Vegan Chocolate Chocolate Chip Banana Bread

Vegan chocolate chocolate chip banana bread is rich, gooey, sweet and full of dark chocolate flavor. A super simple treat that tastes indulgent but is made with just 6 healthy ingredients.

Haaaaappy new year!! I’m so excited for what I know is going to be an amazing year, with baby arriving in just a few weeks.

I’m also super excited to be sharing this vegan chocolate chocolate chip banana bread as the first recipe of 2021! It’s definitely the best way to kick off a new, fresh year of opportunities and of course, lots of healthy + sweet goodies. I mean, we all know banana bread is amazing on its own, so adding a double dose of chocolate only takes things up about 10 levels, in the best way. It also makes it taste like rich chocolate cake, plus tons of amazing sweet banana flavor.

This bread is super easy to make with just 6 healthy ingredients, and it’s perfect for breakfast, a snack, or a dessert!

Ingredients for vegan chocolate chocolate chip banana bread

• Rolled oats: you’ll blend the oats to flour consistency, which will hold the banana bread together. Because it’s the only grain in the recipe, the oat flour will give the bread quite a dense, rich texture – it’s not light like a cake, but hearty and satisfying.
• Cocoa powder: cocoa gives the banana bread rich chocolate flavor.
• Ground flaxseed: you’ll make flax eggs by putting the ground flax in a bowl with water in the fridge for 20 minutes, until it gels up a bit. This helps hold the banana bread together and provides some great nutrition, too.
• Bananas: as always with banana baked goods, make sure your bananas are super ripe and spotty. They’re the only sweetener in this recipe, so they need to be really ripe for optimal banana flavor and sweetness.
• Nondairy milk: a bit of milk brings the batter together. I use unsweetened almond milk for neutral flavor, but any nondairy milk should work.
• Vegan chocolate chips: I love using chips sweetened naturally with monk fruit or stevia, but use whatever vegan chocolate chips you like.

Tips for making vegan chocolate chocolate chip banana bread

• Measure the rolled oats before blending into flour. I always list the amount of oats used BEFORE they’re blended for flour. So in this case, you’ll measure out 2 cups of whole, rolled oats, then put those 2 cups into your blender to make flour.
• Make sure to use a nonstick or parchment-lined pan. Use a nonstick or parchment-lined pan so that the bread doesn’t stick after baking. I love using silicone pans for super easy removal.
• Let it cool completely. Let the banana bread cool for at least 20 minutes before flipping it out of the pan, then let it sit and cool completely before slicing. It is pretty soft and gooey as is, but will firm up during the cooling process, and if you slice it too early, it may be a gooey mess.
• Add some fun toppings. This banana bread is great on its own, but even better with whatever toppings you love with chocolate – my favorites are a drizzle of almond butter or vegan yogurt.

This vegan chocolate chocolate chip banana bread is so rich, soft, and gooey, and legit exploding with chocolate flavor. From the dark cocoa in the bread itself to all those melty, rich chocolate chips, we’re in no short supply of chocolate here, and it’s such a perfect pairing with the sweet banana.

Xo,

Sara