Indulge in the irresistible goodness of our Vegan Chocolate Banana Cake recipe. Moist, rich, and utterly decadent, this plant-based delight combines the natural sweetness of ripe bananas with the lusciousness of chocolate. Perfect for vegans and dessert enthusiasts alike, this cake will leave you craving for more. I have called it a 'cake' because to all intents and purposes it is, although you might prefer to call it vegan chocolate chip banana 'bread'.
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Banana bread is one of those staple recipes that we all pull out from time to time, especially when we have a few overripe bananas left over! Every time I make it I realise I actually really like it! Especially with the added chocolate I tend to sneak in each time which goes so well with the banana flavor.
This vegan chocolate banana bread is relatively healthy so is the perfect on the go snack if you don't have time for breakfast or it goes really well with a good cup of coffee as an afternoon pick me up.
The best thing about this bread is that I usually have all the ingredients handy so if I notice that I have some spare bananas and a spare 10 minutes it is quite easy to whip it up.
If you are looking for other ways to use up overripe bananas you can mash them up and add them to pancakes, cut them and freeze them to add to smoothies or add them to a muffin or flapjack recipe for a bit of added goodness.
I make this vegan chocolate chip banana bread in a silicone bread mould which I put inside a standard bread tin so that it keeps it's shape. I love the silicone moulds as they are so easy to remove cakes from and you don't need to worry about oiling or lining them.
Ingredients
- plant based dairy milk
- apple cider vinegar
- overripe bananas
- maple syrup
- coconut oil
- vanilla extract
- wholemeal bread flour
- baking powder
- salt
- ground cinnamon
- vegan dark chocolate chips
For exact quantities see the recipe card below.
Top tip: make sure that your dark chocolate chips are actually vegan chocolate chips - some dark chocolate still contains milk. You could also use milk chocolate dairy-free chocolate chips, although I prefer dark chocolate in this recipe.
Instructions
Preheat the oven to 180 degrees Celsius.. Spray a loaf tin with coconut oil spray or line with parchment paper.
Place the non-dairy milk and apple cider vinegar in a small bowl, stir and leave to one side.
Put the mashed bananas in a large bowl and add the maple syrup, oil and vanilla and mix. Add in the milk mixture and stir to combine. This can be done in a large bowl or in a stand mixer or food processor.
Time to add in the dry ingredients. Sieve in the flour, baking soda, salt, and cinnamon.
Stir until just combined and then stir in the chocolate chips to the cake batter, making sure you don't over-mix the mixture.
Pour into the loaf pan and bake for 50 minutes or until a knife comes out clean.
Leave to cool in the pan for 10 minutes before removing and place on a wire rack to cool completely before slicing.
📖 Recipe
Vegan Chocolate Banana Cake
- Total Time: 1 hour
- Yield: 10 slices 1x
- Diet: Vegan
Description
Indulge in the irresistible goodness of our Vegan Chocolate Banana Cake recipe. Moist, rich, and utterly decadent, this plant-based delight combines the natural sweetness of ripe bananas with the lusciousness of chocolate. Perfect for vegans and dessert enthusiasts alike, this cake will leave you craving for more. Try our Vegan Chocolate Banana Cake today and experience a guilt-free treat like no other.
Ingredients
- 50ml non dairy milk
- 1 tsp apple cider vinegar
- 2 large overripe bananas
- 80ml maple syrup
- 60ml coconut oil
- 1 tsp vanilla extract
- 250g wholemeal bread flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- 100 g vegan dark chocolate chips
Instructions
- Preheat the oven to 180 degrees Celsius.. Spray loaf tin with coconut oil spray.
- Place the non-dairy milk and apple cider vinegar in a small bowl, stir and leave to one side.
- Put the mashed bananas in a large bowl and add the maple syrup, oil and vanilla and mix. Add in the milk mixture and stir to combine.
- Sieve in the flour, baking soda, salt, and cinnamon. Stir just until just combined and then stir in the chocolate chips, making sure you don't over-mix the mixture.
- Pour into the loaf tin and bake for 50 minutes or until a knife comes out clean.
- Leave to cool in the pan for 10 minutes before removing and place on a wire rack to cool completely before slicing.
Nutrition
- Calories: 232
Substitutions and variations
If you want to make a double chocolate chip vegan banana bread you can replace some of the flour with cocoa powder - I haven't tried it myself but try a 50g swap.
You can replace the maple syrup with soft brown sugar or coconut sugar, you will just need to add a little extra milk to get the same consistency.
You can leave the chocolate chips out if you prefer a regular vegan banana cake.
Most non-dairy milks will work, I use a mixture of coconut milk and oat milk but almond milk or soy milk are also popular for vegan baking.
I like to use wholemeal bread flour in this recipe but if you don't have that then white all purpose flour or wholemeal plain flour will work just fine. I haven't tried the recipe with gluten free flour but I imagine a gluten free flour blend will work too.
If you don't have coconut oil you can replace this with the same amount of melted vegan butter, vegetable oil or another neutral oil.
If you want to add a little something extra to this cake you could drizzle the top with melted chocolate or decorate with banana slices.
FAQ's
How to store this vegan banana cake
This cake keeps really well in an airtight container at room temperature for up to 4 days. I haven't tried to freeze it but I am going to give it a go and update this post shortly.
Did you like this recipe for vegan chocolate chip banana bread? Leave me a comment below! And please share this recipe with your friends or you can Pin it for later.
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Scarlet | Family Focus Blog says
This looks so tasty for breakfast, snack and dessert. Thanks for the vegan banana bread recipe!
Hassan says
Amazing look recipe!!! Look like I need to try this in breakfast at weekend.