This rich, vegan Double Chocolate Banana Bread is one of my absolute favorites! It’s allergy friendly – egg free and dairy free – and can easily be made top 8 allergen free. It’s perfect for those over-ripe bananas in the freezer, and it’s quick and easy to mix up.
This recipe can also easily be made into vegan double chocolate banana muffins (or mini muffins!) – simply adjust the baking time. Muffins usually take 14-17 minutes, and minis take about 12-14 minutes.
Looking for a banana bread with a little less chocolate? Try this Chocolate Swirl Banana Bread (Vegan, Egg Free, Dairy Free), or if you just want a fabulous allergy friendly banana bread, try my Best Vegan Banana Muffins (either recipe can be baked in a loaf pan OR muffin tins – just adjust bake time).
This Vegan Double Chocolate Banana Bread is:
- Egg free / eggless
- Dairy free / milk free
- Wheat/gluten free
- Peanut free
- Tree nut free
- Soy Free
- Fish and Shellfish Free (but who wants that in their chocolate banana bread anyway?)
- Vegan
I’ve been making a variation of this bread (modified/adapted from this recipe from Smitten Kitchen) for years. After my son’s food allergy diagnosis to peanuts, tree nuts, eggs, and wheat, I decided I just HAD to find a safe way to make this. Success! And no one would guess that it’s allergy friendly unless you told them. It’s even vegan!
Check out some of my other egg free muffin and bread recipes below:
- Vegan Corn Muffins (Egg, Dairy, Nut Free)
- Apple Cinnamon Wheat Bread (Egg, Dairy, Nut Free)
- Best Vegan Banana Muffins (Top 8 Free Option)
- Rosemary Focaccia (Vegan, Yeast Free)
- Pumpkin Cake Muffins (Vegan, Nut Free)
- Mini Corn Dogs (Egg Free, Dairy Free)
- Egg Free Sausage Bites (Top 8 Free Option)
- Chocolate Swirl Banana Bread (Egg, Dairy, Nut Free)
Double Chocolate Banana Bread (Egg, Dairy, & Nut Free, Top 8 Free)
Ingredients
Wet Ingredients
- 2 ripe bananas, mashed
- 1/2 cup unsweetened applesauce
- 3/4 cup packed brown sugar
- 1 tsp vanilla
- 1 1/2 Tbsp canola or vegetable oil
- 1 1/2 Tbsp water
Dry Ingredients
- 1 cup all purpose flour (all purpose GF flour also works great!)
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees. Grease 9×5 loaf pan.
- In large bowl, stir together all wet ingredients.
- In a separate bowl, whisk together dry ingredients, except chocolate chips: flour, cocoa powder, baking soda, baking powder, and salt.
- Add dry mix to wet mix and stir just until all ingredients are combined. Stir in chocolate chips.
- Pour into greased 9″x5″ loaf pan, and bake for 55-65 minutes (or when toothpick comes out clean, with the exception of a chocolate chip smear). NOTE: For mini muffins, bake approximately 12 minutes.
- Transfer to cooling rack after 15 minutes. Slices best at room temperature (if you can wait that long!).