Main image of One-Bowl Chocolate Banana Bread

One-Bowl Chocolate Banana Bread

1 hr

Snack

Dessert

10 ingredients or less

One-bowl / one-pot

Freezer-friendly
This banana bread is the perfect combination of wholesome ingredients and tantalizing taste. It's a classic, super moist, crowd-pleasing treat!

slices

Total

1 hr

Prep

10 min

Cook

50 min

Contains

Gluten symbol

gluten

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

  • 2 Tbsp (14 g)
    ground flaxseeds
  • 6 Tbsp (90 mL)
    water
  • 3
    ripe bananas
  • ¼ cup (60 mL)
    vegetable oil
  • ¼ cup (60 mL)
    unsweetened applesauce
  • ½ cup (100 g)
    granulated sugar
  • 1 tsp (5 g)
    baking soda
  • ½ tsp
    baking powder
  • ½ tsp
    salt
  • 1 tsp (5 mL)
    pure vanilla extract
  • 1 tsp (3 g)
    ground cinnamon
  • 1¾ cups (219 g)
    all-purpose flour
  • 3.1 oz (90 g)
    dairy-free dark chocolate, coarsely chopped
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Directions

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  1. Preheat the oven to 320°F (160°C) and lightly grease a 12 x 5 inch (30 x 13 cm) loaf pan*.
  2. In a large bowl, mix the flax seeds and water. Let it sit for 5 minutes until it gels, mixing once halfway through.
  3. Once the flax seeds have gelled, add the bananas to the bowl and mash well.
  4. Then add the oil, applesauce, sugar, baking soda, baking powder, salt, vanilla extract, and cinnamon and stir until well combined.
  5. Add the flour a third at a time, and gently mix until partly combined.
  6. Lastly, add the chocolate (reserve from to sprinkle on top, if desired) and fold in until just combined, but be cautious to not over-mix.
  7. Pour the batter into the prepared pan and sprinkle on additional cinnamon and reserved chocolate, if using.
  8. Bake on the middle rack of the oven until the top is golden, the bread starts to pull away from the sides, and a toothpick inserted into the centre comes out clean; which will take about 40 minutes*.
  9. Allow to cool in the pan for 5 minutes, then transfer to a cooling rack to cool further.
  10. Slice, serve, and enjoy!

Notes

  • * If using a 9 x 5 inch (23 x 13 cm) loaf pan, you maybe need to increase the cooking time to closer to 50 minutes.

Storage

  • Store leftovers in an airtight container on the counter for up to 2 days, or in the freezer for up to 1 month.
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Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Anna - April 24, 2021, 7:41 p.m.

Tried it, it was amazing!! Really moist and yummy :)
Making recipes with sugar, oil... to stress me out when I was struggling with my relationship with food but now I'm so glad I have the courage to try them out :))
Thanks a ton!

PUL Team - April 25, 2021, 1:23 a.m.

Aww this means so much, Anna! We're so glad you enjoyed the recipe and are allowing PUL to be part of your journey with food. What a huge milestone ✨😊

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jasmine - April 20, 2021, 9:09 p.m.

this has been my go-to banana bread recipe for several years and it never disappoints! it's so easy to make and such a crowd pleaser (: i appreciate that all the ingredients are simple and easy to find - thank you so much for this recipe!

PUL Team - April 22, 2021, 2:49 a.m.

Aw that's so wonderful to hear, Jasmine, so glad you've been enjoying the banana bread :)

Reply
Teddy - April 10, 2021, 9:35 p.m.

Wonderful recipe

PUL Team - April 11, 2021, 12:32 a.m.

Thanks, Teddy!

Reply
Emilia - April 7, 2021, 4:36 p.m.

To say my friends and I love this recipe is an understatement. All friends who bake have asked for the recipe and are delighted by how easy it is. I used to bring this to university to eat with friends after class all the time. I'm not used to vegan baking (vegetarian here) so I'm very pleased by how easy it is to make and that I already have everything I need in my cupboards. I'll sometimes use an immersion blender for the bananas, especially when I'm making two banana breads in one go. Thank you so much for this and all your other wonderful recipes!!

PUL Team - April 8, 2021, 6:38 a.m.

We appreciate this so much more than words can describe, Emilia! Thank you for the lovely review and immersion blender tip 🥰

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Ira - April 3, 2021, 8:12 p.m.

My father-in-law, who is extremely picky, and never touches any food that has 'vegan, 'non-diary', 'low fat, 'organic', 'gluten free', and other 'modern weird stuff' in the title, absolutely loves this bread.
I swap chocolate chips for walnuts and use vegan butter instead of vegetable oil. Everything else is exactly as in your recipe.
When I told the family that I'm going to bake this bread again this Saturday, their faces brightened instantly. :)
Thanks a lot for the recipe. Also, I have to say, that the new website is wonderful - faster and more convenient than the old one, and I absolutely love the recalculating feature - very cool and useful, thanks!

PUL Team - April 4, 2021, 2:59 a.m.

Thank you for taking the time to share this with us, Ira! We're so grateful that your family has enjoyed the banana bread and you're liking the functionalities of the new website 🙂

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Sarah - March 31, 2021, 9:20 p.m.

This bread was good that it should be illegal. I swapped out the regular all-purpose flour for a gluten free for obvious reasons. It has been a huge hit among my carnivorous family members.

I personally am not a huge fan of chocolate, but the recipe had just enough of it in it. I look forward to making this again.

PUL Team - April 3, 2021, 1:04 a.m.

Wow, thank YOU for the incredible review, Sarah! So happy you and your family have been enjoying the banana bread 🤗

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