Gluten-Free Vegan Banana Bread with Chocolate Chunks

Name: Vegan Chocolate Chunk Banana Bread
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Ingredients: 2 cups gluten-free flour blend (I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour); 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 teaspoon kosher salt; 3-4 bananas (mashed, about 1.5 cups); ¾ cup brown sugar (ensure it's vegan); ⅓ cup vegetable oil; ⅓ cup unsweetened applesauce; 1 tablespoon apple cider vinegar; 2 teaspoons pure vanilla extract; 1 cup vegan chocolate chunks or chopped chocolate; 2 tablespoons vegan chocolate chunks or chopped chocolate; 1 teaspoon turbinado sugar

A closeup of a loaf of gluten-free vegan chocolate chunk banana bread that has been partially sliced.

This gluten-free vegan banana bread is moist, tender, and packed with chocolate chunks in every bite. No eggs, no dairy, no gluten—just a simple, delicious banana bread that everyone can enjoy. You’d never guess it’s vegan and gluten-free from the taste and texture alone. If you’re not vegan, I also have a gluten-free banana bread made with eggs and sour cream that is amazing!

Made with just a few pantry staples like ripe bananas, applesauce, and oil, this banana bread comes together in about 10 minutes of hands-on time. The top gets sprinkled with turbinado sugar and extra chocolate chunks for a crunchy, sweet finish. Perfect for breakfast with coffee, an afternoon snack, or even dessert.

Ingredients

Ingredient Notes

Very ripe bananas – The banana peels should be brown and spotted, or even completely brown. The riper the banana, the sweeter and more flavorful your banana bread will be.
Gluten-free flour – I’ve tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) and King Arthur Gluten-Free Multi-Purpose Flour. Both of these already contain xanthan gum. I cannot guarantee results with other brands since I haven’t tested them.
Vegetable oil – This recipe uses vegetable oil as the fat instead of butter. It keeps the bread really moist.
Unsweetened applesauce – Instead of eggs, we use unsweetened applesauce to help bind the recipe together and provide additional moisture.
Apple cider vinegar – Don’t skip the apple cider vinegar. It reacts with the baking soda to help the bread rise and gives it a lighter texture. This is especially important in vegan baking where you don’t have eggs for structure.
Brown sugar – If you are vegan, be sure to use a vegan brown sugar as some brown sugars are processed with bone char. You can also use coconut sugar or granulated sugar instead.
Vegan chocolate chunks – I used a vegan chocolate bar that I chopped into chunks for this recipe. I love the irregular size of chopped chocolate. You get some chocolate in every bite! If you are not dairy-free or vegan, feel free to use any chocolate.

Freeze Ripe Bananas for Later

When you have overripe bananas but aren’t ready to bake, peel them and freeze them in a freezer-safe bag for up to 6 months. Let them thaw at room temperature before mashing. This way you can make banana bread anytime without waiting for bananas to ripen.

Step-by-Step Instructions

This gluten-free vegan banana bread recipe is very easy to make. Just follow the steps with matching photos below to help you make it perfectly every time.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Jump to the Recipe Card

A glass mixing bowl on a blue table with gluten-free flour, cinnamon, baking powder, baking soda, and salt before mixing together. — Whisk together the dry ingredients.

Ripe bananas in a large glass mixing bowl on a blue table. — Add the bananas to a bowl and mash with a fork.

A glass mixing bowl on a blue table with mashed banana, brown sugar, oil, applesauce, vanilla, and apple cider vinegar before mixing. — Add the oil, applesauce, brown sugar, apple cider vinegar and vanilla and mix until relatively smooth.

A glass mixing bowl with a wet banana mixture topped with gluten-free flour blend that has not yet been mixed in. — Add the dry ingredients to the wet ingredients and stir to combine.

A glass mixing bowl filled with gluten-free banana bread batter that has been topped with chocolate chunks. — Fold the chocolate chunks into the banana bread batter.

A metal loaf pan with gluten-free banana bread batter before baking. — Spoon the batter into the prepared loaf pan.

An overhead view of gluten-free banana bread batter topped with chocolate chunks and turbinado sugar before baking. — Top with turbinado sugar and additional chocolate chunks.

An overhead view of a loaf of gluten-free vegan chocolate chunk banana bread on a wood cutting board that has been partially sliced. — Bake until cooked through and golden brown. Slice and serve!

Applesauce Tip

I like to keep individual snack cups of unsweetened applesauce in my pantry for baking. I find if I buy a large container, it goes bad quickly. The individual portions are the perfect size for baking, usually about ½ cup in each portion. They normally don’t expire for about a year, so I find this to be really convenient and cost effective!

Recipe FAQs

Which gluten-free flour should I use?

I’ve tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Gluten-Free Multi-Purpose Flour. Both work great. I can’t guarantee results with other brands since I haven’t tested them.

Is brown sugar vegan?

Not always. Some brown sugars are processed with bone char. Check the packaging to make sure yours is labeled vegan, or use coconut sugar instead.

Can I make this without chocolate?

Yes! Leave out the chocolate chunks for a classic vegan banana bread.

How do I know when the banana bread is done?

A toothpick inserted into the center should come out clean, and the internal temperature should be about 200°F (insert a thermometer into the center of the loaf!). If the top is browning too quickly, cover it with foil and continue baking.

Expert Tips

Use very ripe bananas. The banana peels should be brown and spotted, or even completely brown. The riper the banana, the sweeter and more flavorful your banana bread will be.
Need ripe bananas fast? Place unripe bananas in a loosely sealed brown paper bag with an apple for 1-2 days. For faster results, bake unpeeled bananas at 300°F for 15-20 minutes until the peels turn black. Let them cool before peeling and mashing.
Top with chocolate and turbinado sugar before baking. Reserve a tablespoon or two of chocolate chunks to sprinkle on top of the batter. The combination of turbinado sugar and chocolate chunks creates a crunchy, sweet crust.

Storage Instructions

Storage: Store gluten-free banana bread at room temperature in the loaf pan covered with aluminum foil or plastic wrap. I do not recommend slicing the banana bread until you are ready to serve it as it will dry out quicker.
Freezer Option: You can freeze the entire loaf or individual slices for up to 3 months. I love to make a double batch of this bread and store one in the freezer for later. Wrap the loaf or individual slices in plastic wrap and then store in a freezer-safe bag or container.
Reheat: You can defrost frozen banana bread loaf or slices at room temperature. Slices will defrost quicker, taking just about 30 minutes. A whole loaf will take longer to thaw, about 1-2 hours at room temperature.

Serving Suggestions

This gluten-free vegan banana bread is perfect for breakfast, brunch, or dessert. Serve it warm with vegan butter, peanut butter, or almond butter. It’s delicious alongside your morning coffee or as an afternoon snack.

For a complete vegan brunch, pair it with gluten-free vegan lemon scones, gluten-free vegan chocolate donuts, or double chocolate banana muffins. For more ideas, browse all of my gluten-free vegan recipes.