This banana bread is incredibly soft and chocolatey while being completely gluten-free and vegan. It uses simple, wholesome ingredients and ripe bananas for natural sweetness. Perfect for breakfast, dessert, or a snack, it’s easy to make and great for sharing. Plus, it’s a fantastic way to use overripe bananas and create something comforting and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ripe bananas, mashed gluten-free flour blend unsweetened cocoa powder baking soda salt plant-based milk coconut oil or vegetable oil maple syrup or agave syrup vanilla extract dairy-free chocolate chips
Directions
Preheat your oven to 180°C (350°F) and grease or line a loaf pan.
In a large bowl, mash the ripe bananas until smooth.
Add the plant-based milk, oil, maple syrup or agave, and vanilla extract. Mix well.
In another bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the dairy-free chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Let the banana bread cool completely before slicing.
You can add chopped walnuts or pecans for extra crunch. Swap chocolate chips for cacao nibs for a less sweet option. Add a teaspoon of cinnamon or espresso powder to enhance the chocolate flavor. You can also swirl in peanut butter or almond butter for a richer taste.
Storage/Reheating
Store the banana bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze slices individually for up to 2 months. Reheat in the microwave for 15–20 seconds or enjoy at room temperature.
FAQs
Can I use regular flour instead of gluten-free flour?
Yes, if you don’t need it to be gluten-free, regular flour works well.
What makes this banana bread vegan?
It contains no eggs or dairy, using plant-based alternatives instead.
How ripe should the bananas be?
Very ripe bananas with brown spots are best for sweetness and moisture.
Can I reduce the sweetness?
Yes, you can reduce the amount of maple syrup or use less chocolate chips.
Why is my banana bread dense?
Overmixing the batter or using too much flour can make it dense.
Can I make this oil-free?
Yes, you can replace oil with applesauce for a lighter version.
Can I add protein powder?
Yes, but you may need to adjust the liquid to maintain the right texture.
How do I know when it’s done baking?
Insert a toothpick into the center; if it comes out clean, it’s ready.
Can I make muffins instead of a loaf?
Yes, adjust the baking time to about 20–25 minutes.
Is this recipe kid-friendly?
Yes, it’s naturally sweet and chocolatey, making it very appealing to kids.
Conclusion
This chocolate gluten-free and vegan banana bread is a perfect blend of indulgence and wholesome ingredients. With its rich chocolate flavor and moist texture, it’s a versatile recipe that suits many dietary preferences while still delivering a delicious homemade treat.
This chocolate gluten-free vegan banana bread is rich, moist, and naturally sweetened with ripe bananas. Made with wholesome ingredients, this easy banana bread recipe is perfect for breakfast, dessert, or a healthy snack—completely dairy-free, egg-free, and gluten-free.
Ingredients
3 ripe bananas, mashed
1 ½ cups gluten-free flour blend
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup plant-based milk
⅓ cup coconut oil or vegetable oil
½ cup maple syrup or agave syrup
1 teaspoon vanilla extract
½ cup dairy-free chocolate chips
Instructions
Preheat oven to 180°C (350°F) and grease or line a loaf pan.
In a large bowl, mash the ripe bananas until smooth.
Add plant-based milk, oil, maple syrup (or agave), and vanilla extract. Mix well.
In a separate bowl, whisk together gluten-free flour, cocoa powder, baking soda, and salt.
Gradually add dry ingredients to wet ingredients, stirring until just combined.
Fold in dairy-free chocolate chips.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes, until a toothpick inserted in the center comes out clean.
Allow to cool completely before slicing and serving.
Notes
Use very ripe bananas for maximum sweetness and moisture.Avoid overmixing to keep the texture soft and tender.Substitute oil with applesauce for a lighter version.Add nuts or nut butter for extra richness and texture.
