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    Home » Breakfast » Vegan Gluten-Free Chocolate Banana Bread

    Vegan Gluten-Free Chocolate Banana Bread

    Published: Nov 7, 2019 · Modified: Oct 31, 2020 by Kaylie Grace · 10 Comments

    Jump to Recipe·Print Recipe

    This post may contain affiliate links. Read the affiliate disclosure here. 

    This vegan gluten-free chocolate banana bread is moist, fluffy, and oh so chocolatey! It’s made with just one bowl and healthy ingredients like overripe bananas, oat flour, cocoa powder, and coconut sugar. It’s delicious enough to be mistaken for dessert, but wholesome enough to be eaten for breakfast!

    two slices of vegan gluten-free chocolate banana bread on a white plate surrounded by a small bowl of chocolate chips and a small bowl of rolled oats

    Did someone say chocolate for breakfast? This vegan gluten-free chocolate banana bread is deliciously sweet, rich, and super satisfying. It has the texture and flavor of moist chocolate cake, yet it’s filled with wholesome ingredients.

    You can tailor this banana bread to your liking. Add chocolate chips for gooey pockets of melted chocolate in each bite, or toss in crushed walnuts for a lower sugar option. Either way, you can enjoy a slice for any occasion. It’s perfect for breakfast, an afternoon snack, or even as a healthy dessert!

    five slices of vegan chocolate banana bread stacked on top of each other

    What ingredients are in chocolate banana bread?

    This chocolate banana bread is both vegan and gluten-free. In other words, no eggs, dairy, or wheat are used in the recipe. Check out the list of healthy ingredients below:

    • Bananas
    • Oat flour
    • Cocoa powder
    • Coconut sugar
    • Coconut oil
    • Almond milk
    • Vanilla
    • Mini chocolate chips
    three slices of chocolate banana bread on a white plate surrounded by a wooden fork, a cream mug filled with almond milk, and a small bowl of rolled oats

    How to Make Vegan Gluten-Free Chocolate Banana Bread

    For the full recipe, scroll down to view the recipe card below. This easy banana bread recipe calls for just one bowl and a few steps.

    First, mash the bananas until nearly smooth. Note: be sure to use overripe bananas. How do you tell if your bananas are overripe? It’s simple! An overripe banana will have a yellow peel covered in brown spots.

    Next, add the melted coconut oil, coconut sugar, almond milk, and vanilla. Mix the ingredients to combine.

    • hand holding a metal fork mashing ripe bananas in a glass bowl
    • mashed banana, coconut sugar, and almond milk in a glass bowl
    • hand holding a white spatula mixing wet ingredients for banana bread

    Then, add the oat flour, cocoa powder, rolled oats, baking powder, and salt. Mix to evenly incorporate the ingredients. After, fold in the mini chocolate chips. This vegan gluten-free chocolate banana bread is great with chocolate chips, but you can add other mix-ins instead! See my tips below.

    • hand holding a white spatula mixing four and cocoa powder in a glass bowl
    • hand holding a white spatula mixing chocolate banana bread batter in a glass bowl
    • hand holding a metal measuring cup pouring chocolate chips into chocolate batter
    • hand holding a white spatula mixing chocolate batter inside a glass bowl

    Next, line a loaf pan with parchment paper. Note: this helps prevent sticking and makes for a much easier time removing the banana bread from the pan after cooking. Alternatively, you can liberally grease the loaf pan with oil. I recommend using parchment paper, though.

    • chocolate banana bread batter inside a loaf pan lined with parchment paper
    • baked chocolate banana bread topped with chocolate chips inside a loaf pan

    Bake the banana bread at 350 degrees F for 50-55 minutes. After, allow the banana bread to cool completely before slicing and serving. Now for the fun part; enjoy with a cold glass of almond milk. Mmmmmm.

    sliced loaf of chocolate banana bread vegan

    Kaylie’s Tips:

    • Use overripe bananas. Make sure your bananas contain a yellow peel with brown spots all over it. This is perfect for chocolate banana bread because it means the bananas are at peak sweetness.
    • Chocolate chips are optional, but definitely recommended! I love these mini vegan chocolate chips. Instead, you can try crushed walnuts, coconut flakes, or sugar-free chocolate chips for a healthier option.
    • Add toppings! You can sprinkle additional toppings on the batter before placing it in the oven. Chocolate chips, rolled oats, shredded coconut, and sliced banana are all great choices.
    • Keep leftovers stored in an airtight container, tinfoil, or plastic wrap. Store it in the refrigerator to keep it fresh even longer. To reheat, microwave for 30 seconds or bake at 350 degrees F for a few minutes.
    • Can you freeze banana bread? Absolutely! Tightly wrap the bread in aluminum foil or plastic wrap. It should keep for 2 months.
    a stack of five slices of chocolate banana bread with chocolate chips

    If you love this double chocolate banana bread, you will love these vegan baked goods:

    • Chocolate Banana Baked Oatmeal
    • The Best Vegan Banana Bread
    • Chunky Monkey Baked Oatmeal
    • Double Chocolate Banana Muffins (Vegan, Gluten-Free)
    • Vegan Gluten-Free Banana Bread
    • Vegan Banana Chocolate Chip Muffins
    • Peanut Butter Banana Baked Oatmeal
    • Chocolate Mug Cake (Vegan, Gluten-Free)

    If you try this Vegan Gluten-Free Chocolate Banana Bread, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!

