Irresistibly Fudgy & Moist Vegan Double Chocolate Banana Bread: Your Ultimate Easy Recipe
Indulge in the ultimate treat with this Double Chocolate Banana Bread recipe. So incredibly fudgy, rich, and bursting with chocolate flavor, it’s guaranteed to satisfy even your most intense sweet tooth cravings! This easy-to-make vegan banana bread feels almost like a decadent chocolate cake, making it perfect for a luxurious dessert or even a special, indulgent breakfast.
There’s nothing quite like the comforting aroma of freshly baked banana bread filling your kitchen. Lately, my craving for this classic sweet bread has intensified, but I knew a plain batch wouldn’t quite hit the spot. I wasn’t just looking for a few chocolate chips thrown into the mix; I wanted something truly extraordinary – a “next-level” banana bread that would transform a simple snack into an unforgettable culinary experience. This quest led me to perfect what I now proudly call the most irresistible vegan double chocolate banana bread.
This isn’t just banana bread with a hint of chocolate; it’s a deep, cocoa-powder-infused masterpiece, generously loaded with rich vegan chocolate chips that melt into every fudgy bite. From the moment you taste it, you’ll understand why I’ve fallen head over heels for this recipe. It embodies everything perfect about banana bread: it’s incredibly moist, wonderfully soft, beautifully cake-y, and boasts a slight crumbly texture that adds to its charm. The flavor profile is a harmonious blend of sweet ripe bananas and intense chocolate, creating a symphony for your taste buds. And the best part? Its versatility! Whether you’re seeking an indulgent start to your day or a satisfying sweet ending after dinner, a warm slice of this chocolate banana bread is always the perfect choice.
Why This Vegan Chocolate Banana Bread Is So Irresistible
Beyond its incredible flavor, this dairy-free banana bread offers several compelling reasons to make it your go-to recipe. It’s not just a treat for your palate, but also a joy to prepare and share.
- Effortless One-Bowl Wonder: Say goodbye to a pile of dirty dishes! This recipe is designed for maximum convenience, allowing you to combine all your ingredients in a single mixing bowl. From mixing to baking, the process is streamlined, meaning less time scrubbing and more time enjoying your delicious creation. It’s perfect for busy weeknights or lazy weekend baking sessions when you want amazing results without the fuss.
- The Ultimate Flavor Pairing: Chocolate & Bananas: Some flavor combinations are timeless, and chocolate and banana is undoubtedly one of them. The natural sweetness and subtle fruitiness of ripe bananas perfectly complement the deep, rich notes of cocoa and chocolate chips. This classic duo creates a harmonious and satisfying taste that’s reminiscent of other beloved pairings like chocolate and peanut butter. It’s a match made in culinary heaven that your tastebuds won’t want to miss.
- Incredibly Easy to Store & Share: Baked in a convenient loaf form, this bread is wonderfully low maintenance when it comes to storage. It fits neatly on your counter in an airtight container for a couple of days, or stores beautifully in the fridge for almost a week. Its sturdy yet moist texture also makes it super easy to transport, making it an ideal candidate for potlucks, brunches, or a thoughtful house-warming gift that’s sure to be appreciated.
- Richly Satisfying, Yet Perfectly Balanced: While undoubtedly rich and decadent, this chocolate banana bread strikes a perfect balance. A single, thin slice is often enough to thoroughly satisfy all your sugar cravings without feeling overly heavy or cloying. The blend of natural banana sweetness with intense cocoa ensures a profound depth of flavor that lingers pleasantly, leaving you perfectly content. It’s pure indulgence without the guilt.
Essential Ingredient Notes for Perfect Baking
Before you dive into the baking process, here are some important details and considerations regarding the ingredients. For the FULL recipe with precise amounts and step-by-step instructions, please scroll down to the recipe card below.
- Sugar: I personally love using brown sugar in this recipe as it adds a wonderful depth of flavor and moisture, contributing to that fudgy texture. However, feel free to substitute with coconut sugar for a slightly less refined option, or classic granulated white sugar if that’s what you have on hand. Each will yield a delicious result!
