Banana and chocolate loaf cake (gluten free and vegan)

It’s the start of a new year and many people are either embarking on Veganuary or trying to eat a healthier diet.

So why not bake up my gluten free and vegan banana and chocolate loaf cake recipe which is both gluten free and vegan AND a healthier alternative to your standard gluten free bake?

I don’t know about anyone else, but I’m just not quite ready to give up on all the leftover chocolate from Christmas yet. I just can’t seem to transition from a diet of cheese, wine and treats onto salad overnight. My brain will give up, my stomach will grumble, and all my resolutions will be done for.

Which is why recipes like my gluten free and vegan banana and chocolate loaf cake are so good!

This recipe has a dose of fruit from the leftover bananas, less sugar than some of my other cakes, and you still get that sweet hit from it.

It’s like a January version of some of the chocolate cakes on my blog! Plus, I am a firm believer that cakes should be enjoyed all year round!

A great way to use leftover bananas

We always have leftover bananas in our house, so I’m always trying to think of ways to use them up. This is definitely my new favourite way!

The blacker the banana the better. This will make the cake really (dare I say it?) moist, and will give it a lovely sweetness so you don’t have to add a load of sugar to it.

Did you know the banana also works as an egg replacement, which is why this cake is naturally vegan too! I haven’t experimented with much vegan baking but I do know that banana is always a sure-fire way to get a great texture from your cake, without the eggs.

Instead of butter, I used oil, which seems to also help the cake hold its moisture, and some dairy free milk. Almond or gluten free oat milk is my personal preference, as it doesn’t have too strong a flavour.

What equipment will you need to make this cake?

Don’t worry – you only require the very basics! To make this gluten free banana and chocolate loaf cake recipe you’ll need:

• A 2lb loaf tin just like this one
• I also use loaf tin liners like these because I find it WAY easier than trying to line a tin with baking paper!
• A large mixing bowl – I have the pink version of this Mason Cash bowl and I’m in love with it!
• An electric mixer. You could use a wooden spoon but this makes life a lot easier! This is the one I use! It’s basic, affordable and does the trick!

The ingredients are all store-cupboard essentials, do you don’t have to worry about buying anything fancy. 

My banana and chocolate loaf cake recipe

Most of the ingredients in this recipe are store-cupboard essentials, so hopefully you’ll have them all to hand. Make sure you bookmark this gluten free banana and chocolate loaf cake recipe to use when you have bananas going black in the fruit bowl!

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Yield: 8 people

Gluten free and vegan banana and chocolate loaf cake

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

This gluten free and vegan banana and chocolate loaf cake is a lovely way to use up overripe bananas and a great bake if you're dairy free or vegan.

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Ingredients

• 160 g gluten free self-raising flour
• 50 g cocoa powder
• 2 overripe bananas, (peeled and mashed)
• 100 g brown sugar
• 75 g rapeseed oil
• 3 tbsp peanut butter
• 80 ml dairy free milk, (oat or almond)
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 1/4 tsp xanthan gum
• 1 tsp apple cider vinegar
• 1 tbsp chopped nuts, (hazelnuts or peanuts work best)

Instructions

1. Preheat the oven to 180'C and grease a 2lb loaf tin - I used a loaf tin liner to make things easier which you can pick up in Tesco easily!
2. Add all of the ingredients (except the chopped nuts) to a large mixing bowl and mix with an electric whisk until they form a smooth batter.
3. Pour the batter into the loaf tin and sprinkle with the nuts. Bake in the centre of the oven for 45-50 minutes until a knife or skewer in the centre comes out clean. Cool on a wire rack before slicing and eating.

Notes

Will keep 3-4 days in an airtight container. Slices can also be frozen.

Nutrition Information:

Yield:

8

Serving Size:

8 people
Amount Per Serving: Calories: 301Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 1mgSodium: 340mgCarbohydrates: 40gFiber: 3gSugar: 16gProtein: 5g

Need some more gluten free and vegan baking inspiration?

If you want to have a go at some of the other gluten free and vegan baking recipes on the blog, why not give some of these a try?

• Gluten free and vegan millionaire’s shortbread recipe
• My gluten free and vegan pumpkin spice doughnuts
• Vegan and gluten free banana muffins

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. And if you have any recipe suggestions, please let me know in the comments what you’d like to see next! Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!

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