Introducing the fudgiest vegan chocolate banana bread you’ll ever taste! Rich, soft, and perfectly moist, this 10-ingredient loaf is a true delight that your whole family will adore. Enjoy it for breakfast, as an afternoon pick-me-up, or as a decadent dessert.
If you love the combination of bananas and chocolate, this recipe is about to become your new favorite. This vegan chocolate banana bread is incredibly moist, fudgy, and bursting with deep chocolate flavor, with just the right amount of banana sweetness to balance it all out.
It’s the kind of loaf that disappears within hours of coming out of the oven—perfect for breakfast with a cup of coffee, a midday snack, or even dessert with a scoop of vanilla ice cream. Plus, it’s made with simple, wholesome ingredients that you probably already have in your pantry!
⭐️ Why You Should Try It
- Fudgy and moist: The perfect texture—dense, rich, and incredibly satisfying.
- Deep chocolate flavor: Made with both cocoa powder and melted dark chocolate for maximum intensity.
- Simple ingredients: Just 10 pantry staples—no obscure or hard-to-find items.
- Versatile: Enjoy it for breakfast, snacks, or dessert.
- Freezer-friendly: Make a batch and enjoy it whenever the craving strikes.
🍫 Ingredient Notes
You’ll need the following simple ingredients for this chocolate banana bread:
- All-purpose flour: The structural foundation of the bread.
- Ripe bananas: The riper, the better—they add natural sweetness and moisture.
- Dark chocolate: Melted for richness and that deep chocolate flavor.
- Cocoa powder: Enhances the chocolate taste. Dutch-processed gives a richer flavor.
- Brown sugar: Adds moisture and a caramel-like sweetness.
- Vegetable oil: Keeps the bread incredibly moist and tender.
- Plant-based milk: Binds the batter and adds moisture.
- Vanilla extract: Deepens the chocolate flavor.
- Baking powder & baking soda: Provide lift for a light, tender crumb.
- Salt: Balances the sweetness and intensifies the chocolate.
🥣 How to Make It
Make the batter
Bake to perfection
❄️ Freezing
This chocolate banana bread freezes beautifully! Slice it into thick pieces and wrap each one tightly in plastic wrap. Place the wrapped slices in a freezer bag and freeze for up to 2 months. To thaw, simply let them sit at room temperature for about 2 hours or overnight in the refrigerator.
📔 Pro Tips for Success
Use very ripe bananas.
The key to maximum sweetness and flavor is using bananas with plenty of brown spots. The riper the banana, the sweeter and more flavorful your bread will be.
Don’t overmix the batter.
Mix just until the dry ingredients are incorporated. Overmixing can develop too much gluten, resulting in a dense, tough bread.
Check for doneness.
Insert a toothpick into the center of the bread. If it comes out with a few moist crumbs, it’s done. If it comes out with very wet batter, continue baking for a few more minutes.
Let it rest.
Allow the bread to cool in the pan for 10-15 minutes before transferring to a wire rack. This helps it set and makes slicing much easier.
💬 Frequently Asked Questions
How should I store this banana bread?
Store it covered with plastic wrap or in an airtight container at room temperature for up to 5 days. It will remain moist and delicious!
Can I use melted butter instead of oil?
I haven’t tried using melted butter yet, so I’m unsure about this substitute. Oil provides the perfect moisture and texture.
Can I reduce the oil?
I do not recommend reducing the amount of oil, as it’s what brings richness and softness to this bread. It’s essential for that perfect moist texture.
What if I don’t have dark chocolate?
If you don’t have dark chocolate on hand, you can simply omit it without changing the other ingredients’ ratio. However, your banana bread won’t be as intensely chocolatey.
Can I make muffins instead?
Yes! Fill each muffin pan cavity to 3/4 full and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
I hope you’ll love this vegan chocolate banana bread as much as we do! It’s incredibly fudgy, chocolatey, and full of banana flavor—the perfect way to use up those overripe bananas!
Vegan Chocolate Banana Bread
Equipment
- 8×4-inch loaf pan
- Mixing bowls
- Whisk
- Parchment paper
Ingredients
- 1 1/2 cups all-purpose flour (190g)
- 1/2 cup unsweetened cocoa powder (50g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup brown sugar, packed (100g)
- 1/3 cup vegetable oil (80ml)
- 1/4 cup plant-based milk (60ml)
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips (or chopped dark chocolate) (optional, for extra richness)
Instructions
- Preheat: Preheat your oven to 350°F (175°C). Grease an 8×4-inch loaf pan or line it with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Combine wet ingredients: In a large bowl, mash the ripe bananas until smooth. Add the brown sugar, vegetable oil, plant-based milk, and vanilla extract. Whisk until well combined.
- Combine: Gradually add the dry ingredients to the wet mixture, folding until just combined. Do not overmix. If using, gently fold in the dark chocolate chips.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Cool: Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Ripe bananas: Use bananas with plenty of brown spots for maximum sweetness and flavor.
- Storage: Store covered at room temperature for up to 5 days.
- Freezing: Wrap individual slices and freeze for up to 2 months.
