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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.
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5 from 3 votes

Vegan Chocolate Banana Bread

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. 
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Desserts
Cuisine: American
Servings: 12 slices
Calories: 319kcal

Ingredients

Dry Ingredients

Wet Ingredients

  • 3 Ripe bananas -peeled and mashed

For Garnish

  • ½ cup Chopped walnuts Chopped choclates, chocolate curls or coconut chips

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

Serving: 1g | Calories: 319kcal | Carbohydrates: 36g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Cholesterol: 3mg | Sodium: 401mg | Fiber: 4g | Sugar: 9g