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trending now, vegan, chocolate, gluten-free, cakes & breads, oil-free, sweet · September 20, 2020

Vegan Chocolate Banana Bread

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Fluffy like cake, full of dark chocolate chips, and one bowl easy. This Vegan Chocolate Banana Bread is the ultimate healthy chocolate snack/dessert!

Vegan Chocolate Banana Bread (gluten-free)
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.

Vegan Chocolate Banana Bread (gluten-free)

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.
Vegan Chocolate Banana Bread (gluten-free)
Vegan Chocolate Banana Bread (gluten-free)

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:

  1. 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.
  2. 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.
  3. 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.
Vegan Chocolate Banana Bread (gluten-free)

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!

Vegan Chocolate Banana Bread (gluten-free)

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 (gluten-free)
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Vegan Chocolate Banana Bread

★★★★★ 4.3 from 3 reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 slices 1x
  • Category: bread
  • Method: baking
  • Cuisine: american
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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

Scale
  • 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

  1. Preheat the oven to 350ºF.
  2. Whisk together mashed bananas, coconut sugar, SunButter, almond milk, and vanilla.
  3. Add the dry ingredients and mix to combine.
  4. Fold in the chocolate chips (reserve a few for on top).
  5. Pour into a lined loaf pan. Add some extra chocolate chips on top.
  6. Bake for 45-50 minutes at 350ºF. The center should feel firm to the touch when it’s done (or use the toothpick test).
  7. 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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Comments

  1. Lisa Evans says

    September 21, 2020 at 2:43 pm

    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

    Reply
    • Natalie says

      September 21, 2020 at 3:16 pm

      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!

      Reply
      • Sara says

        September 21, 2020 at 8:49 pm

        Could these be made into muffins? If so, how much baking time do you think? Thank you!

        Reply
        • Natalie says

          September 21, 2020 at 9:01 pm

          Yes absolutely! I’d bake them for 25-30 minutes for regular sized muffins. Hope you enjoy Sara!

          Reply
          • Sara says

            September 21, 2020 at 9:09 pm

            Thank you!!

  2. Luigi alavez says

    September 21, 2020 at 3:35 pm

    If i use oat flour works? Or i need to add more flour?

    Reply
    • Natalie says

      September 21, 2020 at 3:57 pm

      The texture won’t be as light and fluffy, more dense, but same amount!

      Reply
  3. Teresa says

    September 21, 2020 at 10:14 pm

    What other nut butter could I use if I don’t have Sunbutter on hand?

    Reply
    • Natalie says

      September 21, 2020 at 10:21 pm

      Any nut butter will work…peanut butter almond butter, cashew butter…whatever you love!

      Reply
  4. Ruthie says

    September 22, 2020 at 8:07 am

    Always use organic ingredients and I have og cacao powder do you think I can substitute for cocoa 😉
    Thank you

    Reply
    • Natalie says

      September 22, 2020 at 9:24 am

      Oh yes absolutely! I actually prefer baking with cacao powder, but its a little trickier to find. Hope you love it Ruthie!

      Reply
  5. Julia says

    September 22, 2020 at 1:05 pm

    “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

    Reply
    • Natalie says

      September 22, 2020 at 1:24 pm

      Hahahaha!! No one ever said less fluffy was a bad thing, sounds like a delicious direction to go Julia😂

      Reply
  6. Lu says

    September 22, 2020 at 1:40 pm

    Hi, would be ok to omit the choc chips? Would it still be sweet enough?

    Reply
    • Natalie says

      September 22, 2020 at 2:34 pm

      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😋

      Reply
  7. Ella says

    September 24, 2020 at 7:16 pm

    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!

    Reply
    • Natalie says

      September 24, 2020 at 11:12 pm

      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!

      Reply
  8. Diana Krystel says

    September 25, 2020 at 3:11 pm

    Can I use chocolate peanut butter? Would it be too much chocolate?

    Reply
    • Natalie says

      September 25, 2020 at 3:16 pm

      Personally I think that sounds like an absolutely delicious plan and not too much at all😋

      Reply
      • Diana Krystel says

        September 25, 2020 at 6:49 pm

        Yay! Thank you 😀

        Reply
  9. Diana Krystel says

    September 25, 2020 at 11:05 pm

    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

    Reply
    • Natalie says

      September 26, 2020 at 11:08 am

      Oh that sounds like such a yummy swap, I bet the crunch of the cacao nibs was delish😋 So happy you love it Diana!

      Reply
      • Diana Krystel says

        September 26, 2020 at 11:32 pm

        It was incredibly crunchy! I was shocked. Thanks for such a yummy recipe 😊

        Reply
  10. Kim says

    September 28, 2020 at 9:13 am

    Hi Natalie , can you use coconut flour and almond butter with this recipe?

    Reply
    • Natalie says

      September 28, 2020 at 10:20 am

      Almond butter yes! But coconut flour will not work here, sorry

      Reply
  11. Mimi says

    September 30, 2020 at 11:00 am

    I happened to have all the ingredients so decided to make this last night. It’s delicious! Perfectly chocolatey and moist.

    ★★★★★

    Reply
    • Natalie says

      September 30, 2020 at 1:12 pm

      YAY! I am so happy you loved it Mimi, appreciate your feedback😊

      Reply
  12. Sarah says

    October 28, 2020 at 6:30 pm

    Is there any way you can make it so that when I print your recipe it’s not full of adds?

    Reply
    • Natalie says

      October 28, 2020 at 8:25 pm

      You can turn your ad blocker on on your browser, but I cannot turn them off for just one page unfortunately😕

      Reply
  13. Ashley Stauffer says

    January 9, 2021 at 4:08 pm

    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! 🙂

    Reply
    • Natalie says

      January 9, 2021 at 7:42 pm

      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!!

      Reply
    • Liz says

      January 31, 2021 at 7:38 pm

      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.

      Reply
      • Natalie says

        February 1, 2021 at 9:23 am

        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??

        Reply
  14. Liz says

    February 1, 2021 at 10:42 am

    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.

    Reply
    • Natalie says

      February 1, 2021 at 12:18 pm

      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 🙂

      Reply
  15. Anie says

    February 26, 2021 at 12:57 pm

    Can i substitute the bananas for applesauce if i don’t have bananas on hand?

    Reply
    • Natalie says

      February 26, 2021 at 1:04 pm

      I haven’t tested it, but should be fine yes!

      Reply
  16. Heena says

    February 27, 2021 at 12:40 am

    Hey, Can I use almond flour instead of the gluten free flour? If yes, what should be the quantity?

    Thanks

    Reply
    • Natalie says

      February 27, 2021 at 7:50 am

      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/

      Reply
      • Heena says

        February 27, 2021 at 10:52 am

        Great. Thank you very much.

        Reply
  17. Vanessa says

    May 13, 2021 at 12:24 pm

    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.

    ★★★

    Reply
    • Natalie says

      May 13, 2021 at 12:26 pm

      I’m sorry you didn’t love it Vanessa! What brand of gluten free flour did you use?

      Reply
      • Vanessa says

        May 14, 2021 at 2:48 am

        I’ve had it for awhile so I’m not sure-either Bob’s Red Mill or a blend I made from instructions online.

        Reply
  18. Marion says

    May 20, 2021 at 4:25 pm

    The recipe Will work with normal flour?

    Reply
    • Natalie says

      May 20, 2021 at 4:35 pm

      Yes absolutely!

      Reply
  19. Anna says

    January 15, 2022 at 2:14 pm

    By how much can I reduce the sugar in this loaf? I might also add some chopped up dates to balance that out.

    Reply
    • Natalie says

      January 17, 2022 at 9:06 am

      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!

      Reply
      • Anna says

        January 21, 2022 at 5:51 pm

        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).

        Reply
        • Natalie says

          January 22, 2022 at 7:41 am

          Wonderful!! I am so so happy it was a success Anna, thanks for taking the time to share too😊

          Reply
  20. Shellie says

    February 16, 2022 at 2:57 am

    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?

    Reply
    • Natalie says

      February 16, 2022 at 4:47 am

      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!

      Reply
      • Shellie says

        February 19, 2022 at 3:57 pm

        This came out great with the spelt flour. Delicious! Should I keep it refrigerated?

        ★★★★★

        Reply
        • Natalie says

          February 19, 2022 at 5:43 pm

          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😋😋)

          Reply

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  1. Fluffy Vegan Pancakes (no Bananas) - Gluten-Free | Feasting on Fruit says:
    February 27, 2022 at 10:34 am

    […] loves bananas. Or sometimes you just don’t have bananas. Or bananas are better spent on banana bread things, so save them for that. And after a little testing I discovered that applesauce makes for an […]

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-1 tsp vanilla extract
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-1/2 cup (90g) dairy-free white chocolate chips

INSTRUCTIONS
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a hand mixer, beat together prepared flax egg, nut/seed butter, coconut oil, brown sugar, molasses, and vanilla. Add flour, baking soda, and salt. Mix to form a dough. Fold in macadamia nuts, coconut flakes, and white chocolate chips. Use a spring loaded scoop to portion into large cookies (mine were about 3 tbsp each). Arrange on the baking sheet leaving 2 inches in between each cookie. Do not press/flatten. Bake for 12-13 minutes at 350°F. Cool 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

#vegancookies #glutenfreeveganbaking #healthydesserts
Quick chocolate fix for your friday: 🍫🍰 read Quick chocolate fix for your friday: 🍫🍰 ready in 2 minutes (oven option included too!)

1/4 cup (37g) gf flour (or all-purpose)
2 tbsp (10g) cocoa powder
1/8 tsp salt
1/2 tsp baking powder
3 tbsp (20g) coconut sugar
4 tbsp (60g) almond milk
2 tbsp (32g) nut/seed butter (I used chocolate @sunbutter)
1/4 tsp vanilla extract
1 tbsp (15g) chocolate chips

Whisk the dry, add the wet, stir in chocolate chips. Microwave for 1.5 to 2 minutes OR bake in the oven for 23-25 minutes at 350ºF. Cool for 5-10 minutes, then top and enjoy!

#mugcake #chocolatemugcake #veganglutenfreerecipes

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