Chocolate Banana Loaf (Top 10 Most Common Food Allergens Free)

Chocolate Banana Loaf (Top 10 Most Common Food Allergens Free)

Chocolate Banana Loaf (Top 10 Most Common Food Allergens Free)
Allergy Friendly Recipes- This recipe was submitted by Melissa Toman in March 2024

Allergy Friendly for and free from- Milk/ Dairy, Wheat, Tree Nuts, Peanut, Fish, Shellfish, Soy/Soy/Soyabean, Egg, Sesame, Lupin


Long before COVID made Banana bread “trendy” this recipe was already a staple in our household, although the pandemic did result in my then 12 year old learning to bake by himself, rendering me (happily) to the role of sous-chef.

Whilst I have written this recipe as a choc banana loaf, it works equally well as a good old plain banana bread, dotted with choc chips or even marbled.

I have made this recipe in so many ways, from wheat based flours to gluten free, to vegan. And whilst without the butter and egg, it is a little denser, but it still makes a tasty treat.

Always use caution and check labels for food allergens every time you purchase any products before use, as manufacturers can change ingredients and processes at any time.


  • 85g dairy free butter/margarine
  • Egg replacer for 2 Eggs*
  • 1 1/4 cups of gluten free/wheat free self-raising flour 
  • 1 Tbs Cocoa
  • 3/4 cup of sugar
  • 2 over ripe bananas, mashed
  • Pinch of salt

*I tend to use a commercial egg replacers (such as Orgran of McKenzies, following product instructions). Another of my favourite options is using psyllium husk -1 egg = 1Tbs of psyllium and 2.5 Tbs of water, left to thicken for 10 mins - which adds a mild nutty flavour and a little fibre boost.


  • In a small bowl beat dairy free butter/margarine and sugar until well creamed, add Egg replacer and beat well.
  • Stir in mashed banana and pinch of salt.
  • Gently stir in gluten free/wheat free self-raising flour and Cocoa until combined.
  • Pour into loaf tin lined with baking paper and bake in a moderate (180) oven for 40 - 50 mins or until a skewer comes out clean.
  • Cool in tin for 5 minutes before turning out.


  • Wheat Based (if you can eat Wheat or Gluten): Replace gluten free/wheat free self-raising flour with white wheat based self-raising flour at a 1:1 ratio.
  • Egg Based (if you can eat Eggs): Use 2 Eggs instead Egg Replacer
  • Basic Banana Bread, Wheat Based (if you can eat Wheat or Gluten): Replace the Cocoa with 1Tbs of self-raising Flour (seems odd, but that extra tablespoon just seems to get the “right” consistency).
  • Marbled: Omit Cocoa in original recipe, pour 2/3 of mixture into loaf tin, add 1 Tbs of Cocoa to remaining 1/3, mix to combine, pour on top of plain mix and use knife/fork/skewer (tool of choice) to swirl mixtures together.
  • Choc chip (using a choc chip free from your allergens): make up as per basic banana bread recipe, once flour combined - add 2/3 cup of choc chips (I like dark) and mix thoroughly. 

Thank you Melissa for sharing your Allergy Friendly Recipe with the community.

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