Moist and delicious vegan chocolate chip banana bread is the absolute perfect dessert. Ripe bananas and a touch of maple syrup is all you need to sweeten this incredible treat. It’s simple to make, with just 1 bowl required, and uses FIVE whole bananas, for the ultimate banana flavour!
This recipe was originally published in May 2018. It has been updated for content and photos.
I absolutely LOVE banana bread, (I mean, who doesn’t?). And this version is secretly healthy, just like my chocolate zucchini bread. So no guilt attached with enjoying these desserts.
Now, don’t get me wrong, this is still a dessert and you probably want to share, but FIVE whole bananas in this loaf really amps up the nutrients too!
Why you’ll LOVE this!
- This recipe works! EVERY, SINGLE, TIME! It’s truly foolproof. I have my kids help with this one all the time.
- It’s simple to make! Just one bowl needed to mix your ingredients, and that means less dishes! You won’t be disappointed! (Until it’s devoured, that is, so you might want to double up the recipe.)
- This plant based banana bread is allergen free! It’s nut free, egg free, dairy free, and I’ve also got a tested gluten free option for you too.
- Speaking of options, I’ve also just tested out an OIL FREE option for you! I know many of you have been patiently waiting, and I’m pleased to report, this recipe works PERFECTLY using applesauce to replace the oil.
- This chocolate chip banana bread is perfectly sweet (with or without the chocolate chips) and it’s rich and completely satisfying.
- And of course, it‘s FULL of banana flavour. In case you didn’t catch this earlier, FIVE whole bananas. 😉
Are you ready to make this moist, fluffy, perfectly textured, and absolutely scrumptious chocolate chip banana bread???
Let’s do it!
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients and then mash up your bananas in a large bowl.
Mash your banana into a large bowl and add all the wet ingredients. Mix well. (photo 1)
Then add all the dry ingredients, starting with the flour, oats and salt, saving the baking powder and baking soda for last and mix until just combined. (photos 2-4)
NOTES: Do not over mix, a few lumps are perfectly fine! Your batter should be pretty thick but still easily pour-able into your loaf pan.
Pour the batter into your loaf pan lined with parchment paper. (Or you may grease the sides if preferred, keeping in mind this will add extra fat.) Then gently smooth the batter down with a silicone spatula or gently tap the loaf pan on a flat surface to ensure no gaps in your bread. (photo 5)
EXPERT TIP: I like using parchment paper to make lifting the cooked loaf out of the pan much simpler.
Sprinkle your vegan banana bread with chocolate chips, if using and gently press them down into the loaf and bake! (photo 6-7)
Once baked, the hard part begins. The waiting game!
For best results, give yourself time for your loaf to cool before slicing.
If using the parchment paper method, lift the loaf out and place on a cooling rack to let cool for about 30 minutes.
This extra time will allow your bread to set nicely and slice beautifully.
If you didn’t use the parchment paper, let your loaf cool for at least 10 minutes before removing it from the pan. Do so gently!
Serve your perfect, tasty plant based banana bread for breakfast, dessert, or a midday snack!
How to store your bread
Once cooled, you may keep your plant based banana bread at room temperature for 2-3 days tightly wrapped and covered.
I doubt you’ll be able to keep it longer than that, but if you have some amazing self control (and please teach me your ways) store it in the fridge for up to 1 week.
If you want it warm, you may gently microwave a slice, and get those chocolate chips all melty again.
Does it freeze well?
Yup, you betcha!
Freeze whole or sliced, but either way, make sure it is covered very well and it will keep in your freezer for up to 3 months.
Be sure to let your vegan banana bread come to room temperature BEFORE freezing, and store in an air tight container.
Just thaw and reheat or enjoy at room temperature.
- If you can’t find vegan chocolate chips, you may use chocolate chunks, or grab any vegan chocolate bar and bread it up yourself into small pieces. (Or just skip them.)
- For vegan gluten free banana bread, use gluten free oat flour instead of whole wheat. If you don’t have any on hand, you may grind up your own gluten free oats in a blender or food processor. Just grind until a flour like consistency is reached.
- To make it soy free, you may use any plant milk of choice. Almond or cashew milk work well.
- If you’re not a chocolate lover, skip the chocolate chips. Or top the loaf with banana slices, walnuts or pecans, if preferred.
- For vegan oil free banana bread, sub the coconut with an equal amount of unsweetened apple sauce with amazing results!
Use VERY ripe bananas. Your skins should be AT LEAST spotted brown, but the riper, the better.
Do NOT over mix the batter. This vegan banana bread tastes best when mixed until no floury bits remain, but there are still some lumps throughout.
Your batter should be pretty thick but still easily pour-able into your loaf pan.
Use parchment paper to line your loaf pan. This not only avoids extra fat from greasing the pan, but also makes it simpler to remove the loaf from the pan once baked.
For less fat, omit the chocolate chips and use the applesauce option to make this vegan banana bread oil free.
Cooking time will vary according to your loaf pan size, so always check “doneness” by inserting a toothpick in the center to see if it comes out clean. Mine is perfect between 45-50 minutes.
Make sure to let your loaf rest for at least 30 minutes to make slicing easier. The resting time allows your bread to completely set.
More ways to use ripe bananas
More delicious sweet breads
- Healthy Vegan Lemon Loaf
- Vegan Apple Bread
- Banana Strawberry Bread
- Vegan Cranberry Orange Bread w/ Sweet Orange Glaze
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
- Loaf Pan
- 1/2 cup quick cooking steel cut oats or rolled oats gluten free if preferred
- 1.5 cups whole wheat flour or oat flour for gluten free, both ways work great!
- 1/2 tsp sea salt
- 1 tsp baking powder
- 1 tsp baking soda
For Topping (Optional)
- 1/4 cup semi sweet chocolate chips dairy free
- Preheat oven to 350 degrees F and line a 5"x 9" loaf pan with parchment paper.
- In a large bowl, mash the bananas and combine all the wet ingredients. Mix well.
- To the same bowl, add the dry ingredients and mix until just combined, without over mixing. (A few lumps are a-ok!)
- Pour the mixture into your loaf pan and gently smooth the top with a silicone spatula. Then sprinkle the chocolate chips on top (if using) and very gently press them down.
- Bake for 45-55 minutes until lightly golden and a toothpick inserted in the center comes out clean. Then remove from the oven and let cool for 10 minutes before removing the loaf from the pan, using the parchment paper to help lift it out. Continue cooling on cooling rack for at least 20-30 minutes before slicing.