This double chocolate banana bread is moist, fluffy and loaded with chocolate flavor! Made with both cocoa powder and real chocolate, you seriously won’t stop at one slice! Vegan, Gluten Free, Dairy Free.
Vegan Double Chocolate Banana Bread
Ever wanted Chocolate for breakfast? This double chocolate banana bread is your answer.
It may look and taste like dessert, but it’s made with wholesome and healthy ingredients that are good for your soul!
It also happens to be gluten-free AND vegan too. You guys have been asking for more and more recipes that are fit both these diets, and this delicious quick bread fits the bill!
So…how does this double chocolate banana bread taste?
This vegan chocolate banana bread may have no eggs, no refined sugar, and no flour, but you’d NEVER be able to tell.
It is moist and fluffy on the inside, tender on the outside, and has the most delicious crumb. It has a rich, chocolate flavor, and there is NO overpowering from the bananas at all.
I tried this out on my friends who don’t follow a vegan or gluten-free diet, and they were obsessed!
How to make flourless double chocolate banana bread
The Ingredients (and substitution notes!)
- Rolled oats. This replaces the need for any flour, as we blend it down to a flour consistency. I used gluten-free rolled oats.
- Cocoa powder. Dutch-processed cocoa or dark cocoa powder works best. Avoid using cacao powder, unless you like the flavor of it.
- Baking powder. To give the bread some rise leavening.
- Salt. A must for any good banana bread to bring out the sweetness.
- Bananas. The more overripe bananas you use, the sweeter it will be.
- Granulated sweetener of choice. I’ve tried this sweet bread with white sugar, brown sugar, coconut sugar, and a sugar-free substitute. All work, but my preference was either white sugar or coconut sugar. Brown sugar was a little too strong for my liking.
- Coconut oil OR vegan butter. Either coconut oil or vegan butter works. I prefer the texture of the coconut oil (as pictured). Regardless of which you use, make sure it is melted.
- Milk of choice. Any dairy-free and plant-based milk works. I opted to use oat milk, but almond milk, cashew milk, soy milk, etc. can all be used.
- Vanilla extract. A must for any good banana bread recipe!
- Chocolate Chips– Optional but HIGHLY recommended.
The Instructions
There are two ways to make this flourless chocolate banana bread- Either in a high-speed blender or food processor or in a mixing bowl.
Both ways incorporate a blender, to begin with (to grind up the oats!) but after that, you can do the rest in the mixing bowl or continue in the blender- Up to you!
Mixing bowl Instructions
In a high-speed blender or food processor, add your rolled oats and blend very well, until a superfine texture remains. Alternatively, if you already have homemade oat flour, you are one step ahead.
In a large mixing bowl, add your ground up oats (oat flour), cocoa powder, baking powder, salt, and sugar/sweetener of choice and mix well. Then, add your mashed bananas, melted coconut oil, milk, and vanilla extract, and mix well. If using chocolate chips, fold them through at the end.
Transfer your batter into a lined loaf pan and bake for 50-55 minutes, or until a skewer comes out the center ‘just’ clean. Remove from the oven and let cool in the pan completely, before slicing.
Food Processor/Blender Instructions
In a high-speed blender or food processor, add all your ingredients, except for your chocolate chips. Blend very well, until a smooth, thick batter remains. Fold through chocolate chips (do not blend again). Transfer for a lined loaf pan.
Follow the same instructions as the mixing bowl for the baking and cooling part!
Can I use frozen bananas?
Like many of you, I too often have a freezer full of frozen bananas. I use them for smoothies or ice cream.
They also CAN be used for this banana bread (or any of my banana bread recipes, really!).
If using frozen bananas, be sure that they are thawed completely. If you mix the frozen bananas in the batter, it will make the batter watery, and it won’t come out fluffy and moist.
How to store chocolate banana bread
If you plan on enjoying the chocolate banana bread within 3 days, you can store in at room temperature. Simply keep it in a sealable container, or on a plate covered in a wrap.
To keep it longer, refrigerate it. It will keep fresh in the refrigerator for up to 2 weeks.
Can you freeze vegan double chocolate banana bread?
Yes, vegan gluten-free chocolate banana bread can be stored in the freezer to enjoy at a later time. Either wrap the entire loaf or individual slices in parchment paper and keep in ziplock bags. They will keep fresh for up to 6 months.
To thaw, place slices in the refrigerator overnight.
To reheat, zap in the microwave for 30-seconds or in the oven for 5-6 minutes (at 180C/350F).
More DELICIOUS banana bread recipes
- Best Vegan Banana Bread
- Chocolate Chip Banana Bread
- Strawberry Banana Bread
- Cinnamon Swirl Banana Bread
- Blueberry Banana Bread
- Coconut Banana Bread
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Double Chocolate Banana Bread (No flour!)
Equipment
Ingredients
- 2 1/4 cups gluten free rolled oats * See notes
- 1/2 cup cocoa powder
- 1/2 cup sugar of choice white, brown, coconut, or sugar-free ** See notes
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups mashed bananas approximately 4 medium bananas
- 1/4 cup milk of choice I used oat milk
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil melted *** See notes
Instructions
Mixing bowl method
- Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside.
- In a high-speed blender or food processor, add your rolled oats and blend until a very fine consistency.
- In a large mixing bowl, add your blended oats, cocoa powder, sugar of choice, salt and baking powder and mix well. Add the rest of your ingredients, except for your chocolate chips, and mix until fully incorporated and smooth. Fold through your chocolate chips.
- Transfer your chocolate banana bread batter into the lined pan and bake for 50-60 minutes, or until a skewer comes out 'just' clean from the center.
- Remove from the oven and let cool in the pan completely, before slicing up.
Blender/Food Processor method
- Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside.
- In a blender or food processor, add all your ingredients, except for the chocolate chips, and blend until smooth and combined. Fold through your chocolate chips.
- Transfer into the baking pan and bake for 50-60 minutes, or until a skewer comes out 'just' clean from the center.
- Remove from the oven and let cool in the pan completely, before slicing up.
Notes
Nutrition
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Hi Arman, I couldn’t find the recipe quantities for ingredients.
Could you please let me know where they are?
Regards
Maira, you need to scroll down to the recipe card- it is all there