Vegan chocolate banana bread

Gooey chocolatey goodness – both vegan and gluten free.

Serves 12-16

As a vegan, I’m classed as one of the ‘freaky eaters’ in my workplace. Along with the coeliacs, lactose intolerants and egg avoiders, I’m used to staying away whenever there’s a bake sale or birthday celebration. It sucks because I don’t feel like I should have to miss out on cakes and sweet treats when everyone else can tuck in.

For me, however, going without eggs and dairy is a choice that I made based on the morals that I hold. But for others, it’s a restriction caused by allergies that are out of their control.

I really felt for my free-from work friends and set out on a mission to ensure that us ‘freaky eaters’ could have delicious treats like everyone else.

I quickly became the free-from baker and everyone was happy. But I really wanted to make sure the free-from cakes looked and tasted so good and so indulgent that the omnis would see that gluten free, egg free and dairy free cakes can still taste amazing because there are so many more ingredients you can use.

I’ve worked on a few different recipes now, got a few oohs and aahs under my belt and can confidently say that this vegan and gluten free chocolate banana bread is one of the easiest and most loved cakes that I’ve made. There’s a lot of people in my workplace waiting for the recipe, so here it is.

I challenge you to make your free-from friends at work happy too. Then tell us about it by tagging @pigoutzine on Instagram or Twitter, so we can feel all warm inside.


150g gluten-free flour (I used self-raising flour from Doves Farm)

50g cocoa powder

1 tsp gluten-free baking powder

1 tsp vanilla powder or essence

65ml Oatly cream (or other vegan cream)

60g vegan butter, melted

2 tbsp flaxseeds

120g soft brown sugar

3 speckled bananas, peeled and mashed

160g vegan chocolate, roughly chopped


Pre-heat your oven to 170°c and grease a 2lb loaf tin with a thin layer of vegan spread and greaseproof paper.

Blend the dairy free cream, melted vegan butter and flax seeds and allow to rest for a few minutes.

Meanwhile, sieve the gluten free flour, cocoa powder and baking powder into a large mixing bowl and whisk to combine.

In another bowl, mix the sugar, vanilla and flax seed mixture until the sugar has dissolved.

Add to the dry ingredients and stir until the mixture is thick and doughy.

Add the mashed bananas so the mixture loosens up and finally add the chocolate chips.

Pour into your loaf tin and bake for 40 minutes. I recommend adding a sheet of foil to the top of the cake at 20 minutes as my oven tends to burn the top before the inside is cooked.

Once baked, transfer to a cooling rack and dust with icing sugar when completely cool.

When you’re testing to see if your cake is cooked, make sure to test a few areas as it can be difficult to know if you’re hitting cake mixture or melted chocolate. Thank Prue Leith for that one.

Let us know what you think over on Instagram or Twitter by tagging your posts with #pigoutzine.

If you love sweet treats, check out our recipes for pancakes – every day of the week.

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