This Gluten-Free Vegan Chocolate Banana Bread is super moist, perfectly chocolatey and free from added sugar! It’s the best healthier snack or dessert!
My Blueberry Banana Bread recipe has been such a big hit – so many people have made the recipe and loved it! This Chocolate Banana Bread is a perfect alternative if you fancy some sweet, squishy banana bread, but also happen to be craving something rich and chocolatey.
Not only is this Chocolate Banana Bread perfectly sweet and seriously moreish, but, like its blueberry-studded counterpart, it’s also completely free from added sugar, as the bananas provide enough sweetness to balance out the bitter cocoa powder. Meaning it’s even healthy enough for breakfast!
Why you’ll love this Chocolate Banana Bread:
- it’s super moist
- it’s chocolatey
- it’s packed with banana flavour
- it’s perfectly sweet
- it’s completely naturally sweetened
- it’s super easy to make
- it’s filling and satisfying!
How to make this Gluten-Free Vegan Chocolate Banana Bread
Scroll down to the bottom of the post for the full recipe.
- Mash the bananas in a wide-bottomed bowl using a fork.
- Mix together all the ingredients in a glass mixing bowl – use a measuring jug to measure out the plant-based milk.
- Transfer the mixture to a one-pound loaf tin.
Tip: Line the tin with greased baking paper to make it easier to remove the banana bread afterwards.
- Scatter over chocolate chips to decorate, if desired.
- Bake in the oven for around 45 minutes, until an inserted skewer comes out clean.
Tip: Leave the banana bread to cool down on a cooling rack before putting it away to store, to make sure it doesn’t get soggy!
How long does this Chocolate Banana Bread keep for?
- It keeps well covered in the fridge for up to a few days.
- Unless eaten on the day it’s been made, I would recommend warming up slices of the banana bread in the toaster.
- However, avoid the toaster if you’ve used chocolate chips, as otherwise you’ll end up with melted chocolate all over the inside of the toaster!
Substitutions you can make to this recipe:
- you can use any type of oil: coconut oil, olive oil or vegetable oil
- you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
- you can substitute the ground almonds (almond meal/almond flour) with ground walnuts
- for a nut-free version: substitute the ground almonds (almond meal/almond flour) with ground sunflower seeds
- you can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free
- you leave the recipe completely free from added sugar or if you prefer a sweeter banana bread, you can sweeten it with any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
- you can omit the chocolate chips
- you can add a handful of chopped walnuts or some desiccated coconut.
More vegan banana recipes:
- Blueberry Banana Bread
- Blueberry Banana Bread Muffins
- Chocolate Chip Banana Bread
- Banana Cake
- Banana Walnut Bread
- Chocolate Banana Bread
- Banana Oatmeal
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Chocolate Banana Bread
- 3 medium-sized ripe bananas
- 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
- 1 teaspoon apple cider vinegar (ensure gluten-free if necessary)
- 1/2 teaspoon ground cinnamon (optional)
- 150 g (1 1/4 cup) ground almonds (almond meal) *
- 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 tablespoons cocoa powder
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 120 ml (1/2 cup) unsweetened almond milk (or any other plant-based milk)
- 60 g (1/3 cup) dark chocolate chips (ensure vegan/gluten-free if necessary)
To decorate (optional):
- 20 g (1/8 cup) dark chocolate chips (ensure vegan/gluten-free if necessary)
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Peel the bananas and place in a wide-bottomed bowl, then use a fork to mash until you get a smooth paste
- Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
- Once melted, add the vinegar to the same bowl along with the ground almonds (and cinnamon if using)
- Sift in the flour, cocoa powder, baking powder and bicarbonate of soda
- Add the mashed bananas, and mix well, adding the milk a small amount at a time as you may not need to use it all depending on how liquidy your bananas are - you may also need to add a little more milk if your bananas are dry
- If using, add the chocolate chips and stir in carefully
- Transfer the mixture into a loaf tin lined with greased baking paper (use a one-pound loaf tin)
- Scatter over more chocolate chips, if desired
- Bake in oven for around 45 minutes until risen and an inserted skewer comes out clean
- Once out the oven, leave to cool completely before cutting
- Keeps covered in the fridge for up to a few days - best reheated in the toaster (but avoid the toaster if you've used chocolate chips, as otherwise you'll end up with melted chocolate all over the inside of the toaster)
- If you’ve kept your banana bread in the oven for the right amount of time and it’s still not done in the centre and the top is becoming burnt, then I would recommend covering it with a piece of baking paper to prevent the outside from becoming burnt, and continuing to bake it until an inserted skewer comes out clean.
- Make sure to leave the banana bread to cool down completely on a cooling rack before packing it away to store because otherwise the steam from the warm banana bread will get trapped and you’ll end up with soggy banana bread, which nobody wants!
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