Moist and dense chocolate chip paleo vegan banana bread is a healthful breakfast or snack. This vegan banana bread tastes remarkably buttery, even though it is entirely dairy-free!
I can’t even tell you how many times I’ve made this Chocolate Chip Vegan Banana Bread in the last two months!
The first two times were to test the recipe, and the remaining several times? Pure gluttony.
One of the most popular recipes on my site is the Paleo Banana Bread I posted back in 2014. Talk about a recipe I’ve made eleventy billion times! In so many renditions, flavors, and colors. If you want to take a gander at all the versions, simply deep dive into my Paleo Banana Bread archives.
While I have made so many variations upon an egg-included version, it was only within the last couple of months that I began making an egg-free version. I know many of my followers (that’s you!) avoid eggs due to an allergy, sensitivity, or for ethical reasons. Suffice it to say, it was high time I make a paleo vegan banana bread recipe for those who don’t consume eggs.
You guys, you would never guess this banana bread is dairy-free, egg-free, oil-free, grain-free, AND refined sugar-free! It’s crazy delicious, yet nutritious!
What is funny about this vegan banana bread, is I almost like it more than the regular version. It turns out with this magnificent buttery flavor in spite of the fact that there’s clearly no butter, dairy, or even oil.
The loaf itself is pretty rockin from a nutrition standpoint. Sweetened almost entirely with bananas (plus a couple tablespoons of pure maple syrup), it’s an excellent option for those who avoid refined sugar.
Not to mention, it packs a bit of a protein punch, which is always nice!
I’ve been studding my banana bread with dark chocolate chips, but you can absolutely omit them.
How to Make Vegan Banana Bread
Replace the eggs with “flax eggs.” If you’re new to the concept of flax eggs, they are simply made using ground flax seed and water. The mixture thickens to the consistency of actual eggs and helps bind baked goods. Incorporate flax eggs just as you would a regular chicken egg.
I will mention, flax eggs do not fluff up quite the way a regular egg does, so I find egg-free recipes tend to be denser. In fact, this banana bread is very dense, which is a characteristic I thoroughly enjoy.
Combine all ingredients in a mixing bowl, pour the batter into a parchment lined loaf pan, bake, and wait!
Once the loaf has cooled for 15 minutes or so, slice into it and enjoy all the heavenly pleasures of a perfectly moist and fluffy loaf.
Feel free to add chopped walnuts, pecans, and/or dried cranberries!
Enjoy this joyous loaf of buttery butterless bliss!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!
If you make this Paleo Vegan Banana Bread, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Paleo Vegan Banana Bread
Grain-free, egg-free, dairy-free banana bread makes for an amazing breakfast or snack!
- 3 large ripe bananas, mashed
- 2 Tbsp ground flax seed
- 6 Tbsp water
- 2 tsp pure vanilla extract
- 2 Tbsp pure maple syrup
- 2 cups finely ground almond flour
- 5 Tbsp tapioca flour
- 1 tsp baking powder
- 1 Tbsp ground cinnamon
- 1 tsp sea salt
- 1/2 cup vegan chocolate chips
- Whisk together the ground flax seed and water in a small bowl until well combined. Allow mixture to sit 15 minutes, stirring occasionally, until mixture is thick and gooey, like the consistency of beaten eggs.
- Preheat the oven to 350 degrees F and line a 9" x 5" loaf pan with parchment paper.
- Whisk the flax eggs, mashed banana, vanilla extract, and pure maple syrup together in a mixing bowl. In a separate bowl, stir together the remaining dry ingredients. Pour the dry ingredients into the bowl with the wet ingredients and stir until combined.
- Transfer the banana bread batter to the lined loaf pan and place on the center rack of the preheated oven. Bake 50 to 60 minutes, or until loaf turns golden brown and feels firm when gently poked in the center. Turn off the oven and allow loaf to sit another 8 minutes in the warm oven.
- Remove loaf from the oven and allow it to cool at least 10 minutes before slicing and serving.
Nutrition InformationYield 10 Serving Size 1 of 10
Amount Per Serving Calories 261Total Fat 17gUnsaturated Fat 0gCarbohydrates 23gFiber 2gSugar 14gProtein 6g
Sunday 21st of March 2021
I’ve tried this recipe twice and it comes out looking like the center is uncooked but the outside is firm, golden brown. Any ideas of what I need to do differently?
Friday 15th of January 2021
I was so hoping that this recipe would be the one. Nope. I am very disappointed.
This would not cook even after one hour and forty-five minutes. Took it out of the oven and gave up. The center NEVER cooked but outside overcooked.
I did try it anyway. The taste was just okay. Too bad.
Wednesday 15th of April 2020
HI! Substitute for almond flour? I'm allergic!
Monday 13th of May 2019
Replacement for tapioca flour !? Thank you! Love your site!!
Monday 13th of May 2019
Thanks so much! You can use arrowroot flour or additional almond flour as a replacement for the tapioca :D
Saturday 23rd of March 2019
Absolutely delicious! We have four kids and they gobbled the 2 loaves in two days! Thank you!
Saturday 23rd of March 2019
I'm so happy to hear you and your family enjoy the bread! Thanks so much for the sweet note, Patricia! xo