I bake a lot, and this loaf is one I come back to when I want something simple that still feels like a treat. The batter comes together in one bowl, it relies on pantry-friendly ingredients, and the result is a moist, chocolatey loaf that holds together well without eggs or gluten. I like that it’s forgiving: a little extra banana or a touch less sugar won’t ruin it.

This recipe leans on ripe bananas and coconut oil for richness, flaxseed for binding, and Dutch-process cocoa for a deep chocolate flavor. It’s the kind of bread that slices beautifully for breakfast with nut butter, or gets tucked into a lunchbox for a midday pick-me-up. If you’re new to baking gluten-free and vegan, this is a practical place to start.

Below you’ll find a clear ingredients list, step-by-step instructions taken from the recipe source, shopping and setup notes, substitutions, and troubleshooting tips if anything goes sideways. I keep these recipes approachable—no special equipment needed and nothing fussy in technique.

Ingredients

1 tablespoon flaxseed meal — acts as the egg replacement and binder after resting with water.
3 tablespoons water — mixed with flaxseed meal to create a flax “egg”.
1 cup gluten-free all-purpose baking flour — the base; use a blend with xanthan or guar if your blend doesn’t include it.
1/2 cup Dutch-process cocoa — provides the chocolate flavor and rich color.
1 teaspoon baking soda — the leavening agent that gives lift.
1/2 teaspoon sea salt — balances sweetness and enhances flavor.
3 large ripe bananas (about 1 1/2 cups mashed) — the natural sweetener and moisture source; riper is sweeter and better for texture.
1/3 cup coconut oil, melted and slightly cooled — fat for tenderness and structure; solid at room temp so melt then cool slightly.
3/4 cup coconut sugar — provides sweetness and a mild caramel note; keeps crumb moist.
1 teaspoon vanilla extract — rounds flavors and lifts the chocolate.
3/4 cup vegan chocolate chips — adds pockets of melted chocolate; some go in the batter and some on top.

What to Buy

Before you start, check what you already have. Bananas, coconut oil, and a basic gluten-free flour blend are the only fresh or specialty items you’ll rely on. If you bake gluten-free frequently, stock a dependable all-purpose blend that lists rice or tapioca starch and xanthan gum (or add xanthan separately).

Buy Dutch-process cocoa rather than natural cocoa because it gives a rounder, less acidic chocolate note that works well with coconut sugar. For the vegan chocolate chips, look for a dairy-free label; many brands are clear about it.

Flaxseed meal is inexpensive and keeps well in the fridge. Coconut sugar is optional if you prefer another granular sugar with similar moisture-retaining properties, but you’ll get a slightly different flavor if you switch.

How to Prepare Chocolate Gluten Free and Vegan Banana Bread

Preheat the oven to 350°F and place a rack in the center. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
In a small bowl, whisk 1 tablespoon flaxseed meal with 3 tablespoons water. Let sit 10 minutes to thicken.
In a medium bowl, whisk together 1 cup gluten-free all-purpose baking flour, 1/2 cup Dutch-process cocoa, 1 teaspoon baking soda, and 1/2 teaspoon sea salt. Set aside.
In a large bowl, mash 3 large ripe bananas (about 1 1/2 cups mashed) with a fork until mostly smooth.
Add 1/3 cup melted and slightly cooled coconut oil to the mashed bananas and stir to combine.
Add 3/4 cup coconut sugar, the flaxseed mixture, and 1 teaspoon vanilla extract to the banana mixture. Stir until the wet mixture is smooth and uniform.
Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined; do not overmix.
Stir in 1/2 cup of the 3/4 cup vegan chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 1/4 cup chocolate chips evenly over the top.
Bake on the center rack for about 65 minutes, or until a toothpick inserted into the center comes out mostly clean (a bit of melted chocolate on the toothpick is fine; you should not see gooey batter).
Remove the pan from the oven and set it on a wire cooling rack. Let the bread cool in the pan for 15 minutes, then run a knife around the edges and carefully remove the loaf from the pan. Transfer the loaf to the wire rack and cool completely before slicing.
To store: wrap the cooled loaf in plastic wrap and keep at room temperature for up to 4 days. To freeze: cool completely, wrap in plastic wrap and aluminum foil, and freeze for up to 1 month. Defrost before slicing.

