There is something truly magical about this Vegan Chocolate Banana Bread Recipe that makes it an instant favorite in my kitchen. Combining the rich, indulgent flavor of dark chocolate with the natural sweetness and moist texture brewed from perfectly ripe bananas, this loaf is a delightful treat that everyone can enjoy. Whether you’re vegan, plant-curious, or just someone who loves a good slice of cake, this bread hits just the right balance of comfort and excitement—let me share with you how easy it is to whip up this scrumptious loaf anytime you crave something sweet yet wholesome.
Ingredients You’ll Need
The simplicity of this recipe is what makes it incredibly inviting to bake, yet each ingredient plays a crucial role in the final texture, taste, and color of your banana bread. From the creamy soy milk that gives it moisture to the deep cocoa powder lending a luscious chocolatey depth, every single item is thoughtfully chosen.
- Soy milk (120 ml): Non-dairy milk is the perfect base for moisture without overpowering flavor, and it reacts beautifully with the vinegar to create a subtle tang and lift.
- Apple cider vinegar (1 tablespoon): This little acid works magic by helping the bread rise and giving it a light crumb.
- Ripe bananas (4 medium): The star ingredient, bananas bring natural sweetness and keep the bread wonderfully moist and tender.
- Light brown sugar (120 g): Adds caramel notes and a touch of sweetness that complements the bananas and chocolate perfectly.
- Olive oil (120 ml): Keeps the bread soft and moist with a subtle fruity flavor, plus it’s a healthier fat option.
- Instant coffee granules (1 tablespoon mixed with 1 tbsp boiling water): Enhances the chocolate flavor, making it richer without tasting like coffee.
- Vanilla extract (2 teaspoons): For that warm, fragrant note that ties everything together.
- All-purpose flour (160 g): Provides structure and the perfect crumb for slicing.
- Dutch-processed cocoa powder (33 g): Contributes a deep chocolate flavor and beautiful dark color to the loaf.
- Baking soda (1 teaspoon): The leavening agent that helps your bread rise nice and fluffy.
- Sea salt (¼ teaspoon): Balances sweetness and enhances all the flavors.
- Dark chocolate chips (100 g): The little pockets of melty chocolate that add pure joy in every bite.
How to Make Vegan Chocolate Banana Bread Recipe
Step 1: Preheat and Prepare Your Pan
Start by warming your oven to 175°C (350°F). Line an 8-inch loaf tin with parchment paper so your bread lifts out smoothly after baking. In a small glass, combine your non-dairy milk with apple cider vinegar to create a vegan “buttermilk” that brightens the flavors and helps with the bread’s rise—set this mixture aside while you prep the rest.
Step 2: Mash the Bananas
Take three of your ripe bananas and mash them in a bowl with a fork until you get a smooth, creamy consistency. This ensures the banana flavor is evenly spread and integrates seamlessly into the batter.
Step 3: Whisk Together the Wet Ingredients
In a separate bowl, combine the sugar and olive oil and whisk vigorously until they’re beautifully emulsified. Then, add your mashed banana, the vegan buttermilk you made earlier, the coffee shot, and vanilla extract. Whisk everything together until the mixture is perfectly smooth—this is the heart of your batter where moisture and flavor mix.
Step 4: Combine the Dry Ingredients
In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, and sea salt. This step is important to ensure there are no lumps and that the leavening agent is evenly distributed for a uniform rise.
Step 5: Mix Wet and Dry Ingredients Carefully
Slowly sift half of your dry ingredients into the wet mixture, then gently fold them in using a spatula. Repeat with the remaining dry ingredients, folding just until there are no dry flour pockets or streaks. Be cautious not to overmix; a tender crumb depends on this delicate balance. Once the batter is smooth, gently fold in the chocolate chips, saving you some delightful bursts of melty chocolate in every bite.
Step 6: Prepare the Batter for Baking
Pour your luscious batter into the lined loaf pan, smoothing the top. If you want a show-stopping center crack and a classic look, you can place thin strips of vegan butter down the middle. For an extra-special touch, slice the remaining banana lengthwise and arrange a few pieces on top of the batter. Sprinkle a pinch of coconut or brown sugar over them to encourage caramelization while baking.
Step 7: Bake and Cool Your Banana Bread
Pop your loaf in the oven and bake for 40 to 45 minutes. Test doneness by inserting a toothpick into the center; it should come out almost clean with a few moist crumbs attached (that’s perfect!). Once done, let the bread rest in the pan for 10 to 15 minutes before transferring it to a cooling rack. This resting time prevents the bread from crumbling as you slice.
How to Serve Vegan Chocolate Banana Bread Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of melted vegan chocolate can elevate your slices instantly. Fresh banana slices or even a sprinkle of toasted nuts bring added texture and a hint of natural sweetness—perfect for impressing guests or making your everyday treat feel special.
Side Dishes
This banana bread pairs beautifully with a hot cup of coffee or tea, turning your snack or breakfast moment into a cozy, soul-warming ritual. For an indulgent match, try it alongside some coconut yogurt or vegan cream cheese, adding creaminess that complements the bread’s moist crumb.
