Best Moist Chocolate Chip Banana Bread Recipe (Vegan, Gluten-Free, One Bowl)

Best Moist Chocolate Chip Banana Bread Recipe (V, GF): a one bowl recipe for deliciously moist banana bread bursting with chocolate and made with healthy, whole ingredients. Vegan, Gluten-Free, Dairy-Free, Healthy.

The last time I shared a bread recipe post that really touched people in an emotional way was Vegan Chocolate Banana Nut Bread. I think about that post from time to time when I’m getting down about myself and know that things need to change. My attitude, my outlook, my whole way of looking at things… needs to change.

It should be as simple as turning that frown upside down, right?

But it isn’t. Sometimes I think about the reasons why I started this blog. And it always starts with one point: my mom. She’s been my guiding light, my inspiration, my drive, my heart for more years than I can count. Okay… since I was born. There, that was easy. Beaming Baker always starts with my mom.

The biggest and most important thing she ever taught me was to be kind—to be open—to people, to possibilities, to vulnerability. Things weren’t always roses growing up. I had another influence in my life that tried to impress upon me the complete opposite thing. And was very, very hard on all of us kids. I don’t talk about this person very often and I still choose not to.

Why? Because we’re gonna keep it positive here, but we’re also gonna keep it honest. To speak more about this person would be to give him the space and power that I don’t want or need in my life. I choose to focus on what my mom taught me–openness, positivity and love.

Best Moist Chocolate Chip Banana Bread Recipe (V, GF): a one bowl recipe for deliciously moist banana bread bursting with chocolate and made with healthy, whole ingredients. #Vegan #GlutenFree #DairyFree #Healthy #QuickBreads | Recipe at BeamingBaker.com

I am always open with you and I always try my darnedest to share in my experiences—in hopes that you will, too.

This blog is not just about baking; it’s about life. It’s about the connections we have with each other.

When I started working on this recipe for moist banana bread, I flashed back to that day in the banana nut bread post, when I dropped the entire tray of perfect muffins (which I confusingly allude to in the post for bread—I know, I know). What led to that day and how I reacted? Why did I get so upset? And why did I push so hard for perfection?

Why did I punish myself for making a simple mistake?

And right in that moment, as I chose to take a mental break from it all—the baking, the expectations, the constant disappointment from that person—I decided to check my email.

Best Moist Chocolate Chip Banana Bread Recipe (V, GF): a one bowl recipe for deliciously moist banana bread bursting with chocolate and made with healthy, whole ingredients. #Vegan #GlutenFree #DairyFree #Healthy #QuickBreads | Recipe at BeamingBaker.com

There in my inbox was an email from a reader. One that told me that I was too wordy, I should just “GET TO THE POINT” and stop “blabbing” on and on about my “nonsense.” There were comments along the lines of “no one cares about your stories,” “why are you wasting my time”, and “really, no one gives a crap about your mom, so stop rambling on about her.”

That really hurt me. That really shook me and it felt like the final straw in a long line of crappiness that day. Growing up with the constant disappointment of someone you care so much about, you’re always the first to be disappointed in yourself. You know other peoples’ harsh criticisms before they’re even lobbed your way.

You know what you’re doing wrong before anyone even utters a word.

I had been taught by that negative influence in my life that I didn’t matter. That I should stop rambling on and on. That I only mattered in the ways that could benefit him. And if I didn’t live up to his expectations and live my life the way he wanted me to, then I was a disappointment.

Seeing that email (and many others from that point on) made me question myself and my sense of self worth. What was I doing right? Was I “performing” and behaving in a way that pleased people? Did I write and shoot and present recipes in a way that was perfect for every single person on this planet?

Does that even matter?

I know the answer to this one. It doesn’t. I can’t please everyone in the entire goshdarn world. I can only live my life and be who I choose to be. I’ve come too far to live at the mercy of some other person’s opinions and ideas of who I should be.

From the first point of Beaming Baker to the very last, I want this for you, for all of us: openness. Love, acceptance.

