Vegan Double Chocolate Banana Bread Recipe
A rich, fudgy vegan banana bread loaded with double chocolate—perfect for breakfast, snack, or dessert indulgences.
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
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease or line loaf pan.
- Banana base: In a bowl, mash bananas and whisk in almond milk, vinegar, coconut oil, maple syrup, and vanilla.
- Dry mix: Sift together flour, cocoa, baking soda, and salt in a separate bowl.
- Combine: Fold wet mixture into dry ingredients until just combined. Avoid overmixing.
- Add chips: Gently fold in chocolate chips. Reserve a few for topping.
- Bake: Pour batter into pan, sprinkle reserved chips on top, and bake 55 minutes or until a toothpick comes out clean.
- 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.