I’m always looking for a good recipe for chocolate banana bread and I think I found it. A perfect combination of moist chocolate cake and banana bread, all wrapped into one bite. What could be better! After making a few changes to the original recipe to suit our needs for something gluten and dairy free, I tested it out on my 3 children and I am please to say it was a hit. Easy to make, delicious and perfect for any occasion. Try it out and let me know what you think.


  • 1 cup brown rice or oat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup coconut oil, melted
  • 2/3 cup coconut sugar
  • 3 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup ripe bananas mashed with a fork (about 2 bananas)
  • 1/4 cup nondairy milk or milk
  • 3/4 cup chocolate chips


Preheat the oven to 350 °F. Line a 23 x 13-cm (9 x 5-inch) loaf pan with parchment paper, letting it hang over both sides. Butter the other two sides.

In a bowl, combine the flour, baking powder, and baking soda. Set aside.

In another bowl, using an electric mixer, blend the oil with the sugar, cocoa powder, and vanilla. Add the eggs, one at a time, and beat until smooth.

Next, add the bananas and dry ingredients alternately with the nondairy milk/milk. Add the chocolate, combine well and pour into the prepared pan.

Bake for about 45-50 minutes or until a toothpick inserted in the centre comes out clean. Let cool for before serving.

Adapted from Ricardo’s recipe for double chocolate banana bread.


Linda@ The Wholesome Kitchen