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Vegan Chocolate Chunk Banana Bread

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Easy vegan Chocolate Chunk Banana Bread that’s 100% whole grain, perfectly sweet and moist, and takes less than 10 minutes to whip up! A healthy and super yummy banana bread recipe that will be the only banana bread recipe you ever need.

Vegan Chocolate Chunk Banana Bread that's 100% whole grain, perfectly sweet and moist, and takes less than 10 minutes to whip up! A healthy banana bread recipe that will quickly become a favorite.

THOSE CHUNKS THOOOOOO.

I’ve always been a gigantic banana bread girl. But who in their right mind doesn’t like banana bread? I don’t get you.

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This weekend was kind of wild. Not like I went out and had one drink too many kind of wild, although that sounds quite lovely. It was just super busy and ya girl is TIRED. As I’m writing this its 9:06pm on Sunday and I’ve never been more pumped to melt into my bed. I worked at Alchemy all day on Saturday and spent the majority of yesterday in the kitchen cooking, photographing, and writing a bunch of recipes. Buttttt it was all worth it once my tastebuds met this tender, yumtastical, chocolatey vegan banana bread sent from the banana gods!

Vegan Chocolate Chunk Banana Bread that's 100% whole grain, perfectly sweet and moist, and takes less than 10 minutes to whip up! A healthy banana bread recipe that will quickly become a favorite.

Now when chocolate chips are an option, I’m always there. I never saw the point of chocolate-less banana bread when it’s such a stupendous vehicle for it. I chopped up a 72% dark chocolate bar from Trader Joe’s for this vegan banana bread (and also put some on top post-bake) but you could also use your favorite semi-sweet chocolate chips. If you’re one of those interesting souls born with the chocolate lover gene, you can swap them out for yummy crunchy walnuts or pecans or simply leave them out.

So here we are today with a stupid easy, insanely moist, incredibly delish, 100% whole grain and vegan recipe for AMAZING healthy banana bread. It’s a big day for us!!

Vegan Chocolate Chunk Banana Bread that's 100% whole grain, perfectly sweet and moist, and takes less than 10 minutes to whip up! A healthy banana bread recipe that will quickly become a favorite.

How to Make Vegan Banana Bread

This recipe is banana heavy because it’s BANANA BREAD, ya dig? Use the ripest bananas you have to get the most natural sweetness bang for your buck. Mine were pretty much black. It’s cool! Measure out the banana after you mash it as bananas greatly vary in size.

Achieve the perfect sweetness with organic cane sugar to keep this vegan banana bread recipe affordable and accessible for everyone. Maple syrup works beautifully as well! I tried this recipe with 1/3 cup maple syrup and while it was shockingly delicious, I did have to cook it for 1 hour 15 minutes. You can also use good old white sugar or coconut sugar if you don’t have organic cane sugar. I used 1/2 cup which is just sweet enough for us. If you’re used to sweeter, more “classic” banana bread, use 3/4 cup.

Add filling fiber and antioxidants with whole wheat pastry flour while keeping the texture of this vegan banana bread light and fluffy. It also makes the flavor less “wheaty,” but regular whole wheat flour and of course all purpose flour work totally fine, too. I would recommend this flour to make it gluten-free.

Do not substitute almond flour or coconut flour for the whole wheat flour; they are not even substitutes and your banana bread will not turn out! Honestly I recommend not changing a damn thing so you’re guaranteed to end up with the most gorgeously wondrous chocolate chunk banana bread you’ve ever laid mouth on.

Vegan Chocolate Chunk Banana Bread that's 100% whole grain, perfectly sweet and moist, and takes less than 10 minutes to whip up! A healthy banana bread recipe that will quickly become a favorite.

Make vegan buttermilk by curdling almond milk with lemon juice. You can also use vinegar. Such a nice trick to have up your sleeve!

Add chocolate chips for the perfect flavor! You could also use walnuts or leave them out completely, but that’s not living now is it? I get the big bag of dairy-free chocolate chips from Costco (you can buy them on Amazon, too).

How to Make Vegan Banana Bread Muffins

This baby literally comes together in like nine minutes, which is splendid since it has to bake for over an hour and then cool. Bottom line—make this in the morning so you can munch on it by lunch time. And did I mention this vegan banana bread recipe also makes incredible muffins? Simply follow the recipe and pour batter into a muffin tin then bake for about 23 minutes, or until golden brown. Insanely fluffy!!

Please let me know how this vegan banana bread recipe turns out for you by leaving a star rating and/or comment! Your house is about to smell soooooo good.

