clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Chocolate Chip Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Gönül
  • Total Time: 1 hour 20 minutes
  • Yield: 1 9x5" Loaf 1x
  • Diet: Vegan


This is the BEST vegan chocolate chip banana bread. Intense banana flavor with a few simple tricks! Unbelievably moist and delicious, it takes less than 20 minutes to get in the mixer is necessary.


  • 1 1/2 cups (180g) all-purpose flour
  • 2 tablespoons (15g) cornstarch
  • 1/2 teaspoon (2g) baking soda
  • 1 teaspoon (5g) baking powder
  • 1/2 teaspoon (3g) table salt
  • 1/2 cup (110g) vegan butter, melted
  • packed 1/2 cup (100g) light brown sugar
  • 1/2 cup (100g) sugar
  • 3 medium (300g) super-ripe bananas, mashed (see notes)
  • 3 tablespoons (45g) aquafaba
  • 2 teaspoons (10g) apple cider vinegar
  • 1 teaspoon (5g) vanilla extract
  • 1 cup plus 1 tbsp (100g) soy or oat milk
  • 3/4 cup (140g) mini semi-sweet chocolate chips (or sub w/ chopped chocolate)
  • optional: 1/3 cup extra chocolate chips for topping


  1. Preheat the oven to 325F and line a 9x5-inch loaf pan with parchment paper. I like to place the parchment paper so that it overhangs on the longer sides by a few inches. This makes removal much easier.
  2. In a medium bowl, whisk the flour, cornstarch, baking soda, baking powder, and salt.
  3. In a large bowl, whisk the melted vegan butter with the white and brown sugars until pasty. This takes a few minutes by hand, or you may use an electric mixer.
  4. Add in the mashed bananas, aquafaba, apple cider vinegar, vanilla extract, and soy milk. Thoroughly mix.
  5. Switching to a silicone spatula or wooden spoon, fold in the dry ingredients from the other bowl, stirring gently until barely combined. A few spots of flour are okay.
  6. Gently fold in the chocolate chips.
  7. Immediately pour the batter into the lined loaf pan and spread out the top of the batter with an offset spatula or spoon. Sprinkle extra chocolate chips on top, if you prefer.
  8. Bake for 1 hour, then check with a toothpick. It should have a few moist crumbs. If it looks too wet, check at 5-minute increments until done. In my oven, it takes 1 hour and 15 minutes.
  9. Remove from the oven and let the pan cool completely before removing and slicing the loaf.
  10. Store at room temperature in an airtight container for up to 3 days, or freeze for up to 3 months.
  11. Enjoy with a cup of your favorite drink for breakfast or as a snack! Let me know how it went in the comments.


Bananas — You can easily speed up the ripening process by storing bananas in a brown bag on the counter overnight, then baking them (unpeeled) on a baking sheet at 300F for about 20 minutes until they are brown all over. Let them cool down before adding the mash to the batter.

Frozen Bananas — Frozen-and-thawed bananas have more broken-down cell structures where almost all the flavor compounds have been released. To use frozen bananas, simply let them thaw on the counter for about half an hour to 1 hour, peel them, and place them into the wet ingredients bowl for mashing. There will be some excess liquid, don't throw it away as it will have lots of flavor. Boil it down, reducing it to half its volume, for a more intense flavor without making the batter too wet.

Weigh Your Ingredients — Bananas will pretty much always vary in weight, and using too much or too little will not result in the same decadent crumb. Flour is also notoriously difficult to measure by volume correctly. If you don't own a kitchen scale, try to go by the look of the batter. You may need to add more flour (in 2-tablespoon increments), until the batter can hold a V shape on your spatula for a few seconds.

Fold Gently — Do not overmix the batter. Combine gently with a spatula until just mixed—a few spots of flour here and there are fine.

Let Cool — Let the pan cool down completely after taking it out of the oven. With batter as hydrated as this, you would be risking the entire loaf crumbling apart otherwise. Believe me, I made this mistake too many times because of impatience... example in the FAQs.

Varieties — If you don't prefer chocolate in your banana bread, leave them out completely for a plain loaf. If you want even more banana, place a halved banana as a topping. Note that this additional banana will reduce the time you can leave it out on the counter. Toasted walnut and hazelnut also work great as mix-ins.

Moisture — This recipe is specifically for moist banana bread, but if you're not a fan—increase the amount of flour by about ½ cup (60g). You will have a drier loaf that you can easily toast and spread butter onto.

Less Sugar — If you'd like to use less sugar, reduce the amount by up to 25%. Further decreasing sugar will likely result in less-than-ideal results since sugar does a lot more than simply sweetening your bakes.

GF — If you try this recipe with gluten-free flour, make sure to increase the amount by at least ½ cup (60g) for adequate binding.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Breakfast, Dessert, Snack
  • Method: Bake
  • Cuisine: Universal