This vegan chocolate banana bread is easy to make and perfect for an afternoon snack! Your sweet tooth will thank you for making this tasty recipe!

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This vegan chocolate banana bread is everything you could want in a homemade loaf—rich, moist, and packed with chocolatey goodness! It’s perfect for breakfast, a mid-day snack, or a dessert. It won’t last long in your kitchen!

Whenever I have over ripe bananas lying around, my first thought is this chocolate banana bread. Sure, I could whip up a classic banana bread, but there’s something about the addition of cocoa powder and melty chocolate chunks that makes this recipe irresistible. Whether you’re vegan or not, this loaf is guaranteed to win you over. Its tender crumb, bold chocolate flavor, and hints of banana are the perfect combination. Trust me, you’ll want to bookmark this one!

Ingredients & Substitutions

  • Bananas – The base of this recipe! You’ll need about 1 cup (250g) of mashed bananas, which is typically 2–3 very ripe bananas. The riper they are, the sweeter and more flavorful your bread will be.
  • Flour – All-purpose flour gives this bread its structure. For best results, spoon the flour into your measuring cup and level it off with a straight edge. Avoid packing it too tightly, as this can lead to dense bread.
  • Cocoa Powder – Use unsweetened cocoa powder (not Dutch-processed) to ensure the right balance of flavor and rise.
  • Brown Sugar – Light brown sugar keeps the bread moist while adding a subtle caramel flavor. It can be replaced with coconut or raw cane sugar if desired.
  • Baking Powder & Baking Soda – These leavening agents help the bread rise and create the signature crack down the center.
  • Almond Milk – Feel free to substitute this with oat, soy, or any other plant-based milk. Regular dairy milk also works if you’re not strictly vegan.
  • Neutral Oil – Avocado, sunflower, or vegetable oil are great options. I used avocado oil.
  • Chocolate Chips – Ensure your chocolate is vegan if needed! I like the Enjoy Life brand which is dairy-free. You can substitute with chopped nuts for extra texture.

Tips for Perfect Banana Bread

  • Use a fork or potato masher to mash the bananas until smooth. Some small lumps are fine and add texture to the bread. If using frozen bananas, thaw them completely, then mash.
  • Do not overmix the batter. Once you fold in the dry ingredients, be careful not to overmix or the bread will be come tough.
  • Keep an eye on your oven temperature. I like to use an oven thermometer to ensure accurate baking temperature.
  • Let the bread cool before slicing.

Mix In Ideas

Feel free to get creative with mix-ins and toppings!

  • Add-ins: Stir in ½ cup of chopped walnuts, hazelnuts, or dried cherries.
  • Chocolate Swirl: Mix a tablespoon of almond butter on top of the batter for a marbled effect.
  • Extra Chocolate: Sprinkle additional chocolate chunks or peanut butter chips on top before baking for a decadent finish.
  • Top it: When serving, add a smear of peanut butter on top for an extra treat!

How to Make Chocolate Banana Bread

Combine the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, combine the mashed banana, oat milk, vanilla extract, brown sugar, and oil. Whisk until smooth.
Sitr in the cocoa powder and whisk until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined
Stir in the chocolate chips.
Transfer to the prepared baking pan. Top with additional chocolate chips, if desired.

How to Store Banana Bread

To store your chocolate banana bread, allow it to cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. The bread stays fresh for up to 2 days at room temperature, or you can keep it in the fridge for up to 4 days—just bring it to room temperature before serving. For longer storage, slice the bread and freeze it in an airtight container for up to one month. When ready to enjoy, simply thaw the slices at room temperature or microwave them for a few seconds.

If you enjoy this recipe, be sure to try my vegan chocolate zucchini bread and vegan chocolate beet muffins, too!

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Vegan Chocolate Banana Bread

Vegan Chocolate Banana Bread

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 slices 1x
  • Category: Breakfast or Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan
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Description

This vegan chocolate banana bread is easy to make and perfect for an afternoon snack! Your sweet tooth will thank you for making this tasty recipe!

Ingredients

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

Instructions

  1. Preheat oven to 350°F. Grease well or line a 4” x 8” loaf pan with parchment paper.
  2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir to evenly distribute. Set aside.
  3. In a large bowl, combine mashed banana, almond milk, and vanilla.
  4. Add in brown sugar and oil. Whisk until smooth. Some lumps of banana may remain.
  5. Whisk in cocoa powder until smooth.
  6. Add the flour mixture and stir until smooth and no lumps remain. Do not over mix as bread will get tough.
  7. Fold in the chocolate chips.
  8. Scrape into the prepared pan.
  9. Bake for 55-65 minutes until a skewer inserted comes out clean.
  10. Allow to cool in the pan for 15 minutes before moving to a cooling rack.

Notes

Allow to cool completely before cutting. Best the same day. Can be refrigerated for up to 3 days. Can be frozen in slices and stored tightly wrapped in plastic for 1 month. Bring to room temperature before serving.