Vegan Chocolate Banana Bread

Sweet, decadent, vegan chocolate banana bread. Literally tastes like chocolate cake! This amazing banana bread is vegan, sweetened totally naturally, and gluten free – but you’d never be able to tell!

Chocolate Banana Bread 1

Oh. My. Word. This vegan chocolate banana bread. I seriously can’t. Obviously I love all the recipes I post here, but this one was SO GOOD. Like, I ate half of it in one night…and not eating the entire thing took some serious restraint. Then I ate the rest the next morning after my work out. Normally when it comes to treats I have a ton of self control, but it was like every time I walked by this banana bread I could NOT resist slicing off a tiny piece, until I had done that like seventeen times. Even my mom was laughing at how much I had eaten, and she’s ALWAYS telling me I need to eat more!

The good news is you can eat a lot of this banana bread and your belly and body will be nothing but happy, cause it’s made with just a few healthy ingredients. Praaaaise for healthy banana bread that does not taste healthy at all.

Chocolate Banana Bread 2

This vegan chocolate banana bread is so decadent. The texture is literally like chocolate cake in the center!! The outside gets slightly crisp, just enough to give you a variation in texture and it makes the gooey, cake-like center stand out even more. The chocolate flavor is prominent but you still get all the sweetness and banana flavor you’d expect from banana bread.

Be sure you use those old, spotty bananas for the most sweetness and super strong banana flavor! It’s basically like a regular banana bread and chocolate cake got married and had the happiest honeymoon ever, on which this chocolate banana bread was produced. Now that I’m done with weird analogies, let’s get to the recipe.

Chocolate Banana Bread 3

This vegan chocolate banana bread is similar to my plain banana bread, the first recipe I ever posted! It starts with chickpea flour, a great gluten free option that won’t spike your blood sugar like white flour. Plus it’s got protein and fiber! Next we’ll add some unsweetened cocoa powder for that deep chocolate flavor. Date paste for natural, caramely sweetness and of course mashed bananas (remember, the browner/spottier/scarier looking the better!), flax eggs for a little texture, a splash of almond milk and the batter is ready to go! The hardest part of this recipe is waiting 40 minutes for it to bake…but the perk is that your house will smell like banana chocolate heaven. PS just a quick note, 40 minutes felt a little too long for me, but I looove my cakes/banana breads almost gooey in the center. If you like that, go for around 35 minutes! Of course every oven is different so just keep an eye on it.

Trust me on this one, this vegan chocolate banana bread tastes so decadent and delicious, you’d never know it’s completely naturally sweetened, vegan and gluten free. It’s almost Friday, go make chocolate banana bread to celebrate! I’ll be celebrating Joe coming home Saturday (eeeeep!) and may just have to welcome him with a loaf of this chocolate banana bread – he was so upset he missed it when I made it over spring break! Speaking of Saturday, one more long run this weekend then it’s taper time for the marathon, holla holla!!

Happy almost Friday, friends, have a wonderful weekend 🙂

Chocolate Banana Bread 4

If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Chocolate Banana Bread

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 1 loaf, about 8 servings


  • 1 1/4 cup chickpea flour
  • 1/4 unsweetened cocoa powder
  • 2 flax eggs (2 tbsp ground flaxseed, 6 tbsp water)
  • 1/2 c date paste (8 medjool dates blended with 1/2 c water)
  • 3 mashed bananas, about 1.5 cups
  • 1/4 cup + 2 tbsp unsweetened almond milk


  1. Preheat the oven to 350 degrees, line loaf pan with parchment paper or spray with nonstick coconut oil.
  2. Mix chickpea flour and cocoa powder in a large bowl.
  3. Blend dates with water to make a paste, add to dry ingredients.
  4. Mash bananas and add to dry ingredients.
  5. Stir ingredients until combined, then add the flax eggs and 1/4 cup almond milk. If the batter still seems too dry, continue adding milk by the tablespoon until the batter is totally incorporated but not too liquidy.
  6. Bake at 350 degrees for 40 minutes (ovens vary greatly with cooking time, so just make sure the center doesn't feel too jiggly and it should be all set!).
  7. Let banana bread cool in loaf pan for about 15 minutes, then move to a plate or cooling rack to cool completely.