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+ servings

Dark Chocolate Banana Bread

This gluten free dark chocolate banana bread would make the perfect on-the-go breakfast, sweet snack, and healthy afternoon treat! All you need is 1 bowl, 11 ingredients, and 1 hour!
Prep Time15 mins
Active Time45 mins
Total Time1 hr
Course: Breakfast, Dessert, Snack
Cuisine: Dairy Free, Gluten Free, Nut Free, Oil Free, Sugar Free, Vegan
Yield: 12 servings


  • 1 flax egg* (sub regular egg if not vegan)
  • ½ cup seed butter (or sub nut butter)
  • 3 ripe medium-sized bananas mashed
  • cup dairy-free milk unsweetened
  • 1 Tbsp. vanilla extract
  • cup gluten free oat flour
  • ¼ cup gluten free rolled oats
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • cup dairy-free dark chocolate roughly chopped (sub chocolate chips)


  • Preheat oven to 350°F. Line a regular-sized bread pan, or two mini pans with parchment paper, or lightly grease.
  • In a large bowl, combine the flax egg, bananas, seed butter, milk, and vanilla. Mix until mostly smooth.
  • Add the oat flour, oats, cinnamon, baking powder, and sea salt. Still again. Gently fold in the chocolate.
  • Pour the batter into the bread pan(s) and smooth the top with a rubber spatula or back of a spoon.
  • Bake for 40-45 minutes, or until it feels firm and is crackly and golden brown on top.
  • Let the bread cool in its pan for 20 minutes before transferring to cooking rack to cool completely before slicing.
  • Store leftovers in airtight container for up to 5 days, or frozen for up to a month.


*To make a flax egg, combine 1 Tbsp. flax meal + 3 Tbsp. water in a small bowl, set in refrigerator for 15 minutes or until ready to use in recipe.
Nutrition information is a rough estimate of 1/12 of the entire recipe as written without substitutions. 


Serving: 1slice of 12 | Calories: 290kcal | Carbohydrates: 41.6g | Protein: 8.3g | Fat: 14.8g | Saturated Fat: 5.5g | Cholesterol: 2mg | Sodium: 101mg | Potassium: 157mg | Fiber: 5.9g | Sugar: 3.6g | Calcium: 48mg | Iron: 3mg