Vegan Chocolate Banana Bread

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There is no better accompaniment to a cup of coffee than a slice of warm, just out of the oven, well buttered, healthy chocolate banana bread. It’s the perfect mid-morning treat or dessert. If you’re looking for more ways to use up those spotty bananas, then I would recommend trying my gluten free banana muffins, Buckwheat Flour Banana Bread or my Oat Flour Banana Bread recipes.

Contents:

Baking gluten free, egg free AND nut free can be a real challenge and often results in dry, crumbly bakes. But not with this recipe! Even though it is free from these ingredients, it remains a deliciously moist loaf with a dense crumb that doesn’t fall apart the moment it’s cut. This is a result of both the bananas and flax eggs binding the recipe together and providing extra moisture. This banana loaf will stay moist for 2-3 days after baking when stored at room temperature.

What’s To Love About Vegan Chocolate Banana Bread

There is something so satisfying about having a loaf of homemade banana bread just out of the oven. Here’s what I love about my vegan chocolate banana bread recipe.

• allergy friendly – this recipe is gluten free, dairy free, nut free and egg free, so perfect for anyone with these allergies or sensitivities.
• easy to make – this easy vegan chocolate banana bread is no fuss and simple to make. Perfect for even the most beginner baker.
• no crumble – using flax eggs to bind the batter, this banana bread is perfectly moist and doesn’t crumble or fall apart like other vegan banana breadrecipes.
• moist banana bread – gluten free baked goods can sometimes be dry, but thanks to the bananas, flax eggs and olive oil, this homemade chocolate banana bread recipe is deliciously moist.

Ingredients Notes and Substitutions 

Banana bread is definitely one of those recipes that just about anybody could make. No-fuss, straight forward but seriously delicious recipes are definitely my jam! To make this delicious, gluten free banana bread recipe you just need a few easy to find and simple ingredients. Read on to see the ingredients needed for this recipe as well as any notes and possible ingredient swaps. Ingredient quantities can be found in the recipe card at the bottom of this post.

• overripe bananas (bananas with lots of brown spots) – for this recipe the bananas are mashed using a potato masher. The more ripe they are, the easier they are to mash! Option to use an extra banana to slice in half and place on top of the banana bread also.
• extra virgin olive oil – other oils that you can use in this recipe include macadamia oil (not nut free, however), avocado oil or melted coconut oil. I prefer not to use vegetable oil as they are highly processed and not the healthiest.
• coconut beverage – or any other non-dairy milk of choice like almond milk, cashew milk, soy milk or oat milk.
• buckwheat flour – buckwheat flour is a gluten-free flour that is a healthy and wholefood option. Gluten free flours aren’t always interchangeable as they all create different end results. You can try swapping the buckwheat flour and tapioca flour for equal parts of a gluten free all purpose flour mix. I can’t guarantee that this will work though.
• tapioca starch – if you can’t find tapioca flour then you can also use arrowroot flour or corn flour.
• cacao powder – you can use cocoa powder or dutch processed cocoa powder in place of cacao powder.
• baking powder – if you are gluten intolerant or Coeliac, make sure to find a baking powder that is gluten free. I also prefer to use an organic and aluminium free baking powder. Also make sure to use baking powder and not baking soda. 
• coconut sugar – you can also use Rapadura or brown sugar)
• linseed meal – also known as flaxseed meal, flax meal or ground flaxseeds. Linseed meal is mixed with water to create flax egg. This is in place of eggs to keep this recipeegg free and vegan. Flax eggs are an excellent egg replacer as they still bind the batter extremely well and help to promote a moist bake.
• vanilla extract 

Most of the ingredients I sourced from my local grocery store. Ingredients like tapioca starch and coconut sugar are commonly found in grocery stores these days but if not, you can find these ingredients at most bulk food or whole food stores. If you can’t find them then you can use the suggested substitutions. For best results I also recommend using the ingredients stated in the recipe however.

Optional Extras

Feel free to get creative with this recipe. Here are some other ingredients that you can add in. 

• dark chocolate chips – make a vegan double chocolate banana bread (as pictured) by adding dark chocolate chips. make sure to choose dairy-free and vegan dark chocolate chips. add 2/3 cup of dark chocolate chips to the batter. Once the batter is poured into the loaf tin, sprinkle an extra 1/3 cup chocolate chips on top of the unbaked loaf. If you’re vegan make sure to use vegan chocolate chips.
• nuts – fold about 2/3 cup of chopped walnuts or pecans through the batter.

How to Make Easy Vegan Banana Bread

One of the best things about this recipe, and most quick breads in general, is just how quick and easy it is to prepare. Follow my step-by-step instructions for a perfectly baked loaf.

Firstly, preheat the oven to 180°C (356°F) and line a loaf pan with parchment paper.

Next, mix the wet ingredients together. Add the mashed ripe bananas, water, flaxseed meal, olive oil and milk to a medium bowl and whisk to combine.

Sieve the buckwheat flour, tapioca starch, cacao powder and baking powder into a large mixing bowl. Add the coconut sugar to the bowl and whisk to combine. You will need to break up any lumps of sugar before adding the wet ingredients.

Next, pour the wet ingredients into the dry ingredients and stir together until well combined. Pour the banana bread batter into the prepared pan and bake for 50 minutes. The banana bread is baked when a skewer comes out clean when inserted into the centre.

Once baked, turn the banana bread out onto a wire cooling rack to cool.

Storage

Once the banana bread has cooled to room temperature, store in an airtight container on the bench for 1-2 days and then transfer to the fridge for up to 3 days. To freeze, slice the banana bread and place each slice of banana bread in a freezer bag. Alternatively, place a piece of parchment paper between each slice of banana bread and place in an airtight container. Freeze for up to 6 months.

Serving Suggestions

• top with nut butter (like peanut butter or almond butter) and fresh slices of banana.
• eat warm, spread with a liberal amount of butter (or vegan butter).
• butter each side of the banana bread and toast in a sandwich press. Serve topped with ice cream and pure maple syrup.
• top with natural coconut yoghurt and a drizzle of maple syrup for a delicious vegan breakfast.

What to serve with Vegan Chocolate Banana Bread

Originally published August 31st, 2020. Updated 8th September 2025.