Vegan Chocolate Chip Banana Bread (Gluten-Free)

I'm not going to lie, this is the ABSOLUTE BEST vegan chocolate chip banana bread made with oat flour. Well, to be honest, it's really the best vegan and gluten-free banana bread we ever made. It's soft and moist but still has that perfect cake-like texture (if you've ever made a banana bread that looked uncooked in the middle, you know what we're talking about).

Jump to:

• Why you'll love this recipe
• Key ingredients and substitutions
• Elo's money-saving tip
• 5 Mistakes to avoid
• Step-by-step with pictures
• Storage and freezing tips
• Frequently asked questions
• Join us!
• The recipe
• More vegan snacks/desserts

Why you'll love this recipe

This is not your typical banana bread. It's gluten-free and vegan but doesn't require any gluten-free flour mixes or store-bought egg replacers. The recipe uses very simple ingredients that you probably already have in your pantry and fridge, such as oats, almonds, flax seeds and plant-based milk.

1. This vegan chocolate chip banana bread recipe cooks perfectly in the center.
2. It's perfectly sweetened and packed with chocolate chips.
3. It's both gluten-free and vegan, which is great if you have food allergies or if you're on a vegan diet (you probably know how hard it is to find GOOD gluten-free vegan recipes).
4. It's ready in 45 minutes. Nno need to bake it for an hour like other banana breads.

Key ingredients and substitutions

• Almond meal makes the banana bread super moist and fluffy. It can be substituted with any other type of nut flour.
• Gluten-free oat flour (e.g., from Bob's red mill) replaces all-purpose flour to make this recipe gluten-free. Don't substitute it with a gluten-free flour mix as it would make the banana bread dry and brittle.
• Flaxseed meal replaces eggs in this vegan version of banana bread. Instead of making flax eggs, you can simply add the ground flaxseeds to the dry ingredients. If you're using whole flax seeds, you can grind them in a coffee or spice grinder or make a large batch of flaxseed meal by blending them in a blender. Always store flaxseed meal in the fridge to prevent rancidity.
• Use the non-dairy milk you have at hand (soy milk, almond milk and gluten-free oat milk work great).
• You can substitute granulated sugar with coconut sugar.
• You can substitute coconut oil for vegan butter or olive oil. This will, however, slightly impact the flavor.
• Most dark chocolate chips with more than 60% cocoa are vegan. If you can't find vegan chocolate chips at your local grocery store, you can cut your favorite bar of vegan chocolate into chocolate chunks.

Optional add-ins

• Add 2 teaspoons of cinnamon if you'd like.
• You can also add some crushed pecans or walnuts to the batter and as a topping.
• Or swirl some peanut butter or almond butter into the batter before baking the banana bread.

Elo's money-saving tip

Oat flour and almond flour can be extremely expensive, especially compared to whole rolled oats and almonds. That's why we recommend making your own if time allows. Simply blend the oats, then the almonds in a high-speed blender or food processor. To obtain really fine flour, run it through a fine-mesh sieve. You can either make the exact amount you need for this recipe or make more and keep it in air-tight containers if you bake regularly. 

5 Mistakes to avoid

1. Use overripe bananas. Choose the ones that have a lot of dark spots or are almost black. Only ripe bananas will give your bread that rich banana flavor. They are also sweeter than yellow bananas, which allows you to slightly reduce the amount of sugar.
2. Weigh your bananas for best results! Adding too many bananas makes the batter too heavy and causes the vegan banana bread to be uncooked in the center. So make sure you have about 300-350 g of bananas after you peeled them (400-450 g with the skin on).
3. Use a kitchen scale instead of measuring cups to weigh the other ingredients. Small variations in weight can quickly modify the texture of a gluten-free and vegan banana bread recipe.
4. Don't overmix the batter. Once you added the dry ingredients to the wet, gently mix until everything is incorporated, then stop. Overmixing the batter can result in a heavy and gummy banana bread. This is why it's important to mix the dry ingredients well before adding them to the wet ingredients, to make sure everything is evenly incorporated without overmixing.
5. Use the right loaf pan. Choose a loaf pan that is approximately 10 inches (25 cm) long for a light and airy banana bread that has large slices.
6. Let it cool down. This is so important since the texture will improve as the cake cools down. Once you take the banana bread out of the oven, let it cool in the loaf pan for 10 minutes. Then transfer it onto a wire rack and let it cool down completely. I know how hard it is to be patient, but the result is worth the wait.

Step-by-step with pictures

Mix the wet ingredients together. Add the peeled bananas, sugar, soft or liquid coconut oil, plant-based milk, apple cider vinegar and vanilla extract to a food processor and blend until smooth. Alternatively, blend the wet ingredients with a stick blender in a large mixing bowl or mash the bananas with a fork and whisk with the other ingredients.

Mix the dry ingredients together. If using gluten-free oats, whole almonds and whole flax seeds, grind them in a food processor first. Add them to a separate bowl with the baking powder, baking soda and salt. Mix until well combined.

Make the banana bread batter. Pour the dry ingredients into the wet ingredients and gently mix to combine. Don't overmix it. Finally, fold in the chocolate chips.

Bake that banana bread! Pour the banana batter into a greased loaf pan that you previously lined with parchment paper. Bake it for 45 minutes.

Storage and freezing tips

Frequently asked questions

The recipe