This vegan double chocolate banana bread is rich, moist, and irresistibly chocolatey, but also oil-free and gluten-free for a guilt free. If you are looking for a healthier way to curb your chocolate cravings, you’ve come to the right place. This chocolatey banana bread tastes like a double chocolate muffin! Luckily, it has way way less calories and fat and absolutely no animal products!
Why You'll Love This Recipe
- Gluten-free and Oil-free: Perfect for anyone with dietary restrictions, making it a great dessert for a potluck.
- Easy to make: This banana bread recipe is perfect for a beginner to vegan baking or anyone just learning to cook. All you need is 12 ingredients that may already be in your pantry and basic cooking equipment for a banana bread that comes out perfect and delicious every time!
- Healthier indulgence: Each slice has under 200 calories with less than 5 grams of fat, for a healthier snack or dessert that tastes decadent and chocolatey without the excess oil and calories.
Equipment You Will Need
- Mixing bowls: 1 small, 1 medium, 1 large
- Whisk
- Rubber spatula
- Baking pan: I used a bread loaf pan, but an 8×8 pan, or muffin mold will also work. Baking times for different pans are provided in the recipe card.
Ingredients for Chocolate Banana Bread
- Flaxmeal
- Over-ripe bananas: The best results come from bananas that sit on the counter until very spotted, or almost brown, then freezing overnight, and defrosting in the microwave for a minute or until softened. I regularly buy too many bananas, then freeze those that are over-ripe, so I always have bananas in the freezer and ready for baking.
- Cane sugar. Some white sugars are processed with bone meal or bone char, which makes them not vegan friendly. To avoid confusion, choose an organic sugar, which doesn’t allow bone char in the sugar processing.
- Apple cider vinegar
- 1:1 gluten-free flour. Regular all-purpose flour will also work with this recipe.
- Cocoa powder
- Ground cinnamon
- Baking powder. Opt for aluminum-free if you can find it.
- Baking soda
- Vegan chocolate chips. I used Enjoy Life brand for this recipe.
How to Make Vegan Chocolate Banana Bread
Step One – Start the Flax “Egg”
Preheat oven to 350F (180C). In a small bowl, whisk together the flaxmeal and the water and set aside to thicken. This will act as the vegan egg replacement.
Step Two – Mix the wet ingredients
Peel the over-ripe bananas into a large mixing bowl and add the apple cider vinegar and sugar. Mash the bananas and mix until mostly smooth.
Step Three – Mix the dry ingredients
In a another bowl, whisk together the flour, cocoa powder, cinnamon, baking powder, and baking soda.
Step Four – Combine wet and dry mixtures
Add flax “egg” mixture and the dry ingredients into the mashed banana mixture. Mix until well combined. Then stir in the chocolate chips.
Step Five – Bake
Pour the batter into a bread loaf pan and bake for 40-50 minutes. Let site for 10 minutes before slicing and serving.
Want more vegan dessert? Try these next:
If you’re craving a healthier baked treat that doesn’t compromise on flavor, this gluten-free vegan chocolate banana bread is a must-try. Whether you’re searching for a healthy banana bread recipe or an easy vegan dessert, this double chocolate banana bread is sure to become a go-to favorite.
I hope you enjoy this chocolatey recipe! If you give it a try, please leave a comment below to help support this blog and help others find easy vegan recipes. And follow @RootyFruityVegan on social media for more vegan recipes.
Vegan Chocolate Banana Bread
- Total Time: 1 hour
- Yield: 10 Slices 1x
- Diet: Vegan
Description
This vegan chocolate banana bread is a rich and satisfying dessert that is free from gluten and oil for a healthier plant based treat perfect for any chocolate lover.
Ingredients
- 2 Tablespoons flaxmeal
- 1/4 cup + 2 tablespoons water
- 3 medium over-ripe bananas (the darker colored, the better, see notes below)
- 1/2 cup cane sugar
- 2 teaspoons apple cider vinegar (can substitute white vinegar)
- 1 1/2 cups gluten-free 1:1 flour (see notes)
- 1/2 cup cocoa powder
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/3 cup vegan chocolate chips (I used the Enjoy Life brand)
Instructions
- Preheat oven to 350F (180C).
- In a small bowl, whisk together the flaxmeal and the water and let sit for a few minutes.
- Peel the over-ripe bananas into a large mixing bowl and mash with a fork. Add the sugar and apple cider vinegar and mix until well combined and mostly smooth.
- In a separate mixing bowl, whisk together the gluten-free flour, cocoa powder, cinnamon, baking powder and baking soda.
- Add the flaxmeal and water mixture to the mashed bananas and mix well. Then, add the flour mixture and mix thoroughly. Stir in the chocolate chips.
- Use a rubber spatula and pour the batter into a loaf pan. Bake for 40-50 minutes, until a toothpick comes out clean (make sure it isn’t in a chocolate chip). See notes below for baking times for other baking dish sizes.
- Let sit for 10 minutes before slicing and serving.
Notes
Over-ripe bananas: The best results come from bananas that sit on the counter until very spotted, or almost brown, then freezing overnight, and defrosting in the microwave for a minute or until softened. I regularly buy too many bananas, then freeze those that are over-ripe, so I always have bananas in the freezer and ready for baking.
Gluten-free flour: I’ve also substituted 1:1 GF flour with 3/4 cup oat flour (made by blending rolled oats in a blender) and 3/4 cups rice flour (store-bought) with similar results.
8×8 baking pan: Bake for 30-35 minutes
Muffin mold: Bake for 20-25 minutes.
Video differences: The video features different amounts for baking powder and apple cider vinegar. The amounts listed above are the updated and perfected recipe.
- Prep Time: 10
- Cook Time: 50
Nutrition
- Serving Size: 1 Slice
- Calories: 190
- Sugar: 19 g
- Sodium: 125 mg
- Fat: 4.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
