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
Nova
Wow!!!! I have made this twice and it was incredible! Even my brother, who is not a big fan of vegan food, was coming back for more! Thank you!
Ela
That’s wonderful! Thanks for your great feedback. 🙂
Kim
Just made it, love it! Instead of chocolat i added some blueberries and strawberry and shredded coconut. Do you know how much calories are in one serving?
Ela
Awesome! I will add the nutrition facts soon. Working on updating all blog posts, which takes a lot of time. 🙂
Claire
Thank you for this recipe! My dad is diabetic and this recipe was perfect for him. Obviously he’s limited as to what cakes he can eat so I’m always looking for new recipes and this one was easy to make and was delicious. My dad was SO pleased. Only trouble is, now I have to make it for my boyfriend as well! Haha. Thank you! Claire 🙂
Ela
Haha, love your comment, Claire! So glad your dad loved the recipe. Thanks for the feedback! 🙂
Anca
This is the first recipe I’ve tried from your blog and the first vegan recipe also. Since then, I make this banana bread almost every week, because its so tasty, easy and healthy! My boyfriend puts me to make two banana bread, because he loves it, and it’s perfect in the morning with coffe! I’ve tried also with nuts, or coconut, or apple instead of banana, because I make this very often, and all are delicious! Thank you very much, Ela! I appreciate your work ❤️
Ela
I really appreciate your support, Anca! Thanks so much ❤️
Much love, Ela
Theanw
Can I use maple syrop instead of sugar? And how much? Thanks!
Ela
I think it should work fine (same amount in grams). 🙂
Savannah
HI Ela,
Under ingredients, you have to use baking powder but in your video it says baking soda. Which is it?
thank you
Savannah
Ela
Hi Savannah! It’s baking powder! Must have been a typo in the video. 🙂
Savannah C
Thank you!!
Simone
Can You freeze it? Or put it in the fridge a few days?
Ela
Absolutely! Both works. 🙂
Maria Grazia
Ciao, posso usare la farina integrale di grano tenero o una normale 00? Grazie mille
Ela
Please check the recipe notes! 🙂
Valli Murphy
Ela, I made muffins with the recipe and my family said they were the best tasting muffins they ever had!
Ela
That’s fantastic! Thanks for your feedback, Valli. 🙂
Peggy
Loved this recipe, Ela! Thanks for sharing. My family loved it, too. I’ll be making it anytime I have super ripe bananas. I used a combination of spelt flour and almond flour and it was delicious. Another 5 star recipe!
Ela
So happy you all loved the recipe! Thanks for your feedback, Peggy! 🙂
Carol COLEMAN
The best vegan gluten free banana bread I’ve made hands down! All your recipes look amazing and I can’t wait to make them all
I made the fritters too tonight!! Great
Ela
Aww, thank you, Carol! So happy you loved the recipe. 🙂
Ferlie
I made this banana chocolate chip bread yesterday and my friends loved it. Your recipes are easy and delicious.
Ela
Thank you, Ferlie. I am glad you loved the recipe. 🙂
Christina
Ela, thank you so much for sharing your giftedness with us! I like how you manage to create Yumminess without too fancy ingredients, since living in the countrysite of Germany can be a challenge when it comes to shopping for them. This banana bread is the best I’ve ever made. Thank you, thank you, thank you!
Ela
Aww, you are very welcome! I am glad you loved this recipe, Christina. 🙂
Ella
Sorry for my keabord, it should sound like this – Dear Ela, what size of your bread tin you used for this recipe? Thanks x
Ela
8-inch loaf tin! 🙂
Ella
?❤
Floriana
Amazing recipe! Will make it soon!
Q: what kind of vinegar should I use? normal white one? Or ACV?
Thank you xx
Ela
Whichever you prefer! All work 🙂
Robin
This is amazing. I will make it again and again! Love it!
Ela
Wonderful! 🙂
Roslyn
So yummy! Tried this twice now? I’ve used 3tbsp Agave instead of granulated sweetener and its just perfect! Thanks so much for the recipe??
Ela
That’s amazing! 🙂 SO happy you loved the recipe.
Paola
Him a little confused with your measurements. 200 g does not equal to two cups, it’s actually closer to 400 g. And going off of your other measurements it would mean that 200 g equals one cup. As you’re describing 100 g is half a cup. So should we be using 400 g of flour?
200 g (2 cups) oat flour (gluten-free if needed)*
100 g (1/2 cup) granulated sweetener of choice**
75 g (3/4 cup) almond flour (ground almonds)***
Ela
Some ingredients weigh more than others, so you cannot compare oat flour with e.g. sugar. If you are unsure, always use the weight measurements. 🙂
One cup oat flour actually weighs 100 grams. Weight measurements are always more accurate and I weigh all ingredients so you can be sure the weight measurements are correct. 😉
Nicole
Hello, sorry one more question. I’ve always wondered why is it necessary to use two different flours? Could I just use all coconut flour?
Ela
I would NOT recommend using coconut flour as it is very absorbent. You can use a gluten-free flour blend or regular flour (if not gluten-free). 🙂
Nicole
Hello, What vinegar do you use and why does it need vinegar? Is there any non vinegar substitutes I can use?
Ela
The vinegar reacts with the baking soda and carbon dioxide gas is produced. It helps baked goods rise. You can use lemon juice or lime juice instead.
Nirit
Made it,
Loved it!!
Fantastic
Thanks a lot Ella❤
Ela
So glad you liked the recipe, Nirit! 🙂