Sweeten up your day with a warm loaf of Double Chocolate Banana Bread! It’s one of my favorite treats to whip up when I am in the mood for chocolate.
It’s like cake, but healthier. So load up those bowls for a guilt-free dessert or sweet treat!
Why You’ll Love This
- This recipe is refined sugar-free! Thanks to the help of ripe bananas and maple syrup to sweeten this loaf up.
- It’s incredibly MOIST and tender. You wouldn’t even know it was gluten-free! This banana bread has almost a banana pudding texture.
- Made mostly with pantry-friendly ingredients!
My favorite part about this recipe? It’s a one-bowl recipe! Just dump all the ingredients and combine!
Ingredients & Substitutions:
- Bananas – Ripe or overripe bananas is what you’ll be needing for this recipe. The bananas should at least be spotted and tender to the touch.
- Maple Syrup – Maple syrup will be our refined sugar-free sweetener. Add more or less, depending on your tastebuds!
- Flax “Eggs” – Made with a mix of flaxseed meal and water, flax “eggs” are a great binder for baked goods. This replaces normal eggs. Chia “eggs” may also be used.
- Oil – Use any neutral oil like canola, vegetable, or avocado. If you need alternative to oil, melted butter may be used.
- Vegan Milk – Use any milk of choice (almond, soy, cashew). Water may also be used.
- Vanilla Extract – Vanilla extract will help bring a deeper flavor profile to the banana bread. Definitely recommend!
- Oat Flour – We’re going gluten-free by using oat flour in this recipe. To make oat flour, simply take old-fashioned oats and blend until flour-like.
- Cocoa Powder – Either Dutch-process or natural cocoa may be used. Dutch-process cocoa powder is less bitter and darker in color. Natural cocoa powder is lighter in color and flavor, but has some bitterness to it. If you had to ask my preference? Dutch-process cocoa!
- Baking Powder – Baking powder will help raise your banana bread. Don’t skip out!
- Chocolate Chips – I added about ½ cup in the batter and a little extra on top. Definitely go for more chocolate chips if that’s what you like.
How to Make Flax “Egg”
To make flax “egg” simply combine flaxseed meal with water.
2 flax “eggs” recipe:
- 2 tablespoons of flaxseed meal
- 6 tablespoons of water
Whisk together and allow to sit and gel up for 15 minutes. Give it another stir when thickened.
How To Make Oat Flour
Making oat flour is as easy as blending in a blender until flour-like. For more instructions check out our blog post How to Make Oat Flour.
Have leftover oat flour? Use it for these recipes:
How To Store
Once the chocolate banana bread has completely cooled, transfer to an airtight storage container, lined with a paper towel at the bottom.
Tried out this Double Chocolate Banana Bread recipe?
Moist Double Chocolate Banana Bread (Gluten-Free & Vegan)
- 3 bananas ripe
- 1/3 cup maple syrup
- 2 flax "eggs" See note #1
- 1/4 cup oil neutral oil (canola, vegetable, avocado)
- 1/4 cup vegan milk
- 1 tablespoon vanilla extract
- 1 1/4 cup oat flour see note #2
- 1/3 cup unsweetened cocoa powder Dutch-processed or natural
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- Preheat the oven to 350 degrees F and line an 8-inch loaf pan with parchment paper, or grease with oil/melted butter.
- In a large bowl, thoroughly mash the bananas. Add the maple syrup, flax “eggs,” oil, vegan milk, vanilla. Combine well.
- Add the oat flour, cocoa powder, baking powder, and salt. Mix the banana bread batter until well-combined.
- Fold the chocolate chips into the batter. Let the batter sit for about 10 minutes. Pour the banana bread into the prepared loaf pan. Bake the banana bread at 350 degrees F for 45-50 minutes.
- Remove the banana bread from the oven and let cool for 15 minutes in the pan. Then, gently remove the banana bread from the pan and cool for another 15 minutes on a wire rack.
- To make 2 flax “egg,” stir together 2 tablespoons of flaxseed meal and 6 tablespoons of water. Allow to thicken for 15 minutes.
- To make oat flour, blend old-fashioned oats until they resemble flour.