This gluten-free, vegan chocolate chip banana bread is soft, moist, and wonderfully rich – filled with dairy-free chocolate chips and packed with flavor. The recipe is simple, eggless, and can be made grain-free!
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, Vegan 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 35-45 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
Serve this banana bread alone or with lashings of your favorite dairy-free butter, vegan Nutella, or even a fruit preserve like this Strawberry Compote.
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.
Recipe Notes
- 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
- Healthy Banana Bread (Sugar-Free)
- 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
Ingredients
Dry ingredients:
- 2 cups (200 g) oat flour (gluten-free if needed)
- 1/2 cup (100 g) granulated sweetener of choice (see notes)
- 3/4 cup (75 g) almond flour (ground almonds)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup (60 g) dairy-free chocolate chips + more for the top
Wet ingredients:
- 3/4 cup (180 ml) plant-based milk
- 2 medium (200 g) super ripe bananas
- 1/2 tbsp vinegar or lemon juice
- 1 tsp vanilla extract
Instructions
- 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!
Notes
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
D
Hello!
Where are the recipe notes exactly? I see you put * next to some ingredients but I don’t see the explanations anywhere?
Also, video on your instagram says baking soda whereas here you say baking powder but I guess it’s baking soda as you use vinegar?
Also, video seems to be missing here 🙂
Ela
Hello, please check the recipe again, the recipe notes should appear now under the recipe instructions. Sometimes there might be a cache issue and they disappear.
Also, the video takes some time to load, so if you have a slow internet connection the video doesn’t show up right away. The video appears right below the instruction step no. 9! 🙂
Ana
Hey D.
Did you end up putting both baking powder and baking soda in the mix as much as it says under baking powder in instructions? I guess it doesn’t harm to add baking powder in these things right.
Natalie
Hi Ela, I love your blog and your yummy recipes, will make this one for my kid party at school next week ????.question: I make my own almond flour do you think I need to peel it? ????Thanks
Ela
No, I don’t think you need to do that! 🙂 I hope you’ll like the recipe. 🙂
Maria
Where are you? In US almond meal is ground whole almonds and almond flour is ground peeled or blanched almonds.
Emily
I have made this bread weekly for a few weeks and we cannot say enough positive things about it! So good and my daughter loves it too! It will be a go to in our household forever! So easy and I am a terrible baker.
Ela
Wow, that’s really awesome! I am so happy you and your daughter loves it! Thanks for your incredible feedback, Emily! 🙂
Lisa
Can I substitute almond meal instead of almond flour?
Ela
As long as it contains 100% ground almonds, then yes. 🙂
Lakey
Would you recommend Maple syrup as a substitute for sugar?
Ela
Not sure, as it’s liquid and I have used only granulated sweeteners in this recipe so far. But you can give it a try. 🙂
Brandy R
Which granulated sweetener do you use? It looked like regular white sugar. Was it a stevia based sweetener?
Ela
I normally use Xylitol, sometimes Erythritol. 🙂
Brandy Reese
Thanks!
Patricia
Hmmm, yummy!
Ela
Thanks!
Health_reborn
This banana bread with chocolate chips is simply amazing ! I couldn’t stop eating it ???????? !
It was super easy to make with my 3 yo daughter, and the result was just super moist, soft and soooo delicious !!!
Ela
Amazing! It makes me so happy that you and your daughter loved this recipe. Thank you for your great feedback! 🙂
laura
Also just to clarify with your response to Sheryl, we are indeed supposed to use cups to measure ingredients for this recipe right? Because I don’t see grams mentioned anywhere…
Ela
Grams are mentioned first in this recipe! It’s ALWAYS better to use grams.
laura
Hi, this looks amazing! Is apple cider vinegar okay to use for vinegar? Also, would ground flaxseed be fine for oat flour? or would it be alright if I only used almond flour in this recipe? Thanks!
Ela
Hi Laura! Apple cider vinegar is fine! I would not recommend ground flaxseeds as a substitute for oat flour. Any reason you don’t want to use oats? Buckwheat might be a better substitute. Never tried the recipe with almond flour only.
Sheryl
200 grams of flour is NOT 2 cups. So mine was way too dry. Ruined.
Ela
Which flour did you use? For my recipes, I weigh everything in grams since cups are not accurate at all. I made this bread a couple of times and it was never too dry. It always turned out moist and everyone on Instagram or other social media platforms, who made the recipe, loved it.
Pat
I have just discovered your website and am now following you on IG. I have explored many of your recipes. They look fantastic. I can’t wait to try many of them.
Ela
Awesome! Thanks so much, Pat! 🙂
Shorai
Hi, what type of vinegar do you use? I am yet to try it but I’m sure it will be great!
Ela
It actually doesn’t matter. White works or you can use apple cider vinegar. 🙂
Bianca Zapatka
I love banana bread so much! ???? it’s definitely better than oatmeal! ????????????
Justine
I made these this morning in muffin form and hey were SO yummy!! Super easy recipe. I subbed 3/4 cup shredded coconut because my son has a nut allergy too. Thank you for your allergy friendly recipes!!
Ela
Wonderful! I am glad the muffins turned out delicious. 🙂
Kp
How long did you cook the muffins for??
Rissa
So this recipe is amazing!!! I didn’t have the full 3/4 of almond flour only 1/4 so I subbed the other 2/4 with almond butter and only put a 1/4 cup of almond milk in and it came out perfect at 35 minutes. I’m in love and this will definitely be a favorite from now on!!
Ela
Great! So happy you liked the recipe, Rissa! 🙂
Pam
Can applesauce be used instead of bananas?
Ela
Yes, I think so! However, then it won’t be a banana bread anymore. 😀
Tabitha
Hello again-
I forgot that to say that my son cannot have coconut so I can’t use that as a substitute. What other gluten free flour may work? Will it work with rice flour?
Thanks again!
Ela
Oh, ok! Hemp seeds or pumpkin seeds maybe? Rice flour doesn’t contain any fat at all. That’s why I would not recommend it. 🙂
Tabitha
Hello Ela!
Love your Recipes!! Can you tell me what we could substitute for the almond flour? We have nut allergies. We are so excited for this recipe, we haven’t had banana bread in years due to all our many allergies including gluten, dairy, nuts & eggs. Thank you so very much! 🙂
Ela
Hello Tabitha! I am so glad you love my recipes. A nut-free substitute is actually mentioned in the recipe notes. 🙂
Bruna
Amazing!!!
Ela
So glad you liked the recipe, Bruna! Thanks! 🙂
Signe Marie
Will make tomorrow for sure ❤️❤️LOOOVE all you’re recepies ????
Ela
Great! I hope you will like it! ❤️