Vegan Chocolate Banana Bread Recipe

Are you ready to bake the Best Chocolate Banana Bread ? Let us gather all ingredients and bake this super delicious Vegan and Gluten Free Chocolate Banana Bread.

This Vegan Chocolate Cake that is so decadent, it simply melts in your mouth. It has a perfect soft crumb. Texture is very moist, and taste is full of heavenly chocolate. Serious dreamy vibes right here. I am interchanging between the cake and the bread to describe this recipe.

All you need is simple and basic pantry ingredients to make this recipe. There are numerous substitutes and this NO FAIL RECIPE will get you Best Cake every. single. time.

Instead of elaborately decorating the cake with fondant, colors and frosting, I prefer to garnish it with nuts, chocolates and even edible flowers. Most everyone in my family and friends love these garnishes. A beautiful chocolate syrup drizzled on the top makes it look like Master Chef Creation !

Chcolate banana bread batter poured in the loaf pan and garnished with walnuts and chopped chocolate pieces.

My family calls it Hershey’s Chocolate bonanza recipe. Every time Pratima visits us in NYC, we end up visiting Hershey’s store and stock up on the chocolates.

And I had those gooey, melty chocolates in my mind as I write this recipe. Decadent and indulgent yet light on calories.

There’s nothing more satisfying to my taste buds than a home-baked cake. I feel baking is soothing and therapeutic activity and it always results into something super delicious.

Healthy baking is becoming my passion during stay at home period. Some tried and tasted, classic and easy recipes are on the blog. Do check them out.

Baked choclate bread resting on parchement paper.

Moist Chocolate Cake from Scratch

This recipe produces moist cake like the brownies. I prefer dense and tender cake over fluffy cake like the boxed cake. I am using gluten free flour but you can use regular all purpose flour or whole wheat flour as well.

This recipe is absolutely forgiving with couple substitute possibilities. What you get is perfectly fudgy and moist cake.

INGREDIENTS

VARIATIONS:

I love adding instant coffee powder for additional flavor. If you don’t like the flavor, simply skip it.

Skip vanilla and stir some peppermint extract into the batter and you’ll have a mouthwatering chocolate mint cake.

Sprinkle some chocolate chips in the batter.

Make cupcakes instead. Fill 24 paper lined muffin pans and divide batter evenly between them. Bake them for 20 minutes.

Instead of walnuts, use pecans or slivered almonds. I also love coconut chips.

Use this cake is a base. Then use your imagination and get creative.

2 slices of chocolate banana bread along with rest of the bread served on the black serving platter.

PRO TIPS TO MAKE BEST CHCOLATE BREAD 

Measure your flour using “spoon and swoop” method. Air out the flour by moving the spoon around it and then measure the flour by tablespoon instead of scooping it.

Make sure to pre heat the oven at right temperature.

Use all ingredients at room temperature. This is particularly important for refrigerator ingredients like butter, milk and eggs (if using)

Do not over-beat the batter. Unless you are making sponge cakes, most recipes require gently folding the ingredients and not over-mixing it.

Cocoa powders vary in bitterness depending upon the brand you are using. So, adjust the sweetness accordingly. ( do taste test before baking )

THIS CHOCOLATE BANANA BREAD IS:

• Vegan

• Freezes well

• Dairy-free , Gluten free and Eggless

• Decadent and Moist

• Easy to make with pantry ingredients

• The perfect breakfast, dessert or snack

A slice of moist and decadent chocolate banana bread served on white serving plate along with chocolate sauce drizzle. This cake is vegan and gluten free.

HOW TO MAKE VEGAN CHOCOLATE BANANA BREAD

Preheat the oven to 350°F (175°C).

Grease and Line a 9-inch loaf pan with parchment paper.

Peel the bananas and mash them well with a fork. Add in almond milk, oil, vanilla extract and apple cider vinegar. Stir well to combine.

Place the flour, sugar, instant coffee, cocoa powder, baking powder, baking soda and salt in a bowl and whisk together.

Pour the wet mixture into the dry mixture and stir until just combined.

Pour the batter into the prepared pan. Tap the loaf pan few times so the air bubbles settle. Add the garnishes on top.

Bake for about  45-55 minutes, or until a toothpick inserted in the middle comes out clean. (If you want a moist banana bread, make sure not to overbake it.)

Turn off the oven and remove the loaf pan.

Let it cool completely for at least 30 minutes in the pan. Move it on cutting board and slice it along. Drizzle some chocolate syrup on the top. Enjoy!

Two slices of dark brown banana bread served along with a fork to eat.

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A slice of moist and decadent chocolate banana bread served on white serving plate along with chocolate sauce drizzle. This cake is vegan and gluten free.

Vegan Chocolate Banana Bread

Yield: 12 slices
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

This gluten-free and vegan Chocolate Banana Bread is moist and rich chocolate cake made from scratch. This homemade chocolate cake is perfect for any occasion! You will love this easy and customizable recipe. 

Ingredients

Dry Ingredients

Wet Ingredients

  • 3 Ripe bananas -peeled and mashed

For Garnish

  • 1/2 cup Chopped walnuts, Chopped choclates, chocolate curls or coconut chips

Useful Kitchen Items

Instructions

Preheat the oven to 350°F (175°C).

Grease and Line a 9-inch loaf pan with parchment paper.

Peel the bananas and mash them well with a fork. Add in almond milk, oil, vanilla extract and apple cider vinegar. Stir well to combine.

Place the flour, sugar, instant coffee, cocoa powder, baking powder, baking soda and salt in a bowl and whisk together.

Pour the wet mixture into the dry mixture and stir until just combined.

Pour the batter into the prepared pan. Tap the loaf pan few times so the air bubbles settle. Add the garnishes on the top.

Bake for about 45-55 minutes, or until a toothpick inserted in the middle comes out clean. (If you want a moist banana bread, make sure not to overbake it.)

Turn off the oven and remove the loaf pan.

Let it cool completely for at least 30 minutes in the pan. Move it on cutting board and slice it along. Drizzle some chocolate syrup on the top. Enjoy!

Notes

Measure your flour using "spoon and swoop” method. Air out the flour by moving the spoon around it and then measure the flour by tablespoon instead of scooping it from the cup directly.

Make sure to pre heat the oven at right temperature.

Use all ingredients at room temperature. This is particularly important for refrigerator ingredients like butter, milk and eggs (if using)

Do not over-beat the batter. Unless you are making sponge cakes, most recipes require gently folding the ingredients and not over-mixing it.

Cocoa powders vary in bitterness depending upon the brand you are using. So, adjust the sweetness accordingly. ( do taste test before baking )

Oven temparatures vary a lodepending upon the brand. SO please be watchful after 40 minutes so not to over bake the cake.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 319Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 3mgSodium: 401mgCarbohydrates: 36gFiber: 4gSugar: 9gProtein: 6g

Nutritional values are provided as a courtesy and the values are approximate. The values will change depending on the exact ingredients, measurements and brands used. As always, for specific health issues and dietary requirements please consult medical professional.

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