Chocolate Gluten Free and Vegan Banana Bread

By Maria Lichty

Updated June 01, 2020

Chocolate Vegan Banana Bread – you will never know this chocolate banana bread is Gluten-Free and Vegan. It is SO rich, moist, and delicious!

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This post is in partnership with Bob’s Red Mill

Well, we have gotten a ton of requests for a gluten-free and vegan chocolate banana bread so I put on my baking hat and came up with an EPIC Chocolate Vegan and Gluten Free Banana Bread recipe. You guys are going to love this one too!

Gluten-Free

I used my original chocolate banana bread recipe as my inspiration but made some tweaks to make it gluten-free and vegan. I don’t do a ton of gluten-free baking, so I decided to use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour as the base. I didn’t want to mess with mixing my own flours and why take the time when Bob’s Red Mill makes it super easy. You can use this flour as a direct replacement for all-purpose flour and the results are amazing! Cup4Cup gluten-free flour also works well in this recipe.

I used Dutch process cocoa in this recipe too because it is my favorite. It gives the bread such a rich and divine chocolate flavor.

Vegan

You guys wanted chocolate vegan banana bread too so I mixed Bob’s Red Mill flaxseed meal with water instead of using an egg. Flaxseed meal is a great egg replacement and has Omega 3-fatty acids. Bonus!

The mashed ripe bananas and coconut oil make the chocolate vegan banana bread super moist. I used coconut sugar to sweeten the bread and loved the results.

I used vegan chocolate chips in the bread AND on top. The chocolate chips on top make the bread are extra pretty and you can’t go wrong with a double dose of chocolate.

Banana Bread Success!

To be honest, I was a little nervous about how this bread would turn out. My fingers were crossed while it was in the oven. After it cooled and I sliced into it, all of my worries went away. I could tell this bread was going to be a winner. It looked very similar to my original chocolate banana bread. It didn’t rise as much, but that didn’t affect the flavor or texture. I was sold after one bite! It is super rich, moist, and tastes like my favorite chocolate banana bread.

The bread tastes more like cake than bread…but that is not a bad thing. I topped a warm slice with vanilla Halo Top ice cream and was in dessert heaven. If you are vegan, you can use your favorite dairy-free frozen dessert.

I nailed it! You guys are going to fall in love with this chocolate vegan banana bread too!

Kid-Approved

The boys were anxiously waiting for me to finish taking pictures of the bread so they could have a taste. They had no clue it was gluten-free or vegan. They thought it was the best chocolate “cake” in the world! I also had a few of my gluten-free friends taste the bread for me and they gave it two big thumbs up.

I am telling you, this recipe is a winner! Bake up a loaf today and see for yourself:) And if you don’t need a gluten-free or vegan bread, you can try my original Chocolate Banana Bread recipe. Both are incredible!

More Banana Bread Recipes

• Chocolate Banana Bread
• Healthy Banana Bread
• Chocolate Chip Banana Bread
• Best Banana Bread
• Peanut Butter Banana Bread
• Buttermilk Banana Bread

Quick Breads

Gluten Free Vegan Chocolate Banana Bread

Ingredients1x2x3x

• 1 tablespoon Flaxseed Meal
• 3 tablespoons water
• 1 cup Gluten-Free all-purpose baking flour
• 1/2 cup Dutch process cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3 large ripe bananas about 1 ½ cups mashed
• 1/3 cup coconut oil melted and slightly cooled
• 3/4 cup coconut sugar
• 1 teaspoon vanilla extract
• 3/4 cup vegan chocolate chips

Instructions

• Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
• In a small bowl, mix together the flax seed meal and water. Let sit for 10 minutes.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
• In a large bowl, mash the ripe bananas with a fork. Add the melted coconut oil and stir until combined. Add in the coconut sugar, flaxseed mixture, and vanilla extract. Stir until smooth.
• Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in ½ cup of the chocolate chips.
• Pour batter into prepared pan. Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread. Bake for 65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter on the toothpick.
• Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack. Cut into slices and serve.
• Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.

Nutrition

Have you tried this recipe?

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Gluten Free Vegan Chocolate Banana Bread

Recipe from Two Peas and Their Pod

Ingredients

• 1 tablespoon Flaxseed Meal
• 3 tablespoons water
• 1 cup Gluten-Free all-purpose baking flour
• 1/2 cup Dutch process cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3 large ripe bananas about 1 1/2 cups mashed
• 1/3 cup coconut oil melted and slightly cooled
• 3/4 cup coconut sugar
• 1 teaspoon vanilla extract
• 3/4 cup vegan chocolate chips

Instructions

• Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
• In a small bowl, mix together the flax seed meal and water. Let sit for 10 minutes.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
• In a large bowl, mash the ripe bananas with a fork. Add the melted coconut oil and stir until combined. Add in the coconut sugar, flaxseed mixture, and vanilla extract. Stir until smooth.
• Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 1/2 cup of the chocolate chips.
• Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter on the toothpick.
• Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack. Cut into slices and serve.
• Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.

Nutrition