Vegan Chocolate Chunk Banana Bread is the best plant-based treat! This easy recipe creates a moist, fluffy loaf packed with the sweetness of ripe bananas and the rich flavor of dark chocolate chunks. No baking soda needed!
Looking for more delicious ripe banana recipes? Try my banana chocolate chunk muffins or this egg-free pumpkin banana bread.
Last Sunday, my sister came over and was amazed by my vegan chocolate chunk banana bread made without baking soda. She couldn’t stop talking about how soft and fluffy it was and how perfectly sweet it was with the melty chocolate chunks.
I had planned to snap a few photos to share the recipe on the blog, but before I knew it, the bread was almost gone—just a few slices left, and we could hardly wait for it to cool before devouring it warm! So I had the perfect excuse to make it again this week. 😊
Having a homemade sweet treat on hand is a must for me, so I'm not tempted by less healthy store-bought options, and this bread has quickly become a go-to for satisfying those cravings.
Bananas are a staple in my kitchen, as I use them daily in recipes like my banana cinnamon overnight oats or banana date smoothie. If you’re a fan of recipes using ripe bananas, you’ll also love these two banana muffins, chickpea flour banana cookies, or my banana blackberry muffins.
And of course, don’t miss my vegan banana blackberry bread—bursting with juicy berries in every bite!
For a gluten-free option, try my chickpea flour banana bread—tender, moist, and packed with flavor.
Jump to:
Why You'll Love This Recipe
- Perfect for breakfast, dessert, or a snack: Enjoy it any time of day!
- Eggless and dairy-free: No eggs, no butter, and no yogurt—just wholesome ingredients.
- Simple to bake: With minimal prep time, it’s easy to make.
- Use up ripe bananas: A delicious way to use any leftover bananas.
Ingredients
- Ripe bananas: Overripe bananas with brown spots are perfect for this recipe. They're easy to mash and add natural sweetness.
- Vegan dark chocolate: Use your favorite dark chocolate chunks. For a more evenly distributed chocolate flavor, chop the chunks into smaller pieces.
- Flour: I used a mix of whole wheat and all-purpose flour for a healthier twist, but all-purpose flour works great too. For gluten-free bread, use a gluten-free baking blend.
- Dairy-free milk: I used homemade almond milk, but soy, cashew, or oat milk works just as well.
- Sugar: I used cane sugar, but feel free to use brown, granulated, or coconut sugar instead.
- Vegetable oil: I used sunflower oil, but canola or grapeseed oil are good substitutes. Use a neutral-flavored oil, as others may alter the taste of the bread.
- Vanilla: Adds a touch of sweetness and deepens the flavor.
- Cinnamon: A little cinnamon enhances the banana flavor, but feel free to skip it if you're not a fan.
- Baking powder: A leavening agent that helps the bread rise. Use fresh baking powder for the best results.
- Salt: A pinch of salt enhances the overall flavor.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Chocolate Chunk Banana Bread
Mix wet ingredients: In a large bowl, mash the ripe bananas, then add the dairy-free milk, vegetable oil, vanilla, and sugar. Stir until well combined.
Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
Combine: Slowly add the wet ingredients to the dry ingredients, mixing until just combined—be careful not to overmix. Gently fold in the vegan dark chocolate chunks.
Bake: Pour the batter into a 9x5 inch loaf pan lined with parchment paper. For an extra chocolatey touch, you can sprinkle more chocolate chunks on top before baking. Bake in a preheated oven at 350°F (180°C) for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy!
Storage
Room temperature: Store the bread at room temperature in an airtight container for up to 3 days.
Refrigerator: For longer storage, transfer the cooled bread to an airtight container and refrigerate for up to a week.
Freezer: To freeze, wrap the cooled bread tightly in plastic wrap or foil and store it in an airtight container or freezer bag for up to 2 months. Thaw overnight in the refrigerator before serving.
Variations
- Add nuts: Stir in chopped walnuts, almonds, or pecans for a crunchy texture.
- Use different chocolate: Swap dark chocolate chunks for chocolate chips or white chocolate chunks.
- Add spices: Try adding a pinch of nutmeg or pumpkin spice for a warm, cozy flavor.
- Extra chocolatey: Add 2-3 tablespoons of cocoa powder to the dry ingredients for a rich chocolate flavor.
Marinela's Tips
- Use overripe bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be.
- Measure the bananas: I used 3 medium bananas, but make sure to measure them to get the right amount—1 + ⅓ cups. If you don't have enough ripe bananas, you can combine them with unsweetened applesauce or pumpkin puree.
