Chocolate Banana Bread

When I say the word family, do you cringe or does your heart melt? If we’re all honest, maybe a little of both… If you follow me on social media, it’s no secret I’m big on family.

Recently, my niece has moved to Arizona from Illinois and without getting too misty-eyed, I just have to say how incredibly proud I am of the grown person she has become. And just so I don’t upset any of the others — you know who you are — I am proud of every single one of you as well. (We really have quite the family.) I think all of my family knows the way to my heart… sharing healthy vegan recipes with me… or Snapping me a picture of their healthy lunch… or their shopping cart full of healthy groceries… but I digress. <3 Today’s recipe is one that Eva shared with me saying… well, here see for yourself…

Aaaaaand later that night… BOOM, we did! We don’t mess around.

Yes, you read that right, gluten-free AND vegan.

Of course I didn’t follow the recipe EXACTLY, because come on, it called for ONE WHOLE CUP of sugar. Are ya kiddin’ me?! Not on my watch. So below is what the third loaf looked like, after I had my way with it. Now, let’s get to this recipe, shall we?!

Wait… one more luscious pic.

Chocolate Banana Bread
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Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 1 - 5" x 9" loaf

Chocolate Banana Bread


2 bananas, smashed

1 tsp. vanilla extract

1 tsp. apple cider vinegar

1/3 c. melted coconut oil

1/2 c. warm or room temp water

1/2 c. raw cacao powder

1/2 c. sugar blend (we used maple sugar, coconut sugar, date sugar; white is fine too)

1/2 tsp. Real salt

1 tsp. baking soda

1/2 tsp. baking powder

1 c. gluten-free all-purpose flour

1/4 c. almond flour (if you don't have this, just use the gluten-free flour

1/4 c. semisweet mini chocolate chips

1/4 c. almond butter + 1 tsp. coconut oil melted together (optional, for filling)

parchment paper

large loaf pan 5" x 9"


    Preheat oven to 350°F

    • Line a small loaf pan with parchment paper and set aside.

    • In a large bowl, mash two peeled bananas with a fork, until almost no lumps remain.

    • Add vanilla, apple cider vinegar, melted coconut oil and room temperature water. Mix well with fork. NOTE: The room temperature water is important, so the coconut oil doesn't harden. Cold water will make it clumpy.

    • Add cacao powder and stir well.

    • Add sugar blend/white sugar and stir well.

    • Add salt, baking soda and baking powder and stir well.

    • Add gluten-free flour and almond flour, stir well to ensure no dry ingredients remain.

    • Dump in mini chips and stir well.

    • Pour batter into pan and bake. If you'd like to try the almond butter filling, just pour half the batter into the pan, drizzle or spread the almond butter on batter (depending on consistency), pour the remaining batter on top and then bake.

    • Bake at 350°F for 35-45 minutes, or until a toothpick inserted into center of loaf comes out clean.

    • After the loaf has cooled about 10 minutes, you can remove it from the pan using the parchment paper. Place on a wire cooling rack. You can sprinkle a little more mini chips on top if you'd like.

    • You can cut into it right away if you'd like or wait until it cools. It is delicious either way!

    • If the whole loaf isn't gone in one day, store in the fridge overnight. Ours has never lasted more than 24 hours.


For the visual learners, there is a slideshow below, showing some of the step-by-step instructions.

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As always, here is a little slideshow to help along with the step-by-step process as well.

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