Gluten Free Vegan Chocolate Banana Bread

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If you’re craving a rich chocolatey dessert that’s easy to make, you’re going to fall in love with this Gluten Free Vegan Chocolate Banana Bread. It’s gluten-free and made without eggs or dairy, but it tastes like a fudgy, moist, chocolate cake. As if that’s not delicious enough, I take it to the next level by adding marshmallows and dairy-free caramel. Over-the-top delicious!

What I love about this chocolate banana bread

  • It’s very simple to make
  • It uses common, easy to find ingredients
  • It tastes like cake
  • It has a rich, fudgy texture
  • No eggs, dairy, or gluten


There are only two ingredients in this recipe that could be substituted or the results could vary. Avocado oil is my favorite to use for baking because it’s good for high-heat cooking and has a neutral flavor. It can be substituted with any neutral flavored oil if that’s your preference. I have not yet tested this recipe with coconut oil.

My favorite gluten-free flour to use in this recipe is Bob’s Red Mill 1-to1 gluten-free baking flour. You’ll want to make sure your gluten-free flour contains xanthan gum to help it rise and hold together. I have also tested this recipe with traditional all-purpose flour, and the results are great.

What I Used To Make This Chocolate Banana Bread

You’ll need a large mixing bowl to make this batter. I love these stainless bowls from Cuisinart because they come with tops so I can also use them for storage. I bake this in my steel loaf pan from USA Pan. I love this brand of pans because it creates nice sharp corners and even results. Just be sure never to use metal utensils on these pans, and always hand wash them.

For the chocolate chips, I like to use the mini chips from Enjoy Life Foods or the dark chocolate gems from Hu. Both added sweet, rich flavor to the bread and decadent puddles of melted chocolate.

For the dairy-free caramel sauce, I use my absolute favorite, the coconut caramel sauce from Hey Boo. This stuff is so good you’ll want to eat it with a spoon!

My favorite marshmallows are the mini marshmallows from Dandies. During testing, I found that Dandies marshmallows did melt completely into the bread when baking and became absorbed by the batter. This left holes in some spots of the bread where the marshmallows were set before baking. If Dandies is your marshmallow of choice I recommend freezing them for 1 hour before making this recipe. I did not experience any issues when using Dandies on the top of my bread, as you can see in the photo below.

Frequently Asked Questions:

How do I store this chocolate banana bread?

You’ll want to store this in an airtight container at room temperature for up to 4 days.

Can I freeze this chocolate banana bread?

Yes! When wrapped tightly this bread will last up to 3 months in the freezer.

Is this chocolate banana bread vegan?

Yes! Just be sure to choose vegan chocolate, marshmallows, and caramel.

5 from 1 vote

Gluten Free Vegan Chocolate Caramel Banana Bread

Fudgy, moist, chocolate banana bread that tastes like cake. It has ribbons of caramel, decadent melted chocolate, and soft sweet marshmallows.
Servings 8
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins


  • 2 cups mashed overripe banana about 4 large bananas
  • 2 1/2 tsp vanilla extract
  • 1 tbsp apple cider vinegar
  • 1/4 cup avocado oil
  • 3/4 cup pure maple syrup
  • 1 3/4 cup gluten-free all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp kosher salt
  • 1/4 cup chocolate chips
  • 1/2 cup mini marshmallows
  • 1/4 cup caramel sauce

Toppings (optional)


  • Preheat your oven to 350°F and grease a 9×5 loaf pan, then line it with parchment.
  • Whisk together your banana, vanilla, vinegar, oil, and maple syrup.
  • Create a well in the center of the bowl and add the flour, cocoa powder, baking soda, baking powder, and salt.
  • Mix everything together until just combined.
  • Fold in your chocolate chips, marshmallows, and caramel.
  • Pour your batter into your loaf pan and spread it out evenly. Top with your marshmallows and press them lightly into the batter.
  • Bake for 60 minutes, until it's cooked through and a tester comes out clean. You may see melted chocolate on your tester. You're looking to be sure there aren't wet crumbs on your tester, and that the middle is cooked through.


Recipe adapted from Chocolate Covered Katie
See notes in the post above for tips on choosing ingredients.
Calories: 337kcal
Course: Breakfast, Dessert
Cuisine: American
Keyword: chocolate, gluten free, vegan


Calories: 337kcal | Carbohydrates: 63g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 427mg | Potassium: 308mg | Fiber: 6g | Sugar: 34g | Vitamin A: 30IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 2mg
Tried this recipe?Mention @milkfreemom or tag #milkfreemom!

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