Vegan Chocolate Banana Bread

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If you love the combination of chocolate and banana, then you need to make this Vegan Chocolate Banana bread. It's moist, tender, and bursting with intense chocolate and sweet banana flavors.

Overhead view of vegan chocolate banana bread on a cooling rack.

Homemade banana bread is definitely one of my all-time favorite desserts and yes, sometimes breakfast. Adding chocolate just makes it even better and this Vegan Chocolate Banana Bread has me hooked!

It was so easy to make, too... I just adapted my Vegan Banana Bread Recipe and turned it into this chocolatey creation. It's heavenly!

Table of Contents

Ingredients, Notes, And Substitutions

Before you head to the full recipe below, here are some additional ingredient notes and substitution ideas:

Ingredients for the recipe on a table top.

Ground Flaxseed + Water - when combined, it will thicken and create an egg-like consistency. This helps bind everything together.
Bananas - It is very important that you use spotty, overripe bananas or the loaf will not have much banana flavor.
Brown Sugar - this will yield a moister crumb and add a hint of caramel flavor. However, cane sugar works nicely, too.
Neutral-Flavored Oil - such as grapeseed, avocado, canola, sunflower, vegetable, etc. will all work well.
All-Purpose Flour - I haven't tried it with gluten-free flour yet, but it should work with a 1.1 gluten-free variety.
Dutch-Process Cocoa - yields a rich chocolate flavor that complements the banana perfectly. Regular cocoa powder can be used too, just note that it will yield a lighter color and the chocolate flavor will be less intense.
Baking Powder + Baking Soda - together they yield a tender loaf with the perfect rise.
Cinnamon + Vanilla Extract - together they enhance the chocolate flavor and complement the banana really well. However, they are both optional.
Vegan Chocolate Chips - these are optional but really kick up the chocolate flavor.
Sea Salt - this helps bring everything together so don't skip this. You can reduce it though if preferred.

How to make Vegan Chocolate Banana Bread

Once you preheat the oven and make the batter, it's all hands-off from there. Here are step-by-step photos to show you how easy it is:

Six process photos showing how to make the batter in a mixing bowl.

Combine the ground flax and water in a small bowl. Set aside for 10 minutes.
In a medium mixing bowl, whisk the flour, cocoa, baking soda, baking powder, cinnamon, and salt together to combine.
In a large mixing bowl, mash up the bananas using a fork or potato masher. Whisk in the oil, brown sugar, granulated sugar, vanilla, and flax eggs.
Add the dry ingredients into the wet and fold with a spatula until just combined. Gently fold in the chocolate chips.

Two process photos showing wet batter in a loaf pan and fully baked banana bread in a loaf pan.

Pour batter into the loaf pan, and gently spread it out evenly using a spatula. Sprinkle the top with chocolate chips and bake for 55-65 minutes or until a toothpick comes out clean.
Remove from oven and let the loaf cool for 10-15 minutes before transferring it to a cooling rack. Let the loaf completely cool before cutting.

Baking tips for the best Vegan Chocolate Banana Bread

Here are my top baking tips to ensure success:

For accurate results, don’t scoop the flour with a measuring cup directly from the flour container. Instead, Aerate the flour first, then scoop the flour out of your container with a spoon and then into a measuring cup. Don’t pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour.
If you only have whole flaxseed, you can grind the seeds in a coffee grinder. Make sure to measure the flaxseed in its ground form.
Start checking your loaf around the 50-minute mark. You don't want to overbake or it will get dry. The loaf will also continue to cook when it comes out of the oven.
Do not Overmix while combining the dry and wet mixtures together, just stir and fold the batter gently. Overmixing causes too much gluten to develop which can create a tough and rubbery texture.
Lining the loaf pan with parchment paper will help prevent sticking and makes removing the loaf a breeze. Here's a quick visual tutorial on how to line a loaf pan.

Storing Tips

This vegan chocolate banana bread is delicious when it's fresh, but if stored properly, it'll taste just as good at a later date. Here's how to do it:

Room temperature – it will stay good for 2-3 days in an airtight container. Place a paper towel on the bottom of the container to absorb excess moisture.
Fridge – this isn't my preferred way to store banana bread becuase it tends to get slightly dry, but it will last longer than room temp. However, you can always cover a piece in a slightly damp paper towel and microwave for 10-15 seconds to revive it. It can be refrigerated for 4-6 days in an airtight container.
Freezer – this is my preferred way to store banana bread and it can be frozen for up to 3 months. I like to wrap the pieces individually in wax paper and place them in an airtight container or Ziploc. Thaw at room temperature for 15-20 minutes or place in the microwave in 10-second intervals until thawed

FAQ's

Can I use frozen bananas for banana bread?

Yes, you can use frozen bananas, but you will need to thaw them first before using. Just place them in a colander over the sink for about 30 minutes until they are softened and the excess water has drained out.

What can I use instead of chocolate chips?

You can use dried fruit or nuts such as raisins, dried cranberries, walnuts, or pecans.

Front view of sliced vegan chocolate banana bread on a cooling rack.

More chocolate recipes to try

For more chocolatey goodness, here are a few reader favorites you may want to check out:

Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would really make my day! You can also share your remake with me on Instagram. Just tag #veganhuggs and @veganhuggs so I don’t miss it!

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