Brownie Banana Bread
If you’ve ever found yourself torn between making a batch of rich, fudgy brownies or a warm, comforting loaf of banana bread, this Brownie Banana Bread recipe is here to save the day. This easy vegan recipe combines the dense, chocolatey goodness of a brownie with the soft, moist texture of banana bread—all in one delicious slice. Whether you’re baking for breakfast, a midday snack, or a sweet dessert, this chocolate banana bread delivers big flavor with minimal effort.
Why You’ll Love This Brownie Banana Bread
This banana bread with cocoa powder is rich, chocolatey, and naturally sweetened with ripe bananas and maple syrup. It's also vegan and dairy-free, making it a great option for anyone looking for a plant-based treat. Even better? It’s a one-bowl recipe that’s ready for the oven in minutes. No fancy ingredients or equipment required.
This vegan banana brownie bread is perfect for:
Meal prepping a sweet treat for the week
Using up overripe bananas
Satisfying chocolate cravings in a healthier way
Ingredients You’ll Need
To make this easy banana chocolate bread, you’ll need the following ingredients:
1 cup mashed bananas (about 2 ripe bananas)
½ cup oil (neutral oil like canola or melted coconut oil works best)
1/3 cup maple syrup (adds natural sweetness)
¼ cup nondairy milk (such as almond, soy, or oat)
1 teaspoon vanilla paste (or vanilla extract)
1 teaspoon baking powder
½ teaspoon baking soda
1¼ cup all-purpose flour
¼ cup cacao powder (or cocoa powder for a more classic flavor)
1 cup chocolate chips (use vegan chocolate chips if needed)
Tips for the Best Banana Brownie Bread:
Use overripe bananas: The spottier, the better. Overripe bananas provide natural sweetness and moisture.
Don’t skip the cacao powder: This gives your banana bread that rich brownie flavor.
Let it rest: Allowing the bread to cool helps it set and makes it easier to slice.
How to Store Your Banana Bread
Store any leftover brownie banana bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week, or freeze individual slices for up to 2 months. Just warm it in the microwave or toaster oven before serving.
Variations and Add-Ins:
Want to switch things up? Try these tasty variations:
Add chopped nuts like walnuts or pecans for extra crunch.
Swirl in a spoonful of peanut butter or almond butter before baking.
Make it a dessert by topping slices with a scoop of vegan ice cream.
This chocolate banana bread is the ultimate mash-up recipe. It’s moist, flavorful, and filled with melty chocolate chips in every bite. Whether you call it brownie banana bread, banana chocolate bread, or vegan chocolate banana loaf, one thing is certain—it’s going to be your new favorite banana bread recipe.
Craving more banana recipes or easy vegan bakes? Be sure to explore more on the blog and pin this one for your next baking day!
Ingredient Substitutions for Brownie Banana Bread:
Want to tweak the recipe based on what you have on hand? Here are some easy substitutions that still yield a moist and delicious loaf:
Oil: Swap the oil for unsweetened applesauce or mashed avocado for a lower-fat option. Note that this may make the texture slightly denser.
Nondairy Milk: Any plant-based milk will work here—try oat, almond, soy, or even coconut milk. If you're not vegan, regular milk is fine too.
Cacao Powder: You can use unsweetened cocoa powder in place of cacao powder for a more classic brownie flavor. Dutch-processed cocoa also works if you want a deeper chocolate taste.
Maple Syrup: Substitute with agave syrup, date syrup, or even regular sugar. If using granulated sugar, add an extra tablespoon or two of nondairy milk to maintain moisture.
Ingredients:
Bananas
Oil
Maple syrup
Nondairy milk
Vanilla extract
Baking powder
Baking soda
All-purpose flour
Cacao powder
Chocolate chips
Recipe:
1 cup mashed bananas (about 2)
½ cup oil
1/3 cup maple syrup
¼ cup nondairy milk
1 teaspoon vanilla paste
1 teaspoon baking powder
½ teaspoon baking soda
1 1/4 cup all-purpose flour
1/4 cup cacao powder
1 cup chocolate chips
Directions:
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the mashed bananas, oil, maple syrup, nondairy milk, and vanilla paste until smooth and well combined.
Stir in the baking powder and baking soda, then add the flour and cacao powder. Mix until just combined—don’t overmix.
Fold in the chocolate chips.
Pour the batter into the prepared loaf pan. For extra texture, sprinkle additional chocolate chips on top.
Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean (a few melted chocolate streaks are fine!).
Let it cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
