Fluffy like cake, full of dark chocolate chips, and one bowl easy. This Vegan Chocolate Banana Bread is the ultimate healthy chocolate snack/dessert!
SPONSORED BY SUNBUTTER
This is how you take overripe bananas from counter decor to one-bowl decadence. This is how you get away eating cake before noon. This is how you make a soft chocolate loaf without eggs or gluten required for fluff. This is how you elevate banana bread from snack food to undoubtedly dessert.
I make banana bread much more often than I post banana bread because I guess I assume it’s old news. But DOUBLE chocolate is timeless, and I will never stop loving melty gooey chocolate chips nestled into fluffy cake-like chocolate bread and an ingredient list that still feels wholesome-y enough to make over and over.
Simple, not showy, just scrumptious Vegan Chocolate Banana Bread.
Chocolate Banana Bread Ingredients
I already told you about the minimal effort one-bowl part of preparing this BB (banana bread), but lets chat ingredients for a moment. We are using:
- Bananas. This seems rather um…obvious. Just a couple, extra ripe, mash em up.
- SunButter. The key to keeping this loaf (brace yourself) MOIST. It also makes our sweet little loaf oil-free.
- Coconut sugar. Banana sweetness alone will leave you with a too bitter dark chocolate flavor, but a little coconut sugar balances that.
- Almond milk. Or any kind of milk you like.
- Vanilla extract. As any good chocolate recipe requires.
- Gluten-free flour. Or all purpose if you are not gluten-free. Spelt would work too.
- Cocoa powder. And quite a bit of it, I wanted this loaf to be deeply chocolatey.
- Baking powder and salt.
A Few Banana Bread Baking Tips
I want nothing more than for you to have the most deliciously optimal chocolate banana bread experience, and while this recipe is pretty foolproof I still have a few tips:
- Don’t under bake. If you are unsure as to whether your loaf is done or not, go for 5 more minutes. Better to end up with a crustier top than a mushy loaf middle.
- Line the pan. This makes it like 127 times easier to remove your loaf from the pan. Which speeds up cooling. Which speeds up time to the EATING part.
- Don’t go too crazy with chocolate chips in the batter. Look, I am almost never the type to hold you back on adding extra chocolate. But if you add too many chips it will make the loaf less fluffy and more fudgy. Not a bad thing, just a word of caution.
After a couple of not-fluffy-enough test batches this third time around was more than the charm – so fluffy I was happy dancing around the kitchen. So I can’t wait for you to bake it, dance it out, and enjoy a double chocolatey slice too!
More Banana Bread Recipes
- This super moist chocolate chip version, always a classic. And it’s grain-free too.
- A long time reader fave with the most unique corn-bread-meets-banana-bread texture.
- Or for a little fall spiced vibe, this beautifully fluffy buckwheat version.
Vegan Chocolate Banana Bread
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 slices 1x
- Category: bread
- Method: baking
- Cuisine: american
Description
Fluffy like cake, full of dark chocolate chips, and one bowl easy. This Vegan Chocolate Banana Bread is the ultimate healthy chocolate snack/dessert!
Ingredients
- 2 bananas, mashed (~200g)
- 1/2 cup (70g) coconut sugar
- 1/4 cup (65g) Organic SunButter
- 3/4 cup (180g) almond milk
- 1 tsp vanilla extract
- 1 1/4 cup (185g) gluten-free flour (or all purpose/spelt if not GF)
- 2/3 cup (55g) cocoa powder
- 2 tsps baking powder
- 1/2 tsp salt
- 1/2 cup (80g) dark chocolate chips
Instructions
- Preheat the oven to 350ºF.
- Whisk together mashed bananas, coconut sugar, SunButter, almond milk, and vanilla.
- Add the dry ingredients and mix to combine.
- Fold in the chocolate chips (reserve a few for on top).
- Pour into a lined loaf pan. Add some extra chocolate chips on top.
- Bake for 45-50 minutes at 350ºF. The center should feel firm to the touch when it’s done (or use the toothpick test).
- Cool for at least 30 minutes before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 237
- Sugar: 16g
- Sodium: 141mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 4g
Keywords: gluten free, vegan, easy, one bowl, chocolate chip, healthy, baking, dairy free, egg free, nut free
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Can you substitute the coconut sugar for maybe honey or maple syrup? My mother-in-law is vegan but tries to not use a lot of oils or sugar…thanks
I haven’t tested it and it, but could work yes! I’d recommend reducing the almond milk to make up for the dry vs liquid difference, try 1/3 cup almond milk instead of the 3/4 and 1/2 cup honey/maple syrup. Hope that helps!
Could these be made into muffins? If so, how much baking time do you think? Thank you!
Yes absolutely! I’d bake them for 25-30 minutes for regular sized muffins. Hope you enjoy Sara!
Thank you!!
If i use oat flour works? Or i need to add more flour?
The texture won’t be as light and fluffy, more dense, but same amount!
What other nut butter could I use if I don’t have Sunbutter on hand?
Any nut butter will work…peanut butter almond butter, cashew butter…whatever you love!
Always use organic ingredients and I have og cacao powder do you think I can substitute for cocoa 😉
Thank you
Oh yes absolutely! I actually prefer baking with cacao powder, but its a little trickier to find. Hope you love it Ruthie!
