This gluten-free, vegan chocolate chip banana bread is soft, moist, and wonderfully rich – filled with dairy-free chocolate chips and packed with flavor. Don’t let anyone tell you that you can’t have it all, even with dietary restrictions! This recipe is simple, eggless, can be made grain-free, and uses just 10 wholesome ingredients to make!
It’s official that I, along with the rest of the world it seems, am banana bread obsessed. I already have a ‘fancy’ Marbled Banana Bread Recipe up on my site and quite a long list of banana bread inspired treats (check the related recipes section below!). This recipe, though, is a simple and classic vegan, gluten-free chocolate chip banana bread.
With just 10 ingredients and a simple process, this bread is one of my ultimate go-to’s, and after lots of experimentation, I hope you’ll agree that the texture is perfect.
Soft Gluten-Free Chocolate Chip Banana Bread
Unfortunately, gluten-free and vegan bakes have received the un-fair (in my opinion) reputation of being dry and crumbly. However, as you’ll hopefully see with this recipe – that couldn’t be further from the truth and is something I strive to always avoid. This vegan, gluten-free banana bread is soft and moist and almost ‘fudgy’ in texture.
And, while decadent, this recipe is still healthy-ish (healthier than most banana bread recipes, for sure), making it a wonderful breakfast treat as well as dessert. So next time you’re stuck choosing between oatmeal and toast, why not turn to this vegan banana bread recipe instead? In fact, it contains all the ingredients of oatmeal anyway!
I love to make it at the end of the week, ready to pop in the fridge and remove a slice each morning for breakfast (alongside a big mug of coffee or tea).
The Ingredients & Variations
I’m all for simple, easy bakes regardless of your dietary needs. This is why this dairy-free banana bread contains simple ingredients that you likely already have at home.
- Oat Flour – I usually make my own by grinding oats into a flour consistency with an electric coffee/spice grinder (or blender). Use certified gluten-free, if required.
For a grain-free version, you could try using buckwheat flour or quinoa flour. Regular flour and spelt flour works for a non-gluten-free version. Just note that the amount of liquid needed in the recipe will change dependent on the flour used. I suggest using slightly less than what I’ve stated, to begin with, and adding more, as necessary.
- Sweetener – If using granulated, then organic sugar, Erythritol (for refined sugar-free banana bread), and coconut sugar are all great options. You could use a liquid sweetener instead (such as agave/maple syrup) and use 3 tbsp.
- Almond Flour – Make sure it’s 100% ground almonds. You can substitute this with another nut flour or, for a nut-free version, use 75 g of ground shredded unsweetened coconut. Almond flour (finely ground almonds) is the only source of fat in this bread.
- Baking Powder – Will react with vinegar to help the bread rise a little.
- Salt – Just a pinch is needed.
- Chocolate Chips – You can use dairy-free chocolate chips or chunks. Or simply shred/chop a chocolate bar into pieces. You could also omit these.
- Plant-based milk – Use your favorite milk, such as oat milk or almond.
- Bananas – Make sure they’re wonderfully overripe, so they’re soft and sweet.
- Vinegar or lemon juice – Use white vinegar or ACV. This is an essential ingredient for this vegan/GF bake. The acidity reacts with the baking powder to allow the cake to rise slightly.
- Vanilla Extract – Or use some vanilla bean paste .
The result is a vegan banana bread that is soft, rich, moist, easy to make, healthier than traditional banana bread, but absolutely delicious!
How To Make Vegan Banana Bread
For the full ingredients list, ingredient measurements, and nutritional information, please read the recipe card below.
Step 1. Mix the dry ingredients
Preheat the oven (360F/180C) and line a loaf tin with parchment paper. Place all dry ingredients (apart from the chocolate chips) into a large bowl and mix with a whisk.
You could also process the ingredients in a blender/food processor for a few seconds.
Step 2. Mash the banana
In a separate small bowl, mash the bananas well with a fork, then add them to the dry ingredients.
