Amazing 50-Minute Vegan Chocolate Bourbon Banana Bread

If you think a quick bread has to be fussy or rely on a mountain of eggs and butter to be truly incredible, let me stop you right there. Seriously, stop! I’ve finally perfected what I call my ultimate slice of heaven: the Vegan Chocolate Bourbon Banana Bread. It’s rich, it’s deeply satisfying, and the best part? You don’t need any dairy or eggs! I know, I was skeptical too, but trust me, the combination of ultra-ripe bananas with a splash of real bourbon and pockets of melted chocolate chips is just magic. It smells like Thanksgiving morning and tastes like the best Sunday brunch dessert. This recipe proves you can have that insanely moist texture we all crave, even when keeping it completely plant-based. It comes together faster than you can finish your coffee, and I already have a link saved for more banana bread variations for later!

Why This Vegan Chocolate Bourbon Banana Bread Stands Out (E-E-A-T)

When you’re baking vegan, the biggest concern is always moisture, right? Well, this recipe is different. It’s genuinely the most moist, flavorful quick bread I’ve ever made, hands down. Forget dry, crumbly vegan baked goods! The fact that this comes together in one bowl without needing any fancy egg replacers just makes my day easier. It’s quick enough for a weeknight but feels totally decadent, which is why I always turn to it when I need a guaranteed win. If you want to see other great simple recipes, I always look at this easy banana bread recipe for inspiration on texture!

Key Features of Our Vegan Chocolate Bourbon Banana Bread

• Incredible Moisture: We rely on ripe bananas and a neutral oil, meaning it stays soft for days.
• That Bourbon Kick: It adds such a subtle warmth that balances the deep sweetness of the chocolate chips perfectly.
• Simple Mixing: No weird techniques here—just mix the wet, add the dry, and you’re done!

Gathering Ingredients for Vegan Chocolate Bourbon Banana Bread

Okay, let’s talk about what you need to pull this beautiful loaf together. Since we’re skipping the dairy and eggs, the ingredients we *do* use have to work twice as hard for flavor and structure, and they absolutely deliver! Don’t skimp on your bananas; they are doing the heavy lifting here. You’ll need 3 very ripe bananas, mashed until they are nice and smooth—the spottier, the stickier, the better! For sweetness, we use both 1/2 cup granulated sugar and 1/4 cup brown sugar, packed. That brown sugar is essential for that rich depth we love in quick breads. We use 1/4 cup neutral oil (canola or vegetable works great) for moisture, plus 1/4 cup unsweetened plant milk—I find soy or almond give the best texture here.

The next stars are our dry goods: 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder (yes, we need both leaveners for the right lift!), and just a pinch of 1/4 teaspoon salt. Then, we have the flavor makers: 2 tablespoons bourbon and 1 teaspoon vanilla extract. And the best part? 1/2 cup vegan chocolate chips mixed right in. Remember if you’re curious about how fruits affect baking, this article on sugar content in fruits gave me some great insight!

Ingredient Notes and Substitutions for Vegan Chocolate Bourbon Banana Bread

Let’s address that bourbon real quick because I know some people aren’t big on alcohol in their baking, or maybe you just don’t have any! If you need to substitute, don’t panic. You can use 2 tablespoons of strong brewed coffee—it deepens the chocolate flavor beautifully without tasting like coffee once baked—or just use extra plant milk if you want zero extra flavor profile beyond the banana and chocolate. If you go the coffee route, you’ll be amazed how the bourbon “flavor profile” is still there, just without the actual spirit!

Also, a quick note on bananas! You want those things to be looking rough. If they are still mostly yellow, they won’t mash up creamy enough, and you won’t get the necessary liquid content. Peel them, mash them well with a fork in your bowl, and if there are any small lumps, that’s totally fine—they just turn into tiny pockets of banana goodness when it bakes!

Equipment Needed for Perfect Vegan Chocolate Bourbon Banana Bread

You don’t need a massive kitchen setup for this! Honestly, this quick bread is wonderfully simple regarding tools. You’ll just need a standard 9×5 inch loaf pan, which is key for getting those perfect baking times we need. Make sure you have at least one large mixing bowl for your wet ingredients and maybe a second, smaller bowl for whisking up the dry stuff. Grab a sturdy whisk for the wet items and a rubber spatula for gently folding everything together later on.

