• recipes
    • small plates
    • large plates
    • sweets
    • baking
    • salads and soups
    • breakfasts
    • pantry staples
    • drinks
  • about
  • contact
Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Gluten-free double chocolate banana bread

November 25, 2016 by Ania - 15

bananas, chocolate, easy, gluten-freego to recipe

go to recipe

double chocolate banana bread top

I made this double chocolate banana bread with my neighbour Suzie in mind. She is always happy to take any baked goods off my hands and loves chocolate and bananas. Her (cheeky πŸ˜‰ ) passing comment about how my healthy banana muffins would benefit from some chocolate gave me an idea to combine both flavours into the next recipe πŸ™‚ .

As expected, Suzie loved it! And so did we – the whole loaf disappeared in an embarrassingly short time.

Apart from being our cake taster in chief, Suzie is also the best cat rescuer there is. In the 2.5 years I’ve known her, she must have saved about 100 cats. Her house is purring with close to 20 cats (and two puppies to balance things out) that she saved and couldn’t part with.

Every time there is a cat emergency, Suzie is always happy to get involved, share her amazing experience and knowledge and, as you can imagine, plenty of funny cat stories too. In these difficult times full of hate and misery, let’s all be more like Suzie (minus her advanced chocolate addiction πŸ˜‰ ). Being kind may be harder but it’s so much more rewarding…

PS: If you make my double chocolate banana bread, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

double chocolate banana bread before baking

double chocolate banana bread top

double chocolate banana baked

double chocolate banana cut

double chocolate banana with coffee

5.00 from 3 votes
Print
  • makes: 1 large loaf
  • prep: 20 min
  • cooking: 65 min

Ingredients

WET INGREDIENTS

  • 2 tsp ground chia (or flax) (with 2 tbsp water)
  • 360 ml / 1Β½ cup mashed ripe bananas (about 3 medium)
  • 120 ml / Β½ cup any plant milk
  • 90 ml / ΒΌ cup + 2 tbsp olive oil (or melted coconut oil)
  • 180 g / 1 scant cup sugar (I used demerara)
  • 60 ml / ΒΌ cup espresso or strong coffee*

DRY INGREDIENTS

  • 120 g / 1 cup buckwheat flour**
  • 35 g / ΒΌ cup rice flour
  • 25 g / scant ΒΌ cup cornflour / cornstarch
  • Β½ tsp baking soda
  • 1 tsp baking powder
  • 120 g / 1 heaped cup cacao (I used raw)
  • ΒΌ tsp fine sea salt
  • 100 g / 2/3 cup vegan chocolate chips or chocolate, diced small
  • chopped hazelnuts, for decoration

Method

  1. Mix ground chia seeds (or flax seeds) with 2 tablespoons of water and set aside for it to become gelatinous. Make an espresso or a cup of strong coffee.
  2. Place all of the dry ingredients (except for chocolate and hazelnuts) in a medium mixing bowl. Mix really well with a hand whisk.
  3. Place well mashed bananas, coconut milk, olive oil, sugar, cooled coffee and the chia egg in a large mixing bowl.
  4. Place a sieve over the large bowl and sift ΒΌ of the mixed dried ingredients into the wet ones. Mix them in after sifting and continue until you’ve used up all the dry ingredients (sifting helps getting rid of any lumps in cacao, for example).
  5. Heat up the oven to 175Β° C / 350Β° F and brush a loaf tin with a small amount of oil.
  6. Mix all the ingredients well together. As this is a gluten-free batter, you don’t need to worry about over mixing, but if you’ve used wheat flour instead, mix gently and be careful not to over mix. Stir chocolate chips or chunks into the batter.
  7. Transfer the batter to the loaf tin and sprinkle the top with hazelnuts.
  8. Bake in a pre-heated oven (on a shelf that’s one notch lower than the middle one) for about 65-70 minutes, until a skewer comes out clean. Cool before removing from the tin and slicing. Use a serrated knife to slice.

* Sub coffee with almond milk, watered down coconut milk or even water if you cannot have / don’t like coffee, although the coffee flavour doesn’t come through, promise! It’s simply there to bring out more chocolate flavour.

** If you don’t care about making this bread gluten-free, skip buckwheat and rice flours, cornflour / cornstarch and chia / flax egg and use 180 g / 1Β½ cup regular white wheat flour instead. Be super careful not to overmix the batter as the cake will come out tough.

