This easy vegan chocolate chip banana bread recipe is soft, moist and loaded with the perfect of amount banana and chocolate flavors. Easy to make in 1 bowl with simple ingredients, it's a fantastic treat to enjoy for breakfast, a snack, and dessert!
This is truly one of the best vegan banana bread recipes ever! It's moist, has the perfect amount of banana flavor and is just like that classic nostalgic recipe we all know and love. Banana bread is such a classic that it's even inspired other recipes, like these vegan banana cookies!
Just like it's fall counterpart, the vegan pumpkin banana bread, you can customize it the next time (or every time) you make it with whatever add-ins or toppings you like! Plus, it's even better if you toast a slice and slather it with butter, peanut butter or a drizzle of maple syrup, and of course, a sprinkle of sea salt. Let's get baking!
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Why you'll love this recipe
- Quick and easy to make in just one bowl with simple ingredients!
- Super moist texture that stays moist for days on end.
- Uses up overripe bananas before they go bad!
- No egg alternatives: Instead of making this banana bread vegan by using a flax egg, more basic ingredients like the bananas and vegan buttermilk act as the egg replacer in this recipe.
Equipment
- Loaf pan: a standard 9x5 inch loaf pan will do! For best results, use a light-colored, metal loaf pan.
- Parchment paper: use parchment paper to ensure the bread doesn't stick to the pan. If you don't have parchment paper, just be sure to grease the pan really well!
- Whisk & Rubber spatula
- Mixing bowl: since this is a one bowl recipe, you just need one large mixing bowl.
- Kitchen scale: for the best result! A scale is the best when it comes to measuring ingredients for baking.
- Measuring cups & spoons: if you don't want to use or don't have a scale.
Ingredients
- Flour: I used all-purpose flour, but you can easily use whole wheat flour or 1:1 gluten-free all purpose flour instead.
- Mashed Banana: make sure you're using overripe bananas to get the most out of their natural sweetness. Mashing them will help add moisture to the bread. Feel free to leave a few small chunks for added texture.
- Leavening agents: we'll be using baking soda and baking powder to help the bread rise.
- Sugars: we'll be using a mixture of both light brown and white granulated sugar. The light brown sugar will help make the bread extra moist while the granulated sugar will help the texture and structure.
- Vegan butter: I always recommend using vegan butter sticks for all your vegan baking.
- Vegan buttermilk: This is a combination of non-dairy milk and an acid. You can use soy milk, almond milk, oat milk, cashew milk, or coconut milk - just make sure it's plain and unsweetened. For the acid, you can use apple cider vinegar (my preference), distilled white vinegar or lemon juice.
- Vanilla extract
- Spices: We'll be using cinnamon and nutmeg to add a touch of warming flavors to the bread.
- Salt: just a pinch to balance out the sweetness.
- Vegan chocolate chips: I used vegan dark chocolate chips for these cookies but feel free to use mini chocolate chips, regular morsels, chocolate chunks or a chopped chocolate bar. I recommend using semi-sweet or dark chocolate chips in order to balance out the sweetness level.
See recipe card below for a full list of ingredients and measurements.
Variations & Substitutions
- Make it gluten-free by replacing the all-purpose flour with your favorite all-purpose gluten-free flour at a 1:1 ratio. The Bob's Red Mill one is great. This has not been tested with almond flour or oat flour.
- Change up the add-ins by using chopped walnuts, pecans, seeds, dried fruits, or different spices. It's also delicious as is without any add ins. You could also even top it with a glaze.
- Use applesauce and reduce the vegan buttermilk by ¼ cup. This will make the bread extra moist.
- Make it double chocolate banana bread by adding ½ cup unsweetened cocoa powder and reducing the flour by ½ cup.
- Change up your sweetener by using either all brown sugar or all granulated sugar. You could also go refined-sugar free by using coconut sugar.
- Use oil instead of vegan butter at a 1:1 ratio. You can use coconut oil, canola oil, or olive oil. If you use melted coconut oil, make sure all other wet ingredients are at room temp so the coconut oil doesn't seize up.
- For a more cake-like banana bread, cream the butter and sugar together until light and fluffy.
- Make banana bread muffins by dividing the batter across a 12 hole muffin pan.
This recipe has not been tested with any other substitutions or variations than the ones listed above. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Instructions
- In a large mixing bowl, add the wet ingredients and whisk until combined.
- To the same bowl, add the dry ingredients and mix until just combined.