Best Moist Chocolate Chip Banana Bread Recipe (V, GF): a one bowl recipe for deliciously moist banana bread bursting with chocolate and made with healthy, whole ingredients. #Vegan #GlutenFree #DairyFree #Healthy #QuickBreads | Recipe at BeamingBaker.com

This is what the Beaming Baker community is about. We’re here to support each other, bolster each other, and tell each other that all of our stories are important. I’ll say it again, because it needs repeating:

This blog is not just about baking; it’s about life. It’s about the connections we have with each other and the lives that we share.

We may not be on the same continent, we make not have the same friends, but we are here, doing this baking and LIFE thing, together.

Best Moist Chocolate Chip Banana Bread Recipe (V, GF): a one bowl recipe for deliciously moist banana bread bursting with chocolate and made with healthy, whole ingredients. #Vegan #GlutenFree #DairyFree #Healthy #QuickBreads | Recipe at BeamingBaker.com

And if you don’t agree, that’s completely up to you. You don’t have to read my posts, you don’t have to “suffer” through anything. Be free and find the blogs, websites, or community that suits you.

And for those of you who do, welcome and hello, again. I say it with every post, and I’ll say it ’til I stop blogging: it’s so wonderful to share in these kitchen moments and adventures with you.

Thank you for stopping by and sharing in these sweet moments with me.

It’s your emails, Instagram posts, comments and family pics that I live for. 🙂 It’s why I work as hard as I do to share the best recipes with you. <3 And I never, ever take that lightly.

Best Moist Chocolate Chip Banana Bread Recipe (V, GF): a one bowl recipe for deliciously moist banana bread bursting with chocolate and made with healthy, whole ingredients. #Vegan #GlutenFree #DairyFree #Healthy #QuickBreads | Recipe at BeamingBaker.com

Moist Banana Chocolate Chip Banana Bread Recipe

Now, for the good stuff: the star of this emotional post… my Moist Chocolate Chip Banana Bread Recipe. It’s moist, it’s banana-packed, and it’s full of all the chocolate chips! (Don’t tell me you didn’t guess that from the recipe name. ;)). It’s one of my favorite quick bread recipes to date—and you know I love all of my babies! This banana bread is incredible! I literally had to slice and freeze most of the loaf to stop eating it. It’s:

I’d apologize for the lengthiness of this post, but that seems completely not-in-keeping with what I just said. Lol. My hope in sharing this is that you know that no matter what anyone says to you, you matter; your stories matter. And if you ever want/need an ear, I’m right here.

Sending you all my love and maybe even a dove, xo Demeter ❤️

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Best Moist Chocolate Chip Banana Bread Recipe (V, GF): a one bowl recipe for deliciously moist banana bread bursting with chocolate and made with healthy, whole ingredients. #Vegan #GlutenFree #DairyFree #Healthy #QuickBreads | Recipe at BeamingBaker.com

❤️ Did you make this moist banana chocolate chip bread recipe? Take a pic & share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I would love to see it! ❤️

If you enjoyed this Best Moist Chocolate Chip Banana Bread Recipe, then you’ll just love these delicious and easy gluten free vegan banana recipes:

More Gluten Free Vegan Banana Recipes

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Best Moist Chocolate Chip Banana Bread Recipe (V, GF): a one bowl recipe for deliciously moist banana bread bursting with chocolate and made with healthy, whole ingredients. #Vegan #GlutenFree #DairyFree #Healthy #QuickBreads | Recipe at BeamingBaker.com

Best Moist Chocolate Chip Banana Bread Recipe (Vegan, Gluten-Free, One Bowl)


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5 from 46 reviews

Description

Best Moist Chocolate Chip Banana Bread Recipe (V, GF): a one bowl recipe for deliciously moist banana bread bursting with chocolate and made with healthy, whole ingredients. Vegan, Gluten-Free, Dairy-Free, Quick Breads.


