Vegan Chocolate Banana Bread

1 Month Vegan Challenge
  • Author: Verna
  •  Prep Time: 10 Minutes
  •  Cook Time: 60 Minutes
  •  Total Time: 1 hour 10 minutes
  •  Yield: 8-10 slices 1x
  • Diet: Vegan


Vegan Chocolate Banana Bread! A rich banana and chocolate loaf with double chocolate goodness from cocoa and chocolate chips. An easy quick bread with the best flavour! Perfect for breakfast or dessert!




  • 3 large overripe bananas (1 and 1/2 cups mashed)
  • 1/2 cup oil, I use grapeseed oil
  • 1/2 cup plain unsweetened non dairy yogurt, I used a coconut yogurt
  • 3/4 cup brown sugar, packed
  • 2 teaspoons pure vanilla extract


  • 1 and 3/4 cups all purpose flour
  • 1/2 cup cocoa powder, I like Hersheys 100% Natural
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon instant coffee, regular or decaf (optional but adds great richness)
  • 1/2 teaspoon cinnamon (optional)
  • 1 cup dairy free chocolate chips or chunks divided, or the equivalent of a dark chocolate bar chopped into pieces


  • 1/2 cup chopped walnuts, pecans or almonds
  • 1/4 cup unsweetened coconut


  1. Preheat oven to 350°. Spray a 9×5 non stick loaf pan with cooking spray and set aside.
  2. Add the overripe bananas to a large mixing bowl and mash with a fork until smooth. Whisk in the rest of the wet ingredients and mix well.
  3. Mix together the dry ingredients and 3/4 cup of chocolate chips in a medium bowl. Add to the wet ingredients and whisk together until combined. Do not over mix.
  4. Pour the batter into the prepared loaf pan and evenly sprinkle the remaining 1/4 cup of the chocolate chips over the top.
  5. Bake for 60-65 minutes or until a toothpick inserted in the middle comes out clean. Remove the pan from oven to a wire cooling rack for at least 10-15 minutes. Run a knife around the edges of the loaf pan. Gently remove from the pan. Let cool until slightly warm before slicing. Or cool completely. Slice with a serrated bread knife. Serve and Enjoy!

Delicious on it’s own for a snack, breakfast with coffee! or served with vegan ice cream and or salted caramel sauce and macerated strawberries for dessert! Yumm!!

1 Month Vegan Challenge


  • For gluten free vegan chocolate banana bread: I have not personally tried subbing gluten free flour but my readers have had good results using a gluten free flour blend with my vegan banana bread recipe and I am sure it would be great in this recipe as well.
  • For a healthier oil free version: you could replace the oil with unsweetened apple sauce.
  • I have not tried whole wheat or spelt flour with this recipe nor have I tried this recipe with maple syrup in place of sugar.
  • It will keep covered on the counter for up to 3 days or in the fridge for up to a week and freezes well. Slice and wrap individually in plastic wrap to freeze.

Serves 10Serving Size: 1Calories Per Serving: 376

Total Fat 17g0%Cholesterol 0mg13%Sodium 308.2mg20%Total Carbohydrate 55.7gSugars 31g10%Protein 5.1g

1 Month Vegan Challenge

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