The Best Chocolate Chip Banana Loaf (vegan, gluten free)

It’s SO good!

So I’ve been working on making a vegan, gluten free banana bread for a few weeks now. I wanted to create a banana bread recipe that was rich and chocolatey with lots of banana flavor but not too sweet. This banana bread is the best banana bread I’ve ever had! I’m not kidding. It’s impossible to eat just one piece! It’s not dry or too chewy and it holds its shape really well. The walnuts add a great crunchy texture and the spices bring out warm undertones. This delicious loaf gets even tastier the morning after you bake it. It’s great for a lazy weekend. It makes the entire house smell absolutely fantastic and goes perfectly with a hot cup of coffee. Dare I say it’s better than your coffee shop banana bread but without the guilt, dairy, or gluten?

*Also, in case you’re not a fan of xanthan gum, as always, you can substitute 2 flax eggs instead. (whisk together 2 tbs flax powder in 6 tbs water and let sit for 10 minutes – final texture may vary)

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Gluten free batter is on the thicker side

Chocolate Chip Banana Loaf (vegan, gluten free)

  • Servings: 12
  • Difficulty: Easy
  • Print


Ingredients

  • 1 1/2 cups gluten free flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup coconut sugar plus 2tbs to top loaf prior to baking
  • 1 tsp xanthan gum (OR substitute 2 flax eggs: whisk together 2 tbs flax powder in 6 tbs water and let sit for 10 minutes)
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3 very ripe bananas mashed well
  • 1 cup vegan chocolate chips (such as Chocolate Dream)
  • 1/2 cup chopped walnuts plus 2tbs to top loaf prior to baking
  • 1/4 cup almond milk
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract

Directions

Preheat oven to 350F. Grease a 9 x 5 inch loaf pan with vegan butter or oil spray. Mash bananas well in a small bowl and set aside. If using flax egg instead of xanthan gum, prepare in a small bowl and set aside. Sift all dry ingredients (flour, baking soda, baking powder, salt, xanthan gum, cinnamon, nutmeg) together in a large bowl. Place oil, (flax egg if using instead of xanthan gum), sugar, and vanilla extract in a separate bowl or bowl of a stand mixer and mix on medium speed until combined, about 1 minute. Scrape down sides of the bowl as needed. Add dry ingredients to wet ingredients 1/2 cup at a time on medium speed until combined, about 1-2 minutes. Scrape down sides of the bowl as needed. Next, add mashed bananas and mix on medium speed for another minute until well combined. Gently mix in chocolate chips and walnuts by hand. Place batter into greased loaf pan and top with extra sugar and walnuts if desired. Bake at 350F for 50 to 54 minutes or until a toothpick placed in loaf comes out clean. Let cool completely before slicing or handling. Store in an airtight container. Consume within 3 days.

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Nutrition Information:

  • Approximate Calories per Serving: 325 cal (with toppings)
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