Chocolate Gluten Free and Vegan Banana Bread

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Chocolate Vegan Banana Bread – you will never know this chocolate banana bread is Gluten-Free and Vegan. It is SO rich, moist, and delicious!

Chocolate Gluten Free Banana Bread Recipe

This post is in partnership with Bob’s Red Mill

You guys, our original Chocolate Banana Bread is taking over the world! It is hands down the most popular recipe on our site right now. It’s going crazy on Pinterest, Facebook, and Instagram. Thank you to everyone who has shared your bread photos with us, left comments, and sent emails. You are obsessed with this banana bread and that makes me so so happy because it is my favorite too!

Well, we have gotten a ton of requests for a gluten-free and vegan chocolate banana bread so I put on my baking hat and came up with an EPIC Chocolate Vegan and Gluten Free Banana Bread recipe. You guys are going to love this one too!

Chocolate Vegan Banana Bread sliced on cutting board


I used my original chocolate banana bread recipe as my inspiration but made some tweaks to make it gluten-free and vegan. I don’t do a ton of gluten-free baking, so I decided to use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour as the base. I didn’t want to mess with mixing my own flours and why take the time when Bob’s Red Mill makes it super easy. You can use this flour as a direct replacement for all-purpose flour and the results are amazing! Cup4Cup gluten-free flour also works well in this recipe.

I used Dutch process cocoa in this recipe too because it is my favorite. It gives the bread such a rich and divine chocolate flavor.

Chocolate Vegan Banana Bread with Vegan Mini Chocolate Chips on Top
Chocolate Gluten Free Banana Bread with Vegan Chocolate Chips


You guys wanted chocolate vegan banana bread too so I mixed Bob’s Red Mill flaxseed meal with water instead of using an egg. Flaxseed meal is a great egg replacement and has Omega 3-fatty acids. Bonus!

The mashed ripe bananas and coconut oil make the chocolate vegan banana bread super moist. I used coconut sugar to sweeten the bread and loved the results.

I used vegan chocolate chips in the bread AND on top. The chocolate chips on top make the bread are extra pretty and you can’t go wrong with a double dose of chocolate.

Chocolate Gluten-Free Banana Bread served with ice cream

Banana Bread Success!

To be honest, I was a little nervous about how this bread would turn out. My fingers were crossed while it was in the oven. After it cooled and I sliced into it, all of my worries went away. I could tell this bread was going to be a winner. It looked very similar to my original chocolate banana bread. It didn’t rise as much, but that didn’t affect the flavor or texture. I was sold after one bite! It is super rich, moist, and tastes like my favorite chocolate banana bread.

The bread tastes more like cake than bread…but that is not a bad thing. I topped a warm slice with vanilla Halo Top ice cream and was in dessert heaven. If you are vegan, you can use your favorite dairy-free frozen dessert.

I nailed it! You guys are going to fall in love with this chocolate vegan banana bread too!

Chocolate Vegan Banana Bread served Ala mode like cake


The boys were anxiously waiting for me to finish taking pictures of the bread so they could have a taste. They had no clue it was gluten-free or vegan. They thought it was the best chocolate “cake” in the world! I also had a few of my gluten-free friends taste the bread for me and they gave it two big thumbs up.

I am telling you, this recipe is a winner! Bake up a loaf today and see for yourself:) And if you don’t need a gluten-free or vegan bread, you can try my original Chocolate Banana Bread recipe. Both are incredible!

Cake Like Chocolate Gluten-Free Banana Bread

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Chocolate Vegan Banana Bread with Vegan Mini Chips baked on top

Gluten Free Vegan Chocolate Banana Bread

This chocolate banana bread is so rich, moist, and delicious.  You will never know it is gluten-free and vegan.
4.80 from 29 votes



  • Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
  • In a small bowl, mix together the flax seed meal and water. Let sit for 10 minutes.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
  • In a large bowl, mash the ripe bananas with a fork. Add the melted coconut oil and stir until combined. Add in the coconut sugar, flaxseed mixture, and vanilla extract. Stir until smooth.
  • Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in ½ cup of the chocolate chips.
  • Pour batter into prepared pan. Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread. Bake for 65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter on the toothpick.
  • Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack. Cut into slices and serve.
  • Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.


