This fluffy and moist vegan chocolate chip banana bread cake is very easy to make in one bowl, using simple pantry ingredients, and it’s just the best! It can be made nut-free, gluten-free and has less sugar but many healthy bananas, making this recipe to the perfect breakfast, snack or dessert.
Easy One-Bowl Banana Bread Recipe
If you love my Best Vegan Chocolate Banana Bread, you will love this amazing banana cake with chocolate chips, too! It is incredibly delicious, wonderfully soft and fluffy – it almost falls apart. But that is exactly how I like it! As you may know, banana bread is one of my absolute favorite treats when it comes to simple cake recipes. Whether it is made with chocolate or just plain, I can always devour a yummy banana bread! So I wanted to share the fluffy and soft version of my whole-grain banana bread recipe which is my new favorite! I hope you guys will give it a try because I’m sure everyone will love it, vegan or not!
How to make vegan banana bread
Step 1: Stir together the batter
This vegan banana bread comes together in one-bowl quickly with just a few simple ingredients! First, whisk together the dry ingredients: flour, ground almonds, salt, baking soda, baking powder, sugar, and cinnamon. Next, mash the ripe bananas and mix the puree with the wet ingredients: plant milk, oil, apple cider vinegar. Then add the banana mixture into the flour mixture and stir until just combined. Lastly, fold in chocolate chips if using.
Step 2: Fill the batter into the pan
Finally, fill the batter into a lightly greased loaf pan or just lined with parchment paper. Top with more chocolate chips and bake!
Tips for making the best vegan banana bread
- Which flour can I use? I suggest using all-purpose, wheat or spelt flour, depending on what you have on hand! To make gluten-free vegan banana bread, a gluten-free flour blend 1 to 1 works great in this recipe! If you‘d like using whole grain flour, check out my best healthy Vegan Banana Bread recipe!
- Nut-free: Ground almonds add richness and a delicious nutty flavor to this banana bread. However, if you’re avoiding nuts, simply leave them out and add 40 g more flour and 20 ml more oil instead.
- Bananas: Be sure to use very ripe, brown bananas as they are perfectly soft and add a wonderful natural sweetness to the bread. So keep in mind: the riper, the better!
- Sugar-free: I prefer using raw cane sugar but you can also use another sweetener such as regular white or brown or coconut sugar. Also, maple syrup, rice syrup or date syrup will do!
- Chocolate chips: Feel free to use chocolate chunks or chopped vegan chocolate or make this banana bread completely without chocolate.
- Muffins: This recipe is perfect to make vegan banana bread muffins. Just make sure to reduce the baking time as muffins take only around 25 minutes.
Use your favorite Toppings
Feel free to get creative with the toppings! I kept my vegan banana cake simple and sprinkled it just with some chocolate chips. However, you can also add banana halves, some chopped nuts or seeds or even cinnamon streusel on top. Also, rich chocolate ganache, dairy-free cream cheese frosting or a drizzle of vegan caramel sauce would make a great topping before serving it!
How to store and freeze banana bread
This vegan banana bread cake keeps in the fridge for 3-4 days stored in an airtight container. To store it longer, you can freeze it for up to 1-2 months. Please make sure to store it in an airtight container or freezer bag and include as little air as possible to avoid freezer burn.
My little tip: Slice the loaf before freezing. Then place a piece of parchment paper between the individual slices and stack them up. Transfer the stack to freezer boxes or bags, seal airtight and freeze. So you can remove a slice anytime. Simply let it thaw at room temperature on the counter or in the microwave.
This simple recipe is:
- Diary-free
- Egg-free
- Soft & fluffy
- Moist
- Delicious
- Quick and easy to make
- Can be made gluten-free & nut-free
- Topped with chocolate chips
- A simple one-bowl cake recipe
- Perfect for breakfast or dessert!