- Oil: Any neutral-flavored melted oil will work beautifully here. I typically opt for vegetable oil or a melted shortening like Crisco, as they provide the necessary fat without imparting a strong flavor. This keeps the focus on the chocolate and banana.
- Flax Eggs: This is our fantastic vegan binder! To create your own flax eggs, simply combine 2 tablespoons of flax meal (ground flaxseeds) with 6 tablespoons of water. Stir it well and then let the mixture sit in the fridge for about 15 minutes. It will thicken into a gel-like consistency, mimicking the properties of an egg. Give it one more stir before incorporating it into your batter.
- Mashed Bananas: The secret to truly flavorful and moist banana bread lies in very ripe bananas. Look for bananas with skins that are heavily speckled with black or are almost entirely black. These bananas are at their peak sweetness and softness, making them easy to mash and ensuring a rich banana flavor throughout your bread. Don’t be shy about using those super ripe ones!
- Vegan Milk: Your choice of vegan milk is flexible! Whether you prefer soy milk, almond milk, oat milk, or any other plant-based milk you have in your refrigerator, it will work perfectly to add moisture and help bind the ingredients.
- Vanilla Extract: A crucial ingredient for enhancing the overall sweetness and complexity of the chocolate and banana flavors. If you want an even more pronounced vanilla aroma and taste, vanilla bean paste is an excellent substitute.
- Flour: I recommend using regular all-purpose flour for a consistent and reliable texture. Sifting the flour before adding it to your wet ingredients is a small but important step that helps prevent lumps and ensures a smoother, more even batter.
- Unsweetened Cocoa Powder: This is where the rich chocolatey essence comes from! Using unsweetened cocoa powder allows you to control the sweetness of the bread, creating a deep chocolate flavor without being overly sugary. Sifting it, just like the flour, helps avoid those pesky dry pockets of cocoa in your batter.
- Baking Powder: Our leavening agent! Baking powder is essential for helping your banana bread rise beautifully, ensuring a light and airy yet moist crumb.
- Sea Salt: A pinch of sea salt is vital for balancing the sweetness of the bread and enhancing all the other flavors, particularly the chocolate. It really makes every ingredient shine.
- Mini Chocolate Chips: These are folded into the batter, ensuring chocolate in every bite. For an extra flourish and delightful texture, don’t forget to sprinkle some additional regular-sized chocolate chips on top before baking. If you prefer larger chocolate chunks, you can also chop up a bar of vegan chocolate.
Mastering Your Vegan Chocolate Banana Bread: Step-by-Step Guide
Now that you’ve gathered all your high-quality ingredients and have them patiently waiting on the counter, it’s time to bring this delicious vegan chocolate banana bread to life! Grab that large mixing bowl – because remember, this is a one-bowl wonder – and let’s get started. Assuming your ripe bananas are already mashed, you’ll find that prepping the batter comes together in a flash. Then, it’s just a matter of popping your loaf pan into the oven and (im)patiently waiting for that incredible aroma to signal that a slice of warm, fudgy chocolate banana bread is nearly ready for you to savor!
1. Prepare Your Oven and Pan: Begin by preheating your oven to 350°F (180°C). While the oven heats, prepare a standard 9×5 inch loaf pan. You can either spray it generously with an oil spray to prevent sticking, or for even easier removal, line it with parchment paper, leaving some excess hanging over the sides to create handles. Set the prepared pan aside.
2. Whisk the Wet Foundation: In your chosen large mixing bowl (or the bowl of a stand mixer fitted with the whisk attachment), combine the prepared flax eggs, your chosen sugar (brown, coconut, or granulated), and the melted oil. Whisk these ingredients together on low speed for approximately 3 minutes. Continue mixing until the mixture appears homogenous, creamy, and thoroughly incorporated. This initial step ensures a smooth base for your batter.
3. Incorporate Remaining Wet Ingredients: Next, add your thoroughly mashed ripe bananas, the vegan milk, and the vanilla extract (or paste) to the bowl. Whisk on low speed for about 1 minute until all these wet ingredients are fully combined. Be sure to use a spatula to scrape down the sides of the bowl to ensure no pockets of unmixed ingredients remain, guaranteeing an even texture.