Ingredients

Units Scale

Wet Ingredients

Dry Ingredients

Add-ins

Optional Topping


Instructions

  1. Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper or greased foil. Set aside.
  2. Peel bananas and add to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until smooth. Add the coconut oil, maple syrup, flax egg and vanilla. Whisk until well incorporated.
  3. Add oat flour, almond meal, baking powder, baking soda, cinnamon (optional) and salt. Whisk together until just incorporated, making sure no flour patches remain. Batter will be a bit thick. Fold in chocolate chips.
  4. 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.
  5. 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.
  6. Allow to cool on a cooling rack for 2 hours. Lift out, slice and enjoy!

Adapted from my Vegan Chocolate Banana Nut Bread.

More Gluten Free Vegan Recipes

Notes

  • *If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create grainy texture.
  • Storage notes: Store in an airtight container for up to 1 week.
  • This loaf freezes well. Wrap in parchment paper and store in an airtight container in the freezer for up to 1 month. Allow to thaw at room temperature for 30 minutes, or heat in the microwave in 10-second increments until just warm.
  • Prep Time: 25 mins
  • Cook Time: 65 mins
  • Category: Quick Bread, Snack, Dessert, Vegan, Gluten-Free, Dairy-Free
  • Method: Bake
  • Cuisine: American

© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.

SHOP THE RECIPE

Here are a few items I used in today’s recipe. 🙂

8-inch Loaf Pan | Unbleached Parchment PaperMaple SyrupCoconut OilCooling RackVegan Chocolate ChunksGlass Mixing Bowls | Stainless Steel Measuring Cups

This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you.

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158 Comments

  1. I have made this recipe a few times and it is our favourite by far! The flavours are amazing and the moistness is perfect! Nice to have some vegan gluten-free healthy recipes like this!






  2. We make this recipe over and over again!! My boyfriend is allergic to eggs so the is perfect. Thank you for sharing it, we absolutely love it 🙂






  3. Excellent, easy, and tasty recipe. Best I’ve tried for vegan and gluten free. Shared it with a few friends and they love it also.






  4. Your recipe exceeded my expectations. I hate all those “best” & “moist” recipes that are NOT. I decided to try this recipe bcoz the pic LOOKED moist. All the other banana bread photos online looked unappealing.
    Am new to being vegan, so didn’t have the proper flours on hand. I used 2c AP flour & left big chunks of banana. Turned out awesome. Started at midnight, doubled the recipe, me & my roomie ate almost a whole loaf while watching a movie. We each HAD to taste the loaf every 20min in order to understand the 2h cooling time. In the end roomie decided cooled was best but we sure enjoyed the process from start to finish! This is going in my new Vegan Recipes Journal.
    Btw, “convection bake” at 350 was 52 min, and prob could hv been less as the toothpick came out clean. Was still moist tho!!






    1. Hi Anet! Oh my did I love reading your comment! 😉 I’m so glad that I was able to deliver on my moist promise—oooh, moist promises should totally be a thing (although now that I’m writing it a hundred times it sounds weird lol). LOVED that you two HAD to try the loaf every 20 mins to understand it. Heehee. Taste testing at its yummiest! Thanks for your convection notes. Can’t wait to see what you bake next! 🙂

  5. Can I use almond flour instead of almond meal in the best moist chocolate chip banana bread recipe?

    1. Hi Heidi, I just responded to your comment on the other post, but I’ll share it here so it’s helpful to others: ” Almond flour is lighter and fluffier, with a less noticeable mealy texture; while almond meal is mealy and kind of satisfying. Go ahead and use either one, just know that there’s a bit of a difference. Enjoy! :)”

  6. This was heartbreakingly good. I didn’t have almond flour, so used all oat. It was devoured very quickly. Making again. Thank you!!






    1. Hi Kris, unfortunately at this time, I don’t have the weight in grams for my recipes. However, I’ve done some preliminary measurements for oat flour and almond meal (but I’ve love to double, triple-check them to make 100% sure.) Here’s an *estimate* of the oat flour and almond meal in grams:

      – 163g gluten free oat flour (an estimate)
      – 69g almond meal (an estimate)

      Hope this helps! 🙂 I haven’t had a chance to measure mashed bananas yet. Enjoy!

