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Gluten Free Vegan Chocolate Banana Bread

Gluten Free Vegan Chocolate Banana Bread

Craving a mouthwatering dessert that's both healthy and incredibly delicious? Look no further! This Gluten-Free Vegan Chocolate Banana Bread is about to revolutionize your baking game. Imagine sinking your teeth into a rich, moist slice of chocolatey heaven that's packed with nutrients, free from gluten, and completely plant-based. Whether you're a health-conscious foodie, dealing with dietary restrictions, or simply looking for a show-stopping treat, this recipe will become your new obsession.

Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf

Ingredients

  1. 3 ripe bananas, mashed
  2. 1/3 cup melted coconut oil
  3. 1/2 cup maple syrup
  4. 1 teaspoon vanilla extract
  5. 1 cup gluten-free all-purpose flour
  6. 1/3 cup cocoa powder
  7. 1 teaspoon baking soda
  8. 1/4 teaspoon salt
  9. 1/2 cup dairy-free chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, ensuring the paper overhangs on the sides for easy removal.
  2. In a large mixing bowl, thoroughly mash the ripe bananas using a fork until they reach a smooth, creamy consistency.
  3. Add melted coconut oil, maple syrup, and vanilla extract to the mashed bananas. Whisk the wet ingredients together until well combined and smooth.
  4. In a separate bowl, sift together the gluten-free all-purpose flour, cocoa powder, baking soda, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
  5. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the bread tough.
  6. Fold in half of the dairy-free chocolate chips into the batter, reserving the remaining chips for topping.
  7. Transfer the batter to the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining chocolate chips evenly over the surface.
  8. Bake in the preheated oven for 50-55 minutes. To check for doneness, insert a toothpick into the center of the bread - it should come out with a few moist crumbs but not wet batter.
  9. Remove from the oven and let the bread cool in the pan for 10-15 minutes. Then, using the parchment paper, lift the bread out and transfer to a wire rack to cool completely.
  10. Once cooled, slice and serve. The bread can be stored in an airtight container at room temperature for 3-4 days or refrigerated for up to a week.

Tips

  1. Choose Perfectly Ripe Bananas: The key to amazing banana bread is using overripe bananas with plenty of brown spots. They're sweeter and provide maximum moisture.
  2. Don't Overmix the Batter: Gently fold ingredients together to keep the bread tender. Overmixing can lead to a tough, dense texture.
  3. Check for Freshness of Gluten-Free Flour: Ensure your gluten-free flour is fresh, as it can become stale and affect the bread's texture.
  4. Use Parchment Paper: This makes removal easy and prevents sticking, giving you perfect slices every time.
  5. Cool Completely Before Slicing: Patience is crucial! Let the bread cool entirely to help it set and develop its full flavor profile.
  6. Store Smartly: Keep in an airtight container at room temperature for 3-4 days or refrigerate for up to a week to maintain freshness.Pro Tip: For extra decadence, try adding chopped nuts or a sprinkle of sea salt on top before baking!

Nutrition Facts

Calories: 250kcal

Carbohydrates: 35g

Protein: 3g

Fat: 12g

Saturated Fat: 8g

Cholesterol: 0mg

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