CRAVING MORE BREADY GOODNESS? DON’T MISS MY OTHER GO-TO BAKING RECIPES:

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Vegan Chocolate Chunk Banana Bread that's 100% whole grain, perfectly sweet and moist, and takes less than 10 minutes to whip up! A healthy banana bread recipe that will quickly become a favorite.

Vegan Chocolate Chunk Banana Bread

★★★★★ 4.9 from 47 reviews
  • Author: Alexis
  • Prep Time: 10 mins
  • Cook Time: 1 hour 10 mins
  • Total Time: 1 hour 20 mins
  • Yield: 10 slices 1x
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Description

Vegan Chocolate Chunk Banana Bread that’s 100% whole grain, perfectly sweet and moist, and takes less than 10 minutes to whip up! A healthy and super yummy banana bread recipe that will quickly become a favorite.

Scale

Ingredients

Instructions

  1. Preheat oven to 350F. Spray a 9x5in loaf pan with cooking spray.
  2. Place almond milk and apple cider vinegar in a small bowl. Stir and set aside.
  3. Place bananas in a large mixing bowl. Use a potato masher or fork to mash them well. Add sugar or syrup, oil, and vanilla, stirring to combine. Stir in almond milk.
  4. Add flour, baking soda, salt, and cinnamon. Stir just until just barely combined (a few flour clumps are okay!). Fold in chocolate chunks, being careful not to over-mix.
  5. Pour into loaf pan. Bake for an 1 hour and 10 minutes (1 hour and 15 minutes for maple syrup version), or until a knife comes out clean. If your loaf looks like it’s getting too browned, quickly slide a piece of tin foil on top after 50 minutes. Once done, carefully remove from pan and place on a wire rack to cool before slicing.

Notes

  • Do not try to substitute almond flour or coconut flour for the whole wheat flour; they are not even substitutes and your banana bread will not turn out. For a gluten-free version, readers have had success with 2 cups of 1:1 GF baking flour OR 1 1/2 GF baking flour + 1/2 cup almond flour.
  • To make muffins, simply pour batter into a muffin tin and bake for 23 minutes, or until golden on top and a knife comes out clean.
  • Store leftovers on the counter wrapped in foil or in a sealed container for up to three days before refrigerating/freezing.

Vegan Chocolate Chunk Banana Bread that's 100% whole grain, perfectly sweet and moist, and takes less than 10 minutes to whip up! A healthy banana bread recipe that will quickly become a favorite.

Comments

  2. Girl, this looks amazing!!! I have at last 1 c of GF all purpose flour, & I read that fine almond meal could be used in place of some. I know you can’t advise since you haven’t tried it that way, but to your knowledge, would it work? I may make a special trip to the store for more flour anyway since it’s needed to keep on hand. ? Thank you for the recipe!!

    Reply

    • I haven’t tried it with either sweetener as I wanted this to be like traditional banana bread but I’ll try with coconut sugar for my next batch and let you know!

      Reply

    • I don’t calculate nutrition info for a number of reasons but feel free to enter the recipe into an online calculate like my fitness pal. I haven’t tried it with almond flour so I can’t verify the results but let me know if you try it!

      Reply

  6. Need. To. Make. Honestly, I’ve tried “healthy” banana breads in the past and I SO appreciate that this is the real deal and has chocolate chips (critical IMO). Thank you for sharing!

    Reply

  9. Intrigued by the use of avocado oil. I’ve never used it in baking, only in cooking, and I’ve been wondering how it holds up. I never really like the way coconut oil works out in baked goods, but avo oil seems like it should be a more straightforward sub. I’m excited to try this!

    Reply

    • Hi there! Avocado oil is a high heat oil similar to canola oil in its neutral flavor making it great for baking. Coconut oil tastes coconutty unless it’s refined plus I’m too lazy to melt it and clean another bowl–that’s pretty much why I use avocado oil in addition to it being so heart-healthy ;)

      Reply

  10. this bread is so yummy. I substituted oat and almond flour for whole wheat and coconut sugar for cane sugar and avocado oil and it turned out great. It didn’t rise as much as normal bread but tastes great!

    ★★★★★

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  12. Alexis…. this banana bread is AMAZING!! Noah (my five year-old) and I made it this afternoon and he ate two pieces! Even my husband commented that it was the best banana bread we’ve ever made. Thanks for the recipe!! XOXO

    ★★★★★

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  13. I made this yesterday. So easy and very delicious! I was surprised how well it held together without eggs or flax eggs. It is really yummy. Plus, the smell of it baking drove me crazy waiting for it to be done. Now I cannot wait to make your new brownie recipe.
    Oh, and tonight we are having your black bean-avocado burgers.

