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.
- 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
- 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
- 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
- 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
IF YOU ARE USING PINTEREST, FEEL FREE TO PIN THE FOLLOWING PHOTO:
amazing banana bread! moist and very filling! definitely doing it again. Thanks for the great and easy recipe Ella!
I am glad it turned out delicious, Bruna. 🙂
I did it so many times, its so amaizing. I tried also with welnuts instead of chocolate chips and it was delicious as well.
I wonder if i can change oat flour to spelt flour?
Hello Sveta! I am so glad you like the recipe. It sounds lovely with walnuts.
Yes, I believe some of my readers already tried using spelt flour with success. 🙂
Amaizing) Do you think its gonna be same 200 gr as oat flour or maybe a bit less?
I think that should be fine! 🙂
Hi, can walnuts be subbed instead of chocolate chips? Will it still be sweet enough?
It won’t be as sweet. You can simply taste the batter. 🙂
My bread didn’t rise as much. Any idea what I did wrong?
Thank you so much!
You didn’t do anything wrong, it’s just because the bread is gluten-free/vegan. Mine also didn’t rise much if you check the photos and the video. You would need to use regular all-purpose flour or spelt flour if you want it to rise but then it won’t be gluten-free anymore. 🙂
I was trying to view your video. But I can’t see it. The height of mine is just a little above an inch. But it’s super yummy!
Thank you 🙂
What were the dimensions of your pan? Sounds like you were using a sheet pan? I am glad you liked the taste.
The video is in the recipe card. If you are using an ad blocker, you won’t see it though. 🙂
Hallo Ela, greetings from Brazil! I decided to try this recipe last night but as I did not have all of the ingredients at hand I ended up using what I did have available in my cupboard, so I just used regular cow milk and chocolate instead of vegan options and a little bit of wholewheat flour to replace the almond flour. So easy to make and it turned out great anyway, we loved it! Love your cooking and recipes, thank you so much x x x
Hi Raquel, I am glad it turned out delicious. 🙂
Making your banana bread now : ) FYI the recipe says baking powder, but the video say baking soda.
Hi Kimberly! The recipe is correct, you should use baking powder. 🙂
Oh I used baking soda!
Very simple and widely available ingredients. Very easy to make. Tasty too!
If only ALL Coeliac food was this easy.
Thank you Ela! ????
Thanks so much for your comment, Heather! I am glad it turned out great! 🙂
I used a combo of flaxseed and ground cashews and water instead of plant based milk and it turned out really well!!! Love your recipes
Sounds very interesting, Susan! Thanks for your great feedback! 🙂
I just made it and it is so delicious! It’s actually my first banana bread ever and I am surprised that the banana flavour is relatively subtle. I love it. I left out the sugar and only added a few pieces of 85% chocolate.
Thank you for another great recipe, Ela.
Awesome! You are very welcome, Gretchen. Thanks for your wonderful feedback! 🙂
Do you have the nutritional information on this bread? I just started keto and I am curious what the carbs are with the 2 bananas. While it wouldn’t be banana chocolate chip bread any longer do you think subbing pumpkin would work for a pumpkin chocolate chip bread?
Hi Jenni, I just calculated the nutrition facts for this banana bread (calculated with Erythritol) and updated the recipe!
Subbing pumpkin should work. I would suggest adding about 3/4 to 1 cup (180-240 grams). Hope this helps! 🙂
hey Ela thanks for this amazing recipe, I do it almosty weekly and add just one tbs of maple or melasse instead of granulated sugar. I want to do it today but I have only 150g bananas. I do have apple and banana puree (its a mix of both store bought) I wonder if I could sub for the 50g missing banana in the same proportion? Or if would be less/more. Thanks a lot for all the amazing healthy recipes at the blog 🙂
Hi Nathalia, you can just add 50 grams of it, that should work fine. I am glad you like my recipes. 🙂
Hello, if I am using normal flour, how much should I use? The same amount of oat and almond flour used in the original recipe?
I never made it with wheat flour (since I am intolerant to wheat) so I cannot tell you how the banana bread will turn out with normal flour. I would not suggest leaving out the almond flour since this is the only source of fat. Hope this helps! 🙂
Just put this in the oven
Yay! Hope you will like the taste. 🙂
My husband and I could not believe how good this was! I happened to have some ripe bananas and almond flour so decided to give it a shot and I am now obsessed! This will be my go-to banana bread recipe, for sure. I used Truvia brown sugar to bring the calories down even more and it’s so dang good.
So glad you both loved the recipe! Thanks for your great feedback! 🙂
This is the best banana bread recipe I have ever tried! My husband was so in love with this bread that asked me to write a thank you note to you ??? and my son said his first sentence because of it l, he said “I like it” ? thank you for this delicious recipe, I’ll be making it for a very long time!
Aww, that’s awesome Nora! Makes me so happy that you all loved this banana bread recipe. Thanks so much for your lovely feedback! 🙂
It says 8 inch baking tin, but as I am not sure of the width would a 7×5 bottom and 1/2×3 inch height ceramic dish work?
My pan measures 8x4x3 inches (length x width x height). Hope this helps.
Hello Ela, do you think is okay if I use agave instead of sugar? Thank you very much grettings from Chile
Please check the comments. One reader wrote this:
Roslyn says: 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??
Hi Ela love all gluten free recipes. Very nice ways how we can eat celiacs. Regards ?
Glad you like my recipes, Marcela! 🙂
MARCELA CRISTINA GARBOSA MEISSNER
The best banana bread!
So please you loved the recipe! Thanks, Marcela! 🙂
This banana bread is amazingly delicious, Ela! I have to limit myself to one slice a day as a treat! Thank you for such great recipes!
So happy you love it! Thanks for your great feedback, Allison! 🙂
I love this recipe! I made it two days in a row it’s so delicious! It’s a 10/10
Fantastic! So glad you loved the recipe, Meri! Thanks for your feedback. 🙂
So sorry to tell you but this was a colossal disaster. First of all it never poured into baking pan, rather I had to scoop it into it like a very thick pancake batter. I followed the recipe exactly, no deviation in anything. What can I say. The texture was heavy and kind of sticky with barely any banana taste. Really non edible but I put a lot of time into it so I felt guilty just throwing it out. Instead I picked out the chocolate chips before throwing it out. I wish I could give a better review but sorry, I can’t.
Bummer you didn’t like the recipe, Jen! You can see the thickness of the batter in the video. If yours was a very thick pancake batter, something must have gone clearly wrong. Not sure if you measured the ingredients in grams. There have been over 200 remakes on Instagram so far and everyone loved the recipe. Lots of love. 🙂