- Measure flour properly: To avoid a dense loaf, spoon the flour into your measuring cup and level it off with a knife—don’t scoop directly from the bag.
- Use fresh baking powder: Make sure to use fresh baking powder to help the bread rise properly and achieve a light, fluffy texture.
- Don't overmix: Overmixing can lead to tough bread. Mix just until combined.
- Baking time: Baking time may vary by oven. Start checking around 50 minutes by inserting a toothpick. If it comes out clean, the bread is ready.
- Cool completely before slicing: Allow the bread to cool completely on a wire rack before slicing to prevent it from crumbling.
How to ripen bananas fast?
- Paper bag method: Put bananas in a brown paper bag with a ripe apple or banana. The ethylene gas will speed up the ripening.
- Warm spot method: Place the bananas in a warm, dark place, such as a fruit bowl on a kitchen counter. The warmth will speed up the ripening process.
- Oven method: Preheat the oven to 300°F (150°C). Place bananas on a baking sheet and bake for 15-20 minutes until the peel turns dark brown.
- Microwave method: Pierce an unpeeled banana with a fork. Microwave for 30 seconds at a time, checking after each interval until soft.
Frequently Asked Questions (FAQ's)
Yes, you can use all-purpose flour instead of whole wheat flour if you prefer. The bread will still turn out delicious!
Absolutely! You can swap the chocolate chunks for chocolate chips, cocoa nibs, nuts, and dried fruit if you prefer.
To avoid dense bread, be sure to mix the batter just until combined and measure the flour correctly by spooning it into the cup and leveling it off. Additionally, always use fresh baking powder, as expired baking powder can prevent the bread from rising properly.
Easy Ripe Banana Recipes
- Eggless banana chocolate muffins
- Strawberry banana overnight oats
- Moist pumpkin banana muffins
- Green spinach banana muffins
- 3 Ingredient oatmeal banana cookies
- Banana apple oatmeal cookies
- Banana baked oatmeal (refined sugar-free)
Serving Suggestions
📖 Recipe
Vegan Chocolate Chunk Banana Bread (No Baking Soda)
Equipment
- 1 9x5 inch loaf pan lined with parchment paper
- 2 Mixing bowls
Ingredients
Dry ingredients
- 2 cups all-purpose or whole wheat flour spooned and leveled
- ¾ cup cane sugar or brown/granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon optional
- ¼ teaspoon salt
- 1 cup vegan dark chocolate chunks
Wet ingredients
- 1 + ⅓ cup ripe bananas mashed
- ⅓ cup + 1 tablespoon almond milk or any plant-based milk
- ⅓ cup sunflower oil or any neutral vegetable oil
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, mash the ripe bananas, then add the alomond milk, vegetable oil, vanilla, and sugar.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Slowly add the wet ingredients to the dry ingredients, mixing until just combined—be careful not to overmix. Gently fold in the vegan dark chocolate chunks.
- Pour the batter into a 9x5-inch loaf pan lined with parchment paper. For an extra chocolatey touch, you can sprinkle more chocolate chunks on top before baking. Bake in a preheated oven at 350°F (180°C) for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10minutes before transferring it to a wire rack to cool completely.
Notes
- Room temperature: Store the bread at room temperature in an airtight container for up to 3 days.
- Refrigerator: For longer storage, transfer the cooled bread to an airtight container and refrigerate for up to a week.
- Freezer: To freeze, wrap the cooled bread tightly in plastic wrap or foil and store in an airtight container or freezer bag for up to 2 months. Thaw overnight in the refrigerator before serving.
- Use overripe bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be.
- Measure the bananas: I used 3 medium bananas, but make sure to measure them to get the right amount—1 + ⅓ cups. If you don't have enough ripe bananas, you can combine them with unsweetened applesauce or pumpkin puree.
- Measure flour properly: To avoid a dense loaf, spoon the flour into your measuring cup and level it off with a knife—don’t scoop directly from the bag.
- Use fresh baking powder: Make sure to use fresh baking powder to help the bread rise properly and achieve a light, fluffy texture.
- Don't overmix: Overmixing can lead to tough bread. Mix just until combined.
- Baking time: Baking time may vary by oven. Start checking around 50 minutes by inserting a toothpick. If it comes out clean, the bread is ready.
- Cool completely before slicing: Allow the bread to cool completely on a wire rack before slicing to prevent it from crumbling.
Nutrition
If you try this chocolate chunk banana bread, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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