Dimensions of my loaf tin are 23 cm / 9 in x 9 cm / 3.5 in x 5.5 cm / 2 in. For a 2 lb / 900 g tin, use ΒΎ of this recipe and adjust baking time slightly.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
SHARE
vegan spanakopita triangles plate
Previous:
Vegan spanakopita triangles
Next post:
Vegan pierogi with coconut bacon
vegan pierogi portion

get a sweet e-book

on joining our mailing list

I’d like to receive new recipe emails and a link to your free e-book.
(By submitting this form you agree to our privacy policy.)
This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

You may also like

vegan chocolate banana bread muffins macro

Vegan chocolate banana bread muffins

no bake brownies

No bake brownies with raspberries

vegan chocolate banana bread

Vegan chocolate banana bread

vegan peanut butter brownies macro

Vegan peanut butter brownies

    Comments

    Leave a comment

  1. Katrin says

    November 25, 2016 at 12:17 pm

    Ania! You are a mind-reading food-wizard! Chocolaty comfort food is just what the doctor ordered in a dark grey November after going through a few exceptionally difficult weeks. Will get cooking now!

    Reply
    • Ania says

      November 25, 2016 at 12:56 pm

      So glad to hear πŸ™‚ Hope you’ll make it and love it – just remember to measure things this time πŸ˜‰ !! Btw, I used the baking tin you gave me for this one, thanks so much!! x

      Reply
  2. Rebecca @ Strength and Sunshine says

    November 25, 2016 at 1:27 pm

    O this sounds absolutely perfect!! Breakfast, snack, and dessert πŸ˜‰ I’d just eat the whole loaf in a day myself!

    Reply
    • Ania says

      November 25, 2016 at 1:33 pm

      Thanks Rebecca! To be honest, if my partner wasn’t here to stop me, I would too πŸ˜‰

      Reply
  3. Kathryn says

    December 13, 2016 at 10:37 pm

    This looks so delicious! Thanks for sharing : )

    Kathryn

    Reply
    • Ania says

      December 13, 2016 at 11:04 pm

      Thanks Kathryn! πŸ™‚

      Reply
  4. Iwona says

    January 9, 2017 at 3:36 pm

    Ania, does the recipe call for 1 or 2 eggs subs? Would you use aqua faba for this? Is so how many tbsp?
    thanks

    Reply
    • Ania says

      January 10, 2017 at 12:21 pm

      CzeΕ›Δ‡ Iwona,

      Bananas are a great natural egg replacement in vegan recipes so you don’t need to use aquafaba. I used a bit of chia eggs to ensure that the bread holds together despite gluten-free flour so if that’s what you want to replace, you could use equivalent amount (2 tbsp) of reduced AF instead. Hope that helps! Ania

      Reply
  5. Melani says

    September 14, 2017 at 10:09 pm

    Can i use xanthan gum instead of chia seed and how many tsp would that be? Thanks

    Reply
    • Ania says

      September 14, 2017 at 10:18 pm

      Hi Melani,

      I’m guessing (as I haven’t tried it in this particular recipe) that it will be fine and I would use about 1 tsp. Hope that helps! Ania

      Reply
  6. Ines says

    October 13, 2018 at 1:41 pm

    This is the best cake I’ve ever baked!!! Thank you so much! I am a big fan. Cheers from Portugal

    Reply
    • Ania says

      October 13, 2018 at 2:50 pm

      Thank you so much, Ines! I’m so chuffed to hear that! Ania

      Reply
  7. Fay says

    October 15, 2019 at 1:45 pm

    Hi Ania,

    I have a gluten free flour that already has 1.60% sodium bicarbonate and disodium pyrophosphate. Do i still need to add the baking powder and baking soda as your recipe says or add a tiny bit?

    Please help

    Reply
    • Ania says

      October 15, 2019 at 1:50 pm

      Hi Fay,

      I would love to help but I am not sure. Never came across this. Quick Google search reveals that ‘disodium pyrophosphate’ is a preserving agent rather than a raising agent so I would definitely add baking powder. As for baking soda, it’s hard to say, maybe a tiny bit (0.25 tsp) just to be on the safe side or skip it this time and you’ll know for the next time. Ania

      Reply
  8. Fay Fernandes says

    October 15, 2019 at 2:26 pm

    Thank you for your quick response. I guess I’ll know soon and will write the result here πŸ™‚

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Fields marked as * are mandatory
This form collects your name and email so that we can correspond with you and display your name and the content of your comment. Check out our privacy policy for more information.

I consent to having Lazy Cat Kitchen collect my name and email

Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
read more

Follow us on Insta

View on Instagram

Like us on Facebook

Lazy Cat Kitchen
Lazy Cat Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Amazon.co.uk, Amazon.ca.

Follow Us On Pinterest

Copyright © 2018 · Privacy Policy · Theme by Lazy Cat Themes · Logo by Sarah from The Small Object