Looking for more simple one-bowl vegan cake, bread or loaf recipes? Make sure to check out the following:
- Vegan Zebra Marble Cake
- Chocolate Pumpkin Marble Bread
- Vegan Chocolate Zucchini Bread
- Lemon Poppy Seed Cake
- Cranberry Orange Bread
- Easy Vegan Chocolate Cake
- Vegan Chocolate Banana Bread
- Vegan Apple Blondies
- Best Vegan Brownies
If you try this easy vegan banana bread recipe, please leave a comment and rating! Your feedback is always helpful to me and other readers. And if you take a photo of your banana cake and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Happy baking!
Vegan Chocolate Chip Banana Bread
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Ingredients
- 1 ½ cup (180 g) all-purpose or wheat or spelt flour or sub gluten-free flour (*see notes)
- ½ cup (60 g) ground almonds no almond flour! (or other ground nuts or sub more flour, if nut-free) *see notes
- 2 tsp (2 tsp) baking powder
- 1 tsp (1 tsp) baking soda
- 1 pinch (1 pinch) of salt
- ½ tsp (½ tsp) cinnamon optional
- ¼ cup (60 g) cane sugar or other sugar (*see notes)
- 3 (350 g) large ripe bananas approx. 350 g
- ⅓ cup (80 ml) non-dairy milk
- ⅓ cup (80 ml) neutral vegetable oil e.g. canola or sunflower oil
- 1 tbsp (1 tbsp) apple cider vinegar or 2 tbsp lemon juice
- ⅔ cup (120 g) vegan chocolate chips + more for the topping (optional)
Instructions
*Note: Be sure to watch the recipe video + check out the step-by-step photos above!
- Preheat the oven to 356°F (180°C). Lightly grease a loaf pan and line with parchment paper, leaving an overhang on the sides (*see photos above).
- Whisk together the flour, ground almonds, baking powder, baking soda, salt, cinnamon and sugar in a large mixing bowl.
- Mash the bananas with a fork on a plate. Then add the puree to a measuring cup along with the other wet ingredients (non-dairy milk, oil, apple cider vinegar) and stir to combine.
- Now add the banana milk mixture to the flour mixture and stir everything with a whisk or spatula until just combined. Finally, fold in the chocolate chips if using.
- Fill the dough into the prepared pan, smoothing out evenly. Sprinkle with more chocolate chips as desired.
- Bake for about 55 minutes, or until a toothpick comes out almost clean with a few moist crumbs attached. (If you want a moist banana bread, please do not overbake, or it will get dry and crumbly).
- Let it cool for about 30 minutes. Then carefully lift out of the pan using the parchment overhang. Place on a cooling rack and allow to cool completely. (Once it has cooled, it will become easier to slice. Freshly baked warm banana bread is so soft and fluffy that it literally falls apart, but that's how I personally like it best!)
- Enjoy!
Notes
- Storage: The banana bread can be kept in the fridge for 3-4 days or for 1-2 months in the freezer.
- Banana Muffins: Feel free to make muffins with this recipe. The baking time is approx. 25 minutes (same oven temperature).
- Gluten-free: You can sub a gluten-free flour blend 1 to 1.
- Nut-free: The ground almonds can be replaced by ground hazelnuts or other nuts. For a nut-free option, you can omit the nuts and add 1/3 cup more regular flour + 1,5 tbsp more oil instead. (Ground nuts contain more fat than normal flour so we need to replace the oil, too!).
- Sugar: Instead of raw cane sugar, you can also use coconut sugar or regular white or brown sugar. Maple syrup or date syrup will also work.
- Healthy banana bread: If you want to make the banana bread healthier (with whole grain), you are welcome to look at this recipe.
- Chocolate banana bread: You can find the recipe for the chocolate version here.
- Please read my blog post above for further information on this recipe.
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Holabue as tardes tus recetas ae ven geniales, hay algo que no entiendo en las diferentes recetaade pan al prin ipio hablaa de levadura, pero luego mas abajo en el listado de ingredientes dice polvo de hornear entonces estoy confudida es levadura para que el pan leude o es polvo royal como cuando se hacen las tortas?por favor eres tan amable y me lo aclaras ya que estoy iniciando en la hechura de pan casro saludable…muchas gracias.
