Do you have an overripe banana lingering in the fruit bowl? That’s exactly what you need for a rich, fragrant chocolate banana bread with a tender crumb that stays moist. As it bakes, the aroma of banana and dark chocolate fills the kitchen. This version is made without gluten, lactose, or eggs. This recipe rounds out the series of gluten-free breads.
What is vegan, gluten- and lactose-free chocolate banana bread?
It’s a banana loaf in which dark chocolate does more than just add sweetness, built on a base designed to work without wheat, dairy, or eggs. Chef Rommel Reyes’s version aims for the same kind of texture as classic banana bread, using a well-chosen gluten-free flour blend and a plant-based binder.
The combination of plant milk and psyllium replaces part of the role eggs usually play: it holds the loaf together, keeps it soft, and prevents it from crumbling. And because everything is weighed, you can make it again with the same reliable results every time.
The main ingredients
Very ripe bananas do most of the work: they mash easily and bring a deeper, rounder sweetness. As they ripen, their starch turns into sugar, which means more flavor and a naturally sweeter batter.
The choice of plant milk is up to you: the recipe starts with a gluten-free “barista” oat milk, but you can use whichever one you prefer. It won’t change the flavor or the overall result much. If you avoid soy, stick with oat or rice milk rather than a soy-based option.
Psyllium absorbs liquid, locks in moisture, and acts as a binder so the gluten-free flour holds together properly. Vegan butter provides the richness and cake-like texture, as long as you choose one that is gluten-free and lactose-free, and also soy-free and nut-free if needed.
For the chocolate, aim for one with around 70% cocoa, and check the labels carefully to avoid traces of milk, gluten, or nuts. For the flour, use a good gluten-free all-purpose blend or a reliable gluten-free cake mix.
You can also vary it with a handful of nuts or a pinch of spices. It’s not essential, but it works well if you want to deepen the flavor.
Technical pointers and pitfalls to avoid
Everything here is measured by weight, in metric, for accuracy. If you need to convert the quantities, use a unit converter rather than guessing with spoons: with this kind of batter, small changes make a big difference.
Psyllium: the right step at the right time
Start by mixing the psyllium with the plant milk to make a milk-psyllium mixture. Let it hydrate for 5 to 10 minutes, until it thickens: that’s what gives structure and helps a gluten-free batter stay moist.
Don’t stir it into the flour dry and hope for the best. Pre-hydrating it is part of the method.
Flour and mixing: how to avoid lumps
Sift the gluten-free flour, and ideally sift and mix all the dry ingredients together before adding anything else. This batter is less forgiving of pockets of powder, especially with baking powder and baking soda, so you want an even base before you add the wet ingredients.
Bananas: texture and mixing
Mash the bananas with a fork or potato masher. The riper they are, the easier they are to mash and the more pronounced the flavor will be.
First mix the milk-psyllium mixture with the mashed banana, then add that to the dry ingredients. This helps distribute the binder evenly and prevents dense patches in the batter.
Baking and finishing
Fold the chocolate chips into the batter, then pour it into a loaf pan. Bake in a preheated 180°C oven for 40 to 45 minutes.
The finish is optional: if you like, brush the loaf as soon as it comes out of the oven with a warmed clear fruit glaze, then sprinkle it with chocolate chips or cacao nibs. If you prefer, skip this step; the loaf is delicious without it.
You’ll also find this recipe in my vegan recipes.
Recipe developed by Chef Rommel Reyes. Find his work on Instagram, his Substack newsletter, and his YouTube channel.
Ingredients
- 300 g barista-style oat milk gluten-free
- 5 g psyllium husk
- 350 g ripe bananas weighed after peeling
- 350 g gluten-free all-purpose flour sifted
- 140 g brown sugar
- 1 tsp vanilla powder or 1 tbsp vanilla extract
- 2 g salt
- 20 g baking powder
- 8 g baking soda
- 150 g 70-85% dark chocolate chips preferably Pascha
- 140 g melted vegan butter preferably Violife
- 80 g clear fruit glaze optional
- cacao nibs optional
Instructions
Preparation
- Make the milk-psyllium mixture by stirring together the psyllium husk and oat milk. Let it sit for 5 to 10 minutes to hydrate.
- Sift together all the dry ingredients. Mash the bananas with a fork or potato masher. Stir the milk-psyllium mixture into the mashed bananas, then add everything to the dry ingredients.
- Fold the chocolate chips into the batter, then transfer it to a loaf pan. Bake in a preheated 180°C oven for about 40 to 45 minutes.
- Brush the freshly baked gluten-free chocolate banana bread with the warm clear fruit glaze, then sprinkle with chocolate chips or cacao nibs, if desired. Skip this step if you prefer.
