This Vegan Chocolate Banana Bread is deliciously moist, rich and just sweet enough. This vegan banana bread recipe is egg free, dairy free, gluten free, nut free and refined sugar free.
Ingredients to Make Chocolate Vegan Banana Bread
Banana bread is definitely one of those recipes that just about anybody could make. No-fuss, straight forward but damn delicious recipes are definitely my jam!
To make this delicious, gluten free banana bread recipe you just need a few easy to find ingredients. These are:
- ripe bananas
- extra virgin olive oil
- linseed meal (also known as flaxseed meal or flax meal)
- plant based milk of choice (I used coconut)
- buckwheat flour
- tapioca starch (or corn starch if you can't find tapioca)
- cacao or cocoa powder
- baking powder
- coconut sugar (or Rapadura or brown sugar)
Most of the ingredients I sourced from my local supermarket. Ingredients like tapioca starch and coconut sugar are easily found at most bulk food or whole food stores. If you can't find them then, as I mentioned above, you can use corn flour instead of tapioca and Rapadura or brown sugar in place of coconut sugar.
As you can see, this recipe has no eggs or dairy, which makes it vegan and plant based. Instead of eggs I have used a combination of linseed meal and water, which does a really good job of binding so that the loaf doesn't crumble and fall apart.
A Delicious Breakfast or Snack
Whether having breakfast on the run or needing a yummy but filling snack, this chocolate vegan banana bread will do the trick! If eating for breakfast I would recommend topping with some banana slices and nut butter. The nut butter will provide some protein to help fill you up for longer.
This recipe has been made:
- nut free
- egg free
- dairy free
- gluten free
- refined sugar free
Being nut, egg and refined sugar free makes this chocolate banana bread a great school lunchbox snack.
The Best Gluten Free Chocolate Banana Bread!
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 moisture. This banana loaf will stay moist for 2-3 days after baking when stored at room temperature.
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- 2 x Mixing bowls
- measuring cups and spoons
- Loaf Tin
- Baking Paper
- 1 ½ cups buckwheat flour
- ½ cup tapioca flour
- ½ cup cacao powder
- 1 ½ tsp baking powder aluminium free
- ½ cup coconut sugar
- 1 ½ tbsp linseed meal
- 5 tbsp water
- ⅔ cup extra virgin olive oil
- ⅓ cup plant based milk
- 3 ripe bananas mashed
- Preheat oven to 180 degrees Celsius. Line a baking tin with baking paper.
- In a medium sized mixing bowl add mashed bananas, linseed meal, water, olive oil and milk. Whisk to combine.
- Add buckwheat flour, tapioca, coconut sugar, baking powder and cacao powder to a large mixing bowl. Whisk to combine.
- Pour the banana mixture into the flour mixture and stir until just combined. Pour into loaf tin and bake for 50 minutes at 180 degrees Celsius. The loaf is baked once a skewer comes out clean when inserted into the centre of the loaf.
- Once banana bread is baked, remove from oven and allow to cool in the tin for about 10 minutes before transferring to a cooling rack.
Did you make this recipe? Let us know how you went by rating the recipe and commenting below.