- Gently fold in the chocolate chips until distributed throughout the batter.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes at 350°F, or until a toothpick inserted in the center comes out clean. Let cool for at least 1 hour before slicing.
Serve as is or with butter, peanut butter or a drizzle of maple syrup!
EXPERT Tips
- Use ripe bananas for optimal sweetness! The more brown spots the banana has, the sweeter it usually is. Just make sure they haven't actually gone bad!
- Do not over-mix. Stop mixing when you no longer see streaks of flour in the banana bread batter. If you overmix, your banana bread will likely be tough and dense.
- Use fresh baking soda. The best way to ensure that your bread rises properly is to use fresh baking soda. If it's older than 3 months you might want to grab a new one.
- Banana measurement: be sure the bananas are mashed first before measuring to ensure the proper measurement.
- Use a light-colored, metal loaf pans like aluminum. Light-colored metal pans reflect heat more evenly, preventing over-browning on the edges while the center is baking. Dark pans can absorb too much heat, causing the cake to bake unevenly or develop a thick, dark crust. Avoid glass or ceramic pans. While glass or ceramic pans can be used, they retain heat differently and must be baked at 325°F to prevent overbaking.
- If your banana bread is browning too much or too quickly, lightly tent the top with foil.
- Make sure you let the bread cool completely before cutting it! This will ensure that the bread won't flatten or sink in the middle.
- For the best and most accurate results, use a kitchen scale to weigh your ingredients or use the spoon and level method. This means using a spoon to fluff the flour first, then spoon it into your measuring cup and level it with the back of a knife.
Storage
Room Temperature: Store this banana bread wrapped in plastic wrap or aluminum foil, or in an airtight container, at room temperature for up to 5 days.
Refrigerator: Store the banana bread in an airtight container in the fridge for up to 5-7 days. You can eat it chilled or warm up a slice in the oven before enjoying.
Freezer: Banana bread is freezer friendly! Allow the bread to cool completely then either slice it or leave it whole before transferring to an airtight container. Freeze for up to 3 months. Allow to thaw at room temperature before enjoying.
FAQ
If you have a few days before you have to bake your banana bread, you can use the paper bag method! Place bananas in a brown paper bag with either an apple or an already overripe banana. This will speeding up the ripening process and will be ready to use in 2-3 days.
If you want to bake right away, put your bananas in the oven! Bake unpeeled bananas at 300°F on a baking sheet until they turn black, or for 15-20 minutes. Let the bananas cool completely, peel and you're good to go!
Nothing too bad! The bananas just aren't as soft and not nearly as sweet, which results in a drier, less flavorful banana bread.
Yes, you can use frozen bananas to make this vegan banana bread, just follow these steps:
Step 1: thaw frozen bananas at room temperature in a large bowl until they are completely defrosted.
Step 2: drain the excess liquid that's produced from thawing them. Don't skip this step otherwise the bread will end up with too much moisture.
Step 3: use in the recipe as directed!
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📖 Recipe
Vegan Chocolate Chip Banana Bread
Ingredients
- 1 ½ cups (360 g) mashed overripe bananas (~3 mediums bananas)
- 1 cup (240 mL) vegan buttermilk (1 cup dairy-free milk + 1 tablespoon apple cider vinegar)
- ½ cup (113 g) vegan butter melted
- 1 tablespoon vanilla extract
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar packed
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 cup (170 g) chocolate chips
Instructions
- Preheat your oven to 350°F and line a 9x5" loaf pan with parchment paper or grease well.
- Make the vegan buttermilk mixture by combining dairy-free milk and apple cider vinegar together in a bowl. Set aside for 5 minutes.
- In a large mixing bowl, whisk together the mashed banana and the other wet ingredients until combined.½ cup vegan butter, 1 ½ cups mashed overripe bananas , 1 tablespoon vanilla extract, 1 cup vegan buttermilk
- Add in the dry ingredients and mix until just combined. Gently fold in the chocolate chips until distributed throughout the batter.2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ cup granulated sugar, ½ cup light brown sugar, ½ teaspoon cinnamon, ⅛ teaspoon nutmeg, 1 cup chocolate chips
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let the banana bread completely cool for at least 1 hour before slicing.
- Slice and serve with vegan butter, if desired, and enjoy!
Lauren says
It's the perfect texture!! My new favorite vegan banana bread. I added walnuts too and it was great.
Meg says
Absolutely delish!! It comes out to be the perfect texture. A new fave for sure.
Pinch of Parsley says
Thank you so much, Meghan! This is one of my faves.