What Sets This Recipe Apart

This loaf is intentionally straightforward: a single mixing bowl for wet ingredients and a separate bowl for dry. That keeps the crumb tender and prevents overworking gluten-free flour blends, which can get gummy if overmixed. Using flaxseed as the binder gives a neutral flavor and reliable structure without eggs.

The combination of coconut oil and mashed bananas makes the bread moist even after a couple of days. Dutch-process cocoa deepens the chocolate notes without making the loaf overly bitter. Finally, scattering extra chips on top gives you a bakery-style look and those melty pockets right on the crust.

Allergy-Friendly Substitutes

Dairy: This recipe is already dairy-free if you use vegan chocolate chips.
Eggs: The flaxseed meal provides the egg-like binding. Do not skip it unless you have another vegan binder.
Nuts: The recipe has no nuts. If you need to avoid cross-contamination, check labels on flour blends and chocolate chips for shared-facility notes.
Gluten: Use the listed gluten-free all-purpose baking flour. Do not substitute with straight single starches (like only rice flour) without adjusting the formula.

Setup & Equipment

Use a 9-by-5-inch loaf pan and a wire rack for cooling. I recommend having a small bowl for the flax “egg” to let it thicken, a medium bowl for dry ingredients to whisk together cocoa and baking soda, and a large bowl for mashing and mixing the wet ingredients. A spatula for folding and a fork for mashing are all you need.

Grease the pan well with nonstick cooking spray, or line it with parchment paper with an overhang. The parchment method makes removing the loaf virtually foolproof. Place your oven rack in the center before preheating so heat circulates evenly.

Watch Outs & How to Fix

Dense or gummy loaf

Possible cause: overmixing the batter after adding dry ingredients or using a gluten-free flour blend that needs different hydration. Fix: Mix until just combined; it’s okay if a few streaks remain. Next time, consider a flour blend labeled for quick breads.

Loaf sinks in the middle

Possible cause: underbaked center or oven temperature too low. Fix: Insert a toothpick to confirm. If the outside is done but center is still wet, tent foil over the top and bake 5–10 more minutes. Use an oven thermometer to verify temperature.

Bitter or dry chocolate flavor

Possible cause: too much cocoa or overbaking. Fix: Reduce bake time slightly and check sooner next bake. Make sure you use Dutch-process cocoa as specified for this flavor profile.

Stuck loaf

Possible cause: insufficient greasing. Fix: Run a knife around the edges while the loaf is still slightly warm, then invert onto a rack. For future bakes, line the pan with parchment or grease and flour lightly (use gluten-free flour).

Substitutions by Diet

Paleo-ish: This recipe relies on a gluten-free flour blend and coconut sugar, so it’s not strictly paleo. For a paleo version you’d need to replace the flour (which changes structure) and the sugar.
Lower-sugar: Reduce coconut sugar slightly, but expect a denser, less sweet loaf. You might compensate with riper bananas.
Oil swap: You can swap coconut oil for another neutral oil like grapeseed or avocado oil if you don’t want a hint of coconut flavor.
Chocolate amount: If you want more chips, add up to an extra 1/4 cup, folded gently into the batter.

If You’re Curious

Flaxseed meal creates a gelatinous texture when mixed with water; this mimics egg whites’ binding and moisture properties. Coconut sugar retains moisture differently than white sugar, giving a softer crumb. Dutch-process cocoa is treated with an alkalizing agent to neutralize acidity, which changes how it reacts with baking soda—this recipe balances that for an even rise.

Because gluten-free flours vary widely, the exact crumb can shift depending on the blend you use. If you like a more cake-like crumb, try a blend that includes oat flour and tapioca. For a tighter, sliceable loaf, choose a blend with a small amount of xanthan gum or add 1/4 teaspoon if your blend is gum-free.

Refrigerate, Freeze, Reheat

To store at room temperature: wrap the cooled loaf in plastic wrap and keep it on the counter for up to 4 days as the source advises. For longer storage, freeze the cooled, wrapped loaf in plastic wrap and aluminum foil for up to 1 month. Defrost in the refrigerator or at room temperature before slicing.

