This moist, light chocolate banana loaf is rich in flavor and perfect with afternoon tea or a cold glass of milk — and you wouldn’t guess it’s made without gluten, dairy, or eggs.
Everyone should have a reliable chocolate banana loaf recipe that comes together in minutes and still tastes wonderful warm from the oven. I’ve been using up a big batch of ripe bananas this week, and this one-bowl loaf has become a favorite — it disappears within hours every time I make it. It’s an easy, satisfying way to curb a chocolate craving without feeling weighed down.
A few days ago I stood at the kitchen window nibbling a warm slice and watching a last, stubborn spring snowstorm drift by — one of those reluctant goodbyes to winter. But now the sun is out and the garden is waking up, leaves opening and blossoms popping up everywhere.
I follow my Mother’s Day tradition of planting the last of the garden seeds around this time. I started before that last spring storm, so the seeds are safe in the soil, ready to sprout when the weather warms. There may also be a few secret Mother’s Day plans in the works — I’ve been hearing whispers. Wishing you a lovely Mother’s Day as well.
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Kitchen Frau Notes: I like to toast a larger batch of nuts — three or four cups at a time — and store them in a jar in the pantry for baking, topping yogurt, or snacking. Toasted nuts add a deeper flavor and crunch compared with untoasted ones.
The firmness of coconut oil depends on room temperature: it’s firmer when cool and softens quickly near the stove or in warm conditions. If you need it softened, warm the jar in a bowl of warm water or briefly in the microwave. If it becomes liquid, it still works fine in the recipe.
Chocolate Banana Loaf (Banana Bread)
gluten free, dairy free, egg free
- 3 large ripe bananas (about 300 g / 1¼ cups peeled and mashed)
- ½ cup (85 g) coconut palm sugar or brown sugar
- ⅓ cup (75 g) soft coconut oil or butter
- 1 cup (150 g) buckwheat flour
- ¼ cup (30 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- ½ cup (60 g) toasted pecans or walnuts
Preheat the oven to 350°F (175°C). Spread the pecans or walnuts in a single layer on a baking sheet and toast for about 10 minutes until fragrant and lightly colored. Remove and let cool.
Grease a 4 x 8 inch (10 x 20 cm) loaf pan and set aside.
Mash the bananas in a large bowl with a potato masher. Stir in the sugar and the softened coconut oil or butter until combined.
Add the buckwheat flour, cocoa powder, baking powder, baking soda, salt, and vanilla. Stir with a spoon or spatula until the batter is smooth and evenly combined.
Coarsely chop the toasted nuts, set aside one tablespoon for the top, and fold the rest into the batter.
Pour the batter into the prepared loaf pan, smooth the top, and sprinkle with the reserved nuts.
Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the loaf cool in the pan for 5 to 10 minutes, then remove it and finish cooling on a rack.
The loaf slices best when completely cool, though it’s tempting to slice large warm pieces straight away.
Makes one loaf.
Guten Appetit!
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