Vegan Chocolate Banana Bread

Make this Vegan Chocolate Banana Bread the next time you have overly ripe bananas! This one bowl recipe is quick, easy, and super chocolatey and fudgy!

If you’re looking for more organic banana bread recipes, check out some of my other favorites like Almond Butter Banana Bread, Eggless Mini Chocolate Chip Banana Bread, or Blueberry Buttermilk Banana Bread. 

I love making organic banana bread whenever I have overly ripe bananas because it’s a great way to use them up so they don’t go to waste. Overly ripe bananas are best for baking because the starches have had time to turn into sugars, which is what makes the bananas soft and sweet — perfect for baking!

This chocolate banana bread is rich, fudgy, and naturally vegan! I love making vegan recipes that are just as good even if you aren’t vegan, and this is one of them! Delaney was obsessed with this chocolate banana bread because of its rich and chocolatey flavor!

Why You’ll Love This Recipe

Reduces Waste: If you have overly ripe bananas, you’ll reduce waste while making delicious organic banana bread with this recipe!

Naturally Vegan: This chocolate banana bread is naturally vegan. But you can also use regular cows milk in place of coconut milk if you’re not vegan.

Rich and Chocolatey: This organic banana bread is made with Dutch cocoa powder for a decadent chocolate banana bread that you’ll love!

Ingredients

• Bananas: Make sure to use overly ripe bananas, as they are best for baking. When banana ripen, the starches turn into sugars. This is what makes bananas softer when they are overly ripe, allowing them to easily mix into batters. And it also gives them a sweet more banana flavor versus a starchy flavor.
• Canola Oil: I use organic canola oil because it’s the most neutral oil. If you are avoiding seed oils, you can use EVOO or avocado oil as well, though this will have a bit more hearty flavor.
• Brown Sugar: I use organic light brown sugar, combined with the cocoa creates a super rich and chocolatey flavor.
• Coconut Milk: I use organic coconut milk as it’s thick and creamy, most similar to cow’s milk. If you’r not vegan, feel free to use cow’s milk.
• All Purpose Flour: I use Cairnspring Mills.
• Dutch Cocoa Powder: Organic Dutch cocoa powder for a rich and sweet chocolate flavor. Natural cocoa powder will be more bitter and less sweet, so I don’t advise.
• Cornstarch: I use a little organic cornstarch to bind this together since there are no eggs.
• Baking Powder: Use baking powder, not soda. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
• Salt: Use fine sea salt.
• Cinnamon: I use organic Korintje cinnamon, which is my favorite variety of cinnamon. Check out my post the Best Cinnamon to Bake With for more info on the different varieties.

Tools Needed

• Scale: Always use a digital food scale for the best results.
• Mixing Bowl: This organic banana bread is so easy to make, you can mix it up in just a mixing bowl with a spatula.
• Spatula: I just use a spatula to mix up the batter, but a whisk also works too.
• 1-pound Loaf Pan: I use a 1-pound loaf pan for this. I’m using my Sur La Table Loaf Pan which is amazing and you don’t even need parchment paper as it comes out so easily. This is exactly like the Caraway Loaf Pan as well. But, if you are using a different kind of loaf pan (like aluminum or ceramic), I would recommend parchment paper or greasing it really well.

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Step by Step Instructions

Step 1

Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper.

Step 2

In a large mixing bowl, mash up 2 bananas with a fork. Add in the light brown sugar, canola oil, and coconut milk and whisk together.

Add the all purpose flour, cocoa powder, cornstarch, baking powder, salt, and cinnamon and fold together with a spatula until combined into a batter and no flour bits remain.

Step 3

Transfer the batter to the prepared loaf pan and spread evenly. Slice the last banana in half lengthwise. Place the two halves, cut side up on top of the batter.

Step 4

Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan.

Baker’s Tips

• Make sure your bananas are overly ripe and soft. This ensures that this organic banana bread is sweet and flavorful.
• I use organic canola oil because it’s the most neutral flavored oil. But, if you want to avoid seed oils you can use EVOO or avocado oil too. I have not tested this with coconut oil, but if you want to use it I think it would be fine so long as it’s melted.
• You can use any kind of milk you like. I always prefer coconut as it’s most similar to cow’s milk as it’s thick and creamy. But, almond or oat milk will also work. If you’re not vegan you can use cow’s milk too!

How to Store

Always store leftover banana bread in an airtight container so it stays moist and soft. You can also freeze extra banana slices. To freeze them, wrap individual slices in plastic wrap and freeze. You can thaw by placing in the fridge for 24 hours or leaving out on the counter until thawed.

FAQ’s

Craving More?

• Eggless Mini Chocolate Chip Banana Bread
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• Blueberry Buttermilk Banana Bread
• Almond Butter Banana Bread
• Vegan Banana Chocolate Chip Cookies

Vegan Chocolate Banana Bread

Mimi Council

Transform ripe bananas into Vegan Chocolate Banana Bread. Enjoy this one bowl recipe that is quick, easy, and chocolatey.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Bread

Cuisine American

Makes 8 servings

Calories 376 kcal

Equipment

• ▢
  Digital Food Scale
• ▢
  Mixing Bowl
• ▢
  Spatula
• ▢
  1-pound Loaf Pan

Ingredients

 

MetricUS Customary

 

1x2x3x

• ▢ 3 large bananas (very ripe)
• ▢ 170 grams light brown sugar
• ▢ ½ cup canola oil
• ▢ ½ cup coconut milk
• ▢ 191 grams all purpose flour
• ▢ 57 grams Dutch cocoa powder powder (sifted)
• ▢ 1 teaspoon cornstarch
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon fine sea salt
• ▢ ¼ teaspoon ground cinnamon

Instructions

 

• Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper.
• In a large mixing bowl, mash up 2 bananas with a fork. Add in the light brown sugar, canola oil, and coconut milk and whisk together.
• Add the all purpose flour, cocoa powder, cornstarch, baking powder, salt, and cinnamon and fold together with a spatula until combined into a batter and no flour bits remain.
• Transfer the batter to the prepared loaf pan and spread evenly.
• Slice the last banana in half lengthwise. Place the two halves, cut side up on top of the batter.
• Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan.
• Store in an airtight container for up to 7 days.

Video

Notes

High Altitude — Bake at 350°F for 1 hour or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 376kcalCarbohydrates: 54gProtein: 5gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 209mgPotassium: 352mgFiber: 4gSugar: 26gVitamin A: 29IUVitamin C: 4mgCalcium: 65mgIron: 3mg

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