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Moist Vegan Chocolate Banana Bread

A loaf of Vegan Chocolate Banana Bread, sliced to show the marbled chocolate interior and chocolate chip topping.
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A simple recipe for a rich, moist loaf of vegan chocolate banana bread, made without eggs or dairy.

Ingredients

Scale
  • 3 very ripe large bananas, mashed
  • 1/2 cup plant milk (soy or almond recommended)
  • 1/2 cup vegetable oil
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (or gluten-free blend)
  • 3/4 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegan chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, mash the bananas until mostly smooth.
  3. Whisk in the plant milk, vegetable oil, apple cider vinegar, and vanilla extract into the mashed bananas until combined.
  4. In a separate medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients. Mix gently with a spatula until just combined. Do not overmix.
  6. Fold in the vegan chocolate chips.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum.
  • You can add 1/2 cup of chopped walnuts or pecans along with the chocolate chips for extra texture.
  • If your bananas are not very ripe, you can bake them for 10 minutes at 300°F (150°C) first to speed up ripening.

Nutrition

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