This vegan chocolate banana bread is extremely, moist, squishy, and bursting with plenty of chocolate chunks. It’s the perfect dessert with a scoop of vegan ice cream, and great as breakfast too! Gluten-free, oil-free, super easy.
As I’m writing this, it’s nearly Valentine’s Day, which in my books means a great excuse to eat as much chocolate as possible. No, really. On the 14th you’ll see me indulging in chocolate for breakfast, lunch, dinner, and all of my snacks.
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And vegan chocolate banana bread is definitely on the menu. I’ve tested the recipe a lot of times before finally sharing it with you, and I couldn’t be more excited because this really is the perfect dairy-free banana bread recipe!
Gluten-free vegan chocolate banana bread
In my opinion, banana bread is one of the best desserts out there. I just love the soft, squidgy texture of it, especially when you achieve the ideal level of fluffiness, and the subtle flavour the bananas add to it without an overwhelming amount of sweetness.
And in terms of my blog, my plain old gluten-free vegan banana bread recipe is one of my favourites. So I thought, why not (arguably, yet not really arguably) make it better by adding chocolate. I mean, no one can argue with the ‘more chocolate = better life’ principle.
So today, we’re making a vegan banana bread which uses cacao powder and chocolate chunks for the ultimate ‘wow’ factor. By that I mean – whenever I make this recipe, it’s lucky to last more than a day in my kitchen. The texture is incredibly fluffy with just the right amount of chewiness; it’s also a very moist banana bread and practically melts in your mouth.
Enjoy it with a cup of tea, smothered in tahini, peanut butter, or ordinary vegan butter. I love it for dessert when I want something sweet after dinner, or even as an indulgent, yet still reasonably healthy breakfast.
Tips to make the best vegan banana bread
Baking chocolate banana bread is an art and a science. There is a lot that goes into it, and a lot of things to consider. For instance, you want it to be moist, but not fall apart. Baking times can also vary depending on a number of factors. Yet, as long as you follow the guidelines here, even a beginner can make this recipe to perfection without a struggle.
- Use very ripe bananas. This is super important, to ease the baking process and for that depth of caramelised sweetness.
- Mix the wet and dry ingredients separately at first. This will prevent any clumping.
- I prefer using chocolate chunks rather than chocolate chips (although both are fine). This is because they melt really nicely, soak into the bread and really take the indulgence factor to the next level.
- Don’t over-mix your ingredients, as this can make the banana bread too tough.
- Don’t over-bake. 50 minutes is usually the maximum, while 40-45 is an ideal amount in my experience.
How to store chocolate banana bread
- In the fridge: tightly cover the banana bread and store it in the fridge for up to 5 days.
- In the freezer: freeze this banana bread in individual slices for up to 1.5 months, defrosting either at room temperature or in the microwave.
Main ingredients and substitutions
For the perfect dairy-free banana bread, you will need:
- Gluten-free self-raising flour. Sub 1:1 ordinary self-raising flour if not avoiding gluten.
- Baking powder.
- Baking soda.
- Good quality raw cacao powder.
- Maple syrup. This works with agave nectar too, although the final result isn’t as sweet.
- Flax egg, made with ground flax and either water or plant based milk.
- Apple cider vinegar.
- Very ripe mashed bananas.
- Dark chocolate chunks, or chocolate chips.
Vegan banana bread step-by-step
STEP 1: Preheat the oven to 180 degrees C/380 F.
STEP 2: Add the dry ingredients (gluten-free flour, baking powder, baking soda, cacao powder) to a mixing bowl. Whisk together.
STEP 3: In a separate mixing bowl, whisk together the maple syrup, flax egg, apple cider vinegar, and mashed bananas.
STEP 4: Add the wet ingredients to the dry, and mix together well without over-mixing. Then, fold in the chocolate chunks.
STEP 5: Transfer the batter to a rectangular loaf tin (either non-stick, lightly greased, or lined with baking paper). Bake in the preheated oven for around 45 minutes, until hard around the edges but with a good amount of softness on the inside.
STEP 6: Transfer to a cooling rack, slice, and enjoy.
You will love this recipe!
The final result is:
- Indulgent and rich.
- Incredibly moist.
- Perfect as either breakfast or dessert.
- Amazing served with a cup of tea or coffee.
- Perfect for parties and gatherings.
- Full of flavour.
- Not overwhelmingly sweet.
- Extremely chocolatey.
- Easy to make.
- Ready in under an hour.
- Meal prep friendly.
Other vegan baking recipes
- Chocolate chip coconut flour muffins
- Almond cookies
- Lemon tart
- Chocolate chip cookies
- Salted caramel brownies
Let me know in the comments: what’s your favourite way to bake with bananas? If you give this vegan chocolate banana bread recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below.
Vegan Chocolate Banana Bread (Gluten-free)
- Conventional oven
- 2 x mixing bowl
- Rectangular baking dish
- 1 cup gluten-free flour
- 1 tsp baking powder
- 2/3 tsp baking soda
- 1/3 cup cacao powder
- 1/2 cup maple syrup
- 2 flax eggs (2 tbsp ground flax + 1/3 cup plant based milk)
- 1 tbsp apple cider vinegar
- 3 large ripe bananas mashed
- 3.5 oz dark chocolate chopped
- Preheat the oven to 180 degrees C/380 F.
- Add the dry ingredients (gluten-free flour, baking powder, baking soda, cacao powder) to a mixing bowl. Whisk together.
- In a separate mixing bowl, whisk together the maple syrup, flax egg, apple cider vinegar, and mashed bananas.
- Add the wet ingredients to the dry, and mix together well without over-mixing. Then, fold in the chocolate chunks
- Transfer the batter to a rectangular loaf tin (either non-stick, lightly greased, or lined with baking paper). Bake in the preheated oven for around 45 minutes, until hard around the edges but with a good amount of softness on the inside.
- Transfer to a cooling rack, slice, and enjoy.