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Close up image of hands holding banana bread on a board.

Vegan Chocolate Chip Banana Bread

The only vegan banana bread recipe you'll need. A proper banana bread - not too cakey - with chocolate chips and an oatmeal crumble.
5 from 10 votes
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Course: Baking | bread/sweet bread
Cuisine: Vegan | Vegan Baking
Diet: Vegan
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 12 slices
Calories: 492kcal
Author: Amanda Logan


For the Banana Bread

  • 3 bananas super ripe (or 4 smaller ripe bananas) 375 grams
  • ¾ cup soy milk
  • ½ cup sunflower oil
  • 1 teaspoon vanilla extract
  • 2 tablespoon natural vegan yoghurt
  • ¾ cup raw sugar
  • ½ teaspoon baking soda
  • 2 and ½ cups all-purpose flour unbleached if you can get it
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup chocolate chips dairy-free

For the Oatmeal Crumble

  • 2 tablespoon all-purpose flour
  • 2 teaspoon raw sugar
  • 1 and ½ tablespoon rolled oats
  • 1 tablespoon vegan butter cold
  • ½ teaspoon ground cinnamon


  • Pre-heat oven to 180°C /350°F (convetional) or 160°C / 320°F (fan) and line a 6-cup bread tin with baking paper.
  • In a large bowl, mash the bananas well. Whisk in the milk, sunflower oil, vanilla, yoghurt, and sugar. Stir in the baking soda.
  • In a separate bowl combine the flour, cinnamon, baking powder and salt.
  • Add the wet ingredients to the dry and stir until just combined - don't overmix. Fold in the chocolate chips.
  • Spoon the banana bread batter in to the lined bread tin.
  • If adding the oatmeal crumble, combine the topping ingredients in a small bowl and using your fingers massage the mixture until the butter binds the mixture in to a crumble texture. Sprinkle the topping over the top of the vegan banana bread batter.
  • Pop the bread tin in the oven and bake for 50 - 60 minutes or until a skewer comes out of the centre of the loaf clean.
  • Remove the bread from the oven and allow it to sit for 15 minutes before turning out.
  • Serve warm or cold.


Tips to Making the Perfect Banana Bread:
  • Use over-ripe bananas. Think "speckled" or even "blackened" 'nanas for the sweetest, most banana-y flavoured bread. Buy your bananas a few days ahead OR you can bake unpeeled bananas in the oven for 30 minutes at 150°C (302°F). Allow the bananas to cool before slicing them open to use. 
  • Super Tip: You can also thaw frozen overripe bananas to use in your banana bread. 
  • Gently mix your batter and stop when the flour is just combined with wet ingredients. Over-mixing flour will result in rubbery bread - noooooo! 
  • Use foil to cover your banana bread in the oven if the top is browning faster than the middle of the cake is setting. A lower temperature, slower bake is best. 
  • Allow your vegan banana bread to rest in its tin for 15 minutes before turning it out. This gives it time to settle. 


Calories: 492kcal | Carbohydrates: 65g | Protein: 6g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 117mg | Potassium: 231mg | Fiber: 2g | Sugar: 24g | Vitamin A: 94IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 3mg
Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!