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Home » Breakfast » Chocolate Banana Bread (Gluten Free, Vegan, Refined Sugar Free).

Chocolate Banana Bread (Gluten Free, Vegan, Refined Sugar Free).

Apr 1, 2016 · Modified: Apr 18, 2018 by Kelly Roenicke · 161 Comments

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This chocolate banana bread is a healthier treat - it's refined sugar free!

A delicious and healthier twist on an old favorite – this chocolate banana bread is gluten free and refined sugar free! A homemade dessert that everyone loves.

chocolate banana bread

vegan banana bread recipe
classic vegan and gluten free banana bread recipe

Banana bread is one of our favorite things to bake at our house. It’s simple to make, most people love it, and it’s easy to make it gluten free or vegan. If we’re travelling, I’ll often bake banana muffins or banana bread to take along with us – it makes a great breakfast or snack for the road!

This is a fun variation on the normal recipe, because it combines two delicious flavors – bananas and chocolate. You maybe surprised at how easy this chocolate banana bread is to make. Yes, even if you have multiple food allergies, you can still enjoy fresh baked banana bread that holds together well, looks good, and most importantly, tastes good.

One of the secrets to this gluten free chocolate banana bread is to use very ripe bananas – I’m talking over ripe bananas that have been stashed in the freezer and are now extra sweet. They’ll give this bread great flavor and keep it tender and moist. <– Not a fan of that word, but it’s true.

Another thing that helps this loaf turn out well is using a glass loaf pan lined with parchment paper. You won’t have trouble with this bread sticking if you use parchment paper. This type of loaf pan works really well (affiliate link).

Variations on this chocolate banana bread:

  • you can make muffins if you prefer, just shorten the baking time – 16-20 minutes should do it
  • you can add chocolate chips or chocolate chunks if you want a little more sweetness
  • you can add coconut flakes or seeds or nuts to the batter if you wish – be creative!

vegan gluten free chocolate banana bread

The other great thing about this recipe is that it’s a little bit healthier than your normal banana bread…it’s refined sugar free!

Of course, if you don’t love coconut sugar, you can go ahead and use regular sugar or a blend of regular sugar and brown sugar. You could also add chocolate chips if you wish. If you aren’t gluten free, this recipe should work just fine with regular flour or spelt flour. This recipe will not work with coconut flour.

chocolate banana bread batter

Just mix this batter in a bowl with a spoon – no electric mixer required!

chocolate banana bread in pan

Spoon the chocolate batter into your prepared loaf pan, and bake. Less than an hour later, you’ll have a delicious loaf of chocolate banana bread!

This gluten free chocolate banana bread is great for breakfast, a snack, or a healthier dessert. If for some reason you have a lot of leftovers, I think that it would freeze very well.

gluten free dairy free chocolate banana bread recipe

 Disclosure: This post contains affiliate links.

Recipe

This chocolate banana bread is a healthier treat - it's refined sugar free!
4.87 from 51 votes
Print

Chocolate Banana Bread (Gluten Free, Vegan, Refined Sugar Free).

An easy recipe for chocolate banana bread that's gluten free, vegan, and refined sugar free.
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 246 kcal
Author Kelly Roenicke

Ingredients

  • 1 ¼ cups gluten free flour blend*
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 cup coconut sugar
  • ⅓ cup organic coconut oil measure when solid, then melt it in the microwave
  • 2 very ripe bananas
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • ⅜ cup water

Instructions

  1. Preheat the oven to 350 degrees. Line a loaf pan with parchment paper so that there is an overhang on both sides.
  2. Place the dry ingredients in a bowl and whisk together.
  3. Place the bananas in a separate bowl and mash with a fork. Add the melted coconut oil, vanilla extract, apple cider vinegar, and water. Stir well.
  4. Pour the wet ingredients over the dry ingredients and stir until combined.
  5. Pour the batter into the prepared pan. Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted in the middle comes out clean.
  6. Let cool completely in the pan before using the parchment paper to remove the loaf for slicing.

Recipe Notes

*King Arthur Multi Purpose Flour works well, as do blends by Bob's Red Mill or NOW Foods.

