(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ripe bananas, mashed gluten-free all-purpose flour unsweetened cocoa powder granulated sugar or coconut sugar baking soda baking powder salt plant-based milk vegetable oil or melted coconut oil vanilla extract dairy-free chocolate chips
Directions
Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
In a large bowl, mash the ripe bananas until smooth.
Add the plant-based milk, oil, sugar, and vanilla extract to the bananas. Mix well until fully combined.
In another bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the dairy-free chocolate chips.
Pour the batter into the prepared loaf pan and spread it evenly.
Sprinkle a few extra chocolate chips on top if desired.
Bake for about 50–55 minutes, or until a toothpick inserted into the center comes out mostly clean.
Allow the bread to cool in the pan for about 10–15 minutes before transferring it to a wire rack to cool completely.
Servings and timing
Servings: 8–10 slices
Prep time: 15 minutes Bake time: 50–55 minutes Cooling time: 20–30 minutes Total time: about 1 hour 30 minutes
Variations
Chocolate walnut banana bread Add chopped walnuts or pecans to the batter for a crunchy texture.
Double chocolate banana bread Increase the cocoa powder slightly and add extra chocolate chips.
Peanut butter chocolate banana bread Swirl a few tablespoons of peanut butter into the batter before baking.
Spiced chocolate banana bread Add cinnamon or a pinch of nutmeg for a warm spice flavor.
Mocha chocolate banana bread Mix in a teaspoon of espresso powder to enhance the chocolate flavor.
Storage/Reheating
Store the banana bread in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate the bread for up to 5 days. Allow slices to come to room temperature or warm slightly before serving.
To freeze, wrap the loaf or individual slices tightly in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator or at room temperature.
To reheat, warm a slice in the microwave for about 10–15 seconds or heat gently in the oven until warmed through.
FAQs
Is this banana bread really gluten-free?
Yes, as long as you use a certified gluten-free flour blend and ensure all other ingredients are gluten-free.
What type of gluten-free flour works best?
A gluten-free all-purpose flour blend designed for baking works best for texture and structure.
Can I use almond flour instead?
Almond flour alone may change the texture significantly, so it is best used as part of a gluten-free flour blend.
How ripe should the bananas be?
The bananas should be very ripe with brown spots, as they provide natural sweetness and moisture.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar because ripe bananas already add sweetness.
What plant-based milk works best?
Almond milk, oat milk, soy milk, or coconut milk all work well in this recipe.
Can I make this recipe oil-free?
You can replace the oil with applesauce, although the texture may be slightly different.
Why is my banana bread dense?
Overmixing the batter or using too much flour can make the bread dense. Mix just until combined.
Can I turn this recipe into muffins?
Yes, divide the batter into muffin cups and bake for about 18–22 minutes.
How do I know when the banana bread is done?
Insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, it is ready.
Conclusion
Chocolate Gluten Free and Vegan Banana Bread is a delicious and inclusive treat that delivers rich chocolate flavor and moist banana goodness without gluten, dairy, or eggs. Easy to make and perfect for many occasions, this loaf is a great choice for anyone looking for a satisfying plant-based dessert or snack. Each slice offers a soft texture and deep chocolate taste that makes it hard to resist.
This Chocolate Gluten Free and Vegan Banana Bread is a moist, rich quick bread made with ripe bananas and deep chocolate flavor. Completely dairy-free, egg-free, and gluten-free, this plant-based banana bread has a soft texture and indulgent taste, making it perfect for breakfast, snacks, or dessert.
Ingredients
3 ripe bananas, mashed
1½ cups gluten-free all-purpose flour
¼ cup unsweetened cocoa powder
½ cup granulated sugar or coconut sugar
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup plant-based milk (almond, oat, soy, or coconut)
⅓ cup vegetable oil or melted coconut oil
1 teaspoon vanilla extract
½ cup dairy-free chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
In a large bowl, mash the ripe bananas until smooth.
Add the plant-based milk, oil, sugar, and vanilla extract to the mashed bananas. Mix until fully combined.
In another bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
Fold in the dairy-free chocolate chips.
Pour the batter into the prepared loaf pan and spread it evenly.
Sprinkle a few extra chocolate chips on top if desired.
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the bread to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas with brown spots for the best sweetness and moisture.A gluten-free baking blend works best for achieving a soft texture.Do not overmix the batter to prevent dense bread.This bread tastes even better the next day as the flavors develop.