“But if you add too many chips it will make the loaf less fluffy and more fudgy.” I guess I will make banana brownies then
Hahahaha!! No one ever said less fluffy was a bad thing, sounds like a delicious direction to go Julia😂
Hi, would be ok to omit the choc chips? Would it still be sweet enough?
Yes absolutely! It will be delicious without too with no extra sweetener in my opinion, but feel free to bump the coconut sugar up to 2/3 cup😋
Hey Natalie!
This banana bread looks HEAVENLY! 🤤😍
Luckily, I have a few VERY RIPE bananas waiting for me to be used ASAP, so I really wanna make this! Could I use buckwheat flour for this recipe?
Thanks!
Perfect timing then! Buckwheat flour will work, although I’d recommend slightly less of it as it tends to be quite dry (and this recipe is already oil-free. Try just 1 cup. You may consider adding a bit more sugar too, buckwheat flour tends to turn out less sweet/rich than all purpose. But up to you!
Can I use chocolate peanut butter? Would it be too much chocolate?
Personally I think that sounds like an absolutely delicious plan and not too much at all😋
Yay! Thank you 😀
OMG I just couldn’t resist it, had all the ingredients except the chocolate chips so I added some cacao nibs on top. The smell and taste are just unbelievable, I’m totally in love with this recipe. <3
Oh that sounds like such a yummy swap, I bet the crunch of the cacao nibs was delish😋 So happy you love it Diana!
It was incredibly crunchy! I was shocked. Thanks for such a yummy recipe 😊
Hi Natalie , can you use coconut flour and almond butter with this recipe?
Almond butter yes! But coconut flour will not work here, sorry
I happened to have all the ingredients so decided to make this last night. It’s delicious! Perfectly chocolatey and moist.
★★★★★
YAY! I am so happy you loved it Mimi, appreciate your feedback😊
Is there any way you can make it so that when I print your recipe it’s not full of adds?
You can turn your ad blocker on on your browser, but I cannot turn them off for just one page unfortunately😕
It’s in the oven now! My batter turned out quite a lot thicker than yours in the video. I weighed everything out and my only substitute was almond butter instead of sun butter. It wasn’t as runny as your sun butter so maybe I needed to add some oil. But fingers crossed it comes out fine! 🙂
Yep, the nut butter is often to blame they vary so much in consistency. Thinning it out with extra coconut oil is what I recommend in the future, but I still hope it turned out delicious!!
Hi. This turned out as an absolute brick. Nothing fluffy about it. I weighed all my ingredients. I used a different gluten free flour blend and I’m guessing that’s why. The batter was like a gelatinous glob. Is Bobs the only one you’ve tried in this recipe? I had such high hopes.
Oh no!! I’m so sorry it failed for you😭 Yes that’s the only blend I’ve tried and its the only one I trust to be honest because many of them can turn out super gummy, what brand did you use??
I used Namaste GF blend from Costco that I had heard positive reviews about. I might have to try Bobs because your texture looks so perfect and I want to eat that! Thanks for the response.
I haven’t tried that one, but definitely try with the bob’s blend it should be super fluffy! Hope the next batch is perfect 🙂
Can i substitute the bananas for applesauce if i don’t have bananas on hand?
I haven’t tested it, but should be fine yes!
Hey, Can I use almond flour instead of the gluten free flour? If yes, what should be the quantity?
Thanks
Almond flour won’t work here, its MUCH more moist and will make the bread turn out mushy. But I do have this almond flour banana bread you could add 1/2 cup of cocoa powder (and reduce almond flour to 1 1/4 cups) to: https://feastingonfruit.com/chocolate-chip-banana-bread/
Great. Thank you very much.
This turned out pretty dense and gummy. I used a gluten-free flour blend, oat milk, and peanut butter. The batter was much thicker than in the pictures so I added about a tablespoon more of milk.
★★★
I’m sorry you didn’t love it Vanessa! What brand of gluten free flour did you use?
I’ve had it for awhile so I’m not sure-either Bob’s Red Mill or a blend I made from instructions online.
The recipe Will work with normal flour?
Yes absolutely!
By how much can I reduce the sugar in this loaf? I might also add some chopped up dates to balance that out.
Reducing the coconut sugar will make the loaf a bit drier as well as less sweet, but you can try going down to 1/4 cup!
It worked! I used 40g sugar and it’s really fluffy, moist and not too sweet. I even swapped the banana for applesauce (and reduced the milk by 25g to compensate for the extra liquid).
Wonderful!! I am so so happy it was a success Anna, thanks for taking the time to share too😊
This recipe sounds great. We’re not gf so I thought I would try making it with spelt flour. or if it will work, tiger nut flour. Any thoughts how that might work in this bread?
Spelt flour will absolutely work and be super fluffy! Tigernut is a tricky flour so I do not have a lot of confidence in swapping it in here unfortunately. Hope that helps Shellie!
This came out great with the spelt flour. Delicious! Should I keep it refrigerated?
★★★★★
So so happy you enjoyed it Shellie! I always keep mine in the fridge, yes. It will stay fresh the longest that way, and gets a little fudgier too😋😋)