Vegan Gluten Free Chocolate Banana Bread

Preparation Time – 10 minutes

Cooking Time – 50 – 55 minutes

Servings – 10



  • 80g coconut or raw cane sugar
  • 30ml maple syrup
  • 250g ripe bananas 
  • 180ml unsweetened almond milk
  • 1 tsp vanilla extract
  • 130g gluten free flour, I used Bob’s Red Mill
  • 100g oat flour
  • 40g cocoa powder
  • 1 tbsp (7g) Linwoods milled flaxseed with bio cultures and vitamin d 
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 60g dark dairy free chocolate chips or chunks (optional)
  • 1 small banana sliced for topping



  1. Preheat oven to 180C (350F).
  2. Blend together bananas, almond milk, maple syrup, vanilla extract and coconut sugar in your food processor.
  3. Remove mixture, place in a bowl, add in flours, cocoa powder, flaxseed, baking powder and soda. Combine using a whisk to ensure your have a smooth batter.
  4. Pour batter into a baking paper lined 2lb loaf tin. Press banana slices on top.
  5. Bake in the preheated oven for 50 – 55 minutes; until a toothpick inserted comes out clean.
  6. Allow to cool for 10 minutes in the tin before placing onto a wire rack to cool fully.
  7. Store in a seal tight container in the fridge for up 5 days or freeze for up to one month.
  8. Best served at room temperature, lightly heated or toasted.


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