gluten free vegan chocolate banana bread

What’s better than a slice of warm, fresh out of the oven banana bread? Warm, fresh out of the oven CHOCOLATE banana bread!!

I know not everyone likes the chocolate-banana combo, but it’s been a favorite of mine for as long as I can remember. I would always order these chocolate banana smoothies at our local smoothie shop where I grew up. The best after school snack! It was also a must to get a chocolate-dipped frozen banana whenever we went to Disneyland. I think it’s the sweetness of the banana with the dark chocolate that I love so much. How about you, are you a fan of all things chocolate-banana too?

You have two options {in my opinion} when making banana bread. With chocolate chips or without chocolate chips. I pretty much always go with chocolate chips! This time, I went a step further and added cocoa powder to the batter to make them extra chocolaty. I also used refined sugar sweeteners, coconut sugar and pure maple syrup. The addition of the almond flour really makes the texture that much more delectable.

You guys, this gluten free vegan chocolate banana bread is so good! It stays moist for days, which doesn’t always happen with most gluten free baked goods. It’s of course perfect on it’s own, but it’s also pretty fantastic slathered with your favorite nut butter. Have a slice for a snack, with your morning coffee or even as a late night treat. This chocolate banana bread recipe is a winner!

gluten free vegan chocolate banana bread

 

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AUTHOR: Sarah Bakes Gluten Free

RECIPE TYPE: breads

SERVES: 10

INGREDIENTS

• 1 1/3 cups Sarah’s gluten free flour blend
• 1 cup almond flour
• 3/4 cup coconut sugar
• 1/2 cup quality cocoa powder {such as Rodelle}
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3/4 cup unsweetened almond milk or coconut milk beverage
• 2 tablespoons vinegar
• 1 cup mashed ripe bananas {about 2 bananas}
• 1/4 cup pure maple syrup
• 1/4 cup grape seed or sunflower seed oil
• 1 teaspoon pure vanilla extract
• 1/2 cup dairy free mini chocolate chips {such as Enjoy Life}

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line 9x5-inch loaf with parchment paper or spray with nonstick cooking spray.
2. In large mixing bowl, whisk together flour, almond flour, coconut sugar, cocoa powder, baking powder, baking soda and salt. Set aside.
3. In separate mixing bowl, stir together almond milk and vinegar. Add mashed bananas, maple syrup, oil and vanilla. Mix until combined.
4. Pour banana mixture into flour mixture. Add chocolate chips. Stir until batter comes together. Scoop and spread batter into prepared loaf pan.
5. Bake bread 55-60 minutes. Remove from oven and place on cooling rack to cool 10-15 minutes.
6. Invert bread onto cooling rack and continue to cool. Slice and serve.

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