Name: Chocolate Peppermint Candy Cane Banana Bread (Vegan)
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 10
Cuisine: American
Ingredients: 120ml plant-based milk + 1 tbsp apple cider vinegar; 2 large bananas, mashed (200g); 120g golden granulated sugar; 60g thick coconut yoghurt; 3 tbsp light olive oil; 1 tsp vanilla extract; ½ tsp peppermint extract; 1 tbsp ground flaxseed; 210g plain or GF plain flour; 40g cocoa powder; 2 ½ tsp baking powder; 40g dark mint chocolate, chopped small; 160g thick coconut yoghurt; 40g vegan vanilla protein powder; ¼ tsp peppermint extract; Candy canes, crushed; Dark chocolate, chopped small

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This Chocolate Peppermint Candy Cane Banana Bread is rich, fudgy and delicious made with vegan and easily gluten-free ingredients, it’s perfect for the holidays. It’s topped with a smooth yoghurt frosting and candy canes.

The banana bread for November is here and it’s a really festive one (but can also be enjoyed all year round) and is great if you love chocolate and mint together. Peppermint in the chocolatey batter as well as peppermint chocolate chunks, more peppermint in the frosting and candy canes on top mean this cake has the perfect balance of rich and chocolatey and smooth and minty fresh. It’s also ready to go with only 10 minutes of prep and bakes in less than one hour.

A few slices of Chocolate Peppermint Candy Cane Banana Bread — Chocolate Peppermint Candy Cane Banana Bread

Why will I love this banana bread?

This banana bread is amazing:

Rich, fudgy and chocolatey
Spongey, fluffy and tender
Packed with dark mint chocolate chunks
Made with more wholesome ingredients
With lots of peppermint flavour throughout
Perfectly festive or great all year round
Made with plant-based, dairy-free and egg-free ingredients
Easily gluten-free and nut-free
The batter comes together in one bowl
Topped with a gut-healthy yoghurt protein frosting
Decorated with candy canes and more chocolate
Ideal for gatherings and parties
Delicious with a tea, coffee or ice-cold dairy-free milk
Everyone will love it

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

An unfrosted Chocolate Peppermint Candy Cane Banana Bread — Chocolate Peppermint Banana Bread

A frosted Chocolate Peppermint Candy Cane Banana Bread — Chocolate Peppermint Banana Bread

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourites in the “shop the recipe” section.

For the banana bread:

Plant-based milk and apple cider vinegar: when mixed together, this creates a buttermilk which binds the batter.
Ripe bananas: the riper the better as they are softer and sweeter.
Golden granulated sugar: this adds sweetness and is great or you can use coconut sugar, too.
Thick coconut yoghurt: this adds moisture, fat and also acts as a natural binder in place of eggs. I use the Cocos Organic coconut yoghurt, make sure it’s thick, creamy and high in fat.
Olive oil: light olive or sunflower oil.
Vanilla and peppermint extract: make sure this it the American Peppermint extract as it’s sweeter.
Ground flaxseed: this helps to bind the egg-free batter and is full of omegas and fibre.
Plain or GF plain flour: to keep the loaf light and spongey. If making this gluten-free, use a GF flour blend that has xanthan gum (or add ½ tsp of your own).
Cocoa powder: to make it chocolatey. Make sure it’s 100% unsweetened cocoa powder. Cocoa is preferred here over cacao powder as it’s more acidic and creates a better rise.
Raising agents: for the rise.
Dark mint chocolate: this makes the loaf delicious with chunks of chocolate. Either use a bar, chopped up, or use buttons or chips and you can also use plain dark or dairy-free milk chocolate, too.

A loaf of Chocolate Peppermint Candy Cane Banana Bread — Chocolate Peppermint Candy Cane Banana Bread

To make the frosting:

Thick coconut yoghurt: as above.
Vegan vanilla protein powder: this helps to thicken the yoghurt and create a mousse-like texture. I like the Form vanilla protein.
Peppermint extract: as above.
Candy canes: crush these up to add on top.
Dark chocolate: as above.

Is this gluten-free and nut-free?

This is easily gluten-free, as long as you use a GF flour blend that contains xanthan gum (or add ½ tsp of your own). To keep this nut-free, make sure all of your ingredients like dairy-free milk, chocolate and yoghurt do not contain nuts.

A slice of Chocolate Peppermint Candy Cane Banana Bread on a plate — Chocolate Peppermint Candy Cane Banana Bread

How do I make this?

This loaf is ready to go in a few steps:

Combine the milk and vinegar: and leave for 5 minutes to curdle.
Add all of the wet ingredients to a bowl: and whisk to combine.
Sift in the dry ingredients: and whisk to a smooth batter.
Fold in the chocolate: and pour into the loaf pan.
Bake in the oven for 55 minutes: or until well-risen and an inserted skewer comes out clean.
Allow to cool fully: first in the tin and then on a wire rack.
Whisk together the frosting ingredients: until smooth and thick.
Spread the frosting over the cake: and decorate with candy canes and chocolate.

How long will it last?

This cake will keep for 3-5 days in a sealed container in the fridge, but best enjoyed at room temperature. You can freeze the unfrosted cake for 1 month, wrapped well, and allow to defrost before frosting.

A half eaten slice of Chocolate Peppermint Candy Cane Banana Bread — Chocolate Peppermint Candy Cane Banana Bread

What other recipes can I try?

For more festive bakes: