Double Chocolate Banana Bread

Vegan and gluten-free double chocolate banana bread with almond flour, oats, bananas, tahini, and dark chocolate. Perfect for weekend baking!

“How are you doing being home alone?” my yoga friends asked me on our weekly Zoom date this past week.

I stopped and paused, carefully considering.

“I’m OK,” I finally said.

And I meant it.

It’s a little strange and kind of amazing how we humans can grow and adapt to the curveballs the universe pitches.

I’ve definitely settled into this new normal with a quarantine routine heavy on walks, work, and virtual connection.

I feel so lucky than I can keep F&V running and continue to share delicious eats with you during these unprecedented times.

So let’s make some good stay-at-home memories, shall we?

So word on the street is that the top googled recipes right now are for banana bread.

This Double Chocolate Banana Bread is gluten-free, oil-free, refined sugar-free, and made easy with just 1-bowl and a loaf pan!

And plenty of spotty bananas and dark chocolate, obviously…

The Best Recipe for Ripe Bananas

Question of the day- how ripe is *too* ripe when it comes to bananas?

I was definitely pushing it with the black bananas I threw in this Double Chocolate Banana Bread.

It’s been a bit of a rat race trying to schedule out blog content based on the freshness of the ingredients I have on hand.

My grocery trips are a *lot* more spaced out than the good ‘ole days, so I prioritize working on recipes with fresh ingredients first and save everything else for later.

While I was using my leafy greens and fresh produce the banana bunches I bought were getting exponentially riper by the day on my granite countertops.

Luckily, mushy dark bananas are ideal for mixing up banana bread!

As long as there’s no funky smell, you’re good to peel and mash.

The Inspiration for Double Chocolate Banana Bread

It’s been a second since I’ve made a banana bread.

In fact, I haven’t done much baking at all– for shame!

I’ve been doing a lot of DIY soups and eclectic frozen food meals but my oven has been a little neglected.

This recipe is loosely adapted from my Vegan & GF Banana Chocolate Chunk Bread!

In this version, we double up on chocolate, adding raw cacao powder to the batter and plenty of chopped dark chocolate.

I used tahini for a creamy oil-free twist.

If you don’t have tahini in hand you can use any other nut or seed butter in its place.

What You Need to Make Double Chocolate Banana Bread

Here’s what you need:

• ground flaxseed
• super-ripe bananas
• unrefined coconut sugar
• runny tahini
• cacao powder
• super-fine almond flour
• gluten-free oat flour
• baking powder
• Hu Kitchen Dark Chocolate

That’s it!

How to Make Double Chocolate Banana Bread

The recipe is simply mixed up in 1-bowl and then baked in a loaf pan.

We start by adding the wet ingredients.

I like to mix the “flax egg” up with my smashed banana and let that sit for about 5 minutes before adding in the rest of the ingredients.

Next, add in the tahini, coconut sugar, and cacao powder.

Sift in the almond flour, oat flour, and baking powder and mix well.

If you don’t have oat flour, you can easily make your own by processing oats into a flour in a blender or food processor.

Mix, mix, mix.

The batter should be thick and scoopable– not liquid and pourable!

The Best Dark Chocolate for Double Chocolate Banana Bread

Now we add in the dark chocolate.

I chopped up two Hu Kitchen Simple Dark Chocolate Bars to use in this recipe.

This chocolate is the absolute best!

It’s completely vegan, paleo, gluten-free, and refined sugar-free.

Add one full bar to the batter and sprinkle the other chopped bar on top.

Add a little extra chocolate if you want– because staying at home deserves to be sweet.

How to When Double Chocolate Banana Bread is Done

I like to line my loaf pan with parchment paper for easy clean up.

Once you’ve got enough chocolate to satisfy your sweet tooth, add the baking pan to the oven and bake for 45-55 minutes.

I like to check mine at the 45 minute mark and watch it closely until done.

The bread is done when a toothpick comes out clean after piercing the center.

Allow the bread to cool completely before slicing and serving.

You can lift the loaf from the pan by tugging on the parchment paper to transfer the bread to a cooling rack.

Waiting is hard, but it’s worth it so the bread doesn’t fall apart while slicing!

How to Serve Double Chocolate Banana Bread

Enjoy this Double Chocolate Banana Bread as a decadent yet healthy breakfast, snack, or dessert.

Every slice tastes like a banana brownie but is packed with healthy fats, complex carbs, and protein to boot!

I love a slice smeared with nut butter and served with a glass of almond milk.

Pictured here is a slice smothered in roasted almond butter.

YUM.

For even more texture, try throwing in 1/2 cup chopped walnuts or almonds.

The bread keeps in the refrigerator for up to one week and freezes well for long term storage.

Happy baking!

More Vegan Banana Bread

• Cinnamon Tahini Walnut Banana Bread

• Strawberry Banana Bread

• Black Sesame Butter Banana Bread

• Blueberry Banana Breakfast Bread

• Vegan Banana Chocolate Chunk Bread

• Banana Bread Breakfast Cookies

• Peanut Butter Banana Bread Swirl Muffins

More Vegan Bread

• Orange Cranberry Bread

• 1-Bowl Butternut Bread

• Vegan & Gluten-Free Cinnamon Raisin Bread

• Pumpkin Chocolate Chunk Bread

• 1-Bowl Tahini Date Nut Bread

• Pumpkin Spice Bread

I Want to Hear From You

If you make this Double Chocolate Banana Bread recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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