Vegan Gluten-Free Double Chocolate Banana Bread
Rich, fudgy chocolate banana bread that happens to be both vegan and gluten-free without sacrificing texture or flavor. Ripe bananas provide natural sweetness and moisture while cocoa powder and chocolate chips deliver intense chocolate taste. The combination of oat flour and almond meal creates a tender crumb that rivals traditional wheat-based versions. Perfect for breakfast, snack time, or dessert when you want something indulgent yet wholesome. This recipe transforms overripe bananas into a decadent treat that satisfies chocolate cravings while accommodating dietary restrictions.
Ingredients
- 1 cup mashed, very ripe bananas, about 3 medium bananas
- ¼ cup coconut oil, melted
- 3 tablespoons pure maple syrup
- 1 flax egg golden ground flaxseed + water, 1 tablespoon flaxseed + 3 tablespoons water, whisked and set 15 minutes
- 1 teaspoon pure vanilla extract
- 1 cup gluten free oat flour, very finely ground if homemade
- ½ cup raw cacao powder or unsweetened cocoa powder
- ¾ cup almond meal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup vegan chocolate chips or paleo chocolate chunks, chopped
- 2 tablespoons vegan chocolate chips, for topping(optional)
Instructions
- 1
Preheat oven to 350°F and line loaf pan with parchment paper
- 2
Mash bananas until smooth in large bowl
- 3
Whisk coconut oil, maple syrup, flax egg and vanilla into mashed bananas
- 4
Sift together oat flour, cacao powder, almond meal, baking powder, baking soda and salt in separate bowl
- 5
Add dry ingredients to wet ingredients and whisk until just incorporated
- 6
Fold in chocolate chips
- 7
Pour batter into prepared pan and smooth surface, creating slight rise down center
- 8
Optionally top with extra chocolate chips and press lightly
- 9
Bake for 60-70 minutes until toothpick inserted in center comes out clean
- 10
Cool in pan for 1 hour, then transfer to cooling rack for 1-2 additional hours before slicing
Tips
Use very ripe bananas with brown spots for maximum sweetness and easier mashing
Make sure homemade oat flour is finely ground to avoid dense texture
Cool completely before slicing to prevent crumbling and achieve clean cuts
Good to Know
covered at room temperature up to 3 days or refrigerated up to 1 week
can be made 1 day ahead, wrap tightly after completely cooled
at room temperature, optionally warmed slightly
Common Mistakes
cool completely before slicing to avoid crumbling
don't overmix batter to prevent dense texture
use very ripe bananas to avoid bland flavor
Substitutions
Vegan Options
1 tbsp chia + 3 tbsp water
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular flour instead of oat flour?
This recipe is designed to be gluten-free, but you can substitute 1 cup all-purpose flour for the oat flour and almond meal combination if gluten isn't a concern.
What if I don't have flax eggs?
You can substitute with 1 chia egg (1 tbsp chia seeds + 3 tbsp water) or use 1/4 cup unsweetened applesauce as a binding agent.
How long does this bread keep?
Store covered at room temperature for up to 3 days or refrigerated for up to 1 week. It can also be frozen for up to 3 months wrapped tightly.