Vegan Chocolate Orange Banana Bread (Gluten-Free)

A rich, fluffy and deliciously festive Vegan Chocolate Orange Banana Bread with two batters swirled together. Top this easy and gluten-free with luscious chocolate yoghurt frosting and chocolate oranges for the best loaf.

I cannot believe this is it: the last Banana Bread Bake of 2022. This year, I have made so many new favourites this year and have loved working on all of the banana breads to date. Each month, I say that this may be my new favourite recipe, and if you love all things chocolate orange, then this is the one for you. I found the best dairy-free chocolate orange chocolates from Buttermilk (no dairy milk involved) which taste just like Terry’s chocolate orange and make this banana bread one showstopper this Christmastime.

Why will I love this loaf?

This banana bread loaf is a real winner, it is:

• Chocolatey, rich and indulgent
• Orangey, fruity and light
• Moist, tender and spongey
• Made with wholesome ingredients
• Naturally vegan and easily gluten-free and nut-free
• A showstopper with two batters swirled together
• Topped with a luscious and healthy chocolate yoghurt frosting
• A source of protein and fibre
• Great to make ahead of time and decorate before serving
• Delicious all year round (not just for Christmas)

If you already love the sound of this chocolate orange bake, skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The two batters come from the same recipe, so no need for lots of mixing bowls or ingredients.

• Ripe bananas: the basis for all good banana breads. Make sure they are as ripe as possible for the sweetest and smoothest batter. Always weigh your bananas as they vary a lot in size.
• Coconut sugar: for sweetness. You can also use golden or regular caster sugar.
• Olive or coconut oil: for a smooth, moist and tender batter. I love to bake with olive oil but sunflower or melted and cooled coconut oil will also work.
• Smooth almond butter or tahini: smooth and runny nut or seed butter is best for the batter. I love to use tahini for a nut-free loaf and delicious flavour but almond, peanut or casher butter will also work.
• Coconut or thick dairy-free yoghurt: this also adds moisture and richness to the load and I always use the Cocos organic natural or vanilla yoghurt. If using a different brand, make sure it’s thick and creamy like a Greek-style dairy-free yoghurt.
• Lemon juice: for acidity and binding.
• Vanilla essence: for flavour.
• Orange: for the flavour we use the zest of an orange. A little goes a long way!
• Plain or GF plain flour: to keep the sponge moist and tender, I use plain flour. To make this gluten-free, use your preferred gluten-free flour blend that contains xanthan gum.
• Vegan protein powder: use your favourite protein powder for the batter. I love the festive edition caramel popcorn protein from Macromike or their deluxe chocolate or hazelnut chocolate proteins. My code AMB-AMY will save you 10% on everything.
• Baking powder, bicarbonate of soda and salt: for rise and flavour.
• Cocoa powder: this is to make one half of the batter chocolatey and also for the frosting. I use cocoa powder here which is better for the batter as it’s more acidic and leads to a better baked loaf.
• Plant based milk: for the frosting, to thin it out to make a creamy texture. You can use any milk like oat, almond, soya or coconut (from the carton).
• Chocolate orange segments: Terry’s chocolate orange have recently launched a plant-based chocolate bar which I am yet to try but I love the Buttermilk orange segments which I have used on top of the loaf and more on the frosting too, they taste just like I remember. You can use any chocolate, though, simply chop up your favourite chocolate bar or use buttons.
• Maple syrup: this is for the frosting, too, to make it thick, creamy and so luscious. You can use other syrups like agave or vegan honey.

How do I make this?

This loaf is simple to make in a few steps:

• Whisk together the wet ingredients: for the loaf till smooth.
• Add in the dry ingredients: and whisk again.
• Divide the batter into two and add the cocoa powder and plant-based milk to one: and stir again until incorporated.
• Alternate between spoons of plain and chocolate batter: into a lined loaf tin.
• Use a knife or end of a spoon to swirl the batters together: this will create the pattern inside.
• Add some chocolate oranges on top: or other chocolates.
• Bake in the oven for 45 minutes or until risen and golden: and an inserted skewer comes out basically clean.
• Cool for 10 minutes in the tin then lift out to cool fully: on a wire rack.
• Whisk together all the ingredients for the frosting: till smooth.
• Spread the frosting over the cooled loaf: and decorate with more chocolates and orange zest.

How long will this last?

This banana bread will keep for 3-5 days in a sealed container in the fridge and you can also freeze the unfrosted loaf for 1 up month, allow it to defrost at room temperature before decorating.

Is this gluten-free and nut-free?

Yes this is easily gluten-free by using your preferred gluten-free flour blend that contains some kind of thickener or gum like xanthan gum. To keep this nut-free, make sure all of your ingredients are free of nuts.

What else can I bake?

If you are interested in other banana breads and festive bakes, how about my:

• Vegan Christmas Banana Bread
• Hidden Gingerbread Banana Bread
• Best Vegan Chocolate Swiss Roll
• Vegan Gingerbread Loaf With Cream Cheese Buttercream
• Giant Gingerbread Cinnamon Roll

I look forward to hearing what you think of this Vegan Chocolate Orange Banana Bread so please let me know in the comments below and leave a star review. If you do make this loaf, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With choc orange love x