Nutrition Facts
Chocolate Banana Bread (Gluten Free, Vegan, Refined Sugar Free).
Amount per Serving
Calories
246
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
8
g
50
%
Sodium
 
323
mg
14
%
Potassium
 
212
mg
6
%
Carbohydrates
 
41
g
14
%
Fiber
 
4
g
17
%
Sugar
 
17
g
19
%
Protein
 
3
g
6
%
Vitamin A
 
20
IU
0
%
Vitamin C
 
2.6
mg
3
%
Calcium
 
32
mg
3
%
Iron
 
1.5
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.

There, now you’ve got an easy recipe for the next time you’re overrun with brown bananas. Or am I the only one that has that problem?

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Honey Mustard Grilled Chicken Tenders. »

Filed Under: Breakfast, Dairy Free, Desserts, food, Gluten Free, Nut Free, Recipes, Sweets, Vegan Tagged With: chocolate, Dairy Free, easy recipe, Egg Free, Fish Free, Garlic Free, Gluten Free, Legume Free, Mustard Free, Nut Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Jordyn

    October 17, 2016 at 11:14 am

    Hey there! Could I sub the flour for pat flour???? Looks delish

    Reply
    • Kelly Roenicke

      October 18, 2016 at 11:15 am

      I’m not sure if you mean oat flour? If so, that may work, but I haven’t tried it!

      Reply
  2. bree

    September 17, 2016 at 10:35 pm

    5 stars
    loooove this recipe !!! I’m a student and this is totally doable for my baking every week, I use normal sugar, but these turn out delish every time

    Reply
    • Kelly Roenicke

      September 25, 2016 at 10:42 am

      So glad it works for you! Thanks for letting me know!

      Reply
  3. Lorena

    September 15, 2016 at 7:26 am

    5 stars
    Hi there! I tried this recipe using whole wheat flour and brown sugar because that was what I had, and turned out beautifully. Thanks for the recipe!

    Reply
    • Kelly Roenicke

      September 17, 2016 at 4:46 pm

      Yay! So glad you liked it! Thanks for letting me know!

      Reply
  4. Sharon

    September 03, 2016 at 3:09 pm

    Can’t wait to make this delicious looking banana bread! Since bananas vary widely in size, could you give me an idea of the amount (cupwise) of mashed bananas you used. Thanks.

    Reply
    • Kelly

      September 05, 2016 at 1:09 pm

      I really haven’t measured it! I just use medium large size bananas. If your mixture seems too wet or dry, just add a little more flour or liquid.

      Reply
  5. jo

    August 23, 2016 at 6:34 pm

    Hello! Your recipe sounds great. I just wanted to make a note about coconut sugar – it actually contains a lot of fructose therefore it might not be so wise to use a lot of it. http://www.drperlmutter.com/coconut-palm-sugar-whats-skinny/

    Reply
    • Kelly

      August 25, 2016 at 9:36 pm

      Thanks for your input!

      Reply
  6. Jolene

    August 19, 2016 at 8:56 pm

    5 stars
    made this and it taste amazing and looks sooo good. I added peppermint to mine tho but it is still amazing!!

    Reply
    • Kelly

      August 25, 2016 at 9:43 pm

      So glad to hear it! :)

      Reply
  7. Kelly

    August 16, 2016 at 5:03 pm

    Can I substitute coconut flour for the gluten free blend? If so, would it be a different amount?

    Reply
    • Kelly

      August 25, 2016 at 9:44 pm

      You would probably need to add more liquid. I’m not sure how it would turn out.

      Reply
  8. Julie Clark

    August 02, 2016 at 11:41 am

    What is coconut sugar, and where can I buy it in the uk please.

    Reply
    • Kelly

      August 16, 2016 at 9:23 am

      Coconut sugar is a sugar that is from coconuts. I would check Amazon. If you can’t get it, you could use any sugar in its place.

      Reply
  9. Diane

    July 14, 2016 at 8:03 pm

    I just made this today and I have to say it was one of the best g.free breads I’ve ever made, it is very moist and fudgy. I baked it in a 4.5 x 8.5 loaf pan instead of the larger size, it fit perfectly and baked beautifully. Next time I will add some chopped walnuts for added crunch and nutrition. Great recipe.

