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Our fruity banana bread was one of the first cakes we put a ‘healthy twist’ on and is still one of our favourite easy go-to bakes, but there is no harm in adding chocolate to any baking recipe is there?

This chocolate banana bread is vegan and gluten-free, with a greatly reduced sugar content just in case you wish to swirl the top with melted dark chocolate icing. Don’t be put off by the list of ingredients they are readily available and very easy to use.



Prepare 25 minutes

Bake 40 minutes

Serves 10 to 12



100g plain gluten-free flour

100g ground almonds- if possible, pulse to a fine almond flour

50g buckwheat flour

35g cacao powder

60g golden caster sugar

2 tsp baking powder

½ tsp bicarbonate of soda

350g ripe bananas (roughly 3 medium bananas with skins on)

½ tsp salt

2 tbsp milled flaxseed

6 tbsp warm water

125ml almond milk

100ml grade A maple syrup

60ml sunflower oil

1 tbsp apple cider vinegar

1 tsp vanilla extract


150g dark vegan 70%+ chocolate

100ml boiled water

10 ice cubes



Heat the oven to 160 °C

Line a loaf tin with a baking case.

Pour the almond milk into a small bowl and add the apple cider vinegar, stir and set to one side – this mix will curdle.

In a separate small bowl add the milled flaxseed and then spoon over the warm water, stir until combined and set to one side.

Peel the bananas, add them to a blender and blend until smooth – if you don’t have a blender simply mash the bananas well.

Weigh out the ingredients and sieve the flours. Add the plain gluten-free flour, ground almonds, buckwheat flour, cacao powder, baking powder, bicarbonate of soda and a good pinch of salt to a medium-sized mixing bowl. Stir together.

Once the dry ingredients are mixed together, make a slight well in the centre and pour in the sunflower oil, almond milk and apple cider vinegar mix, maple syrup, vanilla extract and flaxseed mix. Stir together, then finally add the blended banana and stir until the chocolate banana loaf batter looks silky and smooth.

Spoon the mix into the lined loaf tin and place in the centre of the oven to bake for 40 minutes, the cake is ready when a skewer can be inserted into the centre of the cake and can be removed cleanly. A slight crack may appear along the surface when baked.

Place the baked chocolate banana loaf on to a wire cooling rack for 15 minutes before removing the cake from the tin and its paper lining. Leave to cool completely before icing.
Icing is optional as this cake is delicious on its own.

To make the icing.
Once the cake has cooled, finely chop the dark chocolate and place it into a glass mixing bowl, pour over the boiled water and gently stir until the chocolate has dissolved. Then put the ice cubes into a larger mixing bowl and set the chocolate mixing bowl into it, on top of the ice cubes. Then stir the melted chocolate until it starts to stiffen. Remove the chocolate bowl from the ice and using a spatula spread it over the top of the chocolate banana loaf.

Store wrapped in foil in an airtight container for up to 4 days.





  1. Suzie

    September 26, 2019

    My son has a nut allergy. What would be a substitute for the almond flour and almond milk? Thanks!

    • Claire Swift

      September 27, 2019

      Hi Suzie

      Replace the almond milk with oat milk and try using 100g of buckwheat flour and 200g of gluten-free plain flour. This should work, it might not be quite as moist and may be slightly lighter. Let us know how you get along. Cheers Claire & Sarah

  2. Siliana

    February 14, 2020

    What is in the gluten-free plain flour?

    • Claire Swift

      March 19, 2020

      It’s just a Doves Freefrom Flour.

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