Vegan Chocolate Banana Bread

a chocolate lover’s dream
A chocolate lover’s dream
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360 g / 1 ½ cups Bananas mashed, very ripe
60 ml / ¼ cup Neutral oil mild-tasting, coconut oil, or hazelnut butter
95 ml / ⅓ cup + 1 tbsp Soy milk lukewarm if using coconut oil
60 ml / ¼ cup Coffee cooled or more soy milk
175 g / ¾ cup + 2 tbsp Demerara sugar or coconut sugar
50 g / ½ cup Unsweetened cocoa powder
1 ¼ tsp Baking powder
¾ tsp Baking soda
180 g / 1 ½ cups All-purpose flour or gluten-free flour mix
½ tsp Sea salt
Optional addings:
100 g / 3 ½ oz Dark chocolate vegan 70%, finely chopped or chocolate chips
Hazelnuts chopped, raw, for decoration

Nutritional information

  • Optional addings:

Vegan Chocolate Banana Bread


This Vegan Chocolate Banana Bread is the recipe I make most whenever I need to throw together a quick and easy dessert for my family or friends. The best part about this chocolate banana bread is that it can be made ahead of time, takes minimal prep and effort, and uses no dairy or eggs. You can also choose to use gluten-free flour, and any gluten-free guests can enjoy it too. 

A bonus for this recipe: You will need only one mixing bowl, so clean-up is a breeze. Start by mixing the wet ingredients together. Sift the dry ingredients into the wet ingredients and gently stir together until just combined. I also stirred in some finely diced dark chocolate to add in extra chocolate flavor. It is totally optional but truly delicious. Transfer the chocolate banana bread mixture to a loaf pan and top with raw hazelnuts. Bake until a skewer comes out almost clean with a few crumbs on it. Leave to cool completely before removing the banana bread from the pan. Slice and serve! It’s melt-in-your-mouth delicious. 

To make the Vegan Chocolate Banana Bread, you will need the following ingredients:

Ingridiens for Vegan Chocolate Banana Bread

Steps to make Vegan Chocolate Banana Bread


Heat oven and prepare loaf pan


Position the oven rack in the lower third (just below the center) of the oven. Heat the oven to 355 °F / 180 °C and line a 2-lb/ 900-g loaf pan with baking paper.


Mix wet ingredients


Combine 1 ½ cups mashed bananas with ¼ cup oil, ⅓ cup + 1 tablespoon soy milk, ¼ cup cooled coffee or more soy milk, and ¾ cup + 2 tablespoons sugar in a large mixing bowl and mix well.


Add in dry ingredients


Sift in ½ cup cocoa powder, 1 ¼ teaspoons baking powder and ¾ teaspoon baking soda, 1 ½ cups all-purpose flour, and ½ teaspoon sea salt. Stir gently in a circular motion, starting from the center of the bowl and working out to the sides. This technique prevents a lumpy batter. The batter should be just pourable.


Stir in chocolate


Stir in 3 ½ ounces finely chopped chocolate or chocolate chips if using.




Transfer the batter to the prepared loaf pan. Top with chopped hazelnuts. Bake in the oven for 45-50 minutes until a skewer comes out almost clean (this banana bread should be moist).



Remove from the oven and let cool completely before removing it from the pan.



Slice with a serrated knife and serve.

Brighten up these cold days with this Vegan Chocolate Banana Bread! It’s moist, chocolatey, and extra delicious. Give this recipe a go soon, and remember to tag your baking posts with #cookmerecipes. We love seeing what you’ve made!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

It was delicious! It definitely became our family favorite!

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