Vegan Chocolate Chocolate Chip Banana Bread


There Is Never Too Much Chocolate In This Recipe

This is the Mother hub of gooey Vegan Chocolate Chocolate Chip Banana Bread. It is so rich and moist. This is definitely a bread anyone can make. It is so quick and easy to throw together and make for any event or just for the sake of having delicious chocolate. This is definitely a banana bread that anyone would love. Heat this bread up and top it with some vegan ice cream and vegan whip cream and watch how fast it disappears. This is absolutely a chocolate lovers banana bread dessert.

There Is Never Too Much Chocolate In This Recipe. How To Make Vegan Chocolate Chocolate Chip Banana Bread. Photo by Spicy Saucy Vegan

How To Make Vegan Chocolate Chocolate Chip Banana Bread

I have been working on this recipe for about a year. Every time I have extra bananas I work and tweak on this recipe creation. I believe I finally have it just right. As for all you vegans out there you know how hard it is to get a good rise on your vegetable and fruit breads. This one tends to dip down in the middle but that is because it is so rich. I stopped struggling with it and just went with perfecting the taste. The taste definitely speaks for its self.

How To Make Vegan Chocolate Chocolate Chip Banana Bread. Photo by Spicy Saucy Vegan

Like most cakes and breads this Vegan Chocolate Chocolate Chip Banana Bread is very easy to throw together. First I mix all of my dry ingredients in a large bowl. I like to mix it well to get any large lumps out so that everything is well blended.

There are two secrets to the dry ingredients. First I use my favorite powdered unsweetened chocolate brand called Navitas. It is such a high quality rich organic non GMO chocolate and a very respectable company. I use it in most of my chocolate recipes. Give it a try! I just know you will love it.

How To Make Chocolate Chocolate Chip Banana Bread with Navitas Organic Chocolate used in Spicy Saucy Vegan’s, Vegan Chocolate Chocolate Chip Banana Bread recipe. Photo by Spicy Saucy Vegan.

The second magic to the recipe is an additional richness to enhance the chocolate. You may have guessed it already, and yes! It is coffee! You may have your favorite organic instant coffee and yes organic coffee is vegan. It does not contain pesticides or man-made chemicals and taste much better. I use Anthony’s Organic Instant Coffee because it is verified gluten free and taste great.

Mixing the Ingredients

The second thing is to mix all the wet ingredients. The first step to this is to make your flaxseed egg and let it set up to thicken as you prepare all of the rest of the wet ingredients. I use the drinking coconut milk in the carton to mix with the flaxseed instead of using water to mix with it.

Next I like to heat up my coconut oil so that it is melted. I find that it really makes a very moist bread and you don’t want coconut oil lumps in the batter. So in my experience it is best melted.

The best sweetener of all that makes this special bread are the bananas. Make sure you have ripe bananas on hand before you make this Vegan Chocolate Chocolate Chip Banana Bread. It is so important that they are not hard. I personally don’t like them very ripe either. I find that the bread can get really perfume like in an over baring taste of banana. So if the bananas are ripe like the picture below they will be perfect. Mash all the bananas with a fork until it is like a lumpy pudding.

How To Make Vegan Chocolate Chocolate Chip Banana Bread and Mixing The Ingredients with ripe bananas. Photos by Spicy Saucy Vegan.

Next add all the wet ingredients to the mashed bananas. Mix it all together and poor on top of the dry ingredients that you have previously mixed together in a large bowl. Mix it all together with a large spoon. Poor it into an oiled bread loaf pan that measures 8 1/2 x 4 1/2 inches. There you go! Time to bake and soon to enjoy!

I have made so many banana breads in my life. This one really is at the top of my list. I enjoy eating this Vegan Chocolate Chocolate Chip Banana Bread at any time of the day. For me breakfast and dessert are the best times because I don’t feel so guilty for taking such a big slice. Ha! I hope you enjoy this wonderful version of my recipe of rich chocolate banana bread as much as we do. Until nest time!