Este pan de plátano está hecho con polvo de hornear y no con levadura.
So easy to make and yet so delicious!
Thank you so much! 🙂 ♡
Es war soooo lecker 😋 die Süße vom Ahornsirup und den Banane ist einfach ne tolle Kombi.😍
Das freut mich sehr! 🙂
Vielen Dank für dein klasse Feedback!
This bread was so delicious!!!! 🤤 And very easy to do. A bread that I will definitely make more someday 🤎 thank you.
Yay, that’s awesome! I am so glad you loved it. Thanks for your lovely feedback. 🙂
Absolut lecker – sehr saftig und super leicht in der Zubereitung 💚🌱 Habe es mit Kokosöl und Kokosblütenzucker zubereitet 🙏💫
Toll, dass dir das Bananenbrot auch so gut schmeckt! 🙂
Ich danke dir für dein Feedback. <3
This is for sure the fluffiest banana bread ever😍😍😍 can’t get enough of, my children neither, so it has become the official sunday sweet for us 😁😁 Thank you for this beautiful and so interesting blog ❤
So glad you loved this recipe! Thanks for your feedback! 🙂
und schon wieder so ein einfaches und leckeres Rezept, Ich schmelze dahin 🙂 eine Frage die sich mir bei Bianca’s Rezepten immer wieder stellt: warum gibt es auf dieser Welt überhaupt noch Rezepte die nicht vegan sind 😉 it’s all so yummy
Hey Lara,
schön, dass dir das Bananenbrot so gut geschmeckt hat! Dankeschön 🙂
Genieße deinen Abend noch!
Viele Grüße,
Bianca <3
Thank you for this perfect recipe! Since I didn’t have almonds to grind but have a big bag of almond flour in the freezer, I used 1/3 cup of the almond flour (since you said not to use 1/2 cup almond flour but recommended using 1/3 cup of any other flour plus the extra oil). This turned out amazing. Also, I really appreciate that the recipe is not too too sweet. A lot of banana bread recipes still call for a lot of sugar, and I always find out it was too much after I make it. The texture of this banana bread is also perfect. The almond actually adds a really nice moistness and fluffiness to it, not to mention great flavour. This is DEFINITELY a keeper, and I will be making it for my kids (and for me!) on repeat. Btw, I also made an extra half-batch (in the form of muffins) using GF flour because one family member has gluten sensitivity, and this also turned out great. Yay!
So glad even your kids loved this recipe! Thanks for your amazing feedback! 🙂
I love this recipe! I’ve made it with different toppings, but the formula is on point. Thank you so much for inspiring my vegan journey!
So glad you enjoyed this banana bread! Thank you! 🙂
C’est une recette délicieuse, merci beaucoup ! Je ne compte plus le nombre de fois que je l’ai faite ❤️❤️🤩
Vielen Dank ☺️
Merci! 🙂 Dankeschön.
I made the nut free version of this today because I didn’t have the right ingredients and it turned out amazing!!!😍 So so delicious and the texture was just perfect. I added extra cinnamon and banana, as well as spreading some Biscoff on top which made it taste even better😋. I would highly recommend this recipe – such a great vegan alternative and super easy to make!
So glad it turned out amazing! Thank you so much for your great feedback! 🙂
Mega tolles Rezept! Super leckeres Bananenbrot… kann ich nur empfehlen..
Dsa freut mich sehr! Ich danke dir! 🙂
This is the 2nd Bianca Zapatka dessert recipe I’ve tried and they both came out PERFECTLY and I have very little baking experience. Her recipes are so thorough! This bread came out so delicious and moist and I didn’t use sugar – I substituted maple syrup. LOVE LOVE LOVE. Bianca is my go-to.
Thank you so much for your amazing feedback!
