Vegan Chocolate Banana Bread

|Alak Vasa
Vegan Chocolate Banana Bread
Make with Elements: Vegan Chocolate Banana Bread
Make with Elements

Vegan Chocolate Banana Bread

Moist, fudgy quick bread with chocolate, banana, and warm spices. Naturally sweetened. Gluten-free friendly. Ready in 1.5 hours.

Why we made this

Comfort in bread form

Banana bread is nostalgic. It's what your grandmother made. But traditional banana bread is heavy with eggs and dairy. This version strips that away while keeping everything you love: moisture, chocolate, warmth, and the sense of home.

The chocolate comes from Elements Drinking Chocolate Mix, which adds depth and richness without heaviness. Ripe bananas provide natural sweetness. Chia eggs replace dairy eggs, binding everything together. Oat milk adds moisture without dairy. The result is vegan, but it doesn't taste like a sacrifice. It tastes like real banana bread, just gentler on your body.

This is the kind of bread that makes your kitchen smell incredible while it bakes. It's comfort that happens to be plant-based.

Servings
8-10
Slices
Prep Time
15min
Hands-on work
Bake Time
50-60min
At 350°F
What you need

Ingredients

Wet ingredients
  • 3 ripe bananas (overripe is better - they're sweeter)
  • 1 chia egg (1 tbsp chia seeds mixed with 3 tbsp water, let sit 5 minutes)
  • 1/2 cup jaggery or coconut sugar
  • 3 tbsp coconut oil (melted)
  • 1/2 tsp vanilla extract
  • 3/4 cup oat milk
Dry ingredients
  • 1 cup almond flour
  • 1/2 cup quinoa flour
  • 1 cup gluten-free oats
  • 1/4 cup Elements Drinking Chocolate Mix
  • 3 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon
How to make it

Step by step

1Prepare the oven. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper for easy removal.
2Prepare the chia egg. Mix 1 tbsp chia seeds with 3 tbsp water in a small bowl. Let sit for 5 minutes until it forms a gel-like consistency. This replaces one egg.
3Mash the bananas. Peel 3 ripe bananas and mash them in a large bowl until they form a smooth purée. A few small lumps are fine.
4Mix wet ingredients. Add the prepared chia egg, 1/2 cup jaggery or coconut sugar, 3 tbsp melted coconut oil, 1/2 tsp vanilla extract, and 3/4 cup oat milk to the mashed bananas. Mix vigorously until well combined and slightly foamy.
5Combine dry ingredients. In a separate bowl, whisk together 1 cup almond flour, 1/2 cup quinoa flour, 1 cup oats, 1/4 cup Elements Drinking Chocolate Mix, 3 tsp baking powder, 1/2 tsp sea salt, and 1/2 tsp cinnamon.
6Fold together. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix. A few streaks of dry ingredients are fine.
7Pour into pan. Transfer the batter to the prepared loaf pan. Smooth the top with a spatula.
8Bake. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9Cool. Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Why this works

The science of vegan banana bread

Ripe bananas provide natural sweetness, moisture, and binding. The riper the banana, the sweeter and softer it is. This is why overripe bananas work best.

Chia eggs replace dairy eggs. When chia seeds are mixed with water, they form a mucilaginous gel that binds ingredients together. It's not exactly like an egg, but it works beautifully in dense breads and baked goods.

Almond and quinoa flour create structure and richness. Almond flour is dense and protein-rich. Quinoa flour adds nutrition and helps the bread stay moist.

Elements Drinking Chocolate Mix adds chocolate flavor and richness. The cocoa content provides depth. The mix dissolves smoothly into the batter, creating fudgy pockets throughout.

Oat milk adds moisture without dairy. It's neutral-flavored, so it won't compete with the banana and chocolate.

Gluten-free oats add texture and binding power. They create a heartier crumb than flour alone.

Why it's moist
The combination of banana purée, oat milk, and coconut oil keeps this bread incredibly moist. There's no dry crumb. Eat it the day it's baked, or wrap it well for 2-3 days and it stays tender.
Make it your own

Customization options

  • Extra chocolate: Increase Elements Drinking Chocolate Mix to 1/3 cup for more intense chocolate flavor.
  • Nut butter swirl: Add a layer of almond or peanut butter in the middle before baking for richness and surprise.
  • Walnut chunks: Fold in 1/2 cup chopped walnuts for crunch and earthiness.
  • Spice it up: Add 1/4 tsp nutmeg and a pinch of ginger for warmth.
  • Less sweet: If your bananas are very sweet, reduce jaggery or sugar to 1/4 cup.
  • Citrus twist: Add zest of one orange or lemon for brightness.
  • Different flours: Substitute quinoa flour with buckwheat flour or oat flour.
Before you bake

Tips for perfect banana bread

  • Use overripe bananas. Spotty, soft bananas are sweeter and create more moisture.
  • Prepare the chia egg first so it has time to gel while you gather other ingredients.
  • Mix the wet and dry ingredients separately, then fold gently. Overmixing develops gluten and creates a dense, tough crumb.
  • Don't worry if the batter seems thin. It will set as it bakes.
  • Check the bread at 50 minutes. Ovens vary. A toothpick should come out clean or with just moist crumbs, not wet batter.
  • Cool in the pan for 10 minutes before turning out. This helps it set enough to handle.
  • Let it cool completely before slicing for clean cuts.
  • Wrap cooled bread well. This keeps it moist for several days.
Keep and store

Storage options

Room temperature: Store wrapped in foil or in an airtight container for up to 3 days. The bread stays moist due to the banana and oil content.

Refrigerator: Store in an airtight container for up to 5 days. The cold keeps it fresh and actually improves the texture slightly.

Freezer: Wrap cooled bread tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature for 2-3 hours before serving.

Ways to serve

How to enjoy this bread

  • Plain: A slice on its own is satisfying. The moisture and richness need no accompaniment.
  • Toasted: Toast a slice and enjoy. The warmth brings out the chocolate and spice.
  • With tea or coffee: Pair with your favorite hot beverage for afternoon comfort.
  • With almond butter: Spread a thin layer of almond butter on warm bread.
  • As a base: Crumble and use as a base for a vegan banana bread pudding.
  • Breakfast option: Serve with plant-based yogurt and fresh berries for a complete breakfast.
About the mix

Why Elements Drinking Chocolate Mix works here

Elements Drinking Chocolate Mix is pure cacao with spice notes. When baked into this bread, it dissolves smoothly and distributes evenly, creating chocolate flavor throughout without dense chocolate chunks. The mix adds depth and richness that makes this bread taste like it was made with love and care.

Recipe notes: Makes one loaf (8-10 slices). All vegan, dairy-free, and soy-free. Gluten-free if using certified gluten-free oats and ensure other flours are certified gluten-free. Chia eggs work perfectly in this dense bread application. The bread is best served within 2-3 days of baking but stays fresh in the freezer for months. This is a "quick bread" - it doesn't require rising time, just baking time. The natural sweetness comes from bananas and jaggery or coconut sugar.