This vegan chocolate banana bread is moist, fluffy, and loaded with melty chocolate chips in every bite! Made with oat flour and naturally sweetened with coconut sugar for an indulgent yet wholesome dessert.

Flat lay of healthy chocolate banana bread

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My healthy banana bread recipe has gone viral several times, with so many five-star reviews. So of course I had to make a chocolate version. Imagine a soft, fluffy texture, melty chocolate chips, and a subtle caramel flavor from the coconut sugar. SO delicious!

Vegan and gluten-free banana breads can be tricky. A lot of them turn out flat, dense and gummy. But not this recipe! It’s rich, moist, and full of chocolatey goodness in every bite.

Why You’ll Love This Chocolate Banana Bread

If you’re a chocolate lover like me, you’re going to love with this vegan chocolate banana bread!

  • Made with simple, wholesome ingredients that are dairy-free, gluten-free, refined sugar-free, and vegan
  • One-bowl recipe = minimal cleanup
  • Rich chocolate flavor with melty chocolate chips in every bite
  • Naturally sweetened with bananas, coconut sugar, and maple syrup
  • Kid-approved and freezer-friendly

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— Megan

Ingredients Needed

Scroll down to the recipe card to get the full recipe with measurements!

  • Bananas: The riper, the better! They add natural sweetness and bind everything together without the need for eggs.
  • Oat Flour: A great gluten-free flour option that’s much more nutrient-dense than regular flour. You can buy it or make your own by blending rolled oats or quick oats in a blender until a fine flour forms. If you have a serious gluten allergy, be sure to use certified gluten free oats.
  • Cocoa Powder: For chocolate flavor!
  • Coconut Sugar: A natural sweetener that adds a caramel-like sweetness which pairs perfectly with the banana flavor.
  • Maple Syrup: Another natural sweetener that keeps this loaf moist.
  • Apple Cider Vinegar: Helps the bread rise by reacting with baking soda and gives it a fluffy texture.
  • Baking Powder and Baking Soda: Helps the bread rise.
  • Vanilla Extract: Always a must in banana bread.
  • Non-Dairy Milk: I use unsweetened soy milk, but any dairy-free milk will work.
  • Coconut Oil: Melted coconut oil adds the perfect amount of moisture. Be sure to use refined coconut oil as it doesn’t have any flavor.
  • Vegan Chocolate Chips: Use your favorite dairy-free chocolate chips for a burst of melty chocolate in every bite!

How to Make Chocolate Banana Bread

Freshly baked loaf of vegan gluten-free chocolate banana bread topped with chocolate chips.
Overhead view of sliced healthy chocolate banana bread with melty chocolate chips and a fluffy texture.
  1. Preheat the oven to 350°F and line a 9×5 inch loaf pan with parchment paper.
  2. Mash the bananas in a large bowl, then whisk in the maple syrup, coconut sugar, melted coconut oil, non-dairy milk, apple cider vinegar, and vanilla extract
  3. Stir in the dry ingredients: oat flour, cocoa powder, baking powder, baking soda, and salt. Mix until just combined.
  4. Fold in chocolate chips, then pour the batter into the pan. Top with extra chocolate chips (optional but recommended).
  5. Bake for 60–65 minutes or until a toothpick comes out mostly clean.
  6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and digging in.

Megan’s Tips

  • Use ripe bananas. This is key to getting that sweet and flavorful taste! The darker, older, and mushier the banana, the better.
  • Don’t over mix the batter. Stir until everything is just about incorporated.
  • Let it cool completely. I know it’s tempting to dig in once you pull it out of the oven, but patience is key. If you cut into it before it’s cooled, it can be gummy and sticky. Banana bread retains heat after it’s pulled out of the oven, so cutting it while it’s still warm can cause a gummy interior. 
Slice of healthy chocolate banana bread on a plate with a spoon, showing the soft inside and melty chocolate chips.

Frequently Asked Questions

Why do I need to use spotty/brown bananas?

This is key to getting that sweet and flavorful taste! The darker, older, and mushier the banana, the better. Ripe bananas are extra sweet and add the perfect amount of moisture.

Can I freeze this banana bread?

Of course! Once it’s completely cooled, slice and freeze in an airtight bag. Then, let it thaw overnight on the counter.

How can I make my own oat flour?

It’s really easy! Just add oats (rolled oats or quick oats) to a blender or food processor and blend until a fine flour forms. If you have a serious gluten allergy, be sure to use certified gluten free oats.

Got More Ripe Bananas? Try These Recipes

Find all of my banana recipes here and more vegan desserts here.

If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! xo, Megan

Flat lay of healthy chocolate banana bread
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Vegan Chocolate Banana Bread (Gluten-Free)

Megan
Yield: 10 servings
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
This vegan chocolate banana bread is moist, fluffy, and loaded with melty chocolate chips in every bite! Made with oat flour and naturally sweetened with coconut sugar for an indulgent yet wholesome dessert.
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Ingredients
 

Instructions
 

  • Preheat the oven to 350°F and line a 9×5 inch loaf pan with parchment paper.
  • In a large bowl, whisk together the mashed banana, coconut sugar, maple syrup, non-dairy milk, melted coconut oil, vanilla extract and apple cider vinegar until combined.
  • Mix in the oat flour, cocoa powder, baking powder, baking soda, cinnamon, salt, and vegan chocolate chips until just combined.
  • Transfer the batter to the loaf pan and top with more vegan chocolate chips.
  • Bake for 60-65 minutes, or until a toothpick comes out clean.
  • Remove the bread from the oven and let it sit in the pan for 15 minutes. Then, transfer to a wire rack to cool completely (tempting, but this is very important!). Once cool, slice and serve!

Equipment

loaf pan
loaf pan
oat flour
oat flour
coconut sugar
coconut sugar

Notes

  • Use ripe bananas. This is key to getting that sweet and flavorful taste! The darker, older, and mushier the banana, the better.
  • Don’t over mix the batter. Stir until everything is just about incorporated.
  • Let it cool completely. I know it’s tempting to dig in once you pull it out of the oven, but patience is key. If you cut into it before it’s cooled, it can be gummy and sticky. Banana bread retains heat after it’s pulled out of the oven, so cutting it while it’s still warm can cause a gummy interior. 
Calories: 206kcal, Carbohydrates: 30g, Protein: 4g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 292mg, Potassium: 154mg, Fiber: 3g, Sugar: 13g, Vitamin A: 1IU, Vitamin C: 0.03mg, Calcium: 69mg, Iron: 2mg
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