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Vegan Chocolate Chip Banana Bread

Put your overripe bananas to good use because this is banana bread perfection: Soft, moist banana bread with chocolate chips. You will love it!

Vegan Chocolate Chip Banana Bread

You know it’s gonna be an amazing day when you have chocolate chip banana bread in the fridge waiting for breakfast!

You can add vegan chocolate spread, nut butter, or jam on top, but I mostly eat it plain because it’s so good and flavorful by itself.

It’s also a great snack for traveling or to take to work/school/university or wherever you have to go.

Vegan Chocolate Chip Banana Bread

Also, aren’t warm banana bread slices literally the best thing ever?! Mhhh!

Now stop looking at those poor, overripe, brown bananas at your kitchen counter already and start making this banana bread! And share it with all the people you love. <3

Chocolate Chip Banana Bread Loaf

This banana bread is super easy to make. Just mash the ripe bananas in a bowl. Add the wet ingredients. Whisk. Add the dry ingredients. Whisk. Add the chocolate chips. Whisk. Pour the batter in a baking pan. Bake. Eat. Repeat. 

More Banana Bread Recipes

Banana-Bread-Style Recipes

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I hope you’ll enjoy this chocolate chip banana bread as much as I do! Let me know if you give this recipe a try! I’d love to hear how it turns out for you.

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Cheers, Bianca

Vegan Chocolate Chip Banana Bread

Vegan Chocolate Chip Banana Bread

Bianca / Elephantastic Vegan
Put your overripe bananas to good use and make this delicious Vegan Chocolate Chip Banana Bread!
5 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American, Vegan
Servings 12 slices
Calories 190 kcal



  • 3 very ripe bananas
  • 1/4 cup plant-based milk e.g. rice milk
  • 1 tablespoon melted coconut oil
  • 2 cups all-purpose flour
  • 1/4 cup ground almonds
  • 1/3 cup white sugar + more to sprinkle on top
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1/2 cup chocolate chunks (dairy-free)


  • Preheat the oven to 350°F/180°C and line a loaf pan* with parchment paper.
  • Peel the bananas, add them to a large bowl and mash them. To the bananas, add the plant-based milk, and coconut oil. Give it a quick mix.
  • Add the flour, sugar, baking soda, and a pinch of salt to the wet ingredients and whisk everything together. Fold in the chocolate chunks.
  • Pour the batter into the loaf pan lined with parchment paper. Sprinkle white sugar on top.
  • Bake it in the oven for about 30-35 minutes until golden brown on the top. You can use a wooden stick to test if your banana bread is done in the middle.
  • Let it cool off before slicing and enjoy!


*Loaf pan dimension: 10 x 4.7 inch (25.5 x 12cm)
Storage: You can keep it in the fridge for up to 4 days.


Serving: 1sliceCalories: 190kcalCarbohydrates: 33gProtein: 3gFat: 5gSaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 98mgPotassium: 168mgFiber: 2gSugar: 12gVitamin A: 22IUVitamin C: 3mgCalcium: 14mgIron: 2mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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