Bake this easy and delicious Vegan Chocolate Chip Banana Bread that's gluten-free and perfect for any time of the day. Moist, flavorful, and sweet from ripe bananas, it is simple to make with plant-based yogurt!
Who could resist this Vegan Chocolate Chip Banana Bread which is studded with dark chocolate chips? This recipe is gluten-free, although you'd never know it! Whether served warm from the oven or enjoyed as an anytime snack, what more could you want?
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This banana bread has a moist, dense texture due to the bananas, brown sugar, vegan butter, and plant-based yogurt, similar to my Vegan Tahini Double Chocolate Banana Bread, another favorite! Another quick bread you will love is this Vegan Cranberry Orange Bread. Be sure to try these Vegan Oatmeal Raisin Cookies made with coconut oil.
Why You'll Love This Recipe
Here are a few reasons to love this gluten-free banana bread recipe:
- This delicious banana bread has the right amount of sweetness, thanks to the overripe bananas.
- It's a great way to use up spotty bananas! The spottier the bananas, the better. Ripe bananas are naturally sweet, perfect for making this vegan banana bread.
- This recipe is versatile. Depending on what you have on hand, you can experiment with different add-ins.
- Like most quick breads, it's super easy to make in one bowl.
If you have more ripe bananas to use up, try these Vegan Banana Chocolate Chip Muffins, Vegan Buckwheat Banana Waffles, and Vegan Banana Oat Pancakes.
This was seriously delicious! The steps were easy to follow, and it baked up beautifully.
- Melissa
Ingredients
Here are the simple ingredients you need to make this vegan banana bread recipe:
- Overripe bananas - I used two medium overripe bananas; these sweet bananas are perfect for making banana bread. They're overripe when the outer banana skins turn brown.
- Flaxseed meal is mixed with warm water to make flax egg as an egg replacement.
- Gluten-free flour - I used Bob's Red Mill Gluten-free 1:1 Baking Flour in the blue bag. This gluten-free flour blend includes xanthan gum, which helps mimic the structure and elasticity gluten provides, ensuring this vegan banana bread holds together well.
- Sugar - I used a combination of organic cane and brown sugar (organic sugar is vegan), which contributes to the golden brown, delicious crust. The light brown sugar gives a caramel-like flavor.
- Plant-based butter - Use your favorite; I used Earth Balance Plant-based Buttery Sticks.
- Vegan chocolate chips - many are accidentally vegan. Read the label to ensure there are no milk products present. I used Pascha Organic Dark Chocolate Chips with 55% cacao.
A complete ingredient list with exact amounts can be found in the recipe card below.
Substitutions and Variations
- Vegan Butter - You can use grapeseed oil or coconut oil.
- Sugar - Use coconut sugar or organic dark brown sugar instead of cane sugar.
- Dairy-Free Chocolate Chips - Use chopped vegan dark chocolate, or leave them out for a classic banana bread.
- Gluten-free flour - If you're not gluten-free, use all-purpose flour, spelt flour, or a combination of all-purpose and whole wheat flour. I don't recommend almond flour or coconut flour.
- Plant-based yogurt - Use vegan sour cream or almond milk instead, or full-fat coconut milk.
- Nuts - Add ½ cup chopped walnuts or pecans for some extra crunch.
- Spice - Add ½ teaspoon ground cinnamon and a pinch of nutmeg for a warm, spiced flavor.
- Fruit - Toss in a handful of blueberries or dried cranberries.
- Double chocolate - Substitute a ½ cup of flour with unsweetened cocoa powder.
How to Make This Vegan Chocolate Chip Banana Bread with Yogurt
This vegan banana bread is simple to make, even if it's your first time.
- Step 1: Prepare a center rack in the oven. Preheat the oven to 350°F. Butter a standard loaf pan (9 x 5 inches) and line it with parchment paper.
- Step 2: Combine the ground flaxseed and warm water in a small bowl. Set aside to thicken for 10 minutes.
- Step 3: Place the mashed bananas in a large bowl. Add the melted vegan butter, yogurt, organic cane sugar, brown sugar, flaxseed mixture, and vanilla. Stir with a spatula until well combined.
- Step 4: Add the rest of the dry ingredients (not including the chocolate chips) to the wet ingredients. Fold gently with a spatula until nearly combined, being careful not to overmix.
- Step 5: Gently fold in ½ cup of the vegan chocolate chips and walnuts, if using, until no dry flour is seen in the mixture. Pour the vegan banana bread batter into the prepared loaf pan and place it in the center rack of the oven. Sprinkle the remaining chocolate chips on top.
- Step 6: Bake for 50-60 minutes until browned on top or until a toothpick inserted in the center comes out with a few crumbs. Let it cool in the pan for 20 minutes, then transfer the loaf to a cooling rack and remove the parchment paper to avoid sogginess.
Tip: Let the banana bread cool for at least 1 hour. Slice and enjoy!