4. Gently Fold in the Dry Ingredients: It’s time for the dry components! Sift the all-purpose flour, unsweetened cocoa powder, baking powder, and sea salt directly into the wet mixture. Sifting is key here to prevent lumps and ensure even distribution. Mix these dry ingredients until they are *just* incorporated – this should take less than a minute. Overworking the batter can lead to a tough or dense bread, so gentle handling is crucial. Once nearly combined, mix for another minute on medium speed until no streaks of dry flour remain. Again, scrape down the sides to catch any lingering dry spots. If you’re adding optional mix-ins like chopped nuts or mini chocolate chips, fold them in now with a spatula.
5. Bake to Perfection: Carefully pour the prepared batter into your loaf pan. Use your spatula to gently smooth down the top surface of the batter. For that extra visual appeal and chocolatey goodness, sprinkle additional regular-sized chocolate chips generously over the top. Place the loaf pan on the top shelf of your preheated oven and bake for approximately 60 minutes. The banana bread is ready when a toothpick inserted into the center comes out with just a few moist crumbs attached, indicating it’s cooked through but still wonderfully moist. Avoid over-baking!
6. Cool and Serve: Once baked, remove the loaf pan from the oven. Resist the urge to slice immediately! Allow the banana bread to cool in the pan for 10 minutes. This crucial resting period allows the bread to set and prevents it from crumbling. After 10 minutes, gently transfer the bread to a wire rack to cool completely. An easy way to do this is to place the wire rack on top of the bread in the pan, then carefully hold the sides of the pan and flip it over. Remove the pan, then hold the sides of the bread to flip it right side up onto the rack. Alternatively, you can invert the pan into your hand, then gently flip the bread upright onto the wire rack. Letting it cool completely ensures the best texture and makes slicing much easier. Once cooled, slice as desired and enjoy every rich, fudgy bite!
Expert Tips for Baking Your Best Chocolate Banana Bread
You might be surprised at how straightforward this recipe is! While it delivers a truly impressive result, making this vegan chocolate banana bread is far from difficult. With just a few simple tips, you can elevate your baking experience and ensure a consistently perfect loaf every time.
- Embrace Precision with a Scale: For the most accurate and consistent results, especially in baking, I highly recommend weighing your ingredients using a kitchen scale. While measuring cups generally work well, variations in how flour or sugar is packed can lead to subtle differences in your batter. A scale eliminates guesswork, ensuring the perfect balance of ingredients for a consistently moist, tender, and perfectly textured banana bread without worrying about it being too dense or not dense enough.
- Prevent Chocolate Chips from Sinking: Nobody wants all their chocolate chips to end up at the bottom of the loaf! To prevent this common issue, simply toss your mini chocolate chips (and any larger ones you’re folding into the batter) with about 1 tablespoon of flour before adding them to the batter. This light coating helps them suspend evenly throughout the bread as it bakes.
- The Golden Rule: Don’t Over-Mix: This is arguably one of the most critical tips for any quick bread, including banana bread. Once you’ve added the dry ingredients to the wet, mix only until they are *just* combined. Over-mixing develops the gluten in the flour too much, which can lead to a tough, chewy, and dense banana bread instead of the desired soft and moist crumb. A few small lumps of flour are actually preferable to an over-mixed batter.
- Avoid the Dryness Trap: Don’t Over-Bake: Over-baking is the enemy of moist banana bread! While it’s tempting to leave it in for “just a few more minutes,” baking for too long will dry out your loaf, robbing it of its signature moist and tender quality. Keep a close eye on it during the final 10-15 minutes of baking. Even if the very top appears slightly under-baked, if a toothpick inserted into the center (not hitting a chocolate chip) comes out with only a few moist crumbs, it’s done. The residual heat in the hot pan will continue to cook it slightly as it cools.
- Personalize Your Loaf: This recipe is a fantastic base for customization! While chocolate chips are delightful, feel free to get creative. Consider adding chopped pecans or walnuts for a nutty crunch, a swirl of cinnamon for warmth, or even a touch of espresso powder to deepen the chocolate flavor. If you’re in the mood for a classic, lighter banana bread, you can easily omit the cocoa powder altogether. Make it truly yours!
