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    Home » Recipes » Desserts

    Vegan Chocolate Chip Banana Bread – Oil Free Option

    Published: Nov 7, 2020 · Modified: Jan 22, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    4.1K shares
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    Banana bread PIN with text overlay.
    Banana bread PIN with text overlay.
    Banana bread PIN with text overlay.
    Banana bread PIN with text overlay.
    Banana bread PIN with text overlay.

    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!

    Vegan banana bread on cutting board with two slices  laying on top of one another.

    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!

    One slice of banana bread on plate with fork and loaf in background.

    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. 😉
    Overhead view of banana bread on cutting board with two slices laying on their sides.

    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.

    bananas, bowl of flour, bowl of oats, baking powder, baking soda, maple syrup, vanilla, milk, oil, salt

    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.

    mixing bowl with banana bread batter being mixed together.

    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)

    Collage of images showing banana bread in loaf pan raw and then baked.

    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!

    Banana bread with chocolate chips on top on wooden cutting board with one slice cut.

    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.

    Slice of banana bread on white plate with fork and sliced loaf in background.

    Variations/Substitutions

    • 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!

    Expert Tips

    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

    • Banana Overnight Oats
    • Healthy Banana Pumpkin Muffins
    • Lentil Banana Protein Pancakes

    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.

    Buon appetito

    Rosa

    banana bread loaf on cutting board with two slices laying on their side.

    Vegan Chocolate Chip Banana Bread w/ Oil Free Option

    Fool proof recipe for perfectly moist & delicious, chocolate chip banana bread with an oil free option! Made with simple ingredients, only one bowl and FIVE whole bananas!
    4.98 from 35 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Course: Breakfast, Dessert
    Cuisine: American, Canadian
    Servings: 12 Slices (1 5″9″ loaf)
    Calories: 195kcal

    Equipment

    Empty loaf pan on white background.
    5"x9" Loaf Pan

    Ingredients

    Wet Ingredients

    • 5 very ripe large bananas mashed
    • â…“ cup soy milk or milk of choice
    • â…“ cup melted coconut oil or unsweetened applesauce
    • ¼ cup maple syrup
    • 2 teaspoon pure vanilla extract

    Dry Ingredients

    • ½ 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!
    • ½ teaspoon sea salt
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda

    For Topping (Optional)

    • ¼ cup semi sweet chocolate chips dairy free
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    After pouring the batter into the loaf pan, tap it down gently, a few times on a flat surface to fill any gaps in the bread.
    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.
    Make sure to let your banana bread rest for at least 30 minutes to make slicing easier. The resting time allows your bread to completely set.
    If you can’t find dairy free chocolate chips, you may use chocolate chunks, or grab any vegan chocolate bar and bread it up yourself into chunks.
    For gluten free, use certified gluten free oat flour and if you don’t have any on hand, you may grind up gluten free oats in a blender or food processor until a flour like consistency is reached.
    To make it soy free, use almond, cashew milk or your choice.
    If you’re not a chocolate lover, skip the chocolate chips. Or top the loaf with banana slices, walnuts or pecans.
    Store leftovers at room temperature for up to 3 days, tightly wrapped. In the refrigerator for up to 1 week or freeze for up to 3 months.

    Nutrition

    Serving: 1Slice | Calories: 195kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Sodium: 227mg | Potassium: 255mg | Fiber: 4g | Sugar: 10g | Vitamin A: 47IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    4.1K shares

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    1. Jen

      April 10, 2022 at 9:20 am

      I don’t have quick cooking oats. Can I use regular?

      Reply
      • Rosa

        April 10, 2022 at 9:42 am

        Yes, it calls for quick-cooking steel cut oats OR rolled oats. Enjoy!

        Reply
    2. Chantal Sylvestre

      October 04, 2021 at 5:34 pm

      5 stars
      My favorite banana bread!
      I use 4 small very ripe bananas or 3 large.
      I omit the oil.
      I use oat flour.

      Voilà!

      Reply
      • Rosa

        October 05, 2021 at 9:08 am

        So flattered it’s your favourite. Thanks so much for sharing Chantal. 🙂

        Reply
    3. Grace

      September 21, 2021 at 10:08 am

      5 stars
      This is a great recipe. I did not use the oil and it still tasted amazing. I opted to put in a 8×8 pan instead of a loaf pan and it worked out great.
      The bread is very moist and the enjoy life chips I added were perfect. YUM
      I will definitely make this bread again

      Reply
      • Rosa

        September 21, 2021 at 4:14 pm

        So glad you enjoyed Grace. Thanks so much for the review. 🙂

        Reply
    4. Annette

      August 23, 2021 at 7:29 am

      Could I use frozen bananas

      Reply
      • Rosa

        August 23, 2021 at 9:44 am

        Yes, that works!

        Reply
    5. Pam

      April 09, 2021 at 7:29 am

      5 stars
      This is my favourite banana bread and I make it all the time. I buy lots of bananas to make sure I’ll have some leftover. Would this work as muffins? If so, how long would I cook them?

      Reply
      • Rosa

        April 09, 2021 at 8:42 am

        Hi Pam, yes, I’ve tried making muffins with these and it turns out wonderful. Cook them until a toothpick inserted in the middle comes out clean, approx. 22-24 minutes.

        Reply
    6. Brittany

      February 14, 2021 at 9:42 am

      5 stars
      Very moist EASY recipe!!! I’m so amazed at how good this is!!! I’ll probably add chocolate chips in the middle too next time!! Thanks for sharing!!! 🤎💛

      Reply
      • Rosa

        February 15, 2021 at 8:10 am

        My pleasure Brittany, so glad you enjoyed it. Thanks so much for the review. 🙂

        Reply
    7. Dale

      February 12, 2021 at 4:44 pm

      Looks lovely! Bananas vary greatly in size, so I’m wondering about how much volume in cups or weight of mashed banana do you think is about right?

      Reply
      • Rosa

        February 13, 2021 at 9:02 am

        Hi Dale, around 2 cups mashed. Enjoy!

        Reply
    8. grace

      February 12, 2021 at 11:06 am

      If i wanted to make this more chocolately. Could I add cocoa powder? and if so, how much? And do you think it would taste chocolatey?

      Reply
      • Rosa

        February 12, 2021 at 1:58 pm

        Hi Grace, yes I think you could definitely add cocoa powder, although I didn’t specifically try it that way. Maybe around 1/4-1/3 cup should do the trick. I’d also add some extra chocolate chips into the mix, instead of just on top. If you give it a try, I’d love to hear back!

        Reply
    9. Athina

      January 14, 2021 at 1:36 pm

      5 stars
      One of the best recipes I have made I love it and I make this cake almost every week

      Reply
      • Rosa

        January 14, 2021 at 3:12 pm

        Aww how wonderful to hear. Thanks so much for the feedback Athina! 🙂

        Reply
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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

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