Low Sugar Vegan Chocolate Banana Bread

Total time1 hr 25 min

Prep time15 min

Cook time1 hr

Ripe mashed bananas bring natural sweetness and moisture to this rich, fudgy loaf, while cocoa powder deepens the chocolate flavor in every slice. A flax "egg" mixture and coconut oil keep the crumb tender and plant-based through and through, and melty chocolate chips get folded in for pockets of gooey goodness. The batter comes together in two bowls with no fancy equipment needed, then bakes low and slow until the center sets into that perfect just-moist-crumb texture. It slices cleanly once fully cooled, making it a great make-ahead treat for breakfast or an afternoon snack. This one's an easy favorite to bake on repeat for an added sugar kitchen.

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Ingredients

10 servings

For the flax eggs

For the batter

3 medium very ripe bananas (about 1 ¼ cups mashed)
⅓ cup coconut oil, melted and cooled
½ cup organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¼ cup plant-based milk
1 tsp vanilla extract
1 ½ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup vegan chocolate chips

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 10 minutes until the mixture thickens to a gel.

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