Gluten-Free Vegan Chocolate Banana Bread - Rhian's Recipes (2024)

4.21 from 44 votes

Course: Breakfast, Dessert

Cuisine: American

Keyword: gluten-free vegan banana bread, vegan chocolate banana bread

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Author: Rhian Williams

• ▢ 3 medium-sized ripe bananas
• ▢ 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
• ▢ 10 tablespoons maple syrup (or sub any other sweetener)
• ▢ 1 teaspoon apple cider vinegar (ensure gluten-free if necessary)
• ▢ Pinch salt
• ▢ 150 g (1 ¼ cup) ground almonds (almond meal) *
• ▢ 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• ▢ 50 g (½ cup) cocoa powder
• ▢ 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
• ▢ ¼ teaspoon bicarbonate of soda (baking soda)
• ▢ 120 ml (½ cup) unsweetened almond milk (or any other plant-based milk)
• ▢ 50 g (⅓ cup) dark chocolate chips ** (optional - ensure vegan/gluten-free if necessary)

To decorate (optional):

• ▢ Dark chocolate chips

• 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 maple syrup to the same bowl along with the vinegar, salt and ground almonds.

• 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 until you get a loose batter. 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 to decorate, if desired.

• Bake in oven for around 45 minutes until risen and an inserted skewer comes out clean.

• Once out the oven, transfer onto a wire rack to leave to cool completely before slicing.

  See Also

  Blackberry Bread (Easy And Moist Gluten-Free Recipe)

• 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).

*You can alternatively usealmond flour.

**For a refined sugar free version, omit the chocolate chips or use refined sugar free chocolate chips or chunks.

• 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 acooling rackbefore 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!

Nutrition Facts

Gluten-Free Vegan Chocolate Banana Bread

Amount Per Serving

Calories 255Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 6g30%

Cholesterol 1mg0%

Sodium 43mg2%

Potassium 250mg7%

Carbohydrates 33g11%

Fiber 5g20%

Sugar 16g18%

Protein 5g10%

Vitamin A 19IU0%

Vitamin C 3mg4%

Calcium 90mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.