Step-by-Step Instructions for Vegan Chocolate Bourbon Banana Bread

Alright, the prep is done, the ingredients are measured, and now we get to the fun part—the mixing! This part is all about gentle blending. We want a fluffy bread, not a tough one, so pay attention to these steps. First things first, nobody likes a cold oven disaster, so make sure you preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) right now. While it warms up, grease and flour your 9×5 inch loaf pan. I like to use a little bit of oil—the same kind we use in the batter—and then dust it with flour. It’s my little trick for an easy release.

Mixing Wet and Dry Components for Vegan Chocolate Bourbon Banana Bread

Grab that big bowl where your mashed bananas are waiting. Whisk in the two kinds of sugar, the oil, the plant milk, that glorious bourbon, and the vanilla extract. Just whisk it until it looks uniform—no need to go crazy here. Next, you need a separate medium bowl. This is where you whisk your dry stuff: flour, baking soda, baking powder, and salt. Whisking them separately ensures everything is evenly distributed so you don’t end up with a salty bite in one corner!

Now for the crucial moment! Add those dry ingredients right into the wet mixture. And here is the instruction you must follow: mix until *just combined*. I mean it—stop when you can barely see streaks of dry flour left. If you mix too much, those gluten strands get tough, and we cannot have tough bread! Once it’s just combined, grab those chocolate chips and gently fold them in with your spatula. Don’t stir them aggressively, or you’ll deflate all the air we just worked to create. Trust me on this one; overmixing is the quick bread killer.

Baking and Cooling Your Vegan Chocolate Bourbon Banana Bread

Pour that beautiful, rich batter into your prepared pan and pop it into the middle rack of that preheated oven. The baking time is generally 50 to 60 minutes. Every oven is different, so you need to watch it closely near the 50-minute mark. You’re looking for that classic test: insert a wooden toothpick into the very center. If it comes out clean, or maybe with just a few beautiful, moist crumbs clinging to it, you’re golden! If it comes out covered in wet batter, give it five more minutes.

Once it’s done, pull the pan out but leave the loaf sitting right there in the pan for 10 full minutes. This resting time is important; it lets the structure set up so it doesn’t fall apart when you try to move it. After those ten minutes, gently turn the loaf out onto a wire rack to cool completely. If you’re not going to eat it all right away (which I highly doubt you can resist!), make sure it is fully cool before wrapping it up. For more helpful hints on simple cooking processes, check out how to make a simple clear soup—sometimes the easiest recipes are the most rewarding!

Tips for the Best Vegan Chocolate Bourbon Banana Bread Results

If you want to guarantee success with this loaf, there are a couple of little secrets nobody tells you. First, when you melt those chocolate chips into the batter (after mixing the main batter), try waiting just a minute or two after you pour the bourbon and milk in. Letting the liquid cool slightly before adding the chocolate keeps it from melting too fast and clumping at the bottom of the bowl before you even get it into the oven. That way, those chips stay perfectly suspended.

Second, I always bake this when the bananas are *so* black they look almost scary. That deep, sweet caramelized flavor from the super ripe bananas cuts through the richness of the chocolate and the bite of the bourbon beautifully. If your bananas are just yellow with a few brown spots, it’ll still be good, but it won’t have that deep, molasses-y background flavor that makes this loaf truly special. For more great loaf advice, I always revisit this moist loaf guide.

Storing and Reheating Your Vegan Chocolate Bourbon Banana Bread

Since this bread is so wonderfully moist—thanks to those bananas and that oil—it keeps really well. At room temperature, wrapped tightly in plastic wrap or tucked into an airtight container, it usually stays perfect for three to four days. I keep mine right on the counter, but in warm or humid weather, you might want to pop it in the fridge after day two to be safe. It still tastes great cold, too!

Reheating is optional, but highly recommended if you want that melt-in-your-mouth texture again. If you just want one slice, wrap that individual piece loosely in a damp paper towel and microwave it for about 15 to 20 seconds. That little burst of steam brings everything right back to life! If you’re heating a bigger chunk, the toaster oven works wonders—just watch it so the edges don’t burn. It makes the chocolate gooey again every time!

