Triple Chocolate Banana Bread (Vegan GF)

Rich and chocolatey, this triple chocolate banana bread is a one-bowl recipe with simple ingredients and lots of chocolate. Naturally vegan and gluten-free, this cake is special enough to be a showstopper.

I made this Triple Chocolate Banana Bread for my birthday this year in 2020 and thought I’d take on my banana bread challenge. If you’ve missed it, I am challenging myself to make a brand-new banana bread recipe each month. January was the Chocolate Chip Oat Crumble Banana Bread, February was my Chocolate Swirl Banana Bread and March was the vibrant Sticky Orange Banana Bread. So, for April, with it being Easter and my birthday, I thought it was the perfect time to involve lots of chocolate!

Triple Chocolate Banana Bread (Vegan GF)

As I’ve mentioned before, I do try to make my recipes as accessible to everyone as possible. The ingredients are simple, and this Triple Chocolate Banana Bread is gluten-free, too. I use a blend of GF flour and then you’ll need some cacao powder for the first dose of chocolate in this cake. A little baking powder, bicarbonate of soda, cornstarch or arrowroot powder and a pinch of salt finish off the dry ingredients.

The wet ingredients start with mashed bananas, obviously, then some plant-based milk, oil, lemon juice or apple cider vinegar, sugar and vanilla.  Stir it all together and then fold in the chocolate chips – the second chocolate element in this Triple Chocolate Banana Bread. Bake until light, fluffy, moist and smelling amazing while you whip up the frosting.

Rich, indulgent, sweet and glossy, this glaze is not for the faint-hearted but equally is not too heavy or sickly sweet! Like a classic frosting, blend together vegan butter, icing sugar, a splash of milk and cacao powder to give this frosting the chocolate kick. The icing may become quite soft after being blended so pop it in the fridge to firm up and spread all over the cooled cake before sprinkling with more chocolate chips!

Triple Chocolate Banana Bread (Vegan GF)

Triple Chocolate Banana Bread (Vegan GF)

Then be prepared to devour this cake, I had a slice a day for a few days and never became sick of it! This Triple Chocolate Banana Bread is light and fluffy, with lots of chocolate, natural sweetness from the banana – without an overpowering banana flavour at all. Naturally vegan and gluten-free, it is easy to make, bake and slice. It makes an impressive birthday cake or treat for a special occasion and is the best excuse to use up those ripe bananas.

I hope you will love this Triple Chocolate Banana Bread, if you are looking for other bakes, how about my Carrot and Raisin Bundt Cake, Spiced Apple Cake, Biscoff Cookie Banana Bread, Vegan Chocolate Hot Cross Buns or Cinnamon Raisin No Yeast Swirl Buns.

Triple Chocolate Banana Bread (Vegan GF)

• Servings: 1 loaf (serves 8-10)
• Time: 10 minutes plus cooling
• Difficulty: easy
• Print

Rich and chocolatey, this triple chocolate banana bread is a one-bowl recipe with simple ingredients and lots of chocolate. Naturally vegan and gluten-free, this cake is special enough to be a showstopper.

Ingredients

• 240g (or 1 1/3 cup) GF flour blend
• 1 tbsp arrowroot powder or cornstarch
• 50g cacao powder
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• A pinch of salt
• 2 large ripe bananas, about 200g
• 100ml plant-based milk
• 75g sunflower oil
• 1 tbsp apple cider vinegar or lemon juice
• 100g coconut or caster sugar
• 1 tsp vanilla
• 70g +30g chocolate chips
• Chocolate Frosting:
• 75g vegan butter
• 20g cacao powder
• 120g icing sugar
• 1 tsp plant-based milk
• To serve: chocolate chips or chunks

Directions

1. Preheat the oven to 180Fan/160*C and line and grease a loaf tin.
2. Place the flour, arrowroot powder or cornstarch, cacao powder, baking powder, bicarbonate of soda and a pinch of salt in a mixing bowl and stir together.
3. In a second bowl, mash the bananas and stir in the oil, milk, apple cider vinegar or lemon juice, sugar and vanilla.
4. Pour the wet mix over the fry and stir to combine. Do not overmix. Fold in 70g of the chocolate chips.
5. Pour the batter into a loaf tin. Bake for 40-50 minutes until risen, firm to touch and an inserted skewer comes out clean.
6. Allow to cool in the for 10 minutes before removing and allowing to cool fully on a wire rack.
7. To make the frosting, add all the ingredients to a bowl and stir together until thick and creamy. Place in the fridge while the cake cools.
8. Spread the frosting over the cooled cake and decorate with extra 30g chocolate. Store in an airtight container for up to 3 days – store in the fridge if it is warm.

Triple Chocolate Banana Bread (Vegan GF)

I look forward to hearing what you think of this Triple Chocolate Banana Bread so please leave your comments below. Tag me in your bakes, too, I love seeing them – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With triple chocolate banana bread love x