I sliced this gluten-free chocolate chip banana bread an hour after being removed from the oven. I couldn't wait to take a slice and taste the end piece with its slightly crunchy golden brown crust. It was heavenly! After it cooled completely, I refrigerated the banana bread in an airtight container; it sliced perfectly the next day with a tight crumb.
Expert Tips
- Choose overripe bananas for the sweetest flavor - the skins should be entirely brown.
- For the best results, don't overmix the vegan banana bread batter. Gently fold the batter with a spatula until the flour is incorporated.
Recipe FAQs
Place them in a preheated 300°F oven on a parchment-lined baking sheet for about 20-25 minutes until they turn black and soft. Once the bananas cool, peel them, and proceed with the recipe. If you can wait a few days, place the unripe bananas in a paper bag with an apple or ripe banana and fold the top over. Check the bananas in a day or two.
Leftover banana bread can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator, tightly wrapped, for up to a week.
Tightly wrapped sliced banana bread can be frozen for up to 3 months. Thaw at room temperature or warm the slices in the microwave before enjoying.
Related Vegan Recipes
If you try this recipe or any other recipe on my website, please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Vegan Chocolate Chip Banana Bread with Yogurt (Gluten-free)
INGREDIENTS
- 2 tablespoons flaxseed meal ground flaxseed
- 5 tablespoons warm water
- 2 overripe mashed medium bananas 200 g, approximately ¾ cup
- ½ cup vegan butter melted and cooled to room temperature
- ½ cup vegan plain yogurt room temperature
- ½ cup organic cane sugar
- ¼ cup organic light brown sugar
- 1 teaspoon vanilla extract
- 2 cups 1 to 1 gluten-free baking flour 243 g
- 1 teaspoon baking soda
- ½ teaspoon pink Himalayan salt
- ¾ cup vegan chocolate chips divided
- ½ cup chopped walnuts optional
INSTRUCTIONS
- Prepare a center rack in the oven. Preheat the oven to 350°F. Butter a standard loaf pan (9 x 5 inches) and line it with parchment paper.
- In a small bowl, combine the ground flaxseed and warm water. Set aside to thicken for 10 minutes.
- In a large bowl, place the mashed bananas. Add the melted vegan butter, yogurt, organic cane sugar, brown sugar, flaxseed mixture, and vanilla. Stir with a spatula until well combined.
- Add the gluten-free baking flour, baking soda, and salt to the wet ingredients. Fold gently with a spatula until nearly just combined, being careful not to overmix.
- Gently fold in ½ cup of the vegan chocolate chips, and walnuts, if using, mixing until no dry flour is seen in the mixture. Pour the vegan banana bread batter into the prepared loaf pan and place it in the center rack of the oven. Sprinkle the remaining chocolate chips on top.
- Bake for 50-60 minutes until browned on top, or until a toothpick inserted in the center comes out with a few crumbs. Let it cool in the pan for 20 minutes, then transfer the loaf to a cooling rack and remove the parchment paper. Let the banana bread cool for at least 1 hour. Serve and enjoy!
NOTES
- Choose overripe bananas for the sweetest flavor - the skins should be completely brown.
- Don't overmix the vegan banana bread batter for the best results. Gently fold with a spatula until the flour is incorporated throughout.
- Use room temperature ingredients.
- Any leftover banana bread can be stored in an airtight container at room temperature for up to 3 days. For longer storage, it can be kept in the refrigerator, tightly wrapped, for up to a week.
- Tightly wrapped sliced banana bread can be frozen for up to 3 months. Thaw at room temperature or warm the slices in the microwave before enjoying.
NUTRITION
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.
Anjali says
This banana bread turned out so well!! It was super moist, perfectly sweet, and the chocolate chips were a fun mix-in. My whole family loved it!
Emily Miller says
I'm so happy to hear this, Anjali! Thank you very much for leaving a review!
Chara says
I love banana bread, and I have the ingredients. So I'm making this tonight, thanks for sharing
Emily Miller says
That sounds perfect, Chara! Let me know how it goes 🙂
Paula says
This vegan banana bread was out of this world delish!!! Topped with plant based "butter" and it was perfection.
Emily Miller says
I'm so happy to hear this, Paula, that sounds so good. Thank you for leaving a review!
Jeff says
I love the taste. I have all these ingredients in my pantry and fridge. I used vanilla coconut yogurt and it turned out great
Emily Miller says
I'm glad to hear it, Jeff! The vanilla coconut yogurt would be great in this vegan banana bread! Thanks so much for leaving a review.
Andrea says
This looks and sounds rich, decadent and delicious. My family are going to go crazy for this banana bread.
Emily Miller says
I'm glad to hear it, Andrea! Thank you for your review!
Melissa says
This was seriously delicious! The steps were easy to follow and it baked up beautifully. Thank you
Emily Miller says
I'm so glad to hear you enjoyed this vegan banana bread, Melissa! Thanks so much for taking the time to leave a review.
Emily Miller says
We hope you love this vegan chocolate chip banana bread as much as we do! It's so good for breakfast with a cup of coffee. Let me know in the comments!