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.

Two slices in front of a loaf of Chocolate Bourbon Biscuit Banana Bread
Chocolate Bourbon Biscuit Banana Bread

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.

A slice of Chocolate Bourbon Biscuit Banana Bread with a fork
Chocolate Bourbon Biscuit Banana Bread

What other banana breads can I bake?

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

Two slices in front of a loaf of Chocolate Bourbon Biscuit Banana Bread

Chocolate Bourbon Biscuit Banana Bread

Yield: 1 loaf (10-12 slices)
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

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.

Ingredients

For the Cream Cheese Filling:

  • 60g vegan cream cheese
  • 30g thick coconut yoghurt
  • 25g runny, smooth tahini or almond butter
  • 25g caster sugar
  • 1 ½ tsp cornstarch

For the Banana Bread:

  • 300g ripe bananas (3 large or 4 smaller ones)
  • 120ml plant-based milk
  • 1 tbsp apple cider vinegar
  • 60ml light olive oil
  • 60g thick coconut yoghurt
  • 70g coconut sugar
  • 1 tsp vanilla essence
  • 140g plain or gluten-free plain flour
  • 30g cocoa powder
  • 20g vegan chocolate protein powder
  • 1 tsp bicarbonate of soda
  • 60g bourbon or chocolate cookies, crushed

For the Frosting and Decoration:

  • 150g thick coconut yoghurt
  • 20g vegan chocolate protein powder
  • 15g cocoa powder
  • 1 tbsp maple syrup
  • 1 tbsp plant-based milk
  • 2-3 crushed Homemade Healthier Bourbon Biscuits

Instructions

  1. Preheat the oven to 160Fan/180ºC and line a 9x5-inch loaf tin with parchment paper.
  2. For the cream cheese filling: whisk together the ingredients till smooth.
  3. To prepare for the banana bread: mash the banana till smooth and in a small jug, whisk together the plant-based milk and apple cider vinegar. Leave for 5 minutes to curdle.
  4. Make the banana bread: to a large bowl add the banana, milk-vinegar mix, oil, yoghurt, sugar and vanilla. Whisk till smooth. Sift in the flour, cocoa powder, protein powder and bicarbonate of soda. Add the salt and whisk to a thick, smooth batter. Fold in the bourbon or chocolate cookies.
  5. Pour half of the batter into the tin and smooth over the top. Spoon over the cream cheese and swirl it through using a knife. Top with the rest of the banana bread batter and smooth over the top.
  6. To bake: place in the middle of the oven to 50-55 minutes, until an inserted skewer comes out basically clean and it’s springy to touch. Allow to cool for 20 minutes then lift out the tin to cool fully.
  7. For the frosting: whisk together all the ingredients till smooth.
  8. To decorate: spread the frosting all over the cooled loaf and decorate with crushed up cookies.
  9. To store: enjoy straight away or 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.

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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 TwitterFacebook and Pinterest  – please say hello!

With bourbon banana bread love x

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