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+ servings

Vegan Chocolate Bourbon Banana Bread

Course Breakfast, Brunch, Dessert
Keyword baked, banana, banana bread, bourbon, bread, breakfast, brunch, chocolate, classic, dairy-free, dessert, easy, fluffy, healthy, homemade, indulge, loaf, recipe, soft, vegan
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Author Shanika | Orchids + Sweet Tea


  • 4 ripe Bananas, fully mashed
  • 1 1/2 cups organic All-Purpose Flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp ground cinnamon 
  • 2 tsps baking powder
  • 1/2 tsp baking soda
  • pinch of finely-ground sea salt
  • 1/2 cup organic brown sugar 
  • 1 tsp vanilla extract
  • 2 Tbsps bourbon
  • 1/2 cup Almond milk + 1 tsp Apple Cider Vinegar (You can use your favorite plant-based milk)
  • 1/4 cup vegan butter, melted
  • 2 Tbsps pure maple syrup
  • 1 cup vegan chocolate chips, semi-sweet


  • Vegan chocolate chips, semi-sweet
  • Sliced bananas


  • Preheat your oven to 375 degrees Fahrenheit and line a loaf pan with parchment paper and lightly grease it using vegan butter or coconut oil.
  • In a bowl or measuring cup, add the milk and apple cider vinegar together, whisking until combined. Let it sit for 5-10 minutes until the mixture slightly thickens.
  • In a large bowl, combine the mashed bananas, melted butter, maple syrup, bourbon, vanilla, and Almond milk-AVC mixture, whisking them together until well combined.
  • Next, add in the flour, cocoa powder, baking powder, baking soda, brown sugar, cinnamon, and sea salt into the wet ingredients, stirring until just combined. NOTE: DO NOT OVER-MIX! Fold in chocolate chips.
  • Pour batter in the prepared loaf pan and evenly spread it out.
  • Gently place the sliced banana slices on top of batter (lightly pressing them in so they stay in place) and sprinkle the top of batter with chocolate chips.
  • Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean.
  • Once done, remove bread from oven and let it cool for 10-15 minutes before gently removing it from loaf pan to cool completely.
  • Once cooled, slice and enjoy!
  • Bon Appetit!


  • STORAGE: Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2 days.
  • SWEETENER: If you choose to opt out of maple syrup, you can always substitute with Agave syrup.
  • OIL: Instead of vegan butter, you can also use vegetable oil coconut oil, if preferred.
  • MILK: You can use any plant-based milk for this recipe. I love using Califia Farm’s Almond Vanilla or Oats + Roasted Almonds Milk or So Delicious Dairy-Free’s Almond Milk, however, you can use Soy, regular Almond, Macadamia, Coconut, etc.