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Chocolate Banana Bread with Raspberry Jam on white plates

Chocolate Banana Bread with Easy Raspberry Jam (GF and oil free)

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  • Author: The Green Creator
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 1 loaf 1x
  • Category: dessert, sweet, snack
  • Cuisine: vegan, vegetarian, glutenfree, dairyfree, plant-based


This chocolate banana bread with easy raspberry jam is rich, moist, and delicious. You will never know it is gluten-free and vegan. It tastes like chocolate cake and combines so well with the raspberry jam.


  • 1 tablespoon flax seed meal (ground flax seeds)
  • 3 tablespoons water
  • 1 cup (gluten free) flour such as oat flour
  • 1/3 cup coconut flour
  • 1/2 cup cacao powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3 large ripe bananas (about 1 1/2 cups mashed)
  • 1/2 cup coconut sugar
  • ½ cup apple puree
  • 1 teaspoon vanilla extract
  • 1/4 cup cacao nibs
  • 1 tablespoon flaxseed meal (ground flaxseeds)
  • 3 tablespoons water
  • (frozen) raspberries (to taste; I used one cup)
  • optional: sweetener


  2. Preheat your oven at 430°F/ 220 °C. Place parchment paper in a 9-by-5-inch loaf pan and set aside.
  3. In a small bowl, mix together the flax seed meal and water. Let sit for 10 minutes.
  4. In a medium bowl, whisk together the oat flour, coconut flour, cacao powder, baking soda, and sea salt. Set aside.
  5. In (another) large bowl, mash the ripe bananas with a fork. Add in the coconut sugar, flaxseed mixture, apple puree, and vanilla extract. Stir until smooth.
  6. Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 1/2 cup of the cacao nibs.
  7. Pour batter into prepared pan. Sprinkle half a tablespoon of cacao nibs and half a tablespoon of coconut sugar over the top of the bread (optional).
  8. Bake for 30 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean. You don’t want a lot of gooey batter on the toothpick.
  9. Remove the bread from the oven and set on a wire cooling rack. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack. Cut into slices and serve.
  11. Mix the ground flax seeds with water and set aside for 10 minutes. Add in (frozen) raspberries and mix until you have a thick puree/jam consistency.


The bread will keep on the counter, wrapped for up to 4 days. This bread also freezes well. To freeze, cool the bread completely. Freeze for up to 1 month. Defrost before slicing.