A healthy, vegan chocolate banana bread recipe that is so delicious and decadent it tastes like dessert! This recipe is easy to follow, made with wholesome ingredients, and just as nourishing as it is delicious. Enjoy it in the morning for breakfast or later in the day as a sweet snack.
I don’t mean to brag, but I make a mean banana bread. My Vegan Chocolate Chip Banana Bread is always a hit. I like to use whole wheat flour instead of all-purpose to increase the fibre and sneak in some good-for-you micronutrients like B vitamins, magnesium, and iron. And honestly, you’d never know the difference. The result is still a fluffy, moist, well-risen baked good. Similarly, I do the same thing with my Whole Wheat Chocolate Chip Muffin recipe.
This Vegan Chocolate Banana Bread recipe is actually adapted from my original Vegan Banana Bread recipe, but of course we’re using double the chocolate from chocolate chips and cocoa powder. So if you love banana bread and you love chocolate, you’re totally going to love this recipe.
Ingredients for Vegan Double Chocolate Banana Bread:
To make this healthy chocolate banana bread recipe, you’ll need:
- ripe bananas (the riper the banana, the sweeter it will be!)
- avocado oil (can substitute this with canola oil or coconut oil)
- maple syrup
- vanilla extract
- non-dairy milk
- ground flaxseed (to make flax “eggs”)
- whole wheat flour
- cocoa powder
- baking soda
- baking powder
- semi-sweet chocolate chips (dairy free if vegan)
What Makes This Chocolate Vegan Banana Bread Healthy?
As a dietitian, I do enjoy finding ways to sneak nutrition into every day baked goods without sacrificing taste, texture, or satisfaction. Here are some of the nutrition benefits of this Vegan Chocolate Banana Bread recipe:
- It’s made with whole grains. As I mentioned, I used whole wheat flour in this recipe. The simple swap of whole wheat flour for all purpose flour adds fibre, antioxidants, and certain nutrients like protein, B vitamins, and trace minerals such as iron, magnesium, copper, and zinc. Now this doesn’t mean that baked goods made with all purpose flour are “unhealthy” or bad, it just means that the whole wheat flour adds nutrition to our banana bread.
- It’s a source of healthy fats. The use of avocado oil in this recipe adds heart-healthy monounsaturated fats. Avocado oil is great to use in baking because it has a high smoke point (500 degrees Fahrenheit) and a neutral flavour profile so you can’t even taste it! Additionally, the use of flaxseed adds polyunsaturated fats, including omega-3s.
- It’s a great way to use up overripe bananas! Have brown bananas on your kitchen counter but don’t want to waste them? Making banana bread with them is a great way to reduce food waste, which is healthier for the environment and for our wallets! 😉
How to Make This Eggless Chocolate Banana Bread:
Start by preheating your oven to 350F and lining a loaf pan with parchment paper.
Now, to make chocolate banana bread recipe without eggs, we’ll be using flax “eggs” instead! In a small bowl, make the flax “eggs” by whisking together the 2 tablespoons of ground flaxseed with 6 tablespoons of water and setting this mixture aside for 5 minutes.
Next, stir together the dry ingredients including the whole wheat flour, cocoa powder, baking soda, baking powder and salt in a large mixing bowl. In a separate mixing bowl, mash the ripe bananas and add the avocado oil, maple syrup, flax “eggs”, non-dairy milk, and vanilla extract. Whisk to combine.
Pour the wet ingredient mixture into the dry ingredient mixture and stir gently, being careful not to over-mix the batter! Fold in the semi-sweet chocolate chips, then transfer the batter to your prepared loaf pan. Bake in the oven at 350F for 45-50 minutes until a toothpick comes out clean.
Tips for Making the Best Banana Bread:
- Use ripe bananas. The more ripe (a.k.a the more spotty or brown) the banana is, the sweeter it will be. Thus, the sweeter the banana bread will be.
- Use good quality cocoa powder for a richer, more decadent chocolate flavour.
- Don’t over-mix the batter! Over-mixing can result in a tougher baked good, and we don’t want that. A good rule of thumb is to mix until the batter is just combined (no streaks of flour are left).
- Be careful not to over-bake the banana bread! We want our final result to be moist and fluffy, not dry. Check the loaf at 45 minutes, and if it’s not quite done make sure to keep an eye on it every 2 minutes or so after this so it doesn’t end up overdone. 🙂
- Let the loaf cool completely prior to slicing. I know it’s hard to wait, but it will slice much nicer if it’s cooled.
I recommend storing the banana bread sliced in an airtight container in a cool, dry area. Alternatively, you can freeze it in a sealed airtight container up to 2 months.
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Healthy Vegan Double Chocolate Banana Bread
- Preheat the oven to 350F and lining a loaf pan with parchment paper. In a small bowl, make the flax "eggs" by whisking together ground flaxseed with the water and setting the mixture aside for 5 minutes.
- In a large mixing bowl, stir together the the whole wheat flour, cocoa powder, baking soda, baking powder and salt.
- In a separate mixing bowl, whisk together the mashed bananas, avocado oil, maple syrup, flax "eggs", non-dairy milk, and vanilla extract until well-combined.
- Pour the wet ingredient mixture into the dry ingredient mixture and stir gently, being careful not to over-mix. Fold in the chocolate chips.
- Transfer the batter to the prepared loaf pan. Bake in the oven at 350F for 45-50 minutes until a toothpick comes out clean. Let cool completely in the loaf pan then on a wire cooling rack before slicing.