Vegan Chocolate Chip Banana Bread (Gluten-Free)
I'm not going to lie, this is the ABSOLUTE BEST vegan chocolate chip banana bread. It's soft, moist and has that perfect cake-like texture. Plus, it's naturally gluten-free.
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Servings: 12 slices
Ingredients
Wet ingredients
- 4 medium ripe bananas 300-350 g whithout the skin
- ⅓ cup (65 g) granulated sugar use 80 g if the bananas are not super ripe
- 3 tablespoons (45 g) coconut oil + more to grease to pan
- 100 ml plant-based milk soy drink works well
- 1 tablespoon apple cider vinegar
- ¼ teaspoon vanilla extract
Dry ingredients
- 150 g oat flour or grind gluten-free rolled oats
- 150 g almond flour or grind whole almonds
- 40 g flaxseed meal or grind flax seeds
- 2 teaspoons baking powder gluten-free
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (45 g) chocolate chips + 1 handful to top the banana bread
Instructions
- Preheat the oven to 350°F (180°F) fan. Grease a small loaf pan with coconut oil and line it with parchment paper.
- Add the bananas, sugar, coconut oil (no need to melt it if solid), plant-based milk, apple cider vinegar, and vanilla extract to a blender or food processor and blend until smooth. You can also add it to a mixing bowl and blend it with a stick blender or mash it with a fork (in that case we recommend melting the coconut oil and letting it cool down before adding it to the other ingredients).
- If using gluten-free oats, whole almonds and whole flaxseeds, grind them in a high-speed blender or food processor. Add the oat flour, almond flour, flaxseed meal, baking powder, baking soda and salt to a separate bowl and mix until well combined (see post above for step-by-step pictures).
- Gradually add the dry ingredients to the wet and stir until combined. Fold in the chocolate chips.
- Pour the banana bread batter into the greased loaf pan. Top with some extra chocolate chips.
- Bake for 45 minutes. Insert a knife into the banana bread to check if it's done. If it comes out clean (it can be covered with chocolate but not with cake batter), take it out of the oven and allow it to cool. Let cool down completely before slicing as the texture will improve while cooling.
Notes
- 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).
- 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.
- Don't overmix the batter. Overmixing the batter can result in 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.
- 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.
- Storage tips: you can store the banana bread wrapped in foil or in a thin cloth, in an air-tight container at room temperature for 2 days. Then, move it into the fridge for another 3 to 4 days or freeze it.
Nutrition
Calories: 249kcal | Carbohydrates: 29g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Fiber: 4g | Sugar: 12g
Equipment
- Kitchen scale
- Mixing bowls
- Loaf pan (approx. 10 inches/25 cm)
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