that imparts natural sweetness, moisture, and that classic banana bread flavor.
- ½ cup soy milk: Keeps the batter creamy and moist without dairy.
- 3 tablespoons melted coconut oil: Adds richness and a slight tropical nuance; you can substitute with vegetable oil or applesauce for a lighter version.
- 1 tablespoon ground flaxseed + 3 tablespoons hot water: This mix acts as a vegan egg substitute, binding all ingredients together perfectly.
- 1 cup vegan chocolate chips: Dark or semi-sweet dairy-free chips melt into pockets of chocolate heaven throughout the bread.
- 3 teaspoons baking powder: Essential for that fluffy rise and soft crumb.
- ½ teaspoon salt: Balances sweetness and enhances flavors.
- 1 teaspoon ground cinnamon (optional): Adds warmth and cozy spice notes.
- ¼ teaspoon nutmeg (optional): Provides a subtle depth of flavor to elevate the taste.
How to Make Vegan Chocolate Chip Banana Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). To make sure your bread comes out effortlessly, spray a 9×5 inch loaf pan with non-stick spray and line the bottom with parchment paper. This little trick guarantees a smooth release once your bread is baked to perfection.
Step 2: Mix the Dry Ingredients
In a large bowl, sift the all-purpose flour to eliminate any lumps and combine it with white granulated sugar, light brown sugar, baking powder, salt, and the optional cinnamon and nutmeg. Whisk everything until fully integrated—this ensures uniform rising and flavor throughout your loaf.
Step 3: Blend the Banana Mixture
Place the mashed ripe bananas into a blender, add soy milk and melted coconut oil, and blend just until smooth. Be careful not to over-blend as this can weaken the natural banana flavor and change the texture to gummy, which we definitely want to avoid for that perfect banana bread crumb.
Step 4: Prepare the Flax Egg
Mix one tablespoon of ground flaxseed with three tablespoons of hot water and allow it to sit for 5 to 10 minutes. This mixture thickens into a stretchy, gloopy consistency that acts just like an egg, giving your bread structure and moisture without any animal products.
Step 5: Combine Wet and Dry Ingredients
Pour the banana blend over your dry ingredients, then add the prepared flax egg. Gently fold everything together with a spatula until just combined. Avoid overmixing to keep your Vegan Chocolate Chip Banana Bread Recipe light and fluffy rather than dense or tough.
Step 6: Add the Chocolate Chips
Fold a cup of vegan chocolate chips into the batter, distributing them evenly. These chocolate gems will melt into delightful pockets of sweetness, making every slice a joy to eat.
Step 7: Transfer to Loaf Pan and Smooth
Pour your batter into the prepared loaf pan and smooth the top gently with a spatula. This step helps the bread bake evenly and results in a beautiful, consistent crust.
Step 8: Top with Extra Chocolate Chips
Sprinkle a handful of extra vegan chocolate chips on top for a visually appealing finish and an extra chocolate boost once baked.
Step 9: Bake to Perfection
Bake your loaf in the oven for 60 to 70 minutes. Keep an eye on it near the end of baking time by inserting a toothpick into the center. It should come out clean or with a few melted chocolate chips but no wet batter. This ensures the bread is fully cooked but still moist and tender inside.
Step 10: Cool Before Slicing
Once out of the oven, let your bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Slicing too early might make it crumble, so patience here pays off with perfect slices every time.
How to Serve Vegan Chocolate Chip Banana Bread Recipe
Garnishes
Sprinkle a little powdered sugar or drizzle a simple vegan icing made with powdered sugar and a splash of plant milk to elevate your banana bread. Fresh mint leaves or a dusting of cinnamon can add an inviting aroma and visual appeal perfect for sharing with guests.
Side Dishes
This bread is delicious on its own but pairs wonderfully with a cup of hot coffee or tea. For a more substantial snack, serve it alongside some fresh fruit or a dollop of coconut whipped cream to complement the rich chocolate and banana flavors.
Creative Ways to Present
Why not slice the bread and toast the pieces lightly, then spread with vegan butter or nut butter? You can also cut them into cubes and serve as a dessert fondue dipper with warm vegan chocolate sauce. For a brunch twist, layer slices with vegan cream cheese and sliced strawberries for a delightful treat.
Make Ahead and Storage
Storing Leftovers
Wrap your cooled banana bread tightly in plastic wrap or store in an airtight container. It keeps well at room temperature for up to three days, maintaining its moist texture and fresh flavor.
Freezing
This Vegan Chocolate Chip Banana Bread Recipe freezes beautifully. Slice it before freezing, then wrap individual slices in plastic wrap and place them in a freezer-safe bag. They freeze for up to three months, perfect for quick snacks or unexpected guests.
Reheating
To bring back that freshly-baked warmth, reheat slices in the toaster or microwave for 15-20 seconds. If frozen, allow the slices to thaw at room temperature or microwave directly for about 30 seconds. The chocolate chips will get melty and irresistible once warmed.
FAQs
Can I use gluten-free flour in this recipe?
Absolutely! Just make sure to use a gluten-free all-purpose blend that contains xanthan gum or another binder to keep the bread from crumbling. The texture might be slightly different but still delicious.
