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Addictive Gluten Free Chocolate Banana Bread (Vegan)

Updated: Dec 23, 2023

If this is your first time making dairy free and gluten free vegan chocolate banana bread, you won't be disappointed. You'll love this healthy gluten free chocolate chip banana bread.



The last few weeks, it was all about cakes, so today, let's do something with the overripe banana sitting on the fruit basket for days. Banana bread is best with chocolate, so I decided to go for chocolate chips banana bread.


Despite not using eggs, dairy, and wheat flour, it still has a moist, springy-soft, and light texture. This gluten free chocolate banana bread recipe uses a good GF flour blend you can find easily at your local groceries.

homemade gluten free chocolate banana bread

Texture of the batter


Recommended Ingredient for this recipe

  • Barista plant milk can be soya, oat, or rice milk. The Barista version has more fat content essential for baking than regular plant milk.

  • Dark chocolate chips have less sugar to balance the sweetness.

  • Dark brown sugar has a nutty-caramel taste that accentuates the flavor of banana and chocolate.

gluten free chocolate banana bread bayyet

Mixing the mashed banana and the psyllium-milk


Does egg matter for a gluten free chocolate banana bread recipe to work?


Bananas can replace an egg in vegan baking, but what is missing is the binding property of an egg. It's where psyllium comes to the rescue.


Psyllium husk is an amazing binder for a gluten free, eggless batter or vegan dough. Psyllium is very easy to prepare. Diluting the husk with any liquid, in this case, plant milk - will transform it into a slimy-glutenous texture that compensates for the missing gluten and egg in a recipe.

 

Ingredients You'll Need

  • 350 g ripe bananas, weighed peeled

  • 140 g brown sugar

  • 1 g vanilla powder or a tsp of vanilla extract

  • 2 g salt

  • 20 g baking powder

  • 8 g baking soda

  • 150 g dark chocolate chips

  • 300 g oat, soya or rice milk, barista version

  • 5 g psyllium husk

  • 140 g melted vegan butter

  • 80 g clear fruit glaze , optional

  • Cacao nibs for toppings, optional


Instructions:

  1. Combine the plant milk and psyllium husk. Mix well and set aside for at least 5 minutes.

  2. Preheat the oven to 180°C (356°F). Grease a 26cm X 9.5cm X 6.5cm (L,W,H) rectangle cake pan with oil, and lined with parchment paper.

  3. Mash the bananas then mix in the milk-psyllium mixture, vanilla and melted vegan butter.

  4. Mix all the dry ingredients then sieve.

  5. Pour the banana mixture into the mixed dry ingredients, then mix well until no lumps of flour are visible.

  6. Pour the batter into the prepared cake pan and spread it evenly using a spatula.

  7. Bake in the oven for about 40-45 minutes or until a toothpick inserted into the center comes out clean.

  8. Remove from the oven then transfer to a wire rack to cool down completely.

  9. Heat the glaze and brush on the surface of the banana bread. Sprinkle with cacao nibs or chocolate chips on top before serving.

 

How to Keep the Banana bread moist while on the shelf?


One way of sealing the banana bread's moisture is to brush it with a simple clear glaze. The glaze prevents the cake from drying out and gives that glossy finish that makes it look even more appetizing.

glazed gluten free chocolate banana bread

Glazed chocolate banana bread


Instead of topping it with chocolate shavings and chips, I used cacao nibs for a contrasting crunchy texture when you bite into it. You could also throw in some chopped roasted pecan nuts on top.

slices of gluten free chocolate banana bread

Chocolate chips banana cake is best with green tea or dark coffee. I wouldn't recommend eating chocolate banana cake with hot chocolate or soda.


So, grab the ingredients, try it and enjoy!



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