There’s nothing better than finding a way to turn overripe bananas into something completely delicious. And that’s where this Vegan Chocolate Banana Bread comes in.
This recipe is rich, moist, and has that perfect hint of chocolate sweetness without being too much.
And even if you’re new to baking or trying out vegan recipes for the first time, you’re going to love how simple this one is. It’s seriously foolproof.
So if you’ve got some bananas sitting on your counter and you’re ready to make something that everyone will love, then let’s get into it.
What You’ll Need
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- 3 medium overripe bananas, mashed (about 1 ½ cups)
- ½ cup plant-based milk (like almond, soy, or oat)
- ½ cup neutral oil (like canola or melted coconut oil)
- ¾ cup brown sugar
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Add-ins
- ½ cup vegan chocolate chips (plus a few more for topping if you want)
Pro Tips
- Use very ripe bananas. The more brown spots the better. They bring out that natural sweetness and deeper flavor.
- Mix wet first, then dry. You can totally make this a one-bowl recipe. Less mess, less stress.
- Let it cool before slicing. I know it’s tempting to dive right in, but letting it cool helps it firm up so you get nice clean slices.
- Get the kids involved. This recipe is perfect for little helpers. Let them mash the bananas or sprinkle the chocolate chips on top.
- Double it if you can. One loaf goes fast. Trust me. You’ll want a backup.
Tools You’ll Need
- 1 large mixing bowl
- Measuring cups and spoons
- Whisk or wooden spoon
- Spatula
- 8½ x 4½ inch loaf pan
- Toothpick for testing
Substitutions and Variations
- Flour: You can swap the all-purpose flour for a gluten-free blend if needed.
- Oil: Unsweetened applesauce works if you want to skip the oil.
- Sugar: Coconut sugar or maple syrup can be used instead of brown sugar.
- Extra add-ins: Chopped walnuts, pecans, or even a swirl of peanut butter would be amazing.
Make Ahead Tips
You can totally make this a day ahead. Just wrap it tightly once cooled and keep it at room temperature. It actually gets even better the next day because the flavors settle in more.
How to Make It
- Preheat your oven to 350°F and grease your loaf pan or line it with parchment paper.
- In a large bowl, mash the bananas until smooth. Add the plant-based milk, oil, brown sugar, vanilla, and apple cider vinegar. Stir everything together.
- Add the flour, cocoa powder, baking soda, and salt directly into the bowl. Gently fold it together until just combined. Try not to overmix.
- Stir in the chocolate chips.
- Pour the batter into your prepared loaf pan. Sprinkle a few extra chocolate chips on top if you want.
- Bake for 50 to 60 minutes. Check with a toothpick around the 50-minute mark. If it comes out mostly clean with just a few moist crumbs, it’s ready.
- Let the bread cool in the pan for about 10 minutes. Then move it to a wire rack to cool completely.
Nutritional Info (Per Slice)
- Calories: Around 250
- Fat: 10g
- Carbs: 38g
- Sugar: 18g
- Protein: 3g
- Fiber: 3g
Just a reminder that this is a rough estimate and will change based on the brands and ingredients you use.
Leftovers and Storage
- Room Temp: Keep it in an airtight container for up to 3 days.
- Fridge: It’ll stay fresh for about a week.
- Freezer: Wrap individual slices or the whole loaf tightly and freeze for up to 3 months. Just thaw it at room temperature when you’re ready.
FAQs
Can I make this without cocoa powder?
Yes, but it’ll turn into more of a classic banana bread instead of chocolate banana bread.
Can I use frozen bananas?
Definitely. Just make sure they’re thawed and drained of any extra liquid before you mash them.
What if I don’t have apple cider vinegar?
You can use lemon juice or white vinegar instead. It helps activate the baking soda to make the bread rise.
Can I turn this into muffins?
Of course. Just divide the batter into muffin tins and bake at 350°F for about 20 to 25 minutes.
Final Thoughts
This Vegan Chocolate Banana Bread is honestly one of those recipes you’ll want to keep in your back pocket. It’s easy, crazy good, and just a really nice thing to have around whether you need a quick breakfast, a snack, or a sweet little pick-me-up.
If you give it a try, I’d love to hear how it turned out for you. Feel free to leave a comment with your thoughts, any fun twists you made, or any questions you have. I’m here to help!