Serving Suggestions for This Vegan Chocolate Bourbon Banana Bread

Honestly, this bread is so rich and flavorful it doesn’t *need* anything else, which is what I love about a perfect quick bread! It’s fantastic straight out of the cooling rack, still slightly warm. But since we kept the sugar down a little and skipped the glaze in the main recipe, topping it elevates it for company.

My favorite pairing is a thin smear of good quality salted vegan butter—the salt really makes the chocolate and banana pop. If you’re feeling fancy, a tiny drizzle of pure maple syrup works instead of that full glaze. If you’re serving this in the morning, skip the sweets and just pair it with a strong cup of black coffee or a vegan latte. Oh, and if you’re looking for a fun dip to go with other treats, check out this great recipe for chocolate chip cookie dough dip—it’s dangerously good!

Frequently Asked Questions About Vegan Chocolate Bourbon Banana Bread

Can I freeze this Vegan Chocolate Bourbon Banana Bread?

Absolutely, and I highly recommend it! Once the loaf is completely cooled, wrap it tightly in plastic wrap—I usually do two layers—and then wrap it again in foil or place it in a heavy-duty freezer bag. It freezes beautifully for up to three months. Thaw it overnight on the counter or use the microwave method I mentioned for single slices!

What if I don’t have bourbon? Can I skip it?

You certainly can skip it, but you’ll be missing that wonderful depth of flavor! If you skip it, substitute with the same amount of strong brewed coffee or an extra tablespoon of plant milk plus a tiny dash of vanilla. Using coffee is my preferred substitute because it complements the chocolate so well. Just remember to use less milk overall if you replace the bourbon with milk.

How do I know if my bananas are ripe enough for this specific bread?

They need to be heavily spotted—I mean, mostly black on the peel is perfect! When they look like that, they are super sweet and soft, which means they are full of moisture and their natural sugars are high. If the insides still taste starchy or sour, your final bread won’t have that deep, satisfying banana flavor we are aiming for. Basically, if you wouldn’t enjoy eating the raw banana, don’t use it in the bread yet!

Why do I need both baking soda and baking powder?

That’s a fair question for an egg-free recipe! The baking soda reacts with the slight acidity present in the bananas and any brown sugar, which gives us the initial rise and helps with browning. The baking powder is there as backup and provides the steady, overall lift we need for a loaf this dense so it doesn’t turn out like a brick. They work together perfectly!

Do I have to use brown sugar in addition to granulated sugar?

Yes, please don’t skip the brown sugar! The granulated sugar gives us structure, but white sugar doesn’t have any molasses in it. The dark brown sugar brings that lovely, deep, slightly smoky caramel essence that pairs perfectly with the bourbon and the dark chocolate. It’s essential fuel for great flavor, just like in other great bread recipes.

Estimated Nutritional Data for Vegan Chocolate Bourbon Banana Bread

Just a heads up, these numbers are my best estimates based on standard measurements and brands, so your final nutrition facts might vary slightly depending on the specific oil or chocolate chips you decide to use, but this should give you a good baseline! We are looking at a rich, satisfying slice here.

• Serving Size: 1 slice
• Calories: 250
• Sugar: 18g
• Fat: 10g
• Protein: 3g
• Carbohydrates: 38g

Tips for the Best Vegan Chocolate Bourbon Banana Bread Results

If you want to guarantee success with this loaf, there are a couple of little secrets nobody tells you. First, when you melt those chocolate chips into the batter (after mixing the main batter), try waiting just a minute or two after you pour the bourbon and milk in. Letting the liquid cool slightly before adding the chocolate keeps it from melting too fast and clumping at the bottom of the bowl before you even get it into the oven. That way, those chips stay perfectly suspended.

Second, I always bake this when the bananas are *so* black they look almost scary. That deep, sweet caramelized flavor from the super ripe bananas cuts through the richness of the chocolate and the bite of the bourbon beautifully. If your bananas are just yellow with a few brown spots, it’ll still be good, but it won’t have that deep, molasses-y background flavor that makes this loaf truly special. For more great loaf advice, I always revisit this moist loaf guide.

Storing and Reheating Your Vegan Chocolate Bourbon Banana Bread

Since this bread is so wonderfully moist—thanks to those bananas and that oil—it keeps really well. At room temperature, wrapped tightly in plastic wrap or tucked into an airtight container, it usually stays perfect for three to four days. I keep mine right on the counter, but in warm or humid weather, you might want to pop it in the fridge after day two to be safe. It still tastes great cold, too!

