Vegan Chocolate Chip Banana Bread

Best Moist Chocolate Chip Banana Bread Recipe (V, GF). Made with healthy, whole ingredients. Vegan, Gluten-Free, Dairy-Free, Healthy.

Wet Ingredients

  • 3 medium, very ripe bananas (1 cup + 2 tablespoons, mashed)
  • ¼ cup melted coconut oil
  • ¼ cup pure maple syrup
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 15 mins)
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 1 ½ cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground—not coarse*
  • ¾ cup almond meal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon (optional)
  • ¼ teaspoon salt
  • ¾ cup vegan chocolate chips, mini and regular 

MOP - Method of Preparation:

  • Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper or greased foil. Set aside.
  • Peel bananas and add to a large mixing bowl. Using a whisk or fork, mash bananas until smooth. Add the coconut oil, maple syrup, flax egg and vanilla. Whisk until well incorporated.
  • Add oat flour, almond meal, baking powder, baking soda, cinnamon and salt. Whisk together until just incorporated, making sure no flour patches remain. Batter will be a bit thick. Fold in chocolate chips.
  • Pour batter evenly into prepared loaf pan. Using a rubber spatula, smooth batter into an even layer, with the shape of a rise down the center—just like a loaf. Optionally, sprinkle with chocolate chips. Lightly press chocolate chips into the top.
  • Bake for 60-70 minutes. Mine took 65 minutes. Test for doneness by sticking a toothpick into the center of the loaf. The toothpick will come out clean-ish, with just a few bits of moisture on it when the loaf is done.


Allow to cool on a cooling rack for 2 hours. Lift out, slice, shmear with vegan butter and Virgin Island Sea Salt and enjoy!