One Bowl Vegan Gluten-Free Banana Bread with Dark Chocolate Chips

One Bowl Vegan Gluten-Free Banana Bread with Dark Chocolate Chips

A super moist and light vegan gluten-free banana bread recipe with just a hint of sweetness and rich chocolately flavor. Only one bowl required.

Vegan-Gluten-Free-Banana-Bread-Recipe

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Lately I’ve been finding bananas to be a bit boring. They just don’t really have that wow factor that other fruits have for me. Now mangos, papaya, watermelon, blackberries, starfruit – these I understand. They’re just bursting with flavor and and you feel rejuvenated and brought to life after a single bite.

Now that’s what I’m looking for in my fruit.

But bananas, meh, nothing too exciting about them if you ask me.

I do still have a need for them though. I need them to help my avocados ripen faster. Have you heard of this trick? To speed up the avocado ripening process place bananas and avocados in the brown paper bag together and leave in a dark place.

This is where the bananas really shine. I kid you not – if you’re sitting there waiting for those avocados to finally be soft enough to eat, throw a few bananas into the bag.

What to do with those bananas after they’ve worked their magic though?

Banana bread!

Best idea I’ve had all week to turn my overripe lonely looking trio of bananas slowly deteriorating on the kitchen counter into a one bowl moist and delicious vegan gluten free banana bread recipe.

With just a light hint of sweetness and a scattering of rich dark chocolate chunks this vegan gluten free banana bread recipe makes for the perfect afternoon snack, breakfast or dessert.

You can really taste the banana flavor with a slighty nutty aftertaste thanks to the almond flour and butter.

Naturally you simply can’t go wrong with high quality rich dark chocolate bits either.

For when you’ve got a few bananas left over don’t hesitate and make this quick and moist banana bread.

Only one bowl required. Baking simply doesn’t get simpler than this.

 

Vegan-Gluten-Free-Banana-Bread-Recipe

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Yields 10

Vegan Gluten-Free Banana Bread

A super moist and light vegan gluten-free banana bread recipe with just a hint of sweetness and rich chocolately flavor. Only one bowl required.

20 minPrep Time

60 minCook Time

1 hr, 20 Total Time

Save Recipe

Ingredients

  • 1 chia egg ( 1 tablespoon chia seeds with 2.5 tablespoons water)
  • 3 over ripe bananas
  • 1 tsp baking soda
  • pinch sea salt
  • 1/3 cup almond butter
  • 2 and 1/2 tablespoon coconut oil, melted
  • 1/4 cup packed light brown sugar
  • 2 Tablespoons agave
  • 1 and 3/4 cup almond meal/flour
  • 1 cup gluten free flour
  • 1/4 cup dairy-free dark chocolate chips

Instructions

  1. Preheat oven to 350 and line a loaf pan with parchment paper.
  2. To make the chia egg combine chia seeds and water in a large mixing bowl and set aside for 5 minutes.
  3. To the bowl add the bananas and mash.
  4. To the same bowl add baking soda, salt, almond butter, coconut oil, sugar, and agave. Mix until smooth.
  5. Add the almond meal/flour, gluten free flour and dark chocolate chips.
  6. Pour into loaf pan and bake for 1 hour. You can tell when it's ready by checking that it is firm and the top is a bit cracked.
  7. Do not cut until the banana bread has cooled completely.
Recipe Type: Snack

Notes

Recipe Adapted from Minimalist Baker

http://avocadopesto.com/2014/07/27/vegan-gluten-free-banana-bread/

 

This post has been shared on Melt in Your Mouth Mondays, Inspiration Monday, MIX IT UP MONDAYS, Mostly Homemade Mondays,Natural Living Mondays, , Hot Fun in the Summertime ,, TASTY TUESDAYS ,Totally Talented Tuesdays, Fat Tuesday,Share Your Stuff Tuesday, Tickle My Tastebuds Tuesday Fresh Foods Wednessday , Real Food Wednesdays, Gluten-Free Wednesdays, Allergy-Free Wednesdays, Wellness Wednesdays , Full Plate Thursdays, Simple Meals Friday Gluten Free Friday, Get Him Fed Fridays,

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Comments

    • Vicky says

      Thanks so much! I experimented with the vegan eggs for the first time — aka chia seeds in a bit of water — and really did not see any difference in the banana bread being made without eggs!

    • Vicky says

      Thanks so much! I’m sure you could use equal amounts of honey instead. The banana bread wasn’t too sweet – which I like but if you want a sweeter taste, feel free to an extra tablespoon of honey.

  1. Anna says

    This looks so yummy!!!
    But, I need help!!! No almond anything in the house!!! What could I use to sub the almond flour?? Maybe gf oat flour?? Or maybe use GF flour??
    What about the almond butter?? Maybe commit?? Or what could it be replaced for??

    Thanks!!!

    • Vicky says

      I think GF oat flour or any other GF flour blend should work just fine. Feel free to replace the almond butter with peanut butter if you have that on hand.

      Let me know if you have any other questions.

  2. Laksmi says

    Hello,

    This bread looks very good, and I want to make it, but in the country where I live we don’t use cups for mesuring, can you please give me the quantities in grams! I hope that will be possible… Thank you!

    • Vicky says

      Hi Laksmi
      Unfortunately I do not think I can give you the accurate measurements in grams since I do not have a scale and would not want to tell you the incorrect amounts as I think the weight vs volume would be different for various flours vs sugar vs agave. So Sorry : ((

  3. Emmeline Rutherford says

    I don’t know how to get almond butter and the flour mentioned in banana recipe. Please help???

    • Vicky says

      You should be able to find almond butter and almond flour at Trader Joe’s and Whole Foods and I think even grocery stores like Shaws or Stop and Shop might carry those as well. If you can’t find them you can use regular peanut butter instead and any other gluten free flour blend. Let me know if you have any other questions.

  4. sonia says

    i only cooked it for 50 minutes – came out perfect consistency, but it needs butter. otherwise flavor is a little bland – until you hit a chocolate chip 😉

    • Vicky says

      I have never cooked with Stevia so unfortunately am not familiar with it. You might need to add a bit more of another wet ingredient to balance out the lack of agave. I think you could definitely use this recipe for muffins, you might just have to adjust the cooking time.

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