Dairy-Free Oaty Choc Banana Bread Recipe

Posted by Sem Ng on 13th Dec 2018


  • 460g (1 ¾ cup) mashed ripe banana
  • 240g (1 ½ cup) wholemeal spelt flour
  • 35g (1/3 cup) raw cacao powder
  • 50g (1/2 cup) rolled oats
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp vanilla extract
  • 80ml (1/3 cup) almond milk
  • 80ml (1/3 cup) coconut oil
  • 150ml maple syrup
  • 2 eggs


  1. Preheat oven to 180oC fan forced. Grease and line the base and sides of an 11 x 21cm (base measurement) loaf pan, allowing the edges to overhang.
  2. Sift flour, cacao, baking powder and bicarb soda into a large bowl. Reserve 1 tablespoon oats. Add remaining oats and chocolate to bowl. Stir to combine. Make a well in centre.
  3. Whisk maple syrup, almond milk, oil, eggs and vanilla extract in a jug. Add almond milk mixture and banana to dry ingredients. Stir until combined. Pour into prepared pan. Sprinkle with reserved oats. Bake for 1 hour 15 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes. Transfer to a wire rack. Serve warm or at room temperature.


This recipe used almond milk as alternative to buttermilk for dairy-free option. For vegan option, omit the eggs. 

Click here to see the original recipe.