Step 3. Mix the wet ingredients
Add the plant-based milk, vinegar, and vanilla extract and then mix until just combined (with a whisk or in a processor). Don’t overmix as this can affect the bake.
Step 4. Stir in chocolate chips
Finally, add the chocolate chips and stir with a spoon. Then pour the batter into the loaf tin and sprinkle extra chocolate chips on top.
Step 5. Bake the vegan banana bread
Bake in the oven for about 35-40 minutes. The key is to bake the bread just enough to cook it through without drying it out too much. Check the center with a toothpick- if it comes out slightly sticky/crumbly, that’s fine, just not wet.
Step 6. Let cool
Allow it to cool completely (to avoid crumbling), then remove from the tin, cut into slices, and enjoy!
How To Serve
For an even more sumptuous treat, then gently warm the piece in a microwave/toaster before buttering up for a super moist treat.
How To Store Banana Bread
Any leftover can be stored covered at room temperature (in colder climates) for a few days, or in the fridge for up to 5 days. This vegan banana bread is also freezer-friendly for up to 1 month; simply slice and then freeze, so you can grab a slice or two at a time. You can place baking paper between the pieces, so they don’t stick as they freeze.
You can reheat a piece in a toaster or microwave.
- You can add walnuts alongside, or instead of, chocolate chips. Other options include adding a few blueberries, raspberries, strawberries, or shredded coconut.
- Feel free to top the vegan chocolate chip banana bread with a further banana, sliced in half lengthwise.
- I recommend using the ingredient measurements in grams, using a kitchen scale. Cup measurements can vary depending on where you live and give incorrect results.
- You can use this recipe to make mini loaves or muffins, too, though the cooking time will vary.
Related Vegan Bread Recipes/ Desserts
- Banana Blueberry Bread
- Marble Banana Bundt Cake
- Banana Chocolate Chip Muffins
- Vegan Pumpkin Bread
- Oatmeal Chocolate Chip Bars
- Chocolate Chip Sweet Potato Muffins
If you give this vegan chocolate chip banana bread recipe a try, I’d love a comment and recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them!
Vegan Chocolate Chip Banana Bread
- I recommend measuring the ingredients in grams on a kitchen scale.Also, watch the video for easy visual instructions.
- Preheat the oven to 360 degrees F (180 degrees C) and line an 8-inch baking pan with parchment paper.
- Place all dry ingredients (except the chocolate chips) into a large bowl and mix with a whisk. You can also process the ingredients in a food processor (that's what I did).
- In a small/medium bowl, mash the bananas really well (e.g. with a fork) and add them to the bowl (or food processor) with the dry ingredients.
- Add the plant-based milk, vinegar, and vanilla extract and whisk again or use the pulse function of your food processor until just combined (don't overmix).
- Finally, add the chocolate chips and stir with a spoon.
- Pour the batter into the baking pan and add more chocolate chips on top.
- Bake the bread in the oven for about 40 minutes (you don't want to overbake it). Check the center with a toothpick- if it comes out dry or slightly sticky/crumbly, that's fine, just not wet.
- Let the banana bread cool, slice it, and enjoy!
Video Of The Recipe
- Oat flour: To make your own oat flour, simply process oats in a blender or electric coffee/spice grinder. You can try using buckwheat flour for a grain-free version. Also, regular flour or spelt flour (for a non-gluten-free version) should work well in this recipe.
- Granulated sweetener: You can use regular sugar, coconut sugar, or a sugar-free sweetener like Erythritol, Xylitol (birch sugar), etc. I used a sugar-free sweetener which isn't as sweet a regular sugar. So, if using regular sugar, I would recommend using less.
- Make sure to use almond flour (which consists of 100% ground almonds). Any other ground nuts can be used instead of almond flour. For a nut-free version, you can use 75 grams of ground shredded unsweetened coconut.
- Recipe serves 8. Nutrition facts are for one serving (calculated with Erythritol).
Nutrition information is an estimate and has been calculated automatically
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