    Reply

    • It’s officially the most glorious smelling baked good EVER! Thrilled you loved it :) You’re gonna die over the brownies!

      ★★★★★

      Reply

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    Reply

  15. I made this tonight with a few substitutions (applesauce for oil, honey to sweeten, and soymilk instead of almond) and it’s AMAZING! Thank you!

    Reply

  17. Made it and girl, it is SO. GOOD.
    Am an insane chocoholic but actually left them out on the first go-around bc I wanted to see how the banana flavor stood out on its own… was seriously delish. New fave BB recipe! Can’t wait to try w choc chips (bc let’s be honest, that only makes everything more amazing…). That will be followed promptly by brownies ?

    Reply

  21. I substituted chopped walnuts for the chocolate. I used a half cup of maple syrup for the sweetening instead of sugar (cut sugar by half). Added good cinnamon. Best banana bread I ever had. Kathy took some to work and her co-workers raved. I love the way it looks too. Rustic and home-made.

    ★★★★★

    Reply

  22. I baked this bread today and the mix was super thick I added a little more milk and 1 egg . I know it’s vegan sorry . I added clove ginger and more cinnamon and sliced almonds . I only had unsweetened almond milk reduced to 1/3 cup organic cane sugar I don’t like my breakfast bread too sweet and I baked it 40 Minutes in my convection oven . Next time i will bake it for 35 minutes my oven is super fast. The texture was amazing next time i will use 1/2 cup almond milk and skip the egg . This bread was awsome it’s super hard to find a banana bread with a nice texture and this one is very nice. Thanks

    ★★★★★

    Reply

  23. Just made this last night! It came out AMAZING! So easy and delicious, will definitely be making again! (pretty sure half the loaf is gone already…) Thank you for sharing!! I love all your recipes :)

    Reply

  24. Hi – I made this last night and am wondering where I went wrong with the recipe. I followed it exactly and the batter was extremely thick, almost like a cookie crumble. I’m wondering if anyone else had this problem? Really wanted to try this – it sounds amazing!

    ★★

    Reply

      • Yes – the bananas were very ripe! I used 2 cups of almond flour but did not pack it. Wondering if I should try to add more than just 1/4 cup of the almond milk?

        Reply

        • Interesting. The recipe calls for whole wheat pastry flour—I have no idea about the results with almond meal. I’d need to do some tinkering. Sorry!

          Reply

  26. Hi Alexis – thank you for this beautiful recipe. I used 1.5 cups wholemeal spelt flour and 0.5 cup rolled oats and the result was absolutely divine. Thanks again. Much appreciated :)

    ★★★★★

    Reply

  27. This was the best banana bread! Got so many compliments from coworkers. They couldn’t believe it was vegan.

    ★★★★★

    Reply

  28. Ive tried this Banana Loaf for breakfast. And it really is good. Can this be baked without the banana? Im looking for a recipe for regular loaf could this recipe suffice? Thanks

    Mariel

    ★★★★★

    Reply

  29. Hello Alexis,

    Thanks a lot for your recipe, I did it yesterday, we tasted it this morning with my partner and we loved it!
    I used spelt flour that was the only one available in my kitchen and that was great.

    I would need to bake another one gluten-free for his aunt and I was thinking of using rice flour and I was curious about your opinion.

    Do you think it could work??

    Thanks for your help Alexis!

    Best,

    Sabrina

    ★★★★★

    Reply

  30. I can’t find whole wheat pastry flour anywhere! I can only find white pastry flour. Would normal flour work?

    Reply

  31. Oh. My. God. Alexis
    This is heaven on a plate. I’m cutting out sugar for a month, and I was craving banana bread so I decided to make your recipe. I was worried about how it would turn out but it was warm, flavourful, subtly sweet, crunchy (I used walnuts instead of chocolate) and dripping with banana goodness! I made it today, and two thirds of the banana bread is already GONE. My parents, usually massive health freaks and super frugal with desserts asked for seconds. If that’s not a good sign, I don’t know what is!! I’ve posted about how amazing this is on my story (@sreyaway) and I’m pretty sure that this will become a staple in our household! It’s even better than normal banana bread. Direct quote from Dad: “Why should we buy bread when what you make tastes this amazing!” Wish I could chuck a 6 star rating on this!
    Keep on creating! I’ll definitely look at more of your delish recipes in the future!
    Thank you so much,
    Sreya (@sreyaway)

    ★★★★★

    Reply

  32. This banana bread looks absolutely beautiful, and I’m very excited to make it! I know this is crazy since chocolate is a major part of the recipe, but I don’t eat chocolate. I’ve looked at other banana bread recipes and I like yours the best. If I do leave the chocolate out, might you suggest a specific modification in regard to the baking of it? Longer time to cook? More of another ingredient instead, such as sugar? Looking forward to your reply.

