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Vegan Chocolate Banana Bread Recipe

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4.4 from 15 reviews

Deliciously moist and rich Vegan Chocolate Banana Bread made with ripe bananas, cocoa powder, and vegan dark chocolate chips. This plant-based loaf is naturally sweetened, dairy-free, and perfect for breakfast or an indulgent snack.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons cocoa powder
  • 3/4 cup vegan dark chocolate chips

Wet Ingredients

  • 1 cup mashed banana (from 2–3 very ripe bananas)
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened almond milk
  • 1 cup packed light brown sugar
  • 1/3 cup avocado oil or other neutral oil

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 4" x 8" loaf pan well or line it with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, and cocoa powder. Stir well to evenly distribute all dry ingredients. Set aside.
  3. Combine wet base: In a large bowl, mash the ripe bananas and add the unsweetened almond milk and vanilla extract. Mix to combine evenly.
  4. Add sugar and oil: Add the packed light brown sugar and avocado oil to the banana mixture. Whisk until smooth but expect a few banana lumps to remain for texture.
  5. Incorporate cocoa powder: Whisk the cocoa powder into the wet mixture until fully combined and smooth.
  6. Combine wet and dry ingredients: Slowly add the dry flour mixture to the wet ingredients, stirring gently until smooth with no lumps. Be careful not to over-mix to avoid a tough bread texture.
  7. Fold in chocolate chips: Gently fold the vegan dark chocolate chips into the batter making sure they are evenly distributed.
  8. Transfer to loaf pan: Pour and scrape the batter into the prepared loaf pan, smoothing the top with a spatula.
  9. Bake: Place the pan in the preheated oven and bake for 55 to 65 minutes, or until a skewer inserted in the center comes out clean or with only a few moist crumbs.
  10. Cool: Allow the bread to cool in the pan for about 15 minutes before transferring to a wire cooling rack to cool completely. This helps the bread set and makes it easier to slice.

Notes

  • Use very ripe bananas for maximum sweetness and moisture.
  • Do not over-mix the batter to keep the bread tender.
  • You can substitute avocado oil with other neutral oils like canola or vegetable oil.
  • Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • This bread freezes well — slice and freeze portions for quick thawed snacks.

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