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Healthy Vegan Chocolate Banana Bread
5 from 15 votes

Healthy Vegan Chocolate Banana Bread

This Healthy Vegan Chocolate Banana Bread combines oat and almond flours with ripe mashed bananas and cocoa powder, creating a moist and tender loaf without eggs or dairy. The addition of baking powder and soda provides rise, while coconut sugar and optional spices add warmth. Dairy-free chocolate chips sweeten the bread further. It’s a plant-based treat that balances rich chocolate flavor with natural fruit sweetness and a soft crumb texture.

Prep Time
15 mins
Cook Time
55 mins
Additional Time
30 mins
Total Time
1 hr 40 mins
Servings: 10 servings
Calories: 260 kcal
Course: Dessert, Breakfast, Snacks
Cuisine: American

Ingredients

Dry ingredients:
  • 1 ¾ cups oat flour See Notes for tips
  • ¼ cup almond flour Or use an additional ¼ cup oat flour, fine
  • ⅓ cup coconut sugar Or light brown sugar
  • ½ teaspoon salt fine sea salt
  • ½ cup cocoa powder natural
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon optional
  • ½ teaspoon ground ginger optional
Wet ingredients:
  • 3 large banana Should equal 1 ⅓ cups mashed, very ripe; plus 1 small one if for decoration
  • ⅓ cup maple syrup
  • ¼ cup non-dairy milk unsweetened
  • ¼ cup almond butter Or tahini or sunflower seed butter, smooth
  • 1 tablespoon balsamic vinegar or strong brewed coffee
  • 2 teaspoons vanilla extract
Addition:
  • ½ to ¾ cup dairy-free chocolate chips Use semi-sweet for sweeter bread or dark chocolate chips (70% cacao) for less sweetness.

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F (176 C), and line an 8.5 x 4.5 inch loaf pan with parchment paper (a 9x5 pan is fine, too). The paper doesn't have to cover the ends; just make sure there's enough overhang on the sides to easily lift the bread from the pan after baking.
  2. In a large mixing bowl combine the oat flour, almond flour, coconut sugar, and salt. Sift in the cocoa powder, baking powder, baking soda, and spices, if using. Whisk very well.
  3. In a smaller bowl mash the bananas (a few larger bits are okay). Measure to make sure you have 1 ⅓ cups pureed banana. Add the maple syrup, milk, almond butter, balsamic or coffee, and vanilla. Stir very well so the almond butter is fully incorporated.
  4. Pour wet ingredients into dry, and stir to combine. Fold in ⅓ to ½ cup chocolate chips (I used ½ cup in the batter and about ¼ cup on top.) Transfer batter to the pan, and arrange remaining chocolate chips on top. If adding banana on top, arrange slices between chocolate chips, and very lightly press into the batter.
  5. Bake for 53 to 58 minutes or until the center feels firm and a tooth pick comes out clean. Allow the bread to cool in the pan for 10 to 15 minutes, then use the parchment to lift onto a cooling rack. Let cool for 20 minutes before slicing.

Notes

  • For best results, weigh oat flour using a kitchen scale, or fluff and spoon it into a measuring cup and level it off.
  • The banana bread can be stored at room temperature for 1-2 days or refrigerated for up to 5 days.
  • Freeze the bread for up to 1 month for longer storage.
  • Warming slices in the microwave for about 15 seconds enhances texture and flavor before serving.

Nutrition Information

Serving 1slice Calories 260kcal (13%) Carbohydrates 46g (15%) Protein 6g (12%) Fat 9g (14%) Saturated Fat 2g (10%) Cholesterol 0mg (0%) Sodium 125mg (5%) Fiber 6g (24%) Sugar 23g (46%)

Nutrition Facts

Serving: 10 servings

Amount Per Serving

Calories 260

% Daily Value*

Serving 1slice
Calories 260kcal 13%
Carbohydrates 46g 15%
Protein 6g 12%
Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 125mg 5%
Fiber 6g 24%
Sugar 23g 46%

* Percent Daily Values are based on a 2,000 calorie diet.