Vegan Chocolate Banana Bread (Gluten-Free and Oil-Free)

As an Amazon Associate I earn from qualifying purchases, at no extra cost to you and I only link products that I regularly use and love!

If you are looking for a healthier way to curb your chocolate cravings, you’ve come to the right place. This vegan and gluten free chocolate banana bread tastes like a double chocolate muffin. Luckily, it has way way less calories and fat and absolutely no animal products! 


vegan chocolate banana bread

If you choose to make muffins, the baking time will be much faster. I will do that next time because the house smelled too good to wait a full 50 minutes for the bread to bake! The muffins only take about 25 minutes. 

If you try this recipe, let me know how it goes! Tag me on Instagram or Facebook, I’d love to see it! =]

I made a video too! You may notice that the recipe is slightly different in the video, just a different amount of baking powder and apple cider vinegar. The recipe below is the updated and tested version. 

Make your snacks zero waste with these reusable baggies!

Vegan Chocolate Banana Bread (Gluten-Free and Oil-Free)

vegan chocolate banana bread
  • Prep Time5 min
  • Cook Time50 min
  • Total Time55 min
  • Yield10 slices
  • Serving Size1 slice
  • Energy221 cal


Wet Ingredients

  • 2 TBSP flaxmeal
  • 1/4 cup + 2 TBSP water
  • 4 small or 3 large over-ripe bananas (the blacker the better)
  • 1/2 cup sugar
  • 2 tsp apple cider vinegar

Dry Ingredients

  • 3/4 cup oat flour
  • 3/4 cup rice flour
  • 1/2 cup cacao powder
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/3-1/2 cup vegan chocolate chips



Preheat oven to 350 degrees Fahrenheit. 


In a small bowl, mix the flaxmeal with the water and let sit for a few minutes. Meanwhile, mash the bananas in a large bowl. Add the remaining wet ingredients. Mix well.


In another bowl, combine the dry ingredients and whisk until thoroughly mixed. 


Add the flaxmeal and water mixture to bowl with the bananas and mix well. Then, add the dry ingredients to the wet and mix thoroughly. 


Pour the batter into a baking pan. For a bread pan, bake 40-50 minutes. For an 8×8 pan, bake 30-35 minutes. For muffins, bake 20-25 minutes. Let sit 10 minutes before serving. 

  • 10 servings per container
  • Serving Size1 slice
  • Amount per serving
  • Calories221
  • % Daily Value*
  • Total Fat5.4 g6.92%
  • Sodium226 mg9.83%
  • Total Carbohydrate44 g16%
  • Dietary Fiber4.9 g17.5%
  • Total Sugars21 g
  • Added Sugars18 g36%
  • Protein4.8 g9.6%
  • Calcium76 mg5.85%
  • Iron2 mg11.11%
  • Potassium313 mg6.66%
  • Zinc0.7 mg6.36%

Leave a Comment

Your email address will not be published. Required fields are marked *