Storing Your Vegan Chocolate Banana Bread
Keeping your delicious vegan chocolate banana bread fresh is simple. For optimal freshness and to preserve its moist texture, store your extra slices or the entire loaf in an airtight container. It will remain perfectly delightful on your kitchen counter at room temperature for 1-2 days. If you want to extend its life, transfer it to the refrigerator, where it will stay fresh and moist for up to 5-6 days. A quick reheat in the microwave can bring back some of that freshly baked warmth!
Can I Freeze Vegan Chocolate Banana Bread?
Absolutely! This vegan chocolate banana bread freezes beautifully, making it perfect for meal prep or saving for future cravings. To freeze, ensure the bread has completely cooled. You can freeze it as a whole loaf, half a loaf, or individual slices, depending on your preference. Wrap the bread tightly in plastic wrap, then an additional layer of aluminum foil, or place it in a freezer-safe airtight container. It will keep well in the freezer for 2-3 months. When you’re ready to enjoy, simply thaw your frozen bread in the refrigerator overnight, or gently warm individual slices from frozen in the microwave or oven until heated through.
Easy Vegan Chocolate Banana Bread
Pin Recipe
Leave a Review
Ingredients
- 1 cup brown sugar, (200g)
- ½ cup oil, melted (100g)
- 2 flax eggs, (2 tablespoons flax meal + 6 tablespoons water mixed together for 15 minutes in the fridge, then stirred together once more before using)
- 1 cup bananas , thoroughly mashed, very ripe bananas (with black skin if possible) (226g)
- ¼ cup vegan milk
- 2 teaspoons vanilla extract, or paste
- 2 cups flour, I used regular all-purpose flour (240g), sifted
- ½ cup unsweetened cocoa powder, (40g), sifted
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- 1 cup mini chocolate chips, plus extra regular size chocolate chips for the top
Instructions
- Preheat the oven to 350°F/180°C. Spray a 9×5 loaf pan with an oil spray to prepare it OR line it with parchment paper with the sides hanging out. Set aside.
- In a large mixing bowl or bowl of a stand mixer, add the flax eggs, sugar and oil. Mix together with a whisk for about 3 minutes on low speed until all fully incorporated.
- Add the bananas, vegan milk and vanilla and whisk in on low for 1 minute until fully incorporated. Scrape down the sides.
- Sift in the flour, cocoa powder, baking powder, and sea salt until JUST incorporated, less than a minute. You can also just fold it in until just combined. This is to prevent overworking the batter. mix for another minute on medium speed until just incorporated. Scrape down the sides again. If adding the nuts or chocolate chips, fold them in now. For chocolate chips, toss with some flour separately first to prevent them sinking.
- Pour the batter into the loaf pan and use your spatula to smooth down the top. Top with additional regular sized chocolate chips.
- Bake the banana bread on the top shelf of your oven for 60 minutes, until a toothpick comes out with a few crumbs.
- Remove from the oven and let it cool for 10 minutes in the pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn the right side up. You can also turn the pan over into your hand, and then flip right side up and place it on a wire rack.
- Allow the bread to cool completely. Slice as desired. Enjoy!
Notes
- Weigh the Ingredients: For accurate measurements, use a kitchen scale.
- To Prevent the Chocolate Chips from Sinking: Toss them with a little flour first.
- Don’t Over-Mix: Mix only until ingredients are just combined to avoid dense bread.
- Don’t Over-Bake: Remove from oven when a toothpick comes out with a few crumbs to keep it moist.
- Personalize Your Bread: Feel free to add nuts, cinnamon, or omit cocoa for a classic loaf.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
More Decadent Vegan Dessert Ideas to Explore
If you’ve fallen in love with this vegan chocolate banana bread, you’re in for a treat! There’s a whole world of delightful plant-based desserts waiting to be discovered. Here are some of my other favorite easy vegan dessert ideas that are sure to impress and satisfy your sweet cravings:
- Rich & Fluffy Vegan Chocolate Cupcakes
- Chewy & Fudgy Gluten-Free Vegan Brownies
- Bright & Tangy Vegan Lemon Bars with Shortbread Crust
- Simple & Sweet 7-Ingredient Vegan Strawberry Crisp
- Homemade Vegan Peanut Butter Cups