This Chocolate Chip Vegan Banana Bread is so easy to make in just one bowl and it’s absolutely delicious! This vegan banana bread is also gluten-free and refined sugar-free – it makes the perfect easy breakfast, snack, or dessert. This post is sponsored by Bob’s Red Mill.
I’ve been dreaming of a vegan banana bread for ages, and I could never seem to get the recipe quite right. I’d test, use up all of my ripe bananas, and give up until the next time I had a bunch of extra ripe bananas on the counter.
That makes for a relatively slooooww testing process. But finally, last week, I HAD TO HAVE IT. So I bought a ridiculous amount of bananas and impatiently waited for them to get ripe enough. The first test was good, but it could be better. It tasted good, but it was a little dense and a little gummy.
So I tested three more times, and though I got sooo close with the third try, I gave it one more try and I’m glad I did because helloooo banana bread perfection! This banana bread was up against some tough competition – my paleo chocolate chip banana bread, and I’d say it’s a solid competitor.
It’s nice and fluffy, full of the flavors of banana, cinnamon, and chocolate, super filling, and of course – absolutely delicious.
The recipe is pretty quick + simple to make too, because who wants to spend a whole bunch of time making banana bread? No one, that’s who. It takes long enough to bake, no need to add any extra steps to make it take LONGER to get to your hungry mouth.
The recipe uses a little nut butter to help keep things super soft – I used peanut butter, but any nut or seed butter will work. You can’t really taste it so it doesn’t matter too much! It’s also sweetened just 1/3 cup of coconut sugar – if your bananas are SUPER ripe and sweet, you can reduce this amount to your liking.
It uses a combo of oat and almond flour – I found half of each creates the best texture that’s not too gummy or dense. Both are from my favorite flour brand, Bob’s Red Mill. I was actually out of oat flour by the time I got to this loaf though, so I made my own by blending up some of BRM’s rolled oats until they were flour. So easy in a pinch! Bob’s also sells premade oat flour and either will work wonders here.
I also like to dump a whole bunch of cinnamon into my banana bread. It’s a personal preference, so feel free to jack up the amount in the recipe, like I tend to do, or use less if your tastes prefer.
I hope you’ll love this banana bread as much as I do! It’s pretty irresistible if I do say so myself – my dinner last night consisted of a slice slathered in peanut butter and I regret nothing. Hope you enjoy!
Remember to #bakerita if you try the recipe!
Chocolate Chip Vegan Banana Bread
- 1⅓ cups overripe bananas mashed (about 3 medium bananas, mine weighed ~375g)
- ¼ cup almond milk or other dairy-free milk or choice
- ⅓ cup coconut sugar
- ¼ cup (64g) nut or seed butter of choice I used peanut butter
- ¼ cup (50g) coconut oil, melted
- 1 teaspoon vanilla extract
- 2 tablespoons flax meal
- 1 cup (120g) gluten-free oat flour I made my own - see Notes for details!
- 1 cup (96g) almond flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- ⅔ cup (4 oz.) chocolate chunks or chips plus more for topping
Preheat oven to 350F. Grease a 8.5” x 4.5" loaf pan (you can also use a 9x5” pan) with coconut oil and/or line with parchment paper.
Place bananas in a large mixing bowl. Use a potato masher or fork to mash them well. Add almond milk, coconut sugar, nut butter, coconut oil, vanilla extract, and flax meal, stirring to combine.
Add oat flour, almond flour, baking soda, baking powder, salt, and cinnamon. Stir until combined. Fold in chocolate chunks.
Pour into loaf pan. Add a sliced banana and/or more chocolate chips on top.
Bake for 50 minutes to an hour, or until a knife comes out clean. If your loaf looks like it's getting too brown, tent with tin foil on top after 50 minutes. If you’re using a 9x5” pan, check on the banana bread after 40-45 minutes.
Once done, let cool in the pan for 15 minutes and then remove from pan and place on a wire rack to cool completely before slicing.
Store leftovers tightly wrapped in plastic wrap, foil, or in a sealed container on the counter for up to three days, or store in the refrigerator for up to a week, or in the freezer for up to 6 months. I like to slice it and then freeze and heat a piece in the microwave when I want it!
I made my own oat flour for this recipe from Bob's Red Mill GF Rolled Oats. To make, put the oats into a blender or food processor and process for about a minute, until it's flour.