Have I made an easy, fluffy, soft, chocolaty banana bread? Yes! This recipe is the chocolate version of my original recipe. The cake-like texture and chocolate&banana combination is so magical. This is delicious and also healthy, it’s perfect for breakfast or a healthy alternative to sugary treats.
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Is it only me who gets so excited when I see the word “chocolate” in any food sentence? If you do too, you will love this vegan chocolate banana bread! Chocolate just upgrades anything when added in bakings, don’t you agree?
This recipe is no exception, it’s as tasty and fluffy, full of banana flavour and extra rich in chocolaty flavour on top of all these. One of my favourite recipes ever!
Chocolate – Queen of flavour in my childhood
When I was a kid, I would always go for chocolate flavour over any other flavours when it comes to anything sweet. Like Ice creams, pancakes, waffles, bread with chocolate filling, the list just goes on.
The math for chocolate was always like this: something plain or white in colour = boring like pebbles or stones you just walk past on the pavement, and something plain + chocolate = instantly becomes a shining diamond among those pebbles and stones.
This was how I always see anything with chocolate in it, and it still is. I remember when parents of my friends from school brought a box of ice bars to a picnic in a park in summer, I was always the first one to reach to the chocolate bar in the box. And of course I would go back for another one as soon as I ate my first one!
Developing chocolate recipes
As I grew up I developed more appreciation for other flavours like vanilla or salted caramel, but still baked goods with chocolate flavour hold a very special place for me.
So when I develop recipes with chocolate, it really is fun to experiment with different cocoa powder or different dairy free chocolates.
Initially, I was going to make this vegan chocolate banana bread in February, as chocolate is so popular on Valentine’s Day in Japan because it’s the day of the year that girls confess their love to the boy they like! Completely the opposite of western Valentine’s Day.
I like the idea of telling someone you love that you love them, because culturally Japanese people tend to not say it often.
Back in February I was experimenting with many chocolate recipes and this recipe was still not where I wanted it to be to share with you, but here we are! This lovely recipe is finally out.
You will love this vegan chocolate banana bread because:
This recipe has the best balance of banana flavour and chocolate flavour, as well as the perfect fluffy and soft texture, like a piece of cake.
It is very important for me that it’s not dry, but has the right amount of moisture and soft texture yet firm enough to toast and spread some nut butter.
Also, it is super easy to make! Essentially it’s a combination of banana, chocolate and flour. Yes, it’s oil free! This recipe doesn’t require many ingredients or complicated steps. Who doesn’t love something you can whip up easily and taste delicious? No one!:)
I baked many, many banana breads, and I’m pretty happy to tell you that this one is one of the best. To get this perfect texture and flavour, here are some tips I want to share with you which I learnt through some failures and success.
Tips to bake this recipe
Use ripe bananas
First tip is to use ripe bananas, like really ripe ones, the ones that have sugar spots all around. Using ripe bananas not only gives that subtle gentle sweetness and it also gives the perfect soft texture and moisture.
If your bananas are still light yellow, wait for 2-3days until they are ripe. You can use bananas that are not ripe too, but it will be difficult to mush and the taste will be slightly different.
Richer sweetener over white sugar
White sugar always works well with most recipes, it gives an instant boost of sweetness and doesn’t interfere with the flavours of other ingredients. However, I prefer to use brown sugar for this particular recipe.
I love using brown sugar in recipes whenever I can because it’s richer in taste and boost the richness of other ingredient’s flavour, in this case, bananas.
Look after it in the oven
Baking banana bread in the oven can be a little tricky depending on the oven you use. My oven has a higher temperature on the top side so if I leave it for a good 40-50mins, the top of the bread tends to bake a little too much. And I think this happens to many of you too.
So what I do is place a sheet of aluminium foil halfway through the baking time. I cut aluminium foil the size of slightly bigger than my loaf tin, and cover it with it after about 30mins so that it presents burning on top.
How to store it
You can store this lovely chocolate banana bread in an airtight container, cut into slices or as a whole. Store in the fridge and it will maintain its taste and texture for about 5 – 7 days.
For a longer storage time, keep it in the freezer for up to 2-3months. Don’t forget to cut into slices before freezing them because once it’s frozen it will be very difficult to cut! (Don’t tell anyone that I did it!)
Q and A
Can I make this recipe gluten-free?
In fact, yes! I do have a gluten-free version of this recipe which is coming up on the blog very soon, but for the time being, you can swap the plain flour with 1:1 gluten-free flour so that it’s gluten-free. The texture and density will be slightly different but the taste is as delicious!
You will LOVE this vegan chocolate banana bread recipe if you:
– are a chocolate lover like me
– love banana bread
– are vegan
– are not vegan
– love easy recipes
– want to bake something to share with your family or friends
– want a fun and delicious start to your day!
Please leave a comment and rate this recipe in the comment section below if you like this vegan chocolate banana bread! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!Print
Useful kitchen tools for this recipe
Loaf tins such as the one here will do a brilliant work!
I bought mine in London and baking tools from brands such as Samuel Groves are so pretty and also very easy to use.
This one is most similar to the one I use daily to bake loaf cakes and banana breads like this vegan chocolate banana bread.