If you love all things banana bread and chocolate cake, I think you'll also love this vegan chocolate banana bread which is beautifully soft and topped with a thick and flavorful Biscoff glaze.
You'll be glad to know that this easy banana treat takes less than 30 minutes to make from start to finish. It tastes great and there aren't many simpler banana bread loaf recipes out there.
I love to serve this dessert with fresh dairy-free cream. Whether you choose to do this or whether you serve it alone is your choice. Either way, you're a winner!
Why You Will Love This Banana Bread
- The Best Texture - Out of all the chocolate cakes that I have made, the texture on these chocolate banana bread loaves is one of the best. It's so light and incredibly fluffy. The warm chocolate chips inside the cakes definitely enhance the positive outcome further.
- Amazing Topping - The Biscoff glaze is another fantastic feature of the cake. Not only is it thick, but it is also sweet and autumnal in flavor. It only requires three ingredients too. It's similar to the popular Lotus Biscoff glaze that I made for my vegan biscoff banana cake and vegan gingerbread loaf cake.
- Easy to Make - This chocolate banana bread recipe is super simple all the way through making it. Add the wet cake ingredients to the dry ingredients inside a large bowl and fold to create a smooth, chocolatey batter. Pour into two loaf pans and bake. Let the two cakes cool and top with glaze.
- Allergy Friendly & Plant Based - This vegan chocolate banana bread recipe is entirely vegan and dairy free.
- Apple cider vinegar - This will be used as an important ingredient for the vegan buttermilk. To make the dairy-free buttermilk, simply stir the apple cider vinegar into the soy milk and let it curdle. This mixture is a major reason as to why this banana cake has such an amazing texture.
- Large, very ripe bananas - Make sure that the bananas you use for these chocolate banana bread are ripe, like I did for my vegan banana mug cake and vegan blueberry banana cake recipes, as they enhance the flavors massively, as opposed to non-ripe ones.
- Cocoa powder - Any cocoa powder can be used, but the higher the quality of cocoa powder that you use, the better the chocolate cakes will taste. If you love a rich chocolate cake, you should definitely use a high-quality cocoa powder.
- Canola oil - Yes, this is the same type of oil as rapeseed oil. Along with the apple cider vinegar, this also helps to give the chocolate banana bread its signature, moist texture.
- Biscoff spread - This speculoos spread will be mixed into the glaze to create the Biscoff glaze topping.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you'd like to make the vegan chocolate banana bread a little bit healthier, you can easily swap the chocolate chips for chopped nuts. The type of nuts that you use is completely your choice. I love to add finely chopped walnuts, chipped hazelnuts, chopped almond or pecans to mine. Whichever ones you choose, this makes a nice change to the chocolate chips. See my vegan maple pecan cake for more nut-filled cake inspiration.
- If you can't find Lotus Biscoff spread where you live, don't worry. You can swap it out for a vegan cookie butter instead. Cookie butter has a very similar consistency to Biscoff spread and makes the perfect substitute. It's so creamy, thick and delicious.
How To Make Vegan Chocolate Banana Bread
For the full method, please refer to the recipe card at the bottom of this post.
1: Grease two loaf tins with vegan butter.
2: Make the vegan buttermilk.
3: Combine the dry ingredients and the bananas inside a mixing bowl.
4: Add the wet cake ingredients and fold into a batter.
5: Next, fold in the chocolate chips.
6: Pour the chocolate batter into the two loaf cake tins. Bake.
7: Let the cakes cool.
8: While the cakes are cooling, make the Biscoff glaze. Spoon the glaze onto the vegan chocolate banana bread loaves.
Use very ripe bananas - As you know, ripe bananas with give you a flavorful chocolate banana bread with a great texture. The ripe bananas also have another great property, which not everybody knows about. They make a great egg replacer in vegan baking and help to produce some of the softest cakes.
Don't over-mix the batter - Fold the banana bread batter until it is just combined. Don't mix unnecessarily. This will ruin the texture of the cake. It will be dense and chewy, instead of airy and moist.
Yes! Not only is this combination an energy booster but it is also great to have after exercise. If you are eating dark chocolate it is even better as it is more nutritious than other kinds.
Banana bread is known for its soft, pillowy texture which makes it totally desirable to so mnay people around the world.
Store this cake at room temperature for three days or in the refrigerator for four days.
More Vegan Banana Recipes
If you tried this Vegan Chocolate Banana Bread Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Soft Vegan Chocolate Banana Bread with Biscoff Glaze
- 200 ml soy milk
- 1 teaspoon apple cider vinegar
- 2 large very ripe bananas (mashed)
- 185 g all-purpose flour sifted
- 15 g cocoa powder
- 150 g light brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 50 ml canola oil rapeseed
- 1 teaspoon vanilla extract
- 80 g vegan chocolate chips
- 160 g powdered sugar sifted
- 2 Tablespoons soy milk
- 20 g Biscoff spread melted
- Preheat your oven to 177 Celsius (350F).
- Grease two 20cm x 10cm cake tins with vegan butter. Set aside.
Make the cake batter:
- Next, make the vegan buttermilk by mixing your apple cider vinegar into your soy milk. Whiles it curdles for 8 minutes, measure out the other ingredients for this recipe.
- To a mixing bowl, add the mashed bananas, flour, cocoa powder, light brown sugar, baking powder, baking soda and salt. Mix till they are all well combined well.
- Now pour in the curdled vegan buttermilk, canola oil and the vanilla extract. Fold your dry ingredients into the wet but don’t over mix the cake batter. Finally fold in the chocolate chips.
- Pour the chocolate banana bread batter into the two loaf cake tins. Bake your cakes in the center of the oven for 20 minutes or until a skewer comes out clean.
- Let the banana bread loaves cool in their tins for 15 minutes then place them on a cooling rack.
Make the biscoff glaze:
- Add your powdered sugar to a small bowl then mix in the soy milk.
- Melt the biscoff spread until it is runny. Mix it into the glaze.
- Spoon the biscoff glaze over the two chocolate banana loaves.
- As you know, ripe bananas with give you a flavorful chocolate banana bread with a great texture. The ripe bananas also have another great property, which not everybody knows about. They make a great egg replacer in vegan baking and help to produce some of the softest cakes.
- Fold the banana bread batter until it is just combined. Don't mix unnecessarily. This will ruin the texture of the cake. It will be dense and chewy, instead of airy and moist.