gluten free vegan chocolate banana bread
  • 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}
  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.
Recipe by Sarah Bakes Gluten Free at