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Gluten Free and drizzled in dark chocolate

I’d like to raise a glass, to my 6th loaf in two weeks!


Cheers to you, my Gluten Free, Vegan friend.


I’d feel guilty, but I can’t! Not only because each was delicious, but because I hardly ever find the time to make semi-healthy recipes that I can eat errr’day!

When it comes to baked treats, the sugary, sweet ones will always be the winners (of course) - but to enjoy eating something sweet on an everyday basis, I try to find some things that are a little lighter, Gluten Free and Vegan! And this one's got bananas in it, so that makes it healthy right?!


This stuff is seriously moreish and of the 6 loaves I’ve baked; all are absolutely non-existent. 

Difficulty: Easy!

Parties aside though, sometimes there is nothing better than sitting down after a long day (or a long morning for us mums!) and enjoying something totally decadent, filled with totally necessary calories and a cup of strong coffee. And, as you might be able to see, I couldn’t even wait for mine to set before I dived right in… I blame my dessert addiction...

I have done a few different variations and all have been A-MAZ-ING! You can replace the sugar with a few different things - I have done half rice malt syrup, half dark brown sugar. All coconut sugar, all dark brown sugar and I’m sure you could do many others!

This wonderful Gluten Free Vegan Banana Bread is so soft, fudgey and chocolatey - you wouldn’t even know that its complete allergy free!


The only down side is that it gets eaten so fast, you’ll have to stay in the kitchen to keep up with the demand!

Makes: 14 Large

Gather The Following...

Now, Lets Begin!

Begin by preheating your oven to 175 and line a loaf tin with baking paper, set aside.


In a small jug mix together the Almond Milk and Apple Cider Vinegar and set aside for 5 minutes to curdle.


In a large bowl whisk together the Gluten Free Flour, Cocoa, Dark Brown Sugar, Baking Soda, Baking Powder and Sea Salt until combined and lump free.


In a separate bowl, mash the Bananas until pureed and smooth. Into the mashed bananas add the melted Coconut Oil, Vanilla Extract and Almond Milk mixture, stirring until everything is fully incorporated.


Add the wet ingredients into the dry mixture and stir until everything is almost combined, pour in the chocolate and continue to fold until batter is smooth and no pockets of flour remain.


Pop the batter into prepared baking tin and bake for 40-50 minutes until ready!


When finished baking, remove it from the oven and allow it to cool completely in the tin on a wire rack. To serve, I like to drizzle mine with a little more melted chocolate and vegan chocolate chips!

½ cup Almond Milk

1 ½ tsp Apple Cider Vinegar

1 ¼ cups Gluten Free Flour

½ cup Cocoa Powder

½ cup packed Dark Brown Sugar*

½ cup Coconut Sugar*

1 tsp Baking Soda

½ tsp Baking Powder

A pinch of Sea Salt

3 overripe Bananas

1/3 cup Coconut Oil, melted

2 tsp Vanilla Extract

75g Vegan Dark Chocolate, chopped

*You can replace the sugar with all of one sugar or substituting it for Light Brown Sugar also and it will still taste delish!

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