Easy Vegan Chocolate Banana Bread (Gluten free)

As someone who is gluten free and allergic to almonds it is so important to me to provide easy gluten free recipes without tree nuts. I am celiac, lactose intolerant and allergic to almonds, it is so important that all my recipes cater to people with multiple dietary restrictions and/or food allergies!

Craving a quick and easy vegan chocolate treat? Look no further than this easy vegan chocolate banana bread! This versatile vegan chocolate banana bread works for any occasion. Enjoy it warm for breakfast, savor it as a satisfying dessert, or grab a slice for a quick and delicious snack, just like my easy gluten free banana cake!

This recipe for Vegan Chocolate Bread with a Brownie Mix Twist ticks all the boxes. Forget complicated baking processes and endless ingredients. This recipe uses a pre-made brownie mix as the base, saving you time and effort. 

This gluten free chocolate banana bread is gluten free, dairy free, vegan and nut free.

With just a few simple additions like mashed bananas, applesauce, and your preferred vegetable oil, you’ll have a moist, flavorful double chocolate banana bread ready in under 15 minutes. Plus, this is the best vegan banana bread because all happens in one pan, minimizing cleanup and maximizing your enjoyment.

WHY YOU’LL LOVE THIS RECIPE

• This easy vegan chocolate banana bread utilizes a pre-made brownie mix as the foundation, eliminating time-consuming prep work.
• Forget fancy equipment! Just a single bowl and your trusty loaf pan are all you need.
• Simple ingredients, likely already stocked in your pantry, are all you need.
• Ditch whisking dry ingredients – simply combine everything in one bowl for a streamlined process.
• No need for dough rising, saving precious time.
• The brownie mix is a quick bread base ensures a shorter baking time, meaning your treat arrives faster.
• Mix, bake, and serve – all within the same pan!
• Minimal mess, minimal cleanup – more time for enjoying your creation.
• This delightful bread satisfies your sweet tooth any time of day.
• Indulge in it for a satisfying dessert or enjoy it as a great breakfast option.
• Pack slices of the easy vegan chocolate banana bread in your lunchbox or grab a slice for a quick, delicious snack on the go.
• A naturally gluten-free brownie mix forms the base, making it ideal for individuals with celiac disease or gluten sensitivities.
• Substitute some of the oil with applesauce for a lighter alternative.
• Both the brownie mix and other ingredients are inherently dairy-free, catering to vegans and those with lactose intolerance.

INGREDIENTS & SUBSTITUTIONS

• Gluten-free brownie mix: Provides the chocolate base and structure. Use any vegan and gluten free brand, checking for hidden dairy or egg products. You can also use chocolate cake mix if you cannot find brownie mix. By using brownie mix you can skip adding any additional brown sugar, granulated sugar, unsweetened cocoa powder, coconut flour, coconut sugar, oat flour, gluten free flour or almond flour since the mix already has all of these ingredients. I like to use bob’s red mill gluten free brownie mix.
• Mashed bananas: Add sweetness, moisture, and natural flavor. Substitute with applesauce if bananas aren’t ripe. Its great to use bananas with lots of brown spots for best results.
• Oil: Any preferred oil works, like vegetable, melted coconut, or avocado oil. Coconut oil adds a subtle coconut flavor.
• Applesauce: Provides moisture and a touch of sweetness. 

TASTE & TEXTURE

This vegan chocolate bread offers a moist, satisfying treat. The brownie mix base delivers a rich chocolate flavor, while the mashed bananas add sweetness and natural moisture. Applesauce contributes to a smooth texture and subtle tang. Expect a slightly dense, fudgy crumb, similar to a brownie but lighter. Optional chocolate chips offer bursts of sweetness and texture. 

HOW TO MAKE

1. Preheat oven to 350°F (175°C). Lightly grease a loaf pan.
2. In a large bowl, combine the brownie mix with the mashed bananas, oil, and applesauce. Mix well until a thick wet mixture forms.
3. Fold in the optional chocolate chips and nuts, if using.
4. Pour batter into the prepared loaf tin and smooth the top.
5. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Slice and enjoy your delicious vegan chocolate bread!