What happens if I don’t have flaxseeds for the egg substitute?
You can replace the flax egg with chia eggs (same measurement, chia seeds soaked in water), or use commercial egg replacers. Applesauce also works but may slightly change the texture and sweetness.
Can I reduce the sugar in this recipe?
Yes, you can cut down the sugar somewhat if you prefer less sweetness. Keep in mind the bananas and chocolate chips already contribute a lot of natural sugar, so your bread will remain satisfyingly sweet.
What kind of bananas work best?
Make sure your bananas are very ripe with plenty of brown spots. The riper, the sweeter and more flavorful your bread will be. Under-ripe bananas won’t provide the same moistness or aroma.
Is it okay to use different kinds of non-dairy milk?
Definitely! Soy milk adds a neutral flavor and great creaminess, but oat, almond, or cashew milk will work just as well. Choose unsweetened varieties to control the overall sugar content.
Final Thoughts
This Vegan Chocolate Chip Banana Bread Recipe is one of those rare treasures that satisfies your sweet tooth and keeps things wholesome and plant-based. It’s easy to make, incredibly flavorful, and perfect for any occasion — whether it’s a cozy breakfast, an afternoon treat, or a fun dessert. I can’t wait for you to bake it, share it, and fall in love with every chocolate-studded bite!
Print
Vegan Chocolate Chip Banana Bread Recipe
- Total Time: 1 hour 30 minutes
- Yield: 10 servings 1x
- Diet: Vegan
Description
This Vegan Chocolate Chip Banana Bread is a moist, flavorful, and wholesome treat perfect for breakfast or snack time. Made without eggs or dairy, it uses ripe bananas and a flaxseed ‘egg’ as natural binders, blended smoothly with coconut oil and non-dairy milk. Loaded with dairy-free chocolate chips, this bread offers a perfect balance of sweetness and richness, baked to a golden finish. The addition of cinnamon and nutmeg adds a gentle warmth to the aroma and flavor profile, making it irresistible even for non-vegans.
Ingredients
Dry Ingredients
- 2 cups (240 g) all-purpose flour, sifted
- ½ cup (100 g) white granulated sugar
- ½ cup (100 g) light brown sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional but recommended)
- ¼ teaspoon nutmeg (optional)
Wet Ingredients
- 1 ⅓ cups (about 320 g) mashed ripe banana (very ripe with brown spots)
- ½ cup (120 ml) soy milk (or any unsweetened non-dairy milk)
- 3 tablespoons (45 ml) coconut oil, melted (can substitute vegetable oil or applesauce)
- 1 tablespoon ground flaxseed (mixed with 3 tablespoons hot water to make flax egg)
Add-ins
- 1 cup (170 g) vegan chocolate chips + more for topping (dark or semi-sweet, dairy-free)
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Lightly spray a 9×5 inch loaf pan with non-stick spray and line the bottom with parchment paper to ensure easy release after baking.
- Mix dry ingredients: Sift the all-purpose flour into a large mixing bowl. Add the white granulated sugar, light brown sugar, baking powder, salt, ground cinnamon, and nutmeg. Whisk well until all ingredients are evenly combined and there are no lumps.
- Blend banana mixture: Measure the ripe bananas and place into a blender. Add soy milk and melted coconut oil. Blend until smooth but avoid over-blending to maintain banana flavor and prevent a gummy texture.
- Prepare flax egg: Combine 1 tablespoon ground flaxseed with 3 tablespoons hot water. Let it sit for 5 to 10 minutes until it thickens to a gloopy consistency, which will act as the egg substitute and binder in the bread.
- Combine wet and dry: Pour the blended banana mixture over the dry ingredients. Add the thickened flax egg. Mix gently until just combined into a thick batter to ensure the bread stays soft and fluffy, avoiding overmixing which can make it dense.
- Fold in chocolate chips: Using a spatula, gently fold in 1 cup of the vegan chocolate chips until evenly distributed throughout the batter.
- Transfer batter to pan: Transfer the batter to the prepared loaf pan. Smooth the top evenly with a spatula to encourage even baking and prevent raw spots.
- Add topping chocolate chips: Sprinkle additional vegan chocolate chips on top of the batter for extra chocolate flavor and an attractive finish after baking.
- Bake the bread: Place the loaf in the preheated oven. Bake for 60 to 70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with some melted chocolate but no wet batter.
- Cool and serve: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas with brown spots for the best natural sweetness and moisture.
- Do not over-blend the banana mixture to avoid a gummy texture in the bread.
- The flaxseed ‘egg’ is crucial for binding, so ensure it thickens properly before adding.
- Feel free to substitute coconut oil with vegetable oil or applesauce for a lower fat option.
- Adding spices like cinnamon and nutmeg provides a warm flavor but can be omitted if desired.
- The bread keeps well at room temperature for 2-3 days and can be refrigerated for up to a week.
- Freeze leftovers wrapped tightly for up to 3 months.
- Check baked bread with a toothpick carefully; melted chocolate near the center is okay as long as there is no raw batter.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