    Reply
    • Kelly

      July 17, 2016 at 10:25 am

      Wonderful! So glad you liked it, thanks for letting me know~

      Reply
  10. Tanya

    July 12, 2016 at 6:25 am

    5 stars
    I only had half the gluten free flour so used coconut flour to make up the rest. Otherwise, followed the recipe and it turned out great. Absolutely delicious!

    Reply
    • Kelly

      July 12, 2016 at 1:39 pm

      So glad you liked it, thanks for letting me know!

      Reply
  11. Andrea

    June 21, 2016 at 10:26 pm

    5 stars
    Thanks for the recipe! Everyone loved it. I used all-purpose flour instead of gluten-free and a teaspoon of lemon juice because I didn’t have apple cider vinegar but it was still perfect!

    Reply
    • Kelly

      June 24, 2016 at 10:37 am

      So happy everyone loved it! Thanks for letting me know!

      Reply
  12. Serene

    June 09, 2016 at 6:00 pm

    5 stars
    Brilliant I baked this for work today with a few adjustment and it was gone within the hour really tasty

    Reply
  13. Reem

    May 21, 2016 at 10:49 am

    5 stars
    Dear Kelly,

    Thank you so much for sharing this perfect recipe! I was up last night and couldn’t go to sleep, so I decided to try out this recipe. I didn’t have coconut sugar so I used date sugar which worked perfectly. I used Bob’s Red Mill 1 to 1 gluten-free flour. It turned out so perfect!!! I still can’t believe it! And keep in mind I’m not an experienced baker at all!! Love this!!!

    Reply
  14. Practical Mama

    May 16, 2016 at 12:04 am

    I’ve just baked your recipe. The batter was too thick and I think the recipe needs more liquid. Melted coconut oil, water and vinegar were not enough to moist the flour and coconut. I actually baked them in little silicone muffin cups to give my kids as snack at school. Because the batter was not runny enough, mini cake muffins baked in weird shapes. Taste is wonderful though. Even though I used half the coconut sugar, they taste divine. Next time I’ll try adding coconut milk.

    Reply
    • Kelly

      May 18, 2016 at 8:05 am

      It could depend oh how ripe the bananas were – mine were really really ripe. Glad your substitutions worked out! :)

      Reply
  15. Charlotte Cruse

    April 04, 2016 at 5:44 pm

    Allergic to coconut also,can I use regular sugar and oil?

    Reply
    • Kelly

      April 15, 2016 at 11:16 pm

      Yes, you sure can!

      Reply
  16. Julia

    April 04, 2016 at 10:29 am

    Ugh I need that loaf in my face asap! I love that you use coconut oil and coconut sugar – I have everything I need to bake it already! I can taste the chocolatey banana flavor through the screen and I’d definitely eat slice after slice!

    Reply
    • Kelly

      April 15, 2016 at 11:16 pm

      It’s hard to stop!

      Reply
  17. Kristy @ Southern In Law

    April 02, 2016 at 12:28 am

    This looks AMAZING! Definitely need to save this recipe to make next time we have brown bananas… which we always do as my Dad ALWAYS buys a heap of bananas because he “needs” them and he rarely eats more than one :P

    Not that I’m complaining. Banana baked goods are a-okay with me!

    Reply
    • Kelly

      April 15, 2016 at 11:17 pm

      I know, we always have tons of brown bananas! I hope you love this!

      Reply
  18. Bethany @ athletic avocado

    April 01, 2016 at 12:35 pm

    Yes Please! The only thing better than banana bread is when you add chocolate to it!

    Reply
    • Kelly

      April 01, 2016 at 9:29 pm

      Agreed! :)

      Reply
  19. Strength and Sunshine

    April 01, 2016 at 10:36 am

    You are not the only one! I think I’m the only one who never has bananas in the house! We just don’t buy them and then I never get to make banana bread! Haha! It’s a problem :P

    Reply
    • Kelly

      April 01, 2016 at 9:43 pm

      You’d better get some bananas, girl! :)

      Reply
Newer Comments »

Trackbacks

  1. Sunday Jazz Buffet - Jazz Sunday-side Up - Blog by PoorPigg - IGN says:
    April 24, 2016 at 11:45 am

    […] sweet Sunday Calls for matching music.  We will start with Chocolate Banana Bread, Cheese Tarts, Orange Slices with Warm Raspberries, and Coffee-Cheese […]

    Reply

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Hi! I’m Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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