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Chocolate Banana Bread-Vegan, low gluten, refined sugar free

Yields1 Serving

For Chocolate Drizzle
 1/4 cup cocoa powder
 1/2 cup plus 1 tbsp jaggery powder
 1/4 cup water
 1 small cinnamon stick and /or 1/4 tsp vanilla extract
For Chocolate Bread
 1 cup plus 1/3 cup khapli or emmer wheat/ whole wheat
 1 tsp baking soda
  1 tsp baking powder
 1/2 cup cocoa powder
 A pinch of salt
  1 tbsp custard powder or cornflour (optional)
  1/2 cup plus 1 tbsp or 120 grams jaggery powder
 1/3 cup coconut or any neutral flavour oil
 2 large ripe bananas
 1/4 tsp Vanilla extract
 1 tsp vinegar
  1 tsp coffee powder( optional)
 2/3 cup coconut milk or dairy milk
 1 tbsp hot water
 3 tbsp Cocoa nibs or chocolate chopped or Choco Chips
Chocolate Drizzle-

Take cocoa powder and jaggery powder , cinnamon stick and add water, mix in a pan.


Place this saucepan on fire and heat on a low medium flame while whisking continuously. Simmer for a minute on a low flame. Remove from fire once everything is dissolved well. Add in vanilla extract. ( this will take a minute or so)


Strain in a bowl. Cover and Refrigerate once it is cooled a bit . It will thicken up on cooling.

for Chocolate Banana Bread

Preheat oven at 180 degree Celsius in convection mode or both rods on mode.
Prepare mini loaf tin by coating it well with oil and placing parchment paper in it or sprinkling cocoa powder in it.


Sieve khapli or whole wheat flour, cocoa powder, baking powder ,baking soda, salt and custard powder or cornflour from a height in a bowl.


This incorporates air and reduces lumps


In a blender , add bananas , oil, vinegar, jaggery powder, coffee powder and coconut milk.


Blend it a few times.


We require smooth thick paste of wet ingredients


Pour this in well of dry ingredients and add hot water to it .


Fold in using spatula till no dry ingredients are seen( just mixed). Don't over beat. Add in choco nibs or chocolate chunks and mix in the end.


Pour into prepared tin. And tap a few times and level it from top. Sprinkle cocoa nibs on top.


Place in the middle rack of the oven and bake for 40 to 60 minutes in convection mode at 180 degree Celsius. Mine took around 70 minutes to bake. Insert a toothpick to check the Doneness. If it comes out clean or with fewer crumbs, it is done . If not ,bake for more time and check again.


Remove from the oven and let it sit in the pan for 15 minutes.Demould on a wire rack and let cool fully.


Drizzle chocolate sauce on it once it is fully cool or slightly warm. Slice and enjoy with chocolate drizzle.


*You can replace emmer wheat with whole wheat flour or aata.
*Cornflour can be skipped altogether.
* I have used home made coconut milk in the recipe but any non dairy milk can be used.
*If you take dairy products then you can add dairy milk instead of coconut milk.
* To make it gluten free, add equal amount of gluten free flour as emmer wheat and replace hot water with 1 tbsp flax meal mixed with 2.5 tbsp water (flax egg) and proceed as per the recipe.

Nutrition Facts

Servings 1