Vegan Chocolate Chip Banana Bread

Easy vegan chocolate chip banana bread made in one bowl. Perfectly moist, naturally sweet, and ideal for using overripe bananas!

Prep Time: 10

Cook Time: 50

Total Time: 1

Course: Dessert

Cuisine: American

Servings: servings

3.5 ripe bananas medium to large
½ cup maple syrup OR brown sugar. *Only naturally sweetened when using maple syrup
3 tablespoons avocado oil OR use canola oil/melted coconut oil
1.5 teaspoons vanilla extract
1.5 cups whole wheat pastry flour OR all-purpose flour
1.5 teaspoons baking soda
¼ teaspoon sea salt
1 teaspoon cinnamon
¼ teaspoon nutmeg optional
½ cup walnuts OR pecans
¼ cup vegan chocolate chips I like semi-sweet

Get Recipe Ingredients

Preheat your oven to 350°F and grease a 9x5 loaf pan.
In a large bowl, mash the bananas. Add maple syrup (or brown sugar), oil, and vanilla extract. Stir until combined.
Sift in the flour, baking soda, salt, and cinnamon (plus nutmeg if using) to the wet mixture. Stir until just combined, avoiding over-mixing to prevent a dry bread.
Fold in nuts and chocolate chips.
Pour the batter into the prepared loaf pan, smoothing the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Enjoy the bread warm, as is, or with a spread of vegan butter or peanut butter.

If you use a different-sized loaf pan, you may need to adjust the baking time. Larger pans may require slightly longer baking times, while smaller pans may bake more quickly.
Start checking for doneness after 50 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with a few moist crumbs.
After a 10–15 minute cool-down in the pan, gently run a spatula around the edges to loosen the bread. It’ll slide right out, ready for you to enjoy!