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vegan chocolate chocolate chip banana bread

Vegan Chocolate Chocolate Chip Banana Bread

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  • Author: Spicy Saucy Vegan
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 7 1x
  • Category: Breakfast, Brunch, Dessert, Lunch, Snack
  • Method: Hand Mix/Bake
  • Cuisine: American
  • Diet: Vegan


This Vegan Chocolate Chocolate Chip Banana Bread is so easy to make. It is so moist and rich that it will be gone out of the pan before it even cools. This is a recipe the whole family will enjoy. Who can resist Chocolate banana bread?


Units Scale

Dry Ingredients

  • 1 1/4 cup White Organic Flour
  • 1/3 cup Almond Flour
  • 1/4 cup Organic Coco Powder, (I use Navitas)
  • 3/4 Tbsp Organic Instant Coffee, (I use Anthonys Organic Instant Coffee)
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Cinnamon
  • 1/2 tsp Sea Salt

Flax seed Egg

  • 2 Tbsp Ground Flax Seed
  • 6 Tbsp Original Organic Drinking Coconut Milk

Wet Ingredients

  • 3 Ripe Bananas, (mashed)
  • 1/3 cup Coconut Oil, (melted)
  • 1/2 cup Maple Syrup or Agave Sweetener
  • 2 Tbsp Original Organic Drinking Coconut Milk
  • 1 tsp Vanilla Extract

Last To Mix In

  • 1/2 cup Semi Sweet Vegan Chocolate Chips
  • Semi Sweet Vegan Chocolate Chips, (to sprinkle on top)


Dry Ingredients

  1. Heat oven to 350°
  2. In a Large bowl add the white organic flour, almond flour, organic coco powder, organic instant coffee, baking soda, baking powder, cinnamon and sea salt. Mix it all together well with a large spoon.

Flax Seed Egg

  1. In a small bowl mix together with a fork or small whisk the 2 Tbsp of ground flax seed and 6 Tbsp of coconut milk. Mix it together well and set it aside. In a couple of minutes it will start to congeal together.

Wet Ingredients

  1. In second large bowl put the 3 pealed bananas in and mash them with the back side of a fork. Mash until it looks like a lumpy pudding. When you are done add the melted coconut oil (I microwave it for about 20 seconds), the maple syrup or agave sweetener, original organic drinking coconut milk, and vanilla extract. Mix it all together.
  2. Take the flax seed mixture and add it to the wet mixture and stir it in.
  3. Then take the large bowl of dry ingredients and add the wet ingredients to it. Mix it all together with a large spoon.
  4. Lastly add the ½ cup of semi sweet vegan chocolate chips. Mix the chips into the batter. In an oiled 8½ x 4½ loaf pan add the batter to the pan. Make sure not to get any on the sides. Even out the batter in the pan.
  5. Top the batter with a couple handfuls of the semi sweet vegan chocolate chips.
  6. Place the filled baking pan into the pre-heated oven and cook for 45 to 50 minutes.
  7. To check for doneness insert a knife into the bread and see if it comes out sticking (only a little on the knife). I learned that this recipe will be a little gooey. If it is very gooey on the the inserted knife it is not done yet. Depending on your oven it may have to stay in longer.
  8. After you take it out of the oven, let the banana bread sit for about ten minutes before cutting into it. The middle may fall in because it is a heavy bread, but delicious!
  9. Enjoy!


This bread will keep for up to 3 to 4 days on the counter top. Although, you can store this bread up for up to a week in the refrigerator. Take it out of the baking pan and let cool completely before storing. Wrap it in plastic wrap to keep it very fresh. 

You can freeze the banana bread by a whole loaf, half a loaf or by the slice.  It can stay in the freezer for up to 4 months. Make sure it is stored in a zip top freezer bag and label the date on the bag.

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