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Vegan Double Chocolate Banana Bread Recipe

A rich, fudgy vegan banana bread loaded with double chocolate—perfect for breakfast, snack, or dessert indulgences.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 285

Ingredients
  

  • Ripe bananas mashed — 1¼ cups (about 3 medium)
  • Unsweetened almond milk — ½ cup
  • Apple cider vinegar — 1 tablespoon
  • Coconut oil melted — ⅓ cup
  • Maple syrup — ⅓ cup
  • Vanilla extract — 1 teaspoon
  • All-purpose flour — 1½ cups
  • Unsweetened cocoa powder — ¼ cup
  • Baking soda — 1 teaspoon
  • Salt — ¼ teaspoon
  • Vegan chocolate chips — ¾ cup

Method
 

  1. Prep: Preheat oven to 350°F (175°C). Grease or line loaf pan.
  2. Banana base: In a bowl, mash bananas and whisk in almond milk, vinegar, coconut oil, maple syrup, and vanilla.
  3. Dry mix: Sift together flour, cocoa, baking soda, and salt in a separate bowl.
  4. Combine: Fold wet mixture into dry ingredients until just combined. Avoid overmixing.
  5. Add chips: Gently fold in chocolate chips. Reserve a few for topping.
  6. Bake: Pour batter into pan, sprinkle reserved chips on top, and bake 55 minutes or until a toothpick comes out clean.
  7. Cool: Let bread rest in pan 10 minutes; transfer to rack to cool completely before slicing.

Notes

Nutritional Values (Per Serving)

  • Calories: 285
  • Total Fat: 12g
  • Saturated Fat: 6g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Protein: 4g

Vitamins and Minerals (Per Serving)

  • Iron: 15%
  • Magnesium: 12%
  • Potassium: 9%
  • Calcium: 6%
  • Vitamin E: 5%

Additional Notes/Tips

  • Riper is better: Use bananas with lots of brown spots for sweetness.
  • Flavor boost: Add a pinch of espresso powder to intensify chocolate flavor.
  • Storage: Keep in an airtight container at room temperature for up to 3 days.
  • Freezer friendly: Slice and freeze individual pieces for future cravings.
  • Serving: Enjoy warm with vegan ice cream or a dollop of peanut butter for extra decadence.