This healthy vegan chocolate banana bread tastes like rich and decadent cake, but don't let it fool you! It's dairy-free, egg-free, made with oat flour, and has NO butter or oil in the batter. This is one of those fun recipes that manages to be perfectly appropriate both breakfast and dessert. Enjoy for breakfast with a cup of coffee and for dessert with a scoop of vanilla oat milk ice cream on top!

Loaf of chocolate banana bread in a pan, topped with sliced banana and chocolate chips.

This Healthy Oat Flour Banana Bread receives so much love from you all, I figured a chocolate version was in order.

Today's recipe is almost identical to that one but with the addition of cocoa powder, rich chocolate chips, and a hint of ginger just for fun.

Oh, there's also a splash of either balsamic vinegar or coffee added to this one because both are great at enhancing chocolate flavor.

This vegan chocolate banana bread is moist and sort of like a cross between brownies and cake, and it tastes amazing warmed up the next day!

Jump to:

Ingredients and Substitutions
How to Make Vegan Chocolate Banana Bread
Tips
Equipment Needed
How to Store
More Oat Flour Recipes
More Chocolate Treats
Recipe
💬 Comments

overhead view of chocolate loaf with banana slices baked into the top.

Ingredients and Substitutions

Here's more great news... everything you need for this healthy chocolate banana bread should be easy to find at your local grocery store.

Ingredients for chocolate banana bread spread out on a large baking sheet.

fine oat flour - use store-bought or make your own by blending rolled oats until fine
almond flour - fat improves the texture of the oil-free batter. Look for it near other gluten-free baking ingredients. For a nut-free option, try this easy homemade sunflower seed flour.
unsweetened cocoa or cacao powder
ground cinnamon and ginger - optional but delicious!
3 very ripe bananas - the skins should have plenty of dark spots
maple syrup - for moisture and sweetness
coconut sugar - or substitute light brown sugar
smooth almond butter - for nut-free, use a seed butter such as tahini or sunbutter
unsweetened non-dairy milk - such as oat, soy, or almond milk
balsamic vinegar or brewed coffee - just a touch enhances the chocolate flavor
dairy-free chocolate chips - use semi-sweet for sweeter bread or 70% dark chocolate chips for less sweet, dark chocolate bread

See the recipe card below for amounts and full instructions.

How to Make Vegan Chocolate Banana Bread

Making vegan chocolate banana bread is easy as pie, I promise!

batter in a bowl with chocolate chips and parchment-lined pan to the side.

Preheat the oven to 350 degrees F, and line the loaf pan with a piece of parchment.
Add the oat flour and almond flour to the mixing bowl. Sift in the cocoa, baking powder and soda, and spices. Whisk to combine.
In the smaller bowl mash the bananas with a fork. Add the remaining wet ingredients, and whisk or stir very well so that the nut butter is incorporated.
Pour wet into dry, and stir. Fold in about ½ cups chocolate chips, and transfer the batter to the loaf pan.
Arrange more chocolate chips on top (and banana slices, if desired), and bake for about 55 minutes.
Let the banana bread cool in the pan for about 10 minutes, then move to a cooling rack. Let it cool for at least 20 minutes before slicing.

Want to save this recipe? 📩

I'll email the link so you can come back to it later!

Keep an eye out for more delicious recipes. Unsubscribe anytime.

Tips

As you can see in the photo above, the batter will be somewhat thick, with a fluffy consistency. And if you're tempted to lick the bowl clean I completely understand.

Sometimes I like to decorate the top of the loaf with sliced banana, and sometimes I go with chocolate chips. You can't go wrong either way!

In fact, if you also want to add chopped walnuts or pecans on top, that's a wonderful idea!

batter in a loaf pan topped with chocolate chips.

Equipment Needed

large mixing bowl and one smaller bowl
9 x 5 loaf pan (or 8 ½ x 4 ½)
parchment paper

How to Store

Once the bread has cooled completely I like to store it in the refrigerator so it stays fresh longer, up to 6 days. Wrap tightly or place in an airtight storage container.

Chocolate banana bread also freezes well. Make sure it's wrapped very well and/or inside a freezer bag or storage container to protect from freezer burn.

More Oat Flour Recipes

close up of slices of rich chocolate banana bread on a cutting board.

I hope you enjoy this deliciously healthy vegan chocolate banana bread. If you try the recipe I would LOVE to hear from you. Comment below to let us know how it turns out. Happy baking!

More Chocolate Treats

Recipe

overhead view of chocolate banana bread on a platter

Healthy Vegan Chocolate Banana Bread

Author: Lori Rasmussen, My Quiet Kitchen

This healthier vegan chocolate banana bread is oil-free and made with oat flour. It's rich and chocolatey and perfect anytime, from breakfast to dessert! Nut-free option.

5 from 6 votes

Servings: servings

Prep Time: 15

Cook Time: 55

Cooling time: 30

Total Time: 1 40

Save on Pinterest Print Recipe

Equipment

Ingredients

Dry ingredients:

1 ¾ cups oat flour - See Notes for tips
¼ cup fine almond flour - Or use an additional ¼ cup oat flour
⅓ cup coconut sugar - Or light brown sugar
½ teaspoon fine sea salt
½ cup natural cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon ground cinnamon, optional
½ teaspoon ground ginger, optional

Wet ingredients:

3 large very ripe bananas (plus 1 small one IF you want to decorate the top with banana) - Should equal 1 ⅓ cups mashed
⅓ cup maple syrup
¼ cup unsweetened non-dairy milk
¼ cup smooth almond butter - Or tahini or sunflower seed butter
1 tablespoon good quality 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

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.
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.
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.
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.
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

Measuring Oat Flour

For baking I always recommend using a kitchen scale if you have one (click on "Metric" above to see the gram weights of the flours and cocoa). If you don't have a scale, whisk the oat flour to fluff it up, then spoon it into a measuring cup, and level off the top.

Storing and Freezing

Chocolate banana bread will keep in an airtight container at room temperature for a day or two or refrigerated for up to 5 days. It can also be frozen for up to 1 month.

Serving tip: warm up individual slices for about 15 seconds in the microwave.