Indulgent Double Chocolate Banana Bread: Your Ultimate Gluten-Free, Vegan & Top 8 Allergen-Friendly Recipe

Discover the joy of baking a truly decadent treat that caters to everyone! This soft, incredibly moist chocolate banana bread is generously studded with dairy-free chocolate chips, making it an irresistible choice for a sweet breakfast, a delightful brunch centerpiece, or a satisfying afternoon snack. What makes this quick bread a true must-make? It’s crafted to be free of all top eight common allergens, completely gluten-free, and proudly vegan, ensuring that almost everyone can enjoy a slice without worry.

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Lately, I’ve been on an undeniable double chocolate kick. If a recipe can incorporate chocolate, why settle for just a single dose when you can have double the deliciousness? I must confess, Pinterest has been a major enabler in this delightful obsession. My feed has been flooded with enticing chocolate banana bread creations, and it sparked a challenge: surely, this comfort classic could be transformed into a truly gluten-free and vegan masterpiece, perfect for those with various dietary needs.

My journey into this rich, chocolaty world began just a few days prior when I whipped up these fantastic Double Chocolate Muffins. If you follow me on Instagram, you might have caught the post – my almost-two-year-old son, utterly delighted, ended up with a sweet chocolate batter beard after “helping” me lick the bowl. The success of those muffins ignited a fire, leading directly to this heavenly double chocolate banana bread. It quickly became a household favorite, proving that when it comes to chocolate, there’s no such thing as too much!

Why Double Chocolate Banana Bread Will Become Your New Favorite

I honestly believe I may never go back to making “regular” banana bread again. While I’ve experimented with chocolate swirled banana bread in the past, I had never fully committed to making a loaf that was entirely chocolate-infused. What a missed opportunity! The beauty of this recipe lies in the perfect marriage of ripe bananas and rich cocoa. The bananas lend just the right amount of natural sweetness, preventing the bread from becoming overly sugary, while also contributing to its incredible moisture and tender crumb. It strikes an exquisite balance – not too sweet, yet perfectly chocolaty. I prefer using mini chocolate chips to ensure an even distribution of chocolate in every bite, without it being overwhelming.

For those seeking allergen-friendly options, this bread is a revelation. It stands out as my absolute favorite gluten-free vegan sweet bread. It’s a versatile recipe that delivers on taste, texture, and dietary inclusivity, making it suitable for a wide range of palates and needs.

Effortless Baking, Unforgettable Flavor: The Allergen-Friendly Difference

One of the most appealing aspects of this double chocolate banana bread is its simplicity. The recipe is incredibly easy to follow, requiring no complex techniques or specialized equipment beyond a stand mixer (though a hand mixer works just as well!). The most challenging part, I’ve found, is the test of patience while waiting for the bread to cool completely. My four-year-old, with his boundless energy, thought he might spontaneously combust from impatience! And then, once it was finally cool, I had the additional task of taking pictures, which truly pushed his little mind to its limits. Rest assured, we all survived the agonizing wait, and the resulting bread was a finger-licking, deeply satisfying reward. In fact, it proved to be excellent bribery for encouraging him to finish his lunch and dinner that day, as he never tired of requesting “just one more slice.”

We absolutely adored this bread simply plain, savoring every rich, moist bite. However, it also pairs wonderfully with a safe butter spread or a generous dollop of SunButter on top. I was especially thankful to have just received a fresh shipment from SunButter – I had a feeling it would disappear quickly with this bread in the house!

Beyond its delightful taste and ease of preparation, there’s one more reason to truly love this chocolaty goodness: it doesn’t require any special egg replacers! Thanks to the fantastic natural binding power of overripe bananas, there’s no need for flax eggs, chia eggs, or any other substitutes. This simplifies the ingredient list and ensures a beautifully moist texture without any added fuss, which is always a win in my book!

I sincerely hope this recipe becomes a cherished addition to your breakfast rotation, a star at your next brunch, or the perfect after-school snack to brighten anyone’s day.

Watch Me Bake It: A Special Segment for Food Allergy Awareness

For those who prefer a visual guide, I was incredibly fortunate to be invited on Fox 13’s “The Place” to share this very recipe. This particular segment also coincided with #FoodAllergyAwarenessWeek, making it an even more special opportunity to discuss not only delicious food but also the important topic of food allergies and how simple, safe baking can make a world of difference for families. To watch the video demonstration and see how easily this bread comes together, simply click on the picture below.

Double Chocolate Banana Bread (GF, DF, Egg, Soy, Peanut, Tree nut Free, Top 8 Free, Vegan)

Yield:
8 slices

Prep Time:
10 minutes

Cook Time:
45 minutes

Total Time:
55 minutes

Soft, chocolate bread punctuated with dairy-free chocolate chips makes for a sweet breakfast or delicious snack. Moist and chocolaty this quick bread is a must-make that is free of all top eight allergens, gluten free and vegan.

Ingredients

2 large overripe bananas, mashed until smooth
1/3 cup coconut oil, measured and then melted
3/4 cup brown sugar
1 teaspoon vanilla extract
1 cup vanilla or plain rice milk
1 1/2 cups gluten free flour (I use Cybele Pascal’s recipe
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
3/4 tsp xanthan gum (omit if your gluten free flour includes this already)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup non-dairy chocolate chips

Instructions

Preheat oven to 350ºF. Grease a 9-by-5-inch nonstick loaf pan with baking spray.
In a stand mixer with the paddle attachment, beat together bananas, oil, sugar, vanilla, and rice milk until smooth.
Turn the stand mixer to low and slowly add: flour, cocoa powder, baking powder, baking soda, and salt one at a time until it’s fully incorporated. Scraping the sides as necessary. Fold in chocolate chips, then pour into prepared pan.
Bake about 45-55 minutes, or until cake has risen and is slightly cracked, and a toothpick comes out clean.
Let cool in pan 10 minutes, then run a knife around the edges to loosen and remove from pan. Transfer to a rack to cool completely before cutting for best texture results. (I like to bake mine the night before and enjoy it in the following morning!)

This incredible recipe was adapted from: Always Order Dessert, a wonderful source for delicious vegan creations.

More Allergy-Friendly Chocolate Delights to Explore

Are you looking for even more delightful chocolate baking goodness that accommodates various dietary needs? Be sure to check out some of my other favorite allergy-friendly recipes:

Chocolate Pancakes (Gluten-Free, Vegan, Top 8 Free)

Double Chocolate Muffins (Gluten-Free, Vegan, Top 8 Free)

Gluten-Free Vegan Double Chocolate Baked Donuts