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Easiest Vegan Chocolate Banana Bread

Vegan Banana Bread made with flaxseed, maple syrup, and monkfruit sweetener. It is gluten-free friendly, and has no calories from sugar. The result is a moist, decadent and chocolately bread that is great with a side of your favorite jam or topped with berries.
Course Dessert
Cuisine American
Keyword baking, banana, bread, chocolate, dairyfree, dessert, vegan, vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 1 1/3 cups all-purpose flour or sub gluten-free flour
  • 1/2 tablespoon ground flaxseeds dissolved in 2 tablespoons water
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 very ripe large bananas
  • 1/3 cup non-dairy milk
  • 1/3 cup oil
  • 1/3 cup brown or white sugar I’m using monk fruit
  • 1 tsp pure maple syrup or vanilla extract
  • 1 tsp apple cider vinegar
  • chocolate chips and walnuts for topping optional


  • Preheat the oven to 350˚F. Grease a 9-inch loaf pan (lining is optional - I try to minimize parchment paper for one time use).
  • Whisk together the flour, cornstarch, cocoa, baking powder, baking soda and salt in a medium bowl.
  • Separately, mix together the non-dairy milk, oil, sugar, maple syrup, and apple cider vinegar. Mash the bananas with a fork and stir into this mixture.
  • Pour the wet mixture into the flour mixture and whisk together until just combined.
  • Pour the batter into the loaf pan. You can sprinkle chopped walnuts and chocolate chips as an optional step, but it is highly recommend for maximum chocolate flavor.
  • Bake for about 45-50 minutes, or until a toothpick or fork comes out clean when inserted in the middle. If you’d like a moister bread, then leave it in for less time.
  • Let cool completely in the pan. Then use a knife to separate the bread loaf from the sides of the pan and carefully place the loaf on a serving plate.
  • Slice and enjoy!


  • The flaxseeds dissolved in water is my holy grail substitute for cornstarch. Ground flaxseeds are very absorbent and form a jelly when mixed with water. You cannot taste the gritty texture of the flaxseed meal at all, though cornstarch is known for having a very smooth texture. If you’d rather use cornstarch directly, use double the amount of flaxseed (i.e. 1 tbsp of cornstarch).
  • This banana bread is easily gluten free by using a gluten-free flour blend 1:1.
    I used all-purpose flour, but spelt flour, oat flour or whole wheat flour works too. The banana bread won’t get as fluffy and soft as when using a lighter flour, but the flavor remains. Adjust the liquid by adding more non-dairy milk if needed, as different flours absorb liquid in varying amounts.
    Instead of sugar, I always use monk fruit sweetener. Regular sugar works fine, of course.
  • I use maple syrup instead of vanilla extract on days I’m running low. The substitute is 1:1, and either ingredient works in this recipe.