Double Chocolate Banana Bread ( Paleo, Soy Free, Vegan)
PALEO II GLUTEN FREE II DAIRY FREE II SOY FREE II VEGAN II NIGHTSHADE FREE II EGG FREE II GUT FRIENDLY
This Chocolate Banana Bread is rich, moist and deeply chocolatey while still being naturally gluten free and refined sugar free.
I whipped it up with overripe bananas, cacao and almond flour. This is the kind of bake that feels indulgent but is made with wholesome ingredients.
If you love soft, fudgy loaf-style bakes, this healthy banana bread is going to be a favourite. The combination of almond flour and coconut flour creates a tender crumb, while chocolate chips melt through every slice for the perfect bite.
This gluten free banana bread is also naturally sweetened by bananas, making it a great option for breakfast, snacks or a healthier dessert.
If you loved this recipe, try this Gluten Free Almond Bread Recipe.
Ingredient lists and recipes may change on the brands I recommend. Always check product labels to ensure they are suitable for your diet. If uncertain, contact the manufacturer directly.
Ingredient notes for Chocolate Banana Bread
Bananas
The base of this chocolate banana bread, adding natural sweetness and moisture. Use the brown, spotty bananas.
Coconut flour
You can buy this in health food stores. However, I blended desiccated coconut in my Nutri bullet till fine, which is all coconut flour is.
Almond flour
Creates a soft, moist crumb in this almond flour banana bread. You can buy this in supermarkets or health food stores. However, I blended whole almonds in my nutri bullet until it resembles fine flour.
Chocolate chips
Add melty pockets throughout this chocolate chip banana bread. I find high-quality dark chocolate chips hard to buy, so I just chop up 70% dark chocolate and use that as ‘chocolate chips’ instead. I use green and blacks brand in my cooking recipes.
Cacao powder
Not to be confused with cocoa powder, which is its roasted to death cousin. Cacao powder is considered raw, meaning it's only been heat processed up to 114 degrees.
It retains most of its nutrients and is much higher in antioxidants than cocoa powder. However, you could use cocoa powder if that's all you have lurking in your kitchen. Find out about cocoa powder V cacao powder here.
Vanilla
Nielsen Massey is the only brand I use; the essence that you can buy in the supermarkets is just a much diluted and lower quality product. This extract brand is more expensive; however, you only need tiny amounts as the flavour is so intense.
Eggs
To make this vegan and soy free use flax eggs. Find the recipe here.
Ingredients
Why you will love this Chocolate Banana Bread
This Chocolate Banana Bread is rich, moist and deeply chocolatey
Naturally gluten free and refined sugar free
A healthier version of a classic banana bread
This healthy banana bread is perfect for breakfast or snacking
Made with nutrient-dense almond flour and cacao
Melty chocolate chips in every bite
My gluten free banana bread is soft, fudgy and satisfying
Easy to make with simple pantry ingredients
Can be made vegan with flax eggs
Freezer friendly and great for meal prep
FAQs
Is this chocolate banana bread gluten free?
Yes, this is a naturally gluten free banana bread made with almond and coconut flour.
Can I make this banana bread vegan?
Yes, use flax eggs to keep this paleo banana bread plant-based.
Why is my banana bread dense?
Overmixing or underbaking can affect texture. Gently fold the batter for the best healthy banana bread result.
Can I freeze chocolate banana bread?
Yes, this chocolate chip banana bread freezes very well for up to 2 months.
Top tips for making Chocolate Banana Bread
Use very ripe bananas for the best flavour and sweetness in this chocolate banana bread.
Don’t overmix the batter or the loaf may become dense.
Check doneness with a toothpick in the centre.
Let the loaf cool fully before slicing for clean cuts.
Add extra chocolate chips on top for a bakery-style finish.
How to store homemade chocolate banana bread
Store this chocolate banana bread in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5–6 days for a longer shelf life.
This gluten free banana bread freezes well for up to 2 months.
Always allow the loaf to cool completely before storing to avoid condensation.
Makes 8 portions - 1hr prep & cooking time
Equipment
9’’5’’ loaf tin
Step by Step
Recipe
2 medium over ripe bananas ( and 1 sliced lengthways for the topping)
2 medium eggs OR 2 flax eggs
1 tsp vanilla extract ( see notes)
115 g almond flour ( see notes)
30 g coconut flour ( see notes)
65 g cacao powder
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
100g chocolate chips ( see notes)
Method
Preheat the oven to 170 degrees or gas mark 3, and line the tin your are using with greaseproof paper.
Add bananas, eggs and vanilla to a food processor and blend till pureed and smooth.
In a large bowl, mix together the dry ingredients.
Add the wet ingredients to the dry ingredients and gently stir until combined.
Pour batter into your baking tin, top with the sliced banana and bake in the middle of the oven for 35 minutes or till a toothpick comes out clean.
Once .baked, take out of the oven and cool slightly before transferring onto a wire rack to complete the cooling time.
Once cooled, the bread will be much easier to slice.
Variations
You could use flax eggs instead of hen eggs; the bread/cake won't rise as much or be as fluffy, but it's still a fab recipe and will taste amazing.
Ensure the chocolate is vegan. Usually, dark chocolate tends to be.
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