    ★★★★★

    Reply

  33. I just made the recipe and it is delicious. I could not tell it was not traditional banana bread. I made a couple of alterations. I used 1 1/2 cups wheat flour and 1/2 cup garbanzo bean flour. I also ran out of oil so I used 1/8 cup of safflower oil and 1/8 cup water. I also did not have almond milk so I just used water. The bread was amazing. I replaced my old recipe with this one.

    Reply

  34. Made this today using the GF flour blend suggestion (1.5c GF flour, .5c almond meal) and it worked out great. I skipped the chocolate to keep it traditional but think I will try the chocolate version next time.
    The only issue was that there was a slight bi-carb taste left after baking. I guess I just used too much? It’s definitely supposed to be baking soda, not baking powder?

    Reply

    • I used coconut sugar and coconut oil and it turned out well texture-wise. I also skipped the choc chips and used walnuts instead. But I got a slightly salty taste in my loaf. I’m guessing this is due to the fact that the walnuts don’t help to neutralize the baking soda as chocolate would. Next time I will try with the choc chips or scale back the soda.

      ★★★★

      Reply

  35. This came out soooooo good! For anyone avoiding added sugars, I used Lakanto monkfruit sweetener in place of the sugar, and Lily’s chocolate chips (vegan & sweetened with stevia). Since ripe bananas are already so sweet on their own, no one could tell a difference!

    ★★★★★

    Reply

  36. I baked this banana bread yesterday, and let me tell you it was the best banana bread recipe ever! Very moist, and we all loved it…can’t wait to bake more.
    I replace the almond milk for soy milk because didn’t have almond milk?

    ★★★★★

    Reply

  37. I made this yesterday with regular flour and took it out or the oven after 1hr and 5 minutes. It was very dark and not that moist. Any ideas?

    Reply

  38. Hey! I love this recipe. I added walnuts and chocolate chunks and dubbed it Chunky Monkey Banana Bread!! So darn good with some vanilla fro yo. Since I didn’t have avo oil on hand, I subbed equal parts applesauce and vanilla almond milk. Also, I used whole oats in place of the flour, and agave nectar as the sweetener. Love to know that I’m feeling my body REAL food and also eating a yummy slice or two of nanner bread while curled up on the couch next to my hubs and kids ?? Love ALL your recipes,
    Yours,
    An aspiring intuitive eater named Donna (pronounced dough-na like donut haha)

    Reply

  39. I made this last night and it is already halfway gone! It is so delicious and it was so easy to make. I used spelt flour and added two extra tablespoons of milk (I used unsweetened vanilla flax milk to keep it but free). I also swirled a cinnamon, sugar and melted butter combination throughout the bread, in place of using chocolate chips. I baked it for 50 minutes and it was done! I like the rustic look of the bread and the entire house smelled so amazing!

    ★★★★★

    Reply

  41. Hi Alexis,
    Just came across this recipe and can’t wait to make this today. Would all-purpose flour work with with this recipe?

    ★★★★★

    Reply

  44. Amazing recipe! I probably make it 1-2 times a month – always having leftover ripe bananas to use. I like to make the recipe into muffins (bake 15 or so minutes) because waiting for the loaf is hard for me :) Thanks for the amazing recipe as always!

    ★★★★★

    Reply

  46. Love this recipe so much! I usually make it in muffin form (bakes for about 15-18 min), and I used white whole-wheat flour this last time and it was perfect.

    ★★★★★

    Reply

  47. Just made this and it’s AMAZING! I used 4 bananas instead of 3, did the maple syrup version and used a mixture of plain white flour and self raising flour instead of the pastry flour (it was all I had) but it turned out perfect, so moist (sorry to people to hate that word?) and delicious! First banana loaf I’ve made and by far the best I’ve tasted!
    Thank you for the recipe :D

    ★★★★★

    Reply

  48. Hi I just made this yesterday and it was soooooo good!!! We used maple syrup for sweetener and it worked great (although your right we did have to bake it for 70 mins – totally worth it though). Im thinking of making this again for Christmas day and i’m wondering if you think I could use almond butter instead of coconut oil. Its pretty different, but I think the flavor could be really good.

    ★★★★★

    Reply

  50. Made them as muffins. Used 4 bananas and baked for about 23 minutes. Best muffins EVER!!! I’d leave 10 stars if I could!!