EXPERT TIPS & TRICKS 

• For an extra fudgy texture, use melted coconut oil or avocado oil.
• Add a teaspoon of vanilla extract for additional flavor in this chocolate loaf.
• This chocolate banana bread is best enjoyed fresh, but you can store it in an airtight container at room temperature for up to 3 days, or freeze it for longer storage.
• For easy clean up line the pan with parchment paper.
• Add in any of your favorites such as vegan dark chocolate chips, peanut butter, extra banana slices on top, dairy-free chocolate chips or almond butter.
• Ripe bananas are key: Overripe bananas add sweetness and moisture, so go for bananas with plenty of brown specks.
• Melted coconut oil: Using melted coconut oil adds a subtle coconut flavor and a slightly fudgier texture.
• Don’t overmix: Gently fold in your add-ins like chocolate chips and nuts to avoid a tough crumb.
• Toothpick test: Insert a toothpick near the center. If it comes out clean, your bread is done!
• Cool it down: Let the bread cool completely in the pan before slicing to prevent crumbling.

​CHOOSE YOUR OWN FLAVOR OPTIONS

• Chocolate covered strawberry: I love to add fresh or freeze dried strawberries to the batter!
• Reeces Flavored: Add a drizzle of peanut butter on top before baking.
• Snickers: Add a drizzle of peanut butter on top before baking plus chopped peanuts.
• Cocolate covered banana: Add extra banana slices to the top before baking.
• Spice it up: Add a pinch of cinnamon, nutmeg, or espresso powder for extra flavor.
• Fruity fun: Mix in chopped dried fruit or berries for a burst of sweetness and texture.
• Nutty goodness: Swap walnuts or pecans for other nuts like almonds or hazelnuts.
• Berry Bliss: Fold in fresh or frozen blueberries, raspberries, or strawberries for a burst of sweetness and juicy texture. 
• Lemon: I love to drizzle with a simple lemon glaze for an extra zesty touch.
• Pumpkin Power: Substitute half the mashed bananas with pumpkin puree and add a teaspoon of pumpkin pie spice for a seasonal treat. Top with toasted pepitas or chopped pecans for added crunch.
• Gingerbread Joy: Warm up your taste buds by adding ground ginger, cinnamon, and cloves. Top with a swirl of cream cheese frosting for a decadent dessert.

HOW TO SERVE & STORE 

For a warm indulgence, serve each slice of banana bread toasted with fresh fruit, extra chocolate chips, maple syrup or vegan butter. Alternatively, I also love to enjoy slices at room temperature for a snack.

Refrigeration: Store leftover bread in an airtight container in the fridge for up to 5 days. To retain freshness, slice just before serving.

Freezing: Wrap the cooled loaf tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before slicing and warming.

Meal Prep: Before baking, divide the vegan chocolate banana bread recipe batter evenly into mini loaf pans or muffin tins. This creates individual portions perfect for grabbing on the go. Bake according to size adjustments, reducing time for smaller portions. Store in the fridge or freezer as individual units.

Reheating: Warm slices in the toaster, microwave for brief bursts, or preheat the oven to 350°F for a few minutes, until slightly warmed through.

Easy Vegan Chocolate Banana Bread (Gluten free)

Kayla Cappiello

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Servings 8 servings

Ingredients

  

• 1 box vegan, gluten-free brownie mix (not a just-add-water mix)
• 2 ripe bananas mashed
• 1/3 cup vegetable oil melted coconut oil, or other preferred oil
• 1/2 cup applesauce unsweetened

Instructions

 

• Preheat oven to 350°F (175°C). Lightly grease a loaf pan.
• In a large bowl, combine the brownie mix with the mashed bananas, oil, and applesauce. Mix well until a thick batter forms.
• Fold in the optional chocolate chips and nuts, if using.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• Slice and enjoy your delicious vegan chocolate bread!

Notes

This bread is moist and soft. If serving after it has cooled down, I reccomend warming a slice up i the microwave for 30 seconds before eating!

For the gluten free brownie mix I use King Authur brand.

For the gluten free flour I use Bobs Red Mill 1:1 but I’ve also used cup4cup in baking and its a very similar, successful cup for cup gluten free flour

If your bananas are over ripe it is OK to freeze them and defrost for this recipe. Just leave them out until defrosted or microwave for 30 seconds or until soft.