Are you ready to indulge in a decadent treat that’s not only delicious but also guilt-free? This Gluten Free Vegan Chocolate Chip Banana Bread is the perfect blend of moist, flavorful bananas and rich, melty chocolate chips, making it a delightful addition to your breakfast table or an afternoon snack. With just a handful of wholesome ingredients and a simple preparation process, you'll be amazed at how easy it is to create this delightful loaf. Say goodbye to boring snacks and hello to a sweet, satisfying slice that everyone will love—whether they’re gluten-free, vegan, or just chocolate chip enthusiasts!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 ripe bananas
- 1 cup gluten-free all-purpose flour
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegan chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, ensuring the paper overhangs the sides for easy removal.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until smooth and creamy, creating a consistent puree.
- Add maple syrup and melted coconut oil to the mashed bananas. Whisk the wet ingredients together until well combined and smooth.
- In a separate bowl, sift together the gluten-free all-purpose flour, baking soda, and salt. Mix dry ingredients to ensure even distribution.
- Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold in the vegan chocolate chips, reserving a small handful to sprinkle on top of the batter.
- Transfer the batter to the prepared loaf pan, spreading it evenly. Sprinkle the reserved chocolate chips on top.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes. Then, use the parchment paper to lift the bread out and transfer to a wire rack.
- Allow the banana bread to cool completely before slicing. This helps the bread set and makes cleaner slices.
- Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Choose Ripe Bananas: The riper the bananas, the sweeter your banana bread will be. Look for bananas that are heavily speckled or even mostly brown for the best flavor.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense texture, so a few lumps are perfectly fine!
- Experiment with Add-ins: Feel free to customize your banana bread by adding nuts, seeds, or dried fruits for added texture and flavor. Just remember to adjust the measurements accordingly.
- Check for Doneness: Ovens can vary, so start checking your banana bread at the 45-minute mark. Insert a toothpick into the center; if it comes out clean or with just a few crumbs, it’s ready to come out!
- Cool Completely: Allow the banana bread to cool completely before slicing. This helps it set properly and makes for cleaner, more uniform slices.
- Storage Tips: To keep your banana bread fresh, store it in an airtight container at room temperature. You can also freeze slices for up to three months—just thaw them when you’re ready to enjoy!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 2g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 0mg
