Allergy Free Banana Chocolate Swirl Bread


 Banana Chocolate Swirl Bread

Allergy-Free Banana Chocolate Swirl Bread

(Vegan and Refined Sugar-free)


Not your momma’s fruitcake, this quick bread is chock-full of natural kid-pleasers like chocolate, bananas, and honey.  It’s also gluten-free, vegan, and refined sugar-free. We eat it for breakfast toasted with Earth Balance buttery spread, with tea, and of course, for dessert.


4 ounces semi-sweet chocolate or ½ cup semi-sweet chocolate chips (dairy and soy-free)

1/2 cup canola oil

3/4 cup honey (or agave nectar)

3 ripe medium-sized bananas (1 ¼ cups mashed)

2 Tablespoons flax seed meal mixed with 1/4 cup + 2 Tablespoons hot water (“flax eggs”)

1 Tablespoon freshly squeezed lemon juice

1 teaspoon lemon zest

1/2 teaspoon cinnamon

¼ teaspoon nutmeg

2 cups my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend

1/2 teaspoon xanthan gum

2 teaspoons double acting baking powder

1/4 teaspoon salt


1. Preheat oven to 350°F.

2. Chop chocolate into pieces the size of an almond or smaller, and set aside in a microwave safe bowl.

3. Use an electric mixer to combine canola oil and honey on medium speed. Mash the bananas, add to bowl, and blend thoroughly. Add “flax eggs”, lemon juice, lemon zest, cinnamon, and nutmeg.

4. In a separate bowl, combine flour mix (to measure flour, use a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife or straightedge), xanthan gum, baking powder, and salt. Add dry ingredients to wet, and mix until combined.

5. Melt the chocolate in a microwave safe bowl, at 30-second increments, stirring between each with a wooden spoon. Do not overheat the chocolate as it burns very easily. Once melted, scoop out 1½ cups of batter and mix thoroughly into the melted chocolate.

6. Oil a 9×5-inch loaf pan and dust with a little flour. Spoon the batters into the loaf pan in two layers, alternating spoonfuls of banana and chocolate to simulate a checkerboard. To create swirls, run a knife or skewer through the batters in a swirling motion. Bake 60 to 70 minutes, rotating the pan halfway through. To test for doneness, insert a skewer into the center of the bread. It should come out clean (perhaps with a little melted chocolate). Let cool in pan on a rack for 30 minutes. Then invert onto rack, flip and let cool completely before slicing.

Allergy-Free Banana Chocolate Swirl Bread © 2014 by Cybele Pascal

19 Responses

  1. Lindsey says:

    Looks amazing! If lemon is a problem can you leave it out or do you need to substitute a different acid? Maya will love this bread!

  2. cybele says:

    Hi Lindsey:

    Can you us another type of citrus, like orange juice and zest?




  3. Michelle says:

    My son can’t do flax–Ener-G should be okay, right? Also, these would work as muffins, don’t you think? Thanks for the yummy recipes!

  4. Loren Iorio says:

    This is without a doubt the BEST wheat free, egg free, dairy free recipe for any baked goodie I have EVER made. My 8 year old food allergic son ate 1/2 the loaf. I will be making this several times a month. Thank you so much for sharing your wonderful talent.

  5. Shannon says:

    This looks fantastic. I will be baking this as soon as my hubby replaces the ignitor in the oven. And won’t the bananas in my freezer be happy to rendezvous with the chocolate! I have all three of your books. Cooking and baking for my multi-food allergic son would be so stressful without your pioneering efforts. Thank you so much. My little man so proudly enjoys the mac & cheese and is even able to enjoy Asian foods (your Hoisin sauce and lettuce wraps are a big hit here and sooo versatile)! It is a wonderful feeling to see your child smile because he CAN have!

  6. […] I’ll point you to the folks that are really good at it. This glorious looking quick bread, Banana Chocolate Swirl by Cybele Pascal was an instant hit with Maya, and so very pretty. We had fun baking […]

  7. Emma says:

    I made this the other day, and it was great! It’s a wonderful portable snack, too. This is hands down one of the best gluten free baked good recipes I’ve ever made. I prefer my sweets less sweet, so I substituted the 3/4 cup honey with 1/4 cup white sugar and 1/4 cup brown sugar. For flour, I used 1 cup white sorghum, 1/2 cup GF oat, and 1/2 cup tapioca starch. I did not have any xanthan gum, so I just omitted it. Came out perfectly!

    Thank you for a great, simple recipe 🙂

  8. Amber says:


    What is a substitute for double acting baking powder???


    • cybele says:

      you can use regular single acting baking powder. but most are double acting. What brand do you have?

      • Amber says:

        I make my own with baking soda + cream of tarter because all the baking powders I’ve encountered are made with cornstarch.

  9. cicely says:

    Hi! just wondering if this would work if I omitted the chocolate to bake just as a plain banana bread?

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