    ★★★★★

    Reply

  51. Thanks for this delicious recipe! I used the maple syrup. It was perfect. My son and husband both loved it. I like your ingredients; they work together beautifully.

    ★★★★★

    Reply

  52. I baked this today and it is delicious. I didn’t have almond milk so I used cashew milk. I also used half and half wholemeal flour with self raising flour as I’m in the UK and I wasn’t sure what would be a good substitute. I added some chopped pecans and walnuts and used Green and Blacks dark organic chocolate cut into chunks. It worked so well. It’s very simple and I highly recommend it.

    ★★★★★

    Reply

  54. This was by far the best banana bread I’ve ever made AND Eaten! It had all disappeared within 2 hours of leaving the oven!!! Such a bonus that the ingredients are all yummy and healthy so that means you can just eat it all in one go right? :D No but seriously I’m about to go make 10 loaves and freeze them so I don’t have to go without ever again haha! Thank you for this. Also, I opted to use coconut oil and maple syrup.

    Reply

  55. Made this today & I’m definitely a fan!! Also, I love the blueberry oatmeal breakfast bars!! Picky husband approved as well! Thanks for the wonderful recipes ?

    Reply

  57. It was amazing, but I feel like it was heavier than most of the banana bread recipes I’ve tried. It had more of a cake-like feel, and I think it works better as a dessert than as a breakfast. Either way, it was delicious and my family loved it too!

    ★★★★★

    Reply

  59. Insanely good. I read a lot of recipes and appreciate when they’re well researched and tested. I made mine with 1 c Manini’s Allpurposed GF Flour, 3/4 c Manini’s Multigrain GF bead flour and 1/4 c fine hazelnut flour (I wasn’t trying to be complicated but had a bunch of leftover flours to use up).

    ★★★★★

    Reply

  60. finally an easy recipe which doesn’t require 1000 fancy & expensive ingredients. came out moist and yummy. I have used whole spelt flour and it came out amazing

    ★★★★★

    Reply

  67. Hi Alexis,
    Thank you for the recipe. Super simple and delish. I made mini loaf pans and have been eating them all week.(Not sure if that’s a good thing). Anywho, thanks again! Definitely will make this again the next time i don’t eat all my over-priced organic bananas.

    Reply

  68. So easy and delicious I couldn’t even wait for them to cool completely before sharing them with our neighbors! The neighbors say thanks for sharing this recipe with me so I can make it for them LOL ?

    ★★★★★

    Reply

  69. Didn’t have an hour to wait for baking and cooling so I decided to make them as muffins! Smelled amazing while baking and 20-22min in oven they came out perfect and delish! Can’t wait to share with my friends!

    ★★★★★

    Reply

  70. I made this last night and it was so good! The recipe is super easy and delicious. The bread has a wonderful banana flavor. My husband said it was the best banana bread he’s ever had.

    I normally try to make recipes eat least once before I start subbing things out, but I didn’t have whole wheat flour so I used organic unbleached all-purpose, and I used organic canola instead of coconut. It was still amazing, the hallmark of a strong recipe.

    This will be our go-to banana bread recipe from now on. Thank you!

    ★★★★★

    Reply

  72. I didn’t have all the ingredients on hand, so I subbed canola oil instead of avocado. (I’m also glad to finally use my apple cider vigegar for something other than fruit flies – lol.)

    So good. This is definitely bookmarked as my favourite banana bread recipe. I’ve always subbed out egg in other recipes with something else (apple sauce, flax seed, extra oil, more banana, etc…) and I was definitely missing out. Mine rose so much, it’s the fluffiest banana bread I’ve ever made.

    ★★★★★

    Reply

  73. Holy smokes, looks so good. You’re totally right…THOSE CHUNKS THO. I’ll bet this would be an even better vehicle for peanut butter than regular banana bread. I don’t usually add chocolate to my banana bread, but topped with peanut butter? It just makes sense.

    Reply

  74. Made it last night, OMG, so easy and – so yummy. Really stupid question – I followed the recipe exactly – was I supposed to melt the coconut oil or just use it straight out of the jar in it’s “hard” form (that’s what I did). Just want to make sure I get it perfect!

    ★★★★★

    Reply

  75. Amazing news. I’m so glad you liked it, Lynn! Per the recipe, it’s melted refined coconut oil. Unrefined coconut oil will lend a more “coconutty” flavor. Hope that helps!

    Reply

  76. Amazing news. I’m so glad you liked it, Lynn! Per the recipe, it’s melted refined coconut oil. Unrefined coconut oil will lend a more “coconutty” flavor. Hope that helps!

    Reply

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