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A professional, moody food photograph of a deeply rich, sliced vegan double chocolate banana bread resting on a dark slate board. The loaf is dark brown from cocoa powder, generously studded throughout and topped with glossy, melting chocolate chips. Surrounding the bread are key recipe ingredients: a rustic bowl of cocoa powder, a jar of raw cane sugar, a small pitcher of melted coconut oil, and a few speckled overripe bananas. The lighting is decadent and atmospheric, highlighting the melted chocolate pools and the moist texture of the crumb.
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Double Chocolate Banana Bread

Some bakes are made for quiet mornings and slow afternoons — and this one is exactly that. Our Double Chocolate Banana Bread is the ultimate fika treat: deeply chocolatey, irresistibly moist, and completely plant-based. Overripe bananas do all the heavy lifting here, naturally sweetening the batter while keeping every slice wonderfully tender. Fold in rich cocoa powder and pools of melted vegan chocolate chips, and you have a loaf that disappears faster than it cools. Simple enough for a weekday bake, indulgent enough to impress — this is banana bread, perfected.
Course Breakfast, Cake, Dessert
Cuisine American
Diet Vegan
Keyword Banana
Prep Time 15 minutes
Cook Time 1 hour
Servings 12
Calories 255kcal
Author Gemini 3.1 Pro Thinkiing

Ingredients

  • 4 large overripe bananas
  • 1/3 cup melted coconut oil
  • 3/4 cup raw cane sugar
  • 1/4 cup almond milk
  • 1 tsp vanilla extract
  • 1 tbsp flaxseed mixed with 3 tbsp water
  • 1.5 cups wheat flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3/4 cup vegan chocolate chips plus a handful for topping

Instructions

  • Preheat the convection oven to 175°C and prepare your 1.9L loaf pan with baking paper.
  • Prepare the flax egg by stirring the flaxseed into 3 tbsp of water; let it thicken for 5 minutes.
  • Mash the bananas thoroughly in a bowl, then whisk in the coconut oil, raw cane sugar, almond milk, vanilla extract, and flax mixture.
  • Gently fold in the wheat flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.
  • Fold in 3/4 cup of the vegan chocolate chips using a spatula, being careful not to overmix the batter.
  • Pour the batter into your loaf pan, sprinkle the remaining chocolate chips on top, and bake for 55-65 minutes until a toothpick comes out mostly clean.

Notes

Allergens:
  • Cereals containing gluten (from wheat flour)​
  • Nuts (from almond milk