Creative Ways to Present
Get playful by serving warm slices with a scoop of dairy-free ice cream or layered in a parfait glass with fresh berries and vegan whipped cream. You can also turn this bread into decadent French toast for a weekend brunch twist everyone will adore.
Make Ahead and Storage
Storing Leftovers
Your vegan chocolate banana bread will keep well at room temperature for up to three days if wrapped tightly in plastic wrap or stored in an airtight container. This helps preserve its softness and prevents it from drying out, perfect for snacking over the next few days.
Freezing
If you want to make life easier and bake in advance, this bread freezes wonderfully. Slice it first for easy portioning, wrap individual slices in parchment and foil, and store in a freezer bag for up to three months. When you’re ready, simply thaw at room temperature or warm gently in the oven.
Reheating
To enjoy your banana bread fresh from the oven taste, pop a slice in the toaster or warm it in a low-heat oven for a few minutes. This brings back that freshly baked warmth and melts the chocolate chips delightfully, making every bite cozy and indulgent.
FAQs
Can I use other non-dairy milks besides soy milk?
Absolutely! Oat or almond milk work just as well in this recipe, offering slightly different flavor nuances but the same moist texture.
Do I have to add the instant coffee?
The coffee enhances the chocolate flavor subtly but can be omitted if you prefer. Your banana bread will still be deliciously moist and flavorful without it.
Can I substitute olive oil for another oil?
You can use other mild-flavored oils like vegetable or coconut oil. Olive oil adds a subtle fruitiness that complements the bread perfectly, but alternatives work in a pinch.
Is this recipe gluten-free?
This particular recipe is not gluten-free, but you can experiment with gluten-free flour blends that are designed for baking to make a tasty alternative.
How ripe should the bananas be?
Choose bananas that are very ripe, with lots of brown spots—they’re sweeter and give the best flavor and moistness to your banana bread.
Final Thoughts
If you’re looking for a comforting, chocolaty, and utterly satisfying treat, I wholeheartedly encourage you to give this Vegan Chocolate Banana Bread Recipe a try. It’s a fantastic way to turn simple pantry staples into a crowd-pleasing delight everyone will love. Happy baking and even happier tasting!
Print
Vegan Chocolate Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Chocolate Banana Bread is a moist and rich loaf perfect for a healthy treat or breakfast snack. Made without eggs or dairy, it combines ripe bananas, cocoa powder, and dark chocolate chips for a decadent yet plant-based delight. The subtle addition of coffee intensifies the chocolate flavor, making this bread irresistibly flavorful and suitable for vegan diets.
Ingredients
Wet Ingredients
- 120 ml soy milk (or oat or almond milk)
- 1 tablespoon apple cider vinegar
- 4 medium ripe bananas
- 120 g light brown sugar (or coconut sugar)
- 120 ml olive oil
- 1 tablespoon instant coffee granules (mixed with 1 tbsp boiling water)
- 2 teaspoons vanilla extract
Dry Ingredients
- 160 g all purpose flour
- 33 g Dutch-processed cocoa powder (or natural cocoa powder)
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
Add-ins and Toppings
- 100 g dark chocolate chips
- Optional: thin strips of vegan butter for center topping
- Optional: 1 banana sliced lengthwise for topping
- Optional: extra coconut sugar for caramelizing the banana topping
Instructions
- Prepare: Preheat your oven to 175°C (350°F). Line an 8-inch loaf tin with parchment paper and set it aside. In a glass, combine the non-dairy milk with apple cider vinegar and set aside to curdle.
- Mash bananas: Peel and mash 3 of the ripe bananas in a bowl with a fork until smooth. Set aside.
- Mix wet ingredients: In a separate bowl, whisk together the sugar and olive oil until combined. Add the mashed bananas, milk and vinegar mixture, the prepared coffee shot, and vanilla extract. Whisk everything together thoroughly.
- Mix dry ingredients: In a large bowl, sift or stir together the all-purpose flour, cocoa powder, baking soda, and sea salt until evenly combined.
- Make the batter: Gradually sift the dry ingredients into the wet mixture in two parts. Fold the mixture gently with a spatula between each addition to combine without overmixing. Carefully fold in the dark chocolate chips.
- Prepare for baking: Pour the batter into the lined loaf pan. Optionally, cut thin strips of vegan butter and place them down the center of the batter to encourage a crack on top while baking.
- Add topping: Optionally, slice the remaining banana lengthwise into 2-3 slices and arrange on top of the batter. Sprinkle lightly with extra coconut sugar to help caramelize during baking.
- Bake: Place the loaf tin in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted near the center comes out almost clean with a few moist crumbs.
- Cool and serve: Let the bread rest in the tin for 10-15 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve.
Notes
- Use any plant-based milk such as soy, oat, or almond milk according to preference or availability.
- The coffee enhances the chocolate flavor but can be omitted if desired.
- Adding vegan butter strips on top is optional but helps the loaf crack attractively while baking.
- Ensure not to overmix the batter to keep the bread tender and moist.