So glad you love my recipes! 😊
Sending you much love! ❤️
Ahh, einfach so lecker😍😍 Ganz große Empfehlung 🤤
Das freut mich sehr! Ich danke dir für dein super tolles Feedback! 😊
This recipe is simply amazing!! Very easy and delicious! I put half of the sugar and it was very good 🙂 Bianca doesn’t make one bad recipe even if she tries lol everything in this blog is fail proof
So glad you love my recipe! Thank you for your amazing feedback and wonderful comment! 😊
Bianca,
Thanks a lot for sharing this recipe. Have baked it twice already and both time absolutely perfect!! Such an easy yet sooo delicious!
Agata
So nice to read that you love this recipe! Thank you 😊
This is a great recipe. Quick and easy, great substitutions listed that worked. This is delicious. Will definitely make again. Thank you.
Thank you so much! ❤️
Made the Banana Vegan choc chip bread,, It was absolutley tasty and amazing! Found a fantastic recipe for making bread for my gluten free son,,, He loved it and we loved it too! Will recommend this recipe to my clients who want alternatives for bread,, Thank you so muchfor sharing and look forward to trying more recipes from your easy informative colourful website!
GG Nutrition
So glad you love this recipe! Thank you so much for your feedback! ❤️😊
Made this nut free. Followed the substitutions listed. I actually added an extra banana (mine were small) and an extra 1/4 cup of brown sugar. Used dark chocolate chunk–SO GOOD. I love it and this will definitely be my go to vegan banana bread recipe. Thank you!
So glad you love this recipe in the nut-free version, too! Thanks for the great feedback! 😉
This is one of the best banana bread recipes I have tried. Great texture and taste!
So glad you enjoyed it! Thanks for the feedback! 😉
Heute getestet und für sensationell befunden☺️👌
Dankeschön, liebe Jenny! 🙂
Hi Bianca! Thank you so much for the recipe! I made it this morning, and it came out perfect. I used half wholemeal wheat flour and half all purpose flour, walnut flour, coconut sugar and coconut oil. It was devine! Not too sweet. I cant wait to try out your other recipes.
Hope you are doing well and staying safe.
Thank you so much! Stay safe, too! 🙂
My first attempt at making banana bread and Bianca’s instagram post was just too tempting to not try. I’m not a banana fan but this recipe was sooo good. Not overly banana heavy but very delicate flavours balanced perfectly. I made a nut free version and added blueberry. My husband and my friends are devouring it 🙂 Thank you Bianca. You are an inspiration.
So glad you love this banana bread! Thank you so much for your feedback! 🙂
Tested and enjoyed by all the family !! Very gorgeous ! Thanks for this banana bread 😊
So glad you love this recipe! Thank you so much for your wonderful feedback! 🙂
Lots of love to you! <3
Hi, I’m not a vegan. So can I substitute butter for the vegetable oil?
Yes, you can!
This was a really easy to follow and quick recipe! I made mine into muffins and they came out perfectly. Also subbed the almonds for crushed walnuts. Sooo delicious, will definitely be making these again!
So glad you made muffins with this banana bread recipe! Thank you so much for your feedback! <3
My very first attempt was fantastic. Thank you so much for this wonderful and easy recipe. I would appreciate if you could mention the quantity in gms and ml as it would be easier using a measuring jar. I had to convert the cups into gms and ml and use and it took time. Thanks once again…Keep going💗
Hi Mini, so glad your banana bread turned out amazing! 🙂 Thank you for your lovely feedback! I’m happy to hear that you like my recipes! <3
I have tried to make it and it turned out amazing! It tastes so good! I literally finished it within a day and had to make a second one a day later.
Fluffy, moist and just like i like it!
So glad you love this banana bread! Thank you so much for your feedback! 🙂
Easy, fast and super delicious 😍 My family loved it. Very soft texture. Great recipe 👌🏼💚
So glad you love this recipe! Thank you so much! 🙂
Made this banana bread today and it was a total winner! I used spelt flour and coconut sugar and it turned out really really well. I love your recipes they are super easy to follow and never disappoint. Can’t wait to get your book but sadly Amazon is delayed…
So glad you enjoyed this banana bread! Thank you for your amazing feedback! 🙂