Chocolate Bourbon Biscuit Banana Bread (Vegan Gluten-Free)

This Chocolate Bourbon Biscuit Banana Bread loaf is chocolatey, rich and fudgy with a cream cheese cookie filling and topped with a luscious yogurt frosting. Made with wholesome, vegan and gluten-free ingredients, this banana bread is easy and impressive.

If you love all things chocolate, bourbon biscuits and banana bread then this is the loaf for you. For March’s banana bread, I wanted something chocolatey as we are coming up to Easter and something that would be fun and nostalgic. After thinking of making Homemade Healthier Vegan Bourbon Biscuits, I just had to turn this into a banana bread loaf. With a rich fudgy batter and a smooth and creamy filling, this is one for the chocolate lover.

Why will I love this?

This banana bread is a winner, it is:

• Rich, fudgy and chocolatey
• Tender, moist and delicious
• Made with vegan, gluten-free and wholesome ingredients
• Easily nut-free and fully egg-free
• Packed with protein and fibre
• Packed with a creamy, smooth filling
• Decorated with a thick and luscious chocolate mousse frosting
• Easy to make in one bowl
• Impressive to serve to friends and family

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

What ingredients do I need?

You can see my favourite ingredients below the recipe card, but here’s a summary of what we need and why:

• Ripe bananas: the riper the better for this banana bread. Always weigh them as opposed to relying on either using 3 or 4 bananas as they vary so much.
• Plant-based milk: you can use any milk for the loaf like oat, almond, soya or coconut (from the carton not the tin).
• Apple cider vinegar: when combined with the milk, this forms a curdled mix known as buttermilk which helps to bind the batter in lieu of eggs.
• Light olive oil: or you can use sunflower, or coconut oil. I prefer to bake with light olive oil as the colour and flavour are mild but adds tons of healthy fats and a smooth, supple texture.
• Thick coconut yoghurt: the thicker the better and I always use Cocos Organic, either the original or vanilla. Make sure your yoghurt is thick, creamy and not watery otherwise the batter will be too wet.
• Coconut sugar: for sweetness, or you can use caster or golden caster sugar.
• Vanilla and salt: for flavour.
• Plain or GF plain flour: to keep the banana bread light and moist, or if you are gluten-free, use your preferred 1:1 GF baking blend of flour.
• Cocoa powder: for rich chocolatey goodness. I prefer cocoa over cacao powder as it’s more acidic and reacts better with the raising agents to create a fluffier, well risen loaf.
• Vegan chocolate protein powder: this if for flavour, texture and sweetness and works so well in bakes. I use the deluxe chocolate or chocolate caramel protein from Macromike and you can use 10% off everything with code AMB-AMY.
• Bicarbonate of soda and salt: for rise and flavour.
• Bourbon biscuits or chocolate cookies: for inside the bake, I use shop-bought cookies as they are drier and crunchier, which I think is better for inside. You can use shop-bought bourbons or chocolate cookies. And for on top, I love to show off my Healthier Homemade Vegan Bourbon Biscuits.

Extra ingredients we need for the cream cheese filling and for the frosting:

• Vegan cream cheese: use a smooth and plain cream cheese for the filling. I like the NUSH almond milk one which is so creamy.
• Runny smooth tahini: or you can use peanut or almond butter, the important thing is that it is smooth and runny with no lumps.
• Cornstarch: this is for the cream cheese filling and works to thicken the mix as it bakes so it holds its shape. You can use arrowroot starch powder, too.
• Maple syrup: for texture and sweetness in the frosting. Other syrups like agave, oat or vegan honey will also work.

How do I make this loaf?

Like most of my baking recipes, I like to ensure we just need one bowl so here is what we do:

• Make the cream cheese filling: whisk together all the ingredients till smooth.
• Mash the banana and stir the dairy-free milk and apple cider vinegar: and leave for 5 minutes.
• Whisk together all the wet ingredients: till smooth.
• Sift in the dry ingredients: and whisk again.
• Fold in the crushed cookies: until combined.
• Pour half of the batter into the tin: and smooth over.
• Spoon on the cream cheese filling: and spread through, making swirl patterns.
• Top with the remaining batter: and smooth the top.
• Bake till risen and tender: then allow to cool for 10 minutes in the tin before cooling fully on a wire rack.
• Whisk together the ingredients for the frosting: and sprinkle over the top.
• Enjoy straight away or keep for as long as you can make it last: not long in my house!

Is this gluten-free and nut-free?

To keep this bake gluten-free, use gluten-free plain flour (a 1:1 blend with xanthan gum or similar binder) and use gluten-free shop-bought cookies for the filling. If you’re making your own Healthier Homemade Bourbon Biscuits, these are naturally gluten-free. To make this nut-free, choose tahini instead of almond butter and check all of your other ingredients do not contain nuts.

How long will this last?

This banana bread will keep for 2-3 days in a sealed container in the fridge or you can store the unfrosted loaf, wrapped well, in the freezer for 1 month. Allow to defrost before frosting.

What other banana breads can I bake?

If you are looking for more ideas, how about my:

• Chocolate Strawberry Banana Bread
• Cinnamon Streusel Banana Bread
• Cherry Bakewell Banana Bread
• Vegan Oreo Banana Bread
• Strawberry Shortbread Banana Bread

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Chocolate Bourbon Biscuit Banana Bread so please let me know in the comments below and leave a star review above. 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 bourbon banana bread love x