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    three slices of chocolate banana bread on a white plate surrounded by a wooden fork, a cream mug filled with almond milk, and a small bowl of rolled oats

    Vegan Gluten-Free Chocolate Banana Bread

    ★★★★★ 5 from 3 reviews
    • Author: purelykaylie
    • Prep Time: 10 minutes
    • Cook Time: 1 hour
    • Total Time: 1 hour 10 minutes
    • Yield: 10 slices 1x
    • Category: Breakfast
    • Method: Bake
    • Cuisine: American
    • Diet: Vegan
    Print Recipe
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    Description

    This chocolate banana bread is rich, moist, and fluffy! It’s a guilt-free indulgence with healthy, wholesome, vegan ingredients. 


    Ingredients

    Scale

    Wet:

    • 3 large ripe bananas (~1.5 cups mashed banana)
    • ½ cup coconut sugar
    • ¼ cup melted coconut oil*
    • ¼ cup almond milk
    • 1 tsp vanilla extract

    Dry:

    • 2 cups oat flour
    • ½ cup cocoa powder
    • ¼ cup rolled oats
    • 2 tsp baking powder
    • ½ tsp salt

    Mix-Ins:

    • ⅔ cup vegan mini chocolate chips

    Instructions

    1. Preheat oven to 350 degrees F.
    2. In a large bowl, mash the overripe bananas until nearly smooth. 
    3. Add wet ingredients to the bowl. Mix to combine. 
    4. Add dry ingredients to the bowl. Mix again to thoroughly combine. Fold in the mini chocolate chips. 
    5. Line a loaf pan with parchment paper. Pour batter into the pan and evenly spread across the base.
    6. Bake banana bread for 55-60 minutes. After, remove from oven and cool completely before slicing and serving. 

    Notes

    *To melt coconut oil, add 5 spoonfuls to a microwave-safe bowl. Microwave for 30 seconds. Measure ¼ cup and proceed with the recipe. 


    Nutrition

    • Serving Size: 1 slice
    • Calories: 312
    • Sugar: 23.5g
    • Fat: 13g
    • Saturated Fat: 8g
    • Carbohydrates: 48g
    • Fiber: 6g
    • Protein: 7g

    Keywords: vegan gluten-free chocolate chip banana bread, chocolate banana bread, gluten-free chocolate banana cake

    Did you make this recipe?

    Tag @purelykaylie on Instagram and hashtag it #purelykaylie

    This post contains affiliate links. If you make a purchase through one of these links, I earn a small commission at no additional cost to you. I only recommend products I personally use, trust, and love!

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    Reader Interactions

    Comments

    1. Feancesca

      November 29, 2020 at 2:36 am

      I baked this banana bread and this is one of my favourite ones, along with your other recipe, the best Banana bread. Thank you for the recipe. It’s so chewey and delicious.

      Reply
      • Kaylie Grace

        November 29, 2020 at 9:23 am

        Thank you! I’m super happy to hear you love it! 🙂

        Reply
    2. VINCENT

      May 10, 2020 at 7:28 am

      I made them into muffins for mother’s day and they’re delicious!! My sister can’t have nuts so we used to coconut milk. We also used half the sugar and it still came out great!

      ★★★★★

      Reply
      • Kaylie Grace

        May 10, 2020 at 12:34 pm

        What a great idea!! So happy you enjoyed them!! 🙂

        Reply
      • Ramya Ramesha Bhat

        May 24, 2020 at 1:11 am

        Hello mam,
        Can I use Jaggery in place of coconut sugar?
        Can I use food processor to make fine powder of rolled oats? so I don’t need to buy extra oats flour from the store.
        And in place of mini chocolate chips, can I use walnuts and raisins?
        Thank you in advance for your help.☺️

        Reply
      • Sophia Philip

        August 11, 2020 at 10:30 am

        Can I know how long and what temp should I keep it in muffin tins?

        Reply
        • Kaylie Grace

          August 11, 2020 at 9:40 pm

          Hi, Sophia! I would recommend 350 degrees F for 25-30 minutes. Keep an eye on them and use the toothpick test to ensure they are fully baked before removing from the oven. Let them cool for about 10 minutes in the pan, too. Enjoy! 🙂

          Reply
    3. Kelsea Cole

      March 16, 2020 at 6:44 pm

      Turned these into muffins. YUM

      ★★★★★

      Reply
      • purelykaylie

        March 16, 2020 at 7:22 pm

        So glad you loved them, Kelsea! Great idea turning the recipe into muffins! 🙂

        Reply
      • VINCENT

        May 10, 2020 at 7:35 am

        Great idea us too, perfect Mother’s Day breakfast!

        ★★★★★

        Reply

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