Calories: 238kcal, Carbohydrates: 37g, Protein: 4g, Fat: 11g, Saturated Fat: 8g, Sodium: 209mg, Potassium: 165mg, Fiber: 5g, Sugar: 16g, Vitamin A: 19IU, Vitamin C: 3mg, Calcium: 34mg, Iron: 2mg

Have you tried this recipe?

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. OMG OMG!!! This is absolutely amazingly delicious!! The only thing I change was gluten free flour. I used sprouted organic gluten free rolled oats. I grind the oat into flour and it worked perfectly!! Keep up the wonderful work you do. Your making a lot of people happy like me

  2. Can I sub applesauce for the flax?
    PS – I’ve made the non-vegan version of this and it was awesome!

  3. I can’t believe this is GF, vegan, and banana bread. I get to call it healthy when its essentially chocolate cake- thank you. So delicious!

  4. Hello this Looks really good! I wanted to ask, can the coconut oil and Sugar be replaced with normal oil and normal Sugar? Thanks 🙂 

  5. Made these last night, followed the recipe and even the brand of the ingredients lol the batter was super thick so I added some almond coconut milk to be able to mix it in the end. Literally just enough until I could mix it without overmixing or make too much effort. These turned out SO great! I didn’t expect anything less, obviously 🙂 they look and taste amazing, and I warmed it up and had some for breakfast with a glass of milk… feels like having brownie for breakfast, only better! Already want to make it again!

  6. 5 stars
    My son and I made this today. We added a little soya milk as the batter seemed very thick. It came out delicious and so moist and fluffy. My 3 and 12 year olds definitely approve

  7. 5 stars
    Just make this- it’s perfection as is. We’ve made this at least a dozen times, and it’s never not turned out perfectly. I’ve served this as a dessert before! So easy, so chocolate-y. A winner. 10/10. Five stars. Pro tip: you will be asked for the recipe so just print out extra copies now.

  8. Wow! It was fun to make and what was more fun is that it came out great! I am really not a good baker/cook but this cake was a pleasant surprise even my kids liked it. Thanks!

  9. 5 stars
    I made this last night. It was seriously the best baked anything I’ve ever made! My daughter, who is very picky, said she wanted me to make this for her birthday instead of a cake! I made muffins instead of bread, and it cooked quicker. It’s easier for little ones to grab and go. I made a second batch with less chocolate chips and used 1/2 cup of Swerve powdered sugar (I ran out of coconut sugar) for a less sweeter version and it turned out great! I feel like I coud taste the chocolate more than the sugar itself. FANTASTIC recipe!! This was five stars for my family family of five! (All four (not me) being picky eaters)

  10. 5 stars
    I didn’t have cocoa powder so used peanut butter powder and didn’t have choc chips so used Green and Black’s raspberry choc chopped into bits. It was delicious!!

  11. I made these as muffins. Absolutely delicious. I’m often disappointed with gluten free recipes, but not this one. So good, it’s a keeper!

  12. Love the flavor of Dutch process cocoa, and I`m so excited for a gluten-free banana bread. I`m wondering if this bread would rise better with baking powder? Would using baking powder instead of baking soda change the flavor?

  13. 5 stars
    This is a great recipe! I cannot wait to make more. I was wondering if I would be able to substitute the banana and cocoa powder for pumpkin purée and maybe a little cinnamon?

    1. You can substitute the banana for pumpkin for a chocolate pumpkin bread, but don’t take out the cocoa powder. It would alter the recipe too much.

  14. 5 stars
    This bread is AMAZING!! You can’t even tell it’s vegan or gluten free. Insanely moist and incredibly delicious – my family couldn’t get enough! I didn’t have gluten free all purpose flour so i made my own using super fine almond flour, tapioca flour, and coconut flour – worked out perfectly. I almost substituted coconut oil for vegan butter but i’m so happy i didn’t, it gives it a super subtle coconut flavor and i’m pretty sure that’s what helps it stay so moist. My stepmom is sugar free so i used Pyure as a replacement. I recommend putting regular size chocolate chips into the batter then sprinkling mini ones on top. My parents are already asking when i’ll be making this again!

  15. Spectacular. I used a real egg. Very ripe bananas. Cut the sugar to half cup. Used an 8 slotmini loaf pan. Bake time about 18 minutesc. Great texture.

  16. Baked it in a 8×8 cake pan. Best GF/ vegan dessert I’ve made. Light and delicious. I used Bob Mills G/F flour (red label) Bob Mills egg replacement. This recipe will be used again and again. Thanks

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