Name: Black Forest Banana Bread (Vegan)
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 10
Cuisine: British
Ingredients: 120ml plant-based milk; 1 tbsp apple cider vinegar; 2 large ripe bananas (200-220g once mashed); 60g light brown sugar; 60g caster sugar; 60g thick dairy-free yoghurt; 45ml (3 tbsp) light olive oil; 1 tbsp ground flaxseed or chia seeds; ½ tsp vanilla extract; ½ tsp almond extract; 210g plain or GF plain flour; 40g cocoa powder; 2 ½ tsp baking powder; A pinch of salt; 75g fresh cherries, de-stoned weight, in ¼ and tossed with 1 tsp flour; 50g chocolate, chopped; 120ml dairy-free whipping cream; Fresh cherries; Dark chocolate, shaved

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Rich and chocolatey, packed with cherries and topped with whipped dairy-free crema, this Black Forest Banana Bread is the best of two bakes in one. Plus, it is naturally vegan, easily gluten-free and is such a showstopper.

Welcome to the banana bread for July and this showstopper bake. It’s a cross between and fudgy Black Forest Gateau and a moist tender banana bread all complete with whipped creamy, fresh cherries and shaved chocolate on top. If you love all things cherry and chocolate, then you are going to adore this loaf. It comes together in one bowl in just 10 minutes before baking until smelling amazing. I love to serve this with extra cherries on top (make the most of cherry season while the fruits are the best) and some more chocolate, served with a cup of tea mid-morning or afternoon. Or, even enjoy this cake as a dessert with friends and family.

Why will I love this loaf?

This cake is amazing:

Rich, chocolatey, moist and tender
Fudgy, fruit and so moreish
Packed with juicy chunks of cherries and chocolate
Topped with freshly whipped dairy-free cream
Decorate with cherries on top
Made with real ingredients
Naturally sweetened with banana
Contains dairy-free yoghurt and flaxseed as an egg replacer
Made in one bowl
Takes 10 minutes to come together
Delicious as dessert or a snack
Great for all your friends and family
Ideal for birthdays, parties and Sunday bakes
Naturally plant-based, egg-free ad dairy-free
Easily gluten-free and nut-free
Summery and fresh
Great to use up leftover bananas

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.

Sliced up loaf of Black Forest Banana Bread — Black Forest Banana Bread

What ingredients do I need?

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

For the banana bread:

Plant-based milk and apple cider vinegar: any dairy-free milk will work like oat, soya, almond or coconut. Adding the vinegar acts as a natural egg replacer as it curdles the milk, making a buttermilk.
Ripe banana: the riper and softer, the better as they are easier to mash and naturally sweeter.
Light brown and caster sugar: both sugars work to add richness and flavour without being too dense.
Thick dairy free yoghurt: this adds moisture to the cake as well as being great for the gut. I use the NUSH or Cocos Organic coconut yoghurt.
Light olive oil: to add moisture and fat to the loaf. You can also use melted and cooled coconut oil.
Ground flaxseed or chia seeds: these act as a natural egg replacer and add fibre, too.
Vanilla and almond extract: for flavour.
Plain flour: you can use GF plain flour with xanthan gum (or add ½ tsp of your own) to keep it moist and light.
Cocoa powder: to make the batter rich and chocolatey and make sure it’s 100% cocoa.
Baking powder: for the rise.
Salt: to enhance the flavours.
Fresh cherries: de-stone and cherries and slice in half. Dust the cherries in flour before adding into the batter.
Chocolate: I use the Raw Halo oat milk buttons which are so delicious and creamy, but you can use any chocolate chopped up.

An unfrosted Black Forest Banana Bread — Chocolate Cherry Banana Bread

Close up of whipped cream and cherries — Chocolate Cherry Banana Bread

For the frosting:

Dairy-free whipping cream: any dairy-free whipping cream like oat, soya or coconut based is great.
More cherries and chocolate: add on some fresh cherries and saved chocolate (or you can use cocoa powder).

Is this gluten-free and nut-free?

This is easily gluten-free, as long as you use gluten-free plain flour with xanthan gum (or add ½ tsp of your own). This is naturally nut-free but leave out the almond extract and check that your dairy-free milk, yoghurt, chocolate and cream do not contain nuts.

A Black Forest Banana Bread — Black Forest Banana Bread

Slices of Black Forest Banana Bread — Black Forest Banana Bread

How do I make this?

This is ready to enjoy in a few steps:

Combine the milk and vinegar: and leave for 5 minutes to curdle.
Mash the banana: until smooth.
Add the wet ingredients to a bowl: and whisk to combine.
Sift in the flour and cocoa powder: and whisk until smooth.
Fold in the cherries and chopped chocolate: and stir well.
Pour into a tin: and smooth over the top.
Bake in the oven for 55 minutes: or until well-risen and an inserted skewer comes out clean.
Allow to cool in the tin for 10 minutes: and then cool fully on a wire rack.
Whip up the cream and spoon over the cake: and decorate with cherries and chocolate.

A loaf of Black Forest Banana Bread — Black Forest Banana Bread

A slice of Black Forest Banana Bread on a plate — Black Forest Banana Bread

How long will it last?

This cake will keep for 2-3 days (or longer) in the fridge in a sealed container but best enjoyed at room temperature. You can also freeze the unfrosted cake for 1 month, wrapped well, and allow to defrost before adding on the cream.

Black Forest Banana Bread with whipped cream — Black Forest Banana Bread

A half eaten slice of Black Forest Banana Bread — Black Forest Banana Bread

What other recipes can I try?

For more chocolatey and banana bakes: