Vegan Chocolate Banana Bread
This vegan chocolate banana bread is a one-bowl, egg-free, dairy-free loaf with a rich, decadent chocolate flavor and a soft, moist crumb. Very ripe bananas do the sweetening and the binding, cocoa carries the chocolate, and a splash of apple cider vinegar reacts with the baking soda to lift it, so you get a tender loaf without eggs or butter. It comes together in one bowl and bakes in about 25 minutes.
I actually decided to make this chocolate banana bread right after my easiest vegan chocolate cake recipe, because I was so amazed by its simplicity and great texture. This loaf is very similar, and I love that you can use that same chocolate cake as a base for so many other desserts. I also added some sliced banana on top and inside, so you get a little surprise with each slice of this chocolate bread.
What you need and why it works
The ingredient list is short and each one has a job. Very ripe bananas are the key: the browner and more speckled the peel, the sweeter and more aromatic the fruit, and the more moisture and natural sugar they add. Two are blended or mashed into the batter for binding and softness, and a third is sliced for layering and topping. Cocoa is where the flavor lives, so use a good-quality one; it makes the difference between a mild and a truly chocolatey loaf. Apple cider vinegar plus baking soda is the leavening pair — the acid reacts with the soda to create the bubbles that lift the crumb, which is how this bread rises without eggs. Olive oil keeps it moist, and soy milk (or any plant milk) brings the dry and wet sides together. For the flour, I used my favorite gluten-free flour, Mix It Universal by Schar, but a standard all-purpose flour works too.
Tips for a moist, tender loaf
A few small things make this bread reliably good. Use bananas that look almost too ripe to eat — underripe bananas are starchy and much less sweet, so the loaf can turn out bland and dense. Add the vinegar only after the wet and dry are combined, then mix; that keeps the reaction fresh and working when the batter hits the oven. When you pour the wet ingredients over the dry ones, go slowly while mixing so you avoid lumps, but stop as soon as everything is incorporated, since overmixing develops gluten and can make the crumb tough. To check for doneness, a toothpick inserted in the center should come out with just a few moist crumbs rather than wet batter; because the loaf is chocolate-dark, rely on that cue rather than color.
Easy ways to change it up
This is a simple chocolate banana bread, but it is easy to adapt. You can opt for the chocolate glaze topping I used in the cake recipe, add some chopped walnuts inside or as a topping, or swirl in a little peanut butter. If you love chocolate desserts, this loaf sits nicely alongside my easy chocolate mousse and these chocolate chip coconut muffins, and it fits right into a round-up like my most decadent chocolate desserts. For a lighter banana treat, the banana breakfast smoothie uses up ripe bananas too.
How to store it and make it ahead
Let the loaf cool completely before storing, otherwise trapped steam makes it soggy. Keep it in an airtight container at room temperature for 2 to 3 days; the banana keeps it moist, so it actually stays soft nicely. For longer storage, wrap slices well and freeze them, then thaw at room temperature or warm briefly before serving. If you like baking with ripe bananas, you might also enjoy my vegan whole grain cookies for another simple, everyday bake.
If you bake this loaf, I would love to know how it turned out — did you go for the banana slices tucked inside, or dress it up with walnuts or a glaze? Please rate the recipe and leave a comment below with your favorite tweak.
Summarise & Save This Recipe
★ Add us as a trusted Google source
Vegan Chocolate Banana Bread
Ingredients
- 150 g flour I used gluten-free flour, Mix It Universal by Schar
- 100 g brown sugar
- 1 tsp baking soda
- 1 Tbsp apple cider vinegar
- 4 Tbsp cocoa high-quality
- 4 Tbsp olive oil
- 120 ml soy milk or any other vegan milk
- 2 bananas very ripe, mashed or blended
- 1 banana sliced
Instructions
- Preheat the oven to 350F (175C). Grease the pan.
- Mix the flour with the brown sugar, cocoa, and baking soda.
- In a separate bowl, mix the soy milk with the oil.
- Pour the wet ingredients over the dry ones slowly, while mixing with a hand mixer.
- Once incorporated, add the vinegar and mix a little more.
- Blend 2 ripe bananas in a blender (or mash them very well with a fork). Pour over the batter and mix well.
- Pour half the batter into the pan. Add some banana slices and cover with the rest of the batter. Top with banana slices and bake for about 25 minutes.
Notes
Frequently Asked Questions
Yes. Every ingredient is plant-based — flour, brown sugar, baking soda, apple cider vinegar, cocoa, olive oil, soy milk, and bananas. There are no eggs, dairy, or honey, so it is fully vegan. The bananas plus the baking soda and vinegar reaction do the work that eggs would usually do.
Yes. I made mine with a gluten-free flour, Mix It Universal by Schar, and it worked beautifully. Any good all-purpose gluten-free blend should work as a swap for the flour in the recipe. A standard wheat all-purpose flour also works if you do not need it gluten-free.
Very ripe, with heavily speckled or mostly brown peels. Ripe bananas are much sweeter and add more moisture and natural sugar, which gives the loaf its soft texture and flavor. Underripe bananas are starchy and less sweet, so the bread can turn out bland and dense.
The vinegar reacts with the baking soda to create bubbles that lift the loaf, which is how this bread rises without eggs. Add it after the wet and dry ingredients are combined, then mix, so the reaction is fresh and active when the batter goes into the oven.
Bake at 350F (175C) for about 25 minutes, then test with a toothpick inserted in the center. It should come out with just a few moist crumbs rather than wet batter. Because the loaf is dark from the cocoa, rely on the toothpick cue rather than the color.
Let it cool completely, then keep it in an airtight container at room temperature for 2 to 3 days; the banana helps it stay moist and soft. For longer storage, wrap slices well and freeze them. Thaw at room temperature or warm briefly before serving.
Can you make this with almond or coconut flours?
I don’t know. I don’t think it will rise the same, the texture may be a little off too. You can use these flours if you make it with eggs. I once made an almond flour bread with eggs and it was ok – a bit denser and with a strong almond taste, but quite good.
Great recipe! Turned out exactly like you said! Loved it!
So happy! 😀 Thanks, Christianne!