top of page

Get ready for out-the-ballpark deliciousness with this awesome vegan chocolate banana cake!

This healthy heavenly treat is like biting into a slice of decadent calorie-riddled, sugar-filled cake, but here's the twist – it's all good for you and it's low cal!

Say goodby to dairy and eggs, because this sweet rocks oat flour, less the butter or oil. It's a jack-of-all-trades recipe that's perfect for a tasty breakfast with your morning cup of coffee, and just as epic as a dessert, especially when you throw on a scoop of vanilla oat milk ice cream.

Dessert for breakfast? Breakfast for dessert? Let this banana bread be the delicious enigma in your life! 🍌🍫🎂


  • Fine oat flour (store-bought or make your own by blending rolled oats until fine)

  • Almond flour (look for it near other gluten-free baking ingredients)

  • Unsweetened cocoa or cacao powder

  • Ground cinnamon and ginger (optional)

  • 3 very ripe bananas (skins should have plenty of dark spots)

  • Maple syrup

  • Coconut sugar (or substitute light brown sugar)

  • Smooth almond butter (for nut-free, use a seed butter like tahini or sunbutter)

  • Unsweetened non-dairy milk (such as oat, soy, or almond milk)

  • Balsamic vinegar or brewed coffee (a touch enhances the chocolate flavour)

  • Dairy-free chocolate chips (semi-sweet for sweeter bread or 70% dark chocolate chips for less sweet, dark chocolate bread)


  1. Preheat the oven to 350 degrees F, and line the loaf pan with a piece of parchment.

  2. In a mixing bowl, combine fine oat flour and almond flour. Sift in cocoa, baking powder and soda, and spices. Whisk to combine.

  3. In a smaller bowl, mash the bananas with a fork. Add the remaining wet ingredients, and whisk or stir well until the nut butter is incorporated.

  4. Pour the wet mixture into the dry mixture, and stir. Fold in about ½ cup of chocolate chips, then transfer the batter to the loaf pan.

  5. Arrange more chocolate chips on top (and banana slices, if desired), and bake for about 55 minutes.

  6. Let the banana bread cool in the pan for about 10 minutes, then move to a cooling rack. Let it cool for at least 20 minutes before slicing.


  • The batter will have a somewhat thick, fluffy consistency, as shown in the photo above.

  • If you're tempted to lick the bowl clean, I completely understand!


bottom of page