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front view of sliced banana bread.

Vegan Chocolate Banana Bread

If you love the combination of chocolate and banana, then you need to make this Vegan Chocolate Banane bread. It's moist, tender and bursting with intense chocolate and sweet banana flavors.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 10 people
Calories 290kcal


  • 1 Loaf Pan (8.5 x 4.5)
  • 2 Mixing Bowls
  • 1 Whisk
  • 1 Spatula


  • 2 tablespoons ground flaxseed + 5 tablespoons water
  • 1 ½ cups overripe mashed bananas (about 4 medium bananas)
  • ¾ cup brown sugar
  • cup avocado oil or any neutral-flavored oil (canola, grapeseed, sunflower, etc.)
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ cup Dutch-process cocoa powder (sub regular cocoa powder)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon cinnamon
  • ¾ teaspoon sea salt
  • ½ cup vegan chocolate chips + more for topping


  • Preheat oven to 350 ° F (177 ° C). Line a loaf pan (8.5 x 4.5) with parchment paper or lightly grease. (9X5 will work too).
  • Combine the ground flax and water in a small bowl. Set aside for 10 minutes. It will thicken and gel up.
  • In a medium mixing bowl, add the flour, cocoa, baking soda, baking powder, cinnamon, and salt. Whisk to combine and set aside.
  • In a large mixing bowl, mash up the bananas using a fork or potato masher. Now add the oil, brown sugar, vanilla, and flax eggs. Whisk well to combine.
  • Add the dry ingredients into the wet and fold with a spatula until just combined. Don't overwork the batter. The batter should be very thick. Gently fold in the chocolate chips.
  • Pour mixture into loaf pan, then gently spread it out evenly with a spatula. Sprinkle the top with chocolate chips. Place on the center rack in your oven. Bake for 55-65 minutes or until a toothpick comes out clean (check in 3 places). Small crumbs are ok, just not wet batter. Don't confuse melted chocolate for wet batter.
  • 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. Enjoy!


Measuring Flour: 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 with a spoon and then into the measuring cup. Don’t pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour.
Dutch Process Cocoa: yields a rich chocolate flavor that compliments 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. You can add 1-2 teaspoons of instant espresso powder to bump up the chocolate flavor though. 


Serving: 1slice | Calories: 290kcal | Carbohydrates: 47g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 138mg | Sugar: 25g