Rich & Delicious Vegan Chocolate Banana Bread Recipe UK with Whitakers Chocolate
Rated 5.0 stars by 1 users
Category
Vegan
Servings
10
Prep Time
10 minutes
Cook Time
45 minutes
Calories
260
This plant-based vegan chocolate banana bread brings together the natural sweetness of ripe bananas and the deep taste of Whitakers dark chocolate.
It is a straightforward recipe to folllow that results in a moist vegan-friendly banana loaf.
Bananas add natural moisture and sweetness, while the dark chocolate chunks provide a rich contrast.
This bread suits vegan diets and uses basic ingredients found in most kitchens.
Make it for family treats, afternoon tea or as a quick snack.
The mix of banana and chocolate creates a comforting bake that fills the house with a lovely aroma.
Follow the steps below to create your own loaf.
Ingredients
-
250g plain flour
-
30g cocoa powder
-
1 tsp baking powder
-
½ tsp bicarbonate of soda
-
½ tsp salt
-
3 ripe bananas, mashed (approx. 300g peeled weight)
-
100g light brown sugar
-
80ml vegetable oil or melted coconut oil
-
60ml plant-based milk (almond, soy, or oat)
-
1 tsp vanilla extract
-
150g Whitakers Chocolates Dark Chocolate
-
Extra banana slices or chocolate chunks for topping
Optional:
Directions
Prepare:
Preheat oven to 180°C (160°C fan) / Gas Mark 4.
Grease and line a standard 2lb loaf tin with parchment paper.
Mix dry ingredients:
In a large bowl, combine flour, cocoa powder, baking powder, bicarbonate of soda, and salt.
Combine wet ingredients: In a separate bowl, mash the bananas.
Add the sugar, oil, plant milk, and vanilla extract.
Mix well.
Combine and fold:
Pour the wet mixture into the dry ingredients.
Stir gently until just combined — do not overmix.
Add chocolate:
Fold in the chopped Whitakers dark chocolate.
Bake:
Pour the batter into the prepared tin.
Top with extra banana slices or chocolate chunks if desired.
Bake for 45–55 minutes, or until a skewer inserted into the centre comes out clean (some melted chocolate on the skewer is fine).
Cool:
Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 10 delicious servings fo chocolate-flavoured banana bread loaf for vegans.
Calories per serving: 260 calories per serving.
Remember: Please tag #whitakerschocolates with photos of your homemade Vegan Chocolate Banana Bread.
Gluten-Free Option: Use a quality gluten-free flour blend
Nut-Free Option: Use oat or soy milk
Extra Moist: Add 50g chopped walnuts or pecans for texture
Richer Flavour: Stir through 1 tbsp brewed coffee to deepen chocolate notes
Serving Suggestions
This vegan-friendly, plant-based chocolate banana bread works well in many ways.
Slice it and eat it warm from the oven with a layer of vegan butter to melt into the soft texture.
It pairs nicely with a hot cup of coffee or tea in the morning, or try it with cold plant-based milk such as almond or oat for a quick snack.
For a sweet end to a meal, serve pieces as dessert alongside vegan ice cream, where the cold cream contrasts with the warm bread.
Melt some extra Whitakers dark chocolate and drizzle it over the top to add more richness.
Spread a thin layer of peanut butter or almond butter on a slice for a nutty twist, if nuts suit the diet.
Cut it into small squares and offer it at afternoon tea with friends.
Toast slices lightly under the grill for a crisp edge, then top with fresh banana slices.
It also makes a good base for a pudding – layer chunks in a bowl with vegan yoghurt and berries.
Keep portions small for children as a treat after school.
This bread fits into picnics too, packed in foil to stay fresh.
Nutritional Information for This Recipe:
Nutrient | Amount per slice (approximate) |
|---|---|
Calories | 260 kcal |
Fat | 12g |
Saturated Fat | 5g |
Carbohydrates | 34g |
Sugars | 16g |
Protein | 4g |
Fibre | 3g |
Each slice has about 260 kcal, 12g of fat including 5g saturated fat, 34g of carbohydrates with 16g sugars, 4g of protein and 3g of fibre.
These values come from a loaf cut into 10 slices.
How to Store Your Homemade Vegan Chocolate Banana Bread
Keep your homemade bread in an airtight container at room temperature for up to 3 days.
For longer storage, slice it and freeze the pieces in a freezer bag for up to 1 month.
Thaw slices at room temperature or warm them in the oven before eating.
The History of Chocolate Banana Bread in the UK
Chocolate banana bread brings together two much-loved flavours in one soft, moist loaf. Its story begins in the United States in the 1930s. At that time many families had little money and hated to waste food. When bananas became too soft to eat, cooks mashed them and turned them into a simple bake. Around the same time baking powder started to appear in shops everywhere. This new raising agent let people make quick loaves without yeast or long waiting times.
Recipes for banana bread soon filled American cookbooks. The idea crossed the sea and reached UK kitchens in the years that followed. Home bakers here began to enjoy the easy loaf that used up ripe fruit and filled the house with a sweet smell.
Adding chocolate changed the classic loaf into something richer. Cocoa powder gives a deep colour and warm taste while pieces of chocolate melt into soft pockets as it bakes. The result feels like a treat but still uses everyday ingredients.
Today chocolate banana bread is a favourite in homes across the UK. Many people bake it when bananas start to spot and soften on the counter. It makes a comforting slice for afternoon tea, lunch boxes or a simple pudding. The loaf stays moist for several days and tastes even better the day after it is baked.
