This Vegan Chocolate Banana Bread is deliciously moist, rich and just sweet enough. I love that this vegan banana bread recipe is made without using nuts or eggs, which makes it a great option for allergy friendly school lunchboxes.
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. 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.
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 bread recipes.
- 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 & 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.
- coconut sugar - you can also use Rapadura or brown sugar)
- linseed meal - also known as flaxseed meal or flax meal. Linseed meal is mixed with water to create flax egg. This is in place of eggs to keep this recipe egg 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.
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.
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 degrees Celsius (356 F) and line a loaf pan with parchment paper.
Next, mix the wet ingredients together. Add the mashed banana, 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 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 mix 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 rack to cool.
- double chocolate banana bread recipe - add ⅔ cup of dark chocolate chips to the batter. Once the batter is poured into the loaf tin, sprinkle an extra ⅓ cup chocolate chips on top of the unbaked loaf. If you're vegan make sure to use vegan chocolate chips.
- 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.
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.
- Measuring Cups & 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 tablespoon linseed meal
- 5 tablespoon 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.