There’s banana bread, and then there’s this. This one leans heavy on the chocolate, the kind you can smell before it even finishes baking. It’s thick, dark, and full of that almost-fudge texture that most gluten free versions never quite pull off.

I’ve had my fair share of flops. Some collapsed in the middle. Others came out tasting like dust. This one though? It nails it. Sweet enough for dessert, healthy enough to justify with coffee. And yes, it’s gluten free, dairy free, egg free, and totally vegan. Doesn’t taste like it.

The thing that sets it apart is the balance. You’ve got cocoa, mashed banana, and just enough sweetness. You could call it a loaf. I call it survival food.

Active Time: 15 minutes
Total Time: 1 hour
Servings: 8 generous slices

Ingredients

You don’t need a mixer. You don’t need eggs. And you definitely don’t need to stress.

• 3 bananas – ripe, soft, the more spots the better
• 1/3 cup maple syrup or coconut sugar – your call
• 1/4 cup melted coconut oil – or olive oil if that’s all you’ve got
• 1 teaspoon vanilla extract
• 1 cup oat flour – certified gluten free
• 1/2 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup dairy free chocolate chips – and a few more for the top

Optional swap: For a flourless chocolate banana bread, ditch the oat flour and go all almond flour. Or use ground flaxseed if you’re bold.

Instructions

Preparation

Heat the oven to 350°F (175°C). Grab a loaf pan and either grease it well or slap in a piece of parchment paper.

In a big bowl, mash the bananas. Not too smooth – you want a little texture. Add the syrup, oil, and vanilla. Stir until it looks like banana pudding.

In a separate bowl, mix up the flours, cocoa powder, baking soda, and salt. Combine the wet and dry stuff. Stir just until no streaks remain. Don’t overmix.

Fold in the chocolate chips. You’ll end up with a thick, chocolatey batter that’s not pourable, but spreadable.

Cooking

Scoop the batter into your pan. Spread it out evenly. Sprinkle a few more chocolate chips over the top because, why not?

Bake it for about 45 to 50 minutes. Your kitchen will smell amazing. A toothpick should come out mostly clean – just a little chocolate clinging to it, not raw batter.

Let it rest in the pan for 10 minutes. Then transfer it to a wire rack. Don’t slice it too soon unless you enjoy hot banana lava.

Serving

I usually slice into it once it’s fully cooled, but if you eat it warm, I won’t judge.

Best ways to eat it?

• With coffee – always
• Topped with almond butter
• Cold from the fridge (yes, really)

You can freeze slices for later too. They come back to life with 20 seconds in the microwave.

Nutritional Value Per One Serving

Nutrition Facts

• Calories: 210
• Total Fat: 10g
• Saturated Fat: 4g
• Cholesterol: 0mg
• Sodium: 160mg
• Total Carbohydrates: 30g
• Dietary Fiber: 4g
• Sugars: 10g
• Protein: 4g

Tips and Variations

I’ve made this a dozen different ways. Here’s what works:

• No almond flour? Try hazelnut flour, or just increase oat flour.
• Sweet tooth? Toss in chopped dates or an extra tablespoon of maple syrup.
• Add-ins like walnuts, pecans, or coconut flakes change the vibe completely.

If you’re short on time, scoop the batter into muffin tins and bake for 18–22 minutes. Same flavor, quicker bake.

Conclusion

You don’t need dairy, gluten, or a fancy mixer to make banana bread worth craving. This gluten free chocolate banana bread recipe doesn’t taste like a compromise – it tastes like something you’d make again before the first loaf even cools.

Whether you call it vegan gluten free chocolate banana bread, or just “that chocolate thing you keep in the fridge and eat with your hands,” it’s a keeper. No rules, just good food.

For more irresistible dessert ideas, don’t miss our full collection.