To reheat slices: warm gently in a toaster oven for a few minutes or microwave a single slice for 10–15 seconds. If frozen, slice while still slightly frozen for cleaner cuts and toast directly from frozen for a warmed slice with slightly crisp edges.

Reader Q&A

Q: Can I use regular sugar instead of coconut sugar? A: Yes. Granulated cane sugar will work, though the flavor will be a bit different and the crumb may be slightly drier. Consider using a tablespoon or two of brown sugar for moisture if you swap completely.

Q: My loaf was dry the next day. What happened? A: Likely overbaking or too much flour. Check oven temp with a thermometer and measure flour by spooning into the cup and leveling, rather than scooping directly with the cup, which compresses flour.

Q: Can I make muffins instead? A: Yes. Divide the batter into a lined muffin tin and reduce baking time to around 18–25 minutes, checking with a toothpick. Start checking at 18 minutes because oven temps vary.

See You at the Table

Make this loaf when you want something reliable, not fussy, and definitely when you have overripe bananas. It rewards simple attention—a properly greased pan, ripe bananas, and gentle folding. If you try it, send a photo or a quick note about any tweaks you made. I love seeing how a recipe becomes yours.

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Chocolate Gluten Free and Vegan Banana Bread

A gluten-free, vegan chocolate banana bread made with flaxseed 'egg', coconut oil, and vegan chocolate chips.

Prep Time10

Cook Time1 5

Total Time1 15

Course: Dessert

Servings: 12 servings

Ingredients

1 tablespoonFlaxseed Meal
3 tablespoonswater
1 cupGluten-Free all-purpose baking flour
1/2 cupDutch process cocoa
1 teaspoonbaking soda
1/2 teaspoonsea salt
3 large ripe bananasabout 1 1/2 cups mashed
1/3 cupcoconut oilmelted and slightly cooled
3/4 cupcoconut sugar
1 teaspoonvanilla extract
3/4 cupvegan chocolate chips

Instructions

Preheat the oven to 350°F and place a rack in the center. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
In a small bowl, whisk 1 tablespoon flaxseed meal with 3 tablespoons water. Let sit 10 minutes to thicken.
In a medium bowl, whisk together 1 cup gluten-free all-purpose baking flour, 1/2 cup Dutch-process cocoa, 1 teaspoon baking soda, and 1/2 teaspoon sea salt. Set aside.
In a large bowl, mash 3 large ripe bananas (about 1 1/2 cups mashed) with a fork until mostly smooth.
Add 1/3 cup melted and slightly cooled coconut oil to the mashed bananas and stir to combine.
Add 3/4 cup coconut sugar, the flaxseed mixture, and 1 teaspoon vanilla extract to the banana mixture. Stir until the wet mixture is smooth and uniform.
Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined; do not overmix.
Stir in 1/2 cup of the 3/4 cup vegan chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 1/4 cup chocolate chips evenly over the top.
Bake on the center rack for about 65 minutes, or until a toothpick inserted into the center comes out mostly clean (a bit of melted chocolate on the toothpick is fine; you should not see gooey batter).
Remove the pan from the oven and set it on a wire cooling rack. Let the bread cool in the pan for 15 minutes, then run a knife around the edges and carefully remove the loaf from the pan. Transfer the loaf to the wire rack and cool completely before slicing.
To store: wrap the cooled loaf in plastic wrap and keep at room temperature for up to 4 days. To freeze: cool completely, wrap in plastic wrap and aluminum foil, and freeze for up to 1 month. Defrost before slicing.

Equipment

Oven
9-by-5-inch loaf pan
nonstick cooking spray
Mixing Bowls
Whisk
Fork
Spatula
Measuring Cups
Measuring Spoons
wire cooling rack
Knife

Notes

12. To store: wrap the cooled loaf in plastic wrap and keep at room temperature for up to 4 days. To freeze: cool completely, wrap in plastic wrap and aluminum foil, and freeze for up to 1 month. Defrost before slicing.