This Quick Vegan Chocolate Bread is the best ever! It’s moist, tender and so easy to make! It’s delicious for breakfast, great as a snack and irresistible for dessert.
This chocolate loaf cake is the vegan version of the classic chocolate bread. A simple and fuss-free treat made in one hour that keeps moist and fluffy for a week in the fridge.
The best part of this recipe is that you don’t need a mixer. It just requires a medium and a large mixing bowl, and a spatula to mix the batter.
Chocolate Protein Banana Bread (vegan)
Flour. Plain all-purpose flour is what I usually use here. To make it gluten-free, substitute all-purpose flour for all-purpose gluten-free flour at a ratio of 1:1.
Brown sugar. You can either use brown or cane sugar. I love both. They’re less processed than white sugar and keep their molasses content. Molasses helps to retain moisture, what is great for this bread as it makes it moister.
Agave syrup. If agave syrup it’s not among your favorite sweeteners, there are other alternatives like maple syrup, rice syrup, molasses, or honey for vegetarians.
Hot Chocolate Banana Bread (vegan Gluten Free)
Plant-based milk. I used soya milk but almond milk or oat milk works great here too. Those are the vegan milks I most often use, they are thick enough and have a wonderful flavour.
Apple cider vinegar. Don’t worry, you won’t notice it once the bread is baked. Apple cider vinegar serves both, to make vegan buttermilk and to substitute eggs and to help rise the bread.
Chocolate chips. I used ¼ cup semisweet chocolate chips to top the cake. If you’d like to add chocolate chips to the batter, you’ll need another ¾ cup.
Vegan Chocolate Banana Bread Recipe
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is just a summary of the process.
Once the cake is out of the oven, let it cool completely and cover it with plastic wrap to prevent it from drying. You can also slice it and wrap each slice with plastic. This way the slices will keep it moisture and they will be ready to just grab and eat on the go.
Allow the cake to cool completely. If you’re freezing the cake for a short time, a single layer of plastic is enough. If you’re freezing it for more than a week, double wrap it in plastic wrap.
Easy Vegan Chocolate Bread
When ready to use it, let it slowly to come to room temperature. Remove from the freezer and place it in the refrigerator one day before serving.
This Quick Vegan Chocolate Bread is the best ever! It’s moist, tender and so easy to make! It’s delicious for breakfast, great as a snack and irresistible for dessert.
2. Storing. Let cool completely and cover it with plastic wrap to prevent it from drying. You can also slice it and wrap each slice with plastic. This way the slices will keep it moisture.
Vegan Spelt Banana Bread
3. Freezing. If you’re freezing the cake for a short time, a single layer of plastic is enough. If you’re freezing it for more than a week, double wrap it in plastic wrap.
Serving: 1 g Calories: 405 kcal Carbohydrates: 55 g Protein: 4 g Fat: 20 g Saturated Fat: 3 g Polyunsaturated Fat: 16 g Cholesterol: 1 mg Sodium: 314 mg Fiber: 2 g Sugar: 29 g
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Super Moist Vegan Chocolate Zucchini Bread
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Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.This best Vegan Chocolate Banana Bread is soft, moist, tender, and very easy to make in one bowl! It tastes almost like a chocolate cake, and the recipe can easily be made gluten-free too!
Vegan Chocolate Chip Pumpkin Bread • It Doesn't Taste Like Chicken
I‘m so excited to share this recipe with you guys, because, I’m not lying when I say this is the BEST Vegan Chocolate Banana Bread I’ve ever made! I‘m very happy that one of the most beloved recipes here on my blog is my classic vegan banana bread. It’s awesome that so many of you have loved changing it up by adding chocolate into it. I really love this idea, but I think when you make it with chocolate, there need to be some changes from my classic recipe. Changes that make it softer and moister! So I came up with the idea to create the perfect recipe. One which is soft, rich and very chocolatey! Finally, here it is!
Have I mentioned how much I love banana bread and chocolate? Well, in case I haven’t, let me just say that I really do! One great thing about Vegan Chocolate Banana Bread is that it’s healthier than chocolate cake, even though it almost tastes like vegan chocolate cake. So it’s the perfect sweet treat for any time of the day! I really love making it in advance and keeping it in the fridge for the following days so that I always have a quick and yummy snack on hand. But to be honest, it never lasts that long in my kitchen, because it’s too delicious not to eat all of it! Starting by enjoying it for breakfast, then later as an afternoon dessert with ice cream on top and maybe also before going to bed as a late night snack with extra peanut butter, haha!
Another great thing about this recipe is that it’s very easy to make! All you need is one bowl, a spoon, a fork, and a few simple ingredients! You don’t even need a food processor, mixer or blender! Actually, the batter is mixed together in less than 5 minutes, depending on how long you need to peel the bananas maybe, haha – okay, just joking! But I‘m not joking when I say that it really is very quick and easy to make!
Chocolate Pumpkin Bread
As I mentioned before, we need only a few ingredients! Just flour, cocoa, baking powder, ripe bananas, sugar (or another sweetener), oil, non-dairy milk, vanilla extract, and dairy-free chocolate chips for the topping. Anyways, the chocolate chips are not necessary for this recipe but if you’re like me, you can never have enough chocolate!
If you want to make a gluten-free Vegan Chocolate Banana Bread, you can substitute a gluten-free flour blend 1:1. If you can’t find it in a store or online shop, you can also use gluten-free oat flour or make your own oat flour. Simply put gluten-free oats into a food processor or grinder and process into oat flour. Just keep in mind that when using oat flour, your vegan banana bread will not be as soft as when you use a lighter flour. Honestly, I haven’t tried using other flours yet, but feel free to try it. I recommend adjusting the liquid and adding more non-dairy milk if needed because different types of flour absorb less or more liquid.
If you try this Vegan Chocolate Banana Bread Recipe or maybe another of my Vegan chocolatey Recipes, please leave me a comment below sharing how it turned out for you! And if you take a picture of your recreation and share it on Instagram, please do not forget to tag me @ and use the hashtag # , so I won’t miss your post! Happy baking!
Easy Vegan Chocolate Banana Bread (gluten Free Option!)
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This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.Double Chocolate Banana Bread is so fudgy and rich that it will instantly satisfy your sweet tooth cravings! Almost like chocolate cake, this easy vegan banana bread is perfect for dessert, or even a decadent breakfast.
Recently I’ve been craving banana bread, but a regular batch just wasn’t going to cut it. I wanted to add chocolate, but I didn’t want to just throw in some chocolate chips and call it a day. I needed next-level banana bread, if you will.
Gluten Free Vegan Chocolate Pumpkin Bread (v, Gf, Dairy Free, Refined Sugar Free) + Video
Loaded with vegan chocolate chips, you will absolutely fall head over
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