  7. Hi Demeter,
    I made this the other day and I loved it so much. Thank you for sharing such great recipes! I was curious if you had ever made these into muffins? Would that shorten the cooking time if so?






  8. This banana bread is absolutely delicious! It was really moist, although I think I could have baked it shorter. I baked it at 180 degrees (sorry, I’m Dutch so I use degrees and grams, so had to calculate a bit with all the ingredients hehe) for 65 minutes, probably 60 minutes was already enough. Nevertheless it was still moist and my boyfriend and I absolutely loved it! Thanks for sharing this great recipe! I will be making a lot of these breads from now on ^^.

    I have to say that I made some alterations, because of allergies and because I was using stuff that I currently had in my home. Since I have an allergy to almonds, I substituted it for oatmeal. Instead of flax egg I used a normal egg. I also used normal honey instead of maple syrup and substituted the chocolate chips for cacao powder. Instead of vanilla extract I used vanilla sugar. To sum up, these are the ingredients and amounts I used (in grams):
    – 3 ripe bananas
    – 50g melted coconut oil
    – 50g honey
    – 1 egg (normal)
    – 1 teaspoon vanilla sugar

    – 170g oatmeal (I finely ground normal oats into oatmeal)
    – 1/2 teaspoon baking soda
    – 1 teaspoon cinnamon
    – 1/4 teaspoon of salt
    – 20-30g cacao powder

    With all these alterations the bread came out great and it was super delicious! Thanks again for sharing this awesome recipe! Next time I will bake it 60 mins and give an update about how it comes out of the oven then.

    I have a question though. Is there any other kind of substitute for eggs that would work instead of using flax eggs? Could eggs be even left out if you add a bit more banana? Banana is really sticky so maybe adding more would have the same effect. What are your ideas on this? Do you have any other feedback/suggestions on the ingredients and amounts that I used?

    Thanks!






    1. Hi Lianne, wow! I loved hearing about your experience with my recipe and the changes you made. I don’t have any feedback since you loved the result. I will say that I wouldn’t necessarily recommend skipping the egg and subbing with banana. If the bread is already very moist, adding even more banana in may result in an overly moist, sunken bread. It may even turn gooey. Gasp! Lol. Looking forward to hearing about your next go with this recipe. Happy baking!

      1. Thanks for your reply! In the meantime I already prepared 2 banana oatmeal cakes with egg and I tried to find another substitute for egg, other than flex egg. I found dat chiaseeds are a good substitude. What I did:

        I used all the ingredients in the description in my first comment, except I substituted the egg for chiaseeds. I used 1 tablespoon of chiadeeds, put that in a small cup and added 3 tablespoons of water and let it sit for at least 15 minutes. This way the chiaseeds suck up the wated and get gluey and sticky. Kind of the same effect as egg.

        I baked the cake 60 minutes and it was perfect! I really loved it! I have to mention that the cake I prepared is more firm and seems to rise less than your cake. But I guess thats also because I dont use almond flour which gives kind of a different texture and use a lot of other ingredients. I might try next time to grind the oats less to see if the texture will be better and make it more fluffy.






  9. Hi! I’m making this recipe tonight, I do not have oat flour or almond meal. Can I use almond flour in place of both of those? Would I use the same measurements?

    1. Hi Alina! I would not recommend using all almond flour as it absorbs liquid very differently compared to oat flour, which means it will result in a very different texture. If you have oats, you can try making your own oat flour, or you could try using a GF AP blend (though that will also give you different textures/results based on which brand you use.) Hope this helps!

  10. Used Bob’s Red Mill gluten free 1 to 1 baking flour didn’t use almond flour just 3/4 cup extra of the 1 to 1… These were soft and moist I also made this recipe into muffins instead of a loaf and probably cooked half the time. Just checked with toothpick. Also doubled the recipe and they turned out great. Thank you for this recipe. Our family is all gluten free. Will make again.






  11. I just made this with these changes:
    ½ cup each of rolled oats, oat bran, oat fibre
    1 tsp xanthan gum

    Coconut sugar instead of maple syrup add 1 Tbs of water

    My family (3 people) ate it in less than an hour