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Vegan Chocolate Banana Bread

Close-up of thick slices showing the fudgy texture of Vegan Chocolate Banana Bread topped with chocolate chips.
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A simple recipe for moist, fudgy chocolate banana bread made entirely without eggs or dairy.

Ingredients

Scale
  • 3 large very ripe bananas, mashed
  • 1/2 cup plant milk (soy or almond recommended)
  • 1/3 cup melted coconut oil or neutral oil
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegan chocolate chips or chunks

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, mash the ripe bananas until mostly smooth.
  3. Stir in the plant milk, melted oil, brown sugar, and vanilla extract until combined.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients. Mix gently until just combined; do not overmix.
  6. Fold in half of the vegan chocolate chips.
  7. Pour the batter into the prepared loaf pan. Sprinkle the remaining chocolate chips on top.
  8. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
  9. Let the bread cool in the pan for 15 minutes before carefully transferring it to a wire rack to cool completely.

Notes

  • For extra moisture, use bananas that are heavily spotted or black.
  • If your batter seems too thick, add one tablespoon more plant milk.
  • You can substitute half the flour with whole wheat flour for a denser texture.
  • Store cooled bread tightly wrapped at room temperature for up to 3 days.

Nutrition

Find it online: https://flavorzine.com/vegan-chocolate-banana-bread/