Vegan Chocolate Chip Banana Bread

There’s something about the smell of banana bread drifting from the oven that makes a kitchen feel like home.

Picture a golden, crackly-topped loaf, still warm, with tender slices that are moist, speckled with banana, and just sweet enough.

This vegan banana bread is a cozy, anytime dessert or snack that stirs together in minutes and bakes while you tidy up or relax—perfect for busy weeks, beginners, and anyone with a soft spot for nostalgic, bakery-style treats.

I still remember a rainy Sunday when friends dropped by unannounced. All I’d were overripe bananas and pantry basics, but this loaf saved the day.

An hour later, we were gathered around the table, trading stories over thick, warm slices. It’s just as ideal for last-minute cravings, casual gatherings, or as a make-ahead breakfast for the week.

Ready to bring this vegan banana bread to life?

Why You’ll Love It

• Delivers rich banana flavor with melty pockets of vegan chocolate chips
• Stays moist and tender thanks to ripe bananas and coconut oil
• Uses simple pantry staples—no egg replacers or special equipment required
• Easily customized with nuts, extra chocolate, or warm spices
• Makes a crowd-pleasing, dairy-free dessert or snack everyone can enjoy

Ingredients

• 3 large ripe bananas — very spotty for max sweetness
• 80 ml melted coconut oil — use refined or neutral oil for mild flavor
• 100 g light brown sugar, packed — adds moisture and caramel notes
• 50 g granulated sugar — balances sweetness and structure
• 60 ml unsweetened plant-based milk — oat, soy, or almond work well
• 5 ml vanilla extract — real vanilla gives best flavor
• 190 g all-purpose flour — regular white flour for light crumb
• 5 g baking soda — key for rise with acidic bananas
• 3 g baking powder — supports lift and tenderness
• 3 g fine sea salt — sharpens overall flavor
• 3 g ground cinnamon (optional) — adds warm spice note
• 90 g vegan chocolate chips — choose dairy-free dark or semi-sweet
• 30 g chopped walnuts (optional) — lightly toasted for extra crunch

Step-by-Step Method

Preheat the oven and prepare the pan

Preheat the oven to 175°C (350°F). Grease a 9×5-inch loaf pan lightly with oil or line it with parchment paper for easy removal. Make sure the parchment overhangs the sides to lift the loaf out. Set the pan aside while you prepare the batter so it’s ready as soon as the mixture is done.

Mash the ripe bananas

Place three large ripe bananas in a mixing bowl. Use a fork or potato masher to mash them until mostly smooth, leaving a few small lumps for texture. Very ripe bananas with brown spots are ideal. They add natural sweetness, moisture, and flavor, helping the banana bread stay soft and tender.

Whisk the wet ingredients together

Add melted coconut oil, light brown sugar, granulated sugar, plant-based milk, and vanilla extract to the mashed bananas. Whisk until the mixture looks smooth and cohesive, with no obvious streaks of oil or sugar.

This helps the sugar begin to dissolve and make certain even distribution of moisture and flavor throughout the batter.

Combine the dry ingredients

In a separate bowl, add the flour, baking soda, baking powder, salt, and ground cinnamon if using. Whisk the ingredients together until they’re evenly combined and no clumps of baking soda or powder remain.

Properly mixing dry ingredients prevents uneven rising and helps the loaf bake with a consistent, tender crumb.

Fold wet and dry mixtures gently

Pour the dry mixture into the bowl with the wet ingredients. Use a spatula or wooden spoon to fold the batter together gently.

Stir just until you no longer see dry flour. Avoid vigorous mixing, which can develop gluten and make the bread dense or tough instead of soft and cake-like.

Add chocolate chips and walnuts

Sprinkle vegan chocolate chips and chopped walnuts, if using, over the batter. Fold them in gently with a spatula so they’re evenly distributed.

Scrape along the bottom of the bowl to catch any pockets of plain batter. Adding them at this stage keeps mix-ins from sinking or clumping together.

Fill the loaf pan and top the batter

Pour the finished batter into the prepared loaf pan. Use a spatula to smooth the surface so it bakes evenly.

If you like, sprinkle a handful of extra chocolate chips on top for a decorative finish. Gently tap the pan on the counter once to release any large air pockets before baking.

Bake until set and golden

Place the loaf pan on the center rack of the preheated oven. Bake for 50–55 minutes, checking near the end of the time.

Insert a toothpick into the center; it should come out mostly clean with a few moist crumbs. Avoid overbaking, which can dry out the bread and reduce its soft texture.

Cool briefly in the pan

Remove the pan from the oven and place it on a wire cooling rack. Let the banana bread cool in the pan for about 15 minutes.

This brief rest allows the crumb to set and makes the loaf easier to handle. It reduces the chance of breaking or crumbling when you lift it out.

Transfer, cool fully, and slice

Carefully lift the loaf from the pan using the parchment or loosen edges with a knife. Place it directly on the wire rack.

Let it cool for another 5–10 minutes before slicing for neater pieces. Serve slightly warm for melty chocolate or let it cool completely for cleaner cuts and easier storage.