Reheating is optional, but highly recommended if you want that melt-in-your-mouth texture again. If you just want one slice, wrap that individual piece loosely in a damp paper towel and microwave it for about 15 to 20 seconds. That little burst of steam brings everything right back to life! If you’re heating a bigger chunk, the toaster oven works wonders—just watch it so the edges don’t burn. It makes the chocolate gooey again every time!

Serving Suggestions for This Vegan Chocolate Bourbon Banana Bread

Honestly, this bread is so rich and flavorful it doesn’t *need* anything else, which is what I love about a perfect quick bread! It’s fantastic straight out of the cooling rack, still slightly warm. But since we kept the sugar down a little and skipped the glaze in the main recipe, topping it elevates it for company.

My favorite pairing is a thin smear of good quality salted vegan butter—the salt really makes the chocolate and banana pop. If you’re feeling fancy, a tiny drizzle of pure maple syrup works instead of that full glaze. If you’re serving this in the morning, skip the sweets and just pair it with a strong cup of black coffee or a vegan latte. Oh, and if you’re looking for a fun dip to go with other treats, check out this great recipe for chocolate chip cookie dough dip—it’s dangerously good!

Frequently Asked Questions About Vegan Chocolate Bourbon Banana Bread

Can I freeze this Vegan Chocolate Bourbon Banana Bread?

Absolutely, and I highly recommend it! Once the loaf is completely cooled, wrap it tightly in plastic wrap—I usually do two layers—and then wrap it again in foil or place it in a heavy-duty freezer bag. It freezes beautifully for up to three months. Thaw it overnight on the counter or use the microwave method I mentioned for single slices!

What if I don’t have bourbon? Can I skip it?

You certainly can skip it, but you’ll be missing that wonderful depth of flavor! If you skip it, substitute with the same amount of strong brewed coffee or an extra tablespoon of plant milk plus a tiny dash of vanilla. Using coffee is my preferred substitute because it complements the chocolate so well. Just remember to use less milk overall if you replace the bourbon with milk.

How do I know if my bananas are ripe enough for this specific bread?

They need to be heavily spotted—I mean, mostly black on the peel is perfect! When they look like that, they are super sweet and soft, which means they are full of moisture and their natural sugars are high. If the insides still taste starchy or sour, your final vegan banana bread won’t have that deep, satisfying banana flavor we are aiming for. Basically, if you wouldn’t enjoy eating the raw banana, don’t use it in the bread yet!

Why do I need both baking soda and baking powder?

That’s a fair question for an egg-free recipe! The baking soda reacts with the slight acidity present in the bananas and any brown sugar, which gives us the initial rise and helps with browning. The baking powder is there as backup and provides the steady, overall lift we need for a loaf this dense so it doesn’t turn out like a brick. They work together perfectly!

Do I have to use brown sugar in addition to granulated sugar?

Yes, please don’t skip the brown sugar! The granulated sugar gives us structure, but white sugar doesn’t have any molasses in it. The dark brown sugar brings that lovely, deep, slightly smoky caramel essence that pairs perfectly with the bourbon and the dark chocolate. It’s essential fuel for great flavor, just like in other great bread recipes.

Estimated Nutritional Data for Vegan Chocolate Bourbon Banana Bread

Listen, I’m a baker, not a nutritionist, so take these numbers with a grain of salt! I ran these ingredients through my online calculator, but honestly, since we’re using specific vegan products and homemade applesauce, your mileage might vary a little bit. It’s just here to give you a general idea of what you’re diving into.

For a single slice of this amazing Vegan Chocolate Bourbon Banana Bread, here’s what we’re looking at. It’s dense, so it packs a punch, but we kept the saturated fats low because, well, no butter!

• Serving Size: 1 slice
• Calories: 250
• Sugar: 18g (Mostly from the bananas and brown sugar!)
• Fat: 10g
• Protein: 3g
• Carbohydrates: 38g

This is just an estimate, of course. If you swap out vegetable oil for something higher in fat, those numbers will shift. But for an indulgent slice of chocolatey, boozy banana bread that happens to be completely vegan? I’d say that’s an excellent trade-off!

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