Vegan Chocolate Banana Bread with Coconut

4.50 from 4 votes

Vegan Chocolate Banana Bread with Coconut

Vegan Chocolate Banana Bread with Coconut is a glorious gluten-free cake, intense with chocolate, chewy with coconut and beautifully moist from the banana.

Prep Time25

Cook Time1

Total Time1 25

Course: Cake

Cuisine: British

Servings: people

Calories: 545kcal

Author: Georgina Hartley

Ingredients

1 tablespoon ground chia seeds
3 tablespoons water
150 g rice flour
75 g oat flour
50 g tapioca flour
100 g desiccated coconut
60 g cocoa powder
2 teaspoons bicarbonate of soda
¾ teaspoon salt
200 g coconut milk
2 tablespoons apple cider vinegar
3-4 bananas peeled and mashed, 300g
300 g soft light brown sugar
140 g coconut oil melted
2 teaspoons vanilla extract

Chocolate Glaze

125 g vegan chocolate
50 g coconut oil
1 tablespoon maple syrup
pinch of salt
¼ teaspoon vanilla extract
70 g coconut flakes

Metric - US Customary

Instructions

Pre-heat oven to 180°C/160°C fan/gas mark 4. Grease and line a 9 inch loaf tin.
Make the chia egg by mixing the ground chia seeds in a small bowl with the 3 tablespoons of water. Place in the fridge and it should be ready to use by the time you get to that step.
Mix the flours in a large bowl with the desiccated coconut, cocoa powder, bicarbonate of soda and salt and set aside.
Pour the coconut milk and apple cider in a food mixer and beat until it's frothy, do not overbeat in case the coconut milk should separate.
Add the bananas, sugar, coconut oil, vanilla and the chia egg into the coconut milk and beat together until smooth.
Spoon one third of the flour mixture in and mix until smooth, then the next third then mix, then the next*.
Pour the cake batter into the loaf tin and smooth the surface.
Bake for 1 hour or until an inserted cocktail stick comes out clean.
Turn the cake out onto a cooling rack and leave to cool before adding the glaze.

Chocolate Glaze

Combine all the ingredients (except the vanilla and coconut flakes) in a bain marie or a glass bowl sitting over a saucepan of simmering water and melt together.
Remove from the heat and stir in the vanilla extract.
Leave the glaze to thicken slightly until it is at a consistency where the glaze will cling to the cake rather than running straight off down the sides.
Pour over the surface of the cake then sprinkle over the coconut flakes.

Notes

*You add the flour in thirds to ensure an even mix.

Flour substitutions: You can sub either the rice flour or the oat flour for sorghum flour or teff flour (preferably not both). You can substitute all the flours for my Homemade Gluten-Free Flour (FTL Blend) but not a store bought all-purpose gluten-free flour.

How to store: Store the cake at room temperature for up to 3 days in an airtight container.

How to freeze: The cake can be frozen whole. I recommend freezing before adding the glaze. Wrap up well in plastic wrap and aluminium foil and freeze up to 2 months. Thaw at room temperature overnight before removing from the foil and plastic wrap.

Ingredient measurements

Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 slice of the banana bread, assuming it is cut into 12 servings.

Nutrition