Ingredient Swaps

• Use any neutral oil instead of coconut oil (e.g., canola, sunflower, light olive); melted vegan butter also works for richer flavor.
• Swap light brown sugar with coconut sugar or more white sugar; you can reduce total sugar by 25–30% if your bananas are very ripe.
• Any unsweetened plant milk (soy, oat, almond, coconut) is fine; use what’s available or cheapest.
• Replace all-purpose flour with spelt or whole-wheat pastry flour (start by swapping 50% to keep it tender).
• Use raisins, chopped dark chocolate, or seeds instead of chocolate chips and walnuts if nuts/chocolate are unavailable or for a nut‑free option.

You Must Know

• Doneness • If the center looks done but you’re unsure: Insert a toothpick or thin knife into the middle; when it comes out with a few moist crumbs and no wet streaks, and the top feels springy yet firm, it’s ready (usually 50–55 minutes). This prevents a gummy, underbaked center.
• Troubleshoot • If the loaf caves or sinks after the oven: That usually means underbaking or too much leavening. Next time, keep it in for an extra 5–10 minutes if the top is pale and soft, and stick to 5 g baking soda + 3 g baking powder exactly.

The center should reach about 95–99°C (203–210°F) on an instant-read thermometer.

– Avoid • To keep the crumb tender, not dense: Stop stirring as soon as you no longer see dry flour and the batter looks thick but pourable.

Overworking for even 30–60 seconds more can develop gluten and make the loaf tough instead of soft.

– Scale • For mini loaves or muffins****: Fill 8–10 muffin cups about ¾ full or divide into two mini loaf pans.

Muffins usually take 18–24 minutes at 175°C (350°F); mini loaves about 30–35 minutes. Use the same toothpick test for doneness.

– Flavor Boost • For deeper banana and chocolate flavor: Use bananas that are heavily speckled or mostly brown and warm the sliced loaf for 5–7 minutes in a 160°C (320°F) oven or 30–45 seconds in a toaster oven.

Gentle reheating revives aroma and makes the chocolate chips melty again.

Serving Tips

• Serve slightly warm with extra vegan chocolate chips melting on top.
• Pair slices with oat-milk lattes or strong black coffee for breakfast.
• Add a dollop of coconut yogurt and fresh berries for a light dessert.
• Toast leftover slices and spread with vegan butter or almond butter.
• Cut into cubes for a snack board with fruit, nuts, and dark chocolate.

Storage & Make-Ahead

Vegan banana bread keeps in the fridge, tightly wrapped or in an airtight container, for 5–6 days.

It’s great for making ahead: bake, cool completely, then freeze whole or sliced, well wrapped, for up to 3 months.

Thaw at room temperature, then gently rewarm or toast to serve.

Reheating

Reheat slices gently.

In the microwave for 10–20 seconds.

In a 160°C (325°F) oven wrapped in foil for 8–10 minutes.

Or on a covered skillet over low heat.

Banana Bread in Pop Culture

Every time banana bread appears on screen or in a story, it carries this quiet, cozy symbolism—like someone just opened the door and let comfort in.

I always notice how directors frame it: a chipped mug, a worn table, steam drifting up as if the loaf itself is exhaling.

During cozy montages in movies or those slow-TV baking shows, banana bread signals safety after chaos—a character finally exhaling, hands wrapped around a still-warm slice.

Even in social media “bake-with-me” videos, that familiar golden loaf has become shorthand for soft pants, rainy afternoons, and saying, “I’m okay now.”

When it’s studded with melty chocolate chips, I swear the screen almost smells like caramelized banana and vanilla.

Final Thoughts

Give this vegan chocolate chip banana bread a try and see how quickly it becomes a regular in your baking rotation.

Feel free to tweak it with your favorite nuts, spices, or mix-ins to make it completely your own.

Frequently Asked Questions

Can I Make This Banana Bread Gluten-Free Without Compromising Texture?

Yes, you can. I’d swap in a good 1:1 gluten‑free baking flour, then add an extra splash of milk. You’ll still slice into a moist, tender crumb, chocolate melting warmly into each bite.

How Do I Adjust Baking Time for Mini Loaves or Muffins?

Bake mini loaves about 25–30 minutes, muffins 18–22. I watch for domed tops, deep golden edges, and a tester with moist crumbs. Your kitchen will smell incredible—pull them once that perfume blooms.

Is This Recipe Suitable for People With Nut Allergies?

Yes, it can be. I’d simply skip the walnuts and use nut‑free chocolate chips. You’ll still get tender slices, lush banana aroma, and puddles of melted chocolate without bringing any nuts into your kitchen.

Can I Reduce the Sugar Without Affecting the Bread’s Structure?

You can trim the sugar by about one‑third without hurting the bread’s structure. I’d keep the bananas very ripe; they’ll melt into the crumb, keeping each slice plush, fragrant, and softly sweet as it bakes.

What’s the Best Way to Freeze Individual Slices for Meal Prep?

Wrap each cooled slice tightly in plastic, then foil, and freeze. When you’re craving one, I’d unwrap, warm it in a toaster oven, and let the chocolate soften and perfume your kitchen.