Double Chocolate Banana Bread is moist and tender and packed with vegan chocolate chips for an extra dose of chocolatey goodness. Vegan + Gluten free option.
Why you need to make this vegan chocolate banana bread:
Let’s be real…. You need to make this chocolate banana bread because it’s the closest thing to eating cake for breakfast.
It’s moist, decadent and crazy good with an intense chocolate flavor that pairs with the bananas just right. This recipe celebrates the delicious combination of chocolate + banana but in a much healthier way! (Just check out the ingredients below!)
Plus, our double chocolate banana bread takes about 10 minutes of prep, using simple pantry ingredients and is ridiculously easy to make. One bite & you’ll wonder how this recipe can possibly be dairy free, egg free and vegan.
Ingredients for Double Chocolate Banana Bread
To get started, gather together these wholesome ingredients:
- Flour: I typically use all purpose flour when baking allergy-friendly desserts, because it just works so well, however a 1:1 gluten free flour blend also works here.
- Sugar: I used refined sugar-free brown sugar as a healthier sugar swap. Coconut sugar also works well here if it’s not an allergy concern or you can simply use granulated raw sugar.
- Unsweetened Cocoa Powder: makes this banana bread extra rich and chocolately.
- Baking Powder and Baking Soda: leaving agents to make our bread rise!
- Sea Salt: just a little to balance out the sweetness and helps the chocolate shine.
- Bananas: put those extra ripe bananas to use! They add delicious natural sweetness to the bread and gives it that signature, beloved flavor.
- Vegan Milk: I love using Good Karma Flax Milk, but feel free to use soy, rice, coconut, oat or even almond milk.
- Oil: coconut oil, neutral oil or vegetable oil can work as the fat this recipe needs.
- Vanilla Extract: because it just takes it up a notch.
- Chocolate Chips: we’re making extra decadent, double chocolate banana bread…..so we need more chocolate.
How to make Vegan Double Chocolate Banana Bread from scratch
You’ll find the full written instructions on the recipe card below but here is a quick summary of steps.
- Preheat Oven Preheat oven to 350°F.
- Prepare your Pan You’ll need a 9×5″ loaf pan for this recipe. I recommend lining the pan with parchment paper AND spraying it with nonstick baking spray. Sometimes, I sprinkle the side with a little bit of cocoa powder too…think of this as your insurance policy for when it comes time to remove the cake from the pan.
- Whisk together dry ingredients in 1 large bowl. Then in medium bowl, mix wet ingredients. Mix together then stir in chocolate chips.
- Bake the Bread: Pour batter into your prepared pan, and bake! This cake has a long bake time, and is usually ready somewhere between 40-50 minutes. Check to ensure its finished baking by inserting a cake tester or toothpick in the center of the cake. If the toothpick inserted comes out clean, your cake is baked! Just be sure not to mistake melted chocolate chips for cake batter.
- Let it Cool: Once the cake has finished baking it’s important to let it cool completely in the pan, placed on a wire cooling rack. This usually takes about an hour or up to 3 months or keep on the counter for up to 3 days!
How to store leftover Chocolate Banana Bread
If you happen to have leftovers from this vegan chocolate banana bread recipe, simply store in an airtight container in the fridge up to 3 days. You can also freeze it in slices up to 3 months.
Can I make this Vegan Chocolate Banana Bread with gluten free flour?
Chocolate Banana Bread Troubleshooting
I’m wanting to pay special attention to this section because nothing is worse, then pulling your freshly baked bread from the oven, only to see the middle sunken in the middle. Usually the reasons for this includes an expired leaving agent, using too much banana/liquid or an inaccurate oven temperature. To make sure this doesn’t happen to you:
Be sure your baking soda hasn’t expired → Test by adding 1 ½ teaspoons of it to 1 tablespoon of vinegar. If it fizzes, it’s good.
Measure your banana after mashing it to get the proper amount since bananas come in all different sizes.
Bake your banana bread with accuracy → Use an oven thermometer! Whether it’s 5° or 20° off, any of these can ruin your baked goods. And when in doubt for doneness, try using an instant read thermometer. Livestrong.com suggest banana bread should read the center 200°F in the center when done.
Final tips & tricks for this recipe:
- Sift & Spoon: I know you’ve read it before, but sifting your dry ingredients then using a spoon to scoop into your measuring cup will ensure a more accurate measurement.
- Don’t Over-Mix the Batter: Over-mixing the batter can make the banana bread too dense.
- Don’t Skip the Vinegar: This key ingredient not only helps this chocolate banana bread rise and when added to the batter, it’ll give you the most moist, fluffy vegan bread ever!
- Ensure Ingredients are Room Temperature: This ensures that everything blends together properly.
Recommend tools to make this recipe:
- Loaf Pan. Ideal for this double chocolate banana bread recipe.
- Mixing Bowls. This set has multiple sizes, and they’re all dishwasher-safe.
- Kitchen Scale. Takes the guess work out of measuring correctly.
- Instant Read Thermometer. The easiest way to know if your bread is cooked through.
More vegan baked goods that you’ll love:
You are just going to love this double chocolate banana bread recipe and feel good about enjoying chocolate for breakfast any morning (or let’s be honest—any afternoon or evening) the craving strikes. If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️. This helps others find the recipes!
- 1 1/3 cup all purpose flour, sifted (or sub with 1:1 gluten free flour)
- 1 tablespoon cornstarch
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed bananas (approx 3 very ripe, medium sized bananas)
- 1 1/3 cup + 1 TB dairy-free milk (we love using Flax Milk)
- 1/3 cup oil (neutral or melted & cooled coconut oil)
- 1/2 cup brown sugar (coconut sugar or granulated sugar)
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider or white vinegar
- 1 cup vegan chocolate chips (reserve a few to sprinkle on top)
- Preheat oven to 350°F and line a 9-inch loaf pan with parchment paper so the sides overhand, then lightly grease.
- In a large bowl, whisk together flour, cornstarch, cocoa powder, baking powder, baking soda and salt.
- In a medium bowl, mash the bananas then add dairy-free milk, oil, sugar, vanilla and vinegar. Stir well to combine.
- Pour wet ingredients into the flour mixture and stir just until combined. If batter looks too dry, add a little more mashed banana or add in some applesauce. *
- Fold in chocolate chips.
- Fill prepared pan with batter and sprinkle extra chocolate chips on top before placing in the oven. Bake 40-50 minutes or until a toothpick inserted in the middle comes out clean.
- Let cool in pan. Slice and enjoy.
If using frozen bananas, be sure to defrost and let liquids drain so your not adding too much moisture to the batter.
To make this banana bread gluten free, I recommend using 1:1 gluten free flour blend like Bob's Red Mill.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 286Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 286mgCarbohydrates: 41gFiber: 3gSugar: 21gProtein: 4g
Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.