This gluten-free, vegan banana bread is moist, tender, and full of chocolate chunks. It uses no eggs, no dairy, and no gluten—just simple pantry ingredients like very ripe bananas, unsweetened applesauce, and oil. The texture and flavor are rich enough that you won’t guess it’s vegan and gluten-free. Ready with about 10 minutes of hands-on time, it’s perfect for breakfast, an afternoon snack, or a casual dessert. The top is finished with turbinado sugar and extra chocolate for a crunchy, sweet crust.
Ingredients
Ingredient Notes
- Very ripe bananas – Use bananas with brown-spotted or fully brown peels for the best sweetness and banana flavor.
- Gluten-free flour – This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Gluten-Free Multi-Purpose Flour; both contain xanthan gum. Results may vary with other blends.
- Vegetable oil – Oil keeps the loaf moist; neutral vegetable oil works well.
- Unsweetened applesauce – Replaces eggs to bind and add moisture.
- Apple cider vinegar – Reacts with baking soda for lift and a lighter crumb; don’t skip it in vegan recipes.
- Brown sugar – If you need the loaf to be fully vegan, check that the brown sugar is labeled vegan or substitute coconut sugar or granulated sugar.
- Vegan chocolate – Chop a vegan chocolate bar into chunks for irregular pieces that give chocolate in every bite. Regular chocolate works if you aren’t dairy-free.
Freeze Ripe Bananas for Later
Peel and freeze overripe bananas in a freezer-safe bag for up to six months. Thaw at room temperature and mash before using—this lets you make banana bread anytime without waiting for bananas to ripen.
Step-by-Step Instructions
This recipe is simple and forgiving. Photos in the recipe show each step for guidance.
Applesauce Tip
Individual snack cups of unsweetened applesauce are convenient for baking and keep longer than a large opened container. Most single-serve cups hold about ½ cup, a handy portion for many recipes.
Recipe FAQs
I tested this with Bob’s Red Mill 1-to-1 and King Arthur Gluten-Free Multi-Purpose. Both worked well; other blends may give different results.
Not always. Some brown sugars use bone char in processing. Use sugar labeled vegan or substitute coconut sugar.
Yes—omit the chocolate for a classic vegan banana bread.
A toothpick inserted in the center should come out clean and the internal temperature should read about 200°F. If the top browns too quickly, tent with foil and continue baking.
Storage Instructions
- Storage: Keep the loaf covered at room temperature for 3–4 days. Leave it whole until ready to slice to prevent drying out.
- Freezer: Freeze the whole loaf or individual slices up to 3 months. Wrap tightly in plastic wrap and place in a freezer-safe bag or container.
- Reheat: Defrost slices at room temperature (about 30 minutes) or a whole loaf for 1–2 hours. Warm slices briefly in a toaster oven if desired.
Serving Suggestions
Serve warm with vegan butter, nut butter, or on its own with coffee. It’s great for breakfast, brunch, or an easy dessert.
More gluten-free muffins & quickbreads to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below or share a photo of your loaf.
Vegan Chocolate Chunk Banana Bread
Ingredients
For the dry ingredients:
- 2 cups (280 g) gluten-free flour blend (see note)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp kosher salt
For the wet ingredients:
- 3–4 bananas (about 370 g), mashed (≈1.5 cups)
- ¾ cup (150 g) brown sugar (use vegan if needed)
- ⅓ cup (75 g) vegetable oil
- ⅓ cup (90 g) unsweetened applesauce
- 1 tbsp (15 g) apple cider vinegar
- 2 tsp (8 g) pure vanilla extract
Mix-ins and topping:
- 1 cup (140 g) vegan chocolate chunks or chopped chocolate
- Optional: 2 tbsp (20 g) extra chocolate and 1 tsp (4 g) turbinado sugar for the top
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan and line with parchment.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In another bowl, mash the bananas with a fork until mostly smooth. Stir in the brown sugar, vegetable oil, applesauce, apple cider vinegar, and vanilla until relatively smooth.
- Pour the dry ingredients into the wet ingredients and mix until just combined. Fold in the chocolate chunks.
- Transfer the batter to the prepared loaf pan. If desired, sprinkle the top with turbinado sugar and reserved chocolate chunks.
- Bake at 375°F for 55–70 minutes, until the top is lightly browned and a toothpick inserted in the center comes out clean. The internal temperature should read about 200°F. If the top browns too quickly, tent with foil and continue baking.
- Cool in the pan for 15 minutes, then transfer to a wire rack to finish cooling before slicing.
Notes
- Gluten-free flour: This recipe was tested with Bob’s Red Mill 1-to-1 and King Arthur gluten-free blends, both of which contain xanthan gum.
- Weigh ingredients: For best results, weigh dry ingredients. Gram measurements are included above.
- Make ahead & freeze: The loaf freezes well for up to 3 months. Wrap tightly in plastic wrap and foil, then place in a freezer bag. Thaw at room temperature.
- Storage: Store at room temperature covered for 3–4 days. Avoid slicing until ready to serve to keep the bread moist.
Nutrition
Per slice (approximate): Calories 433; Carbs 66 g; Protein 5 g; Fat 18 g; Sugar 36 g; Fiber 6 g.
