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
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup gluten-free all-purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dairy-free chocolate chips
Instructions
- 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.
- In a large mixing bowl, thoroughly mash the ripe bananas using a fork until they reach a smooth, creamy consistency.
- Add melted coconut oil, maple syrup, and vanilla extract 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, cocoa powder, baking soda, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- 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.
- Fold in half of the dairy-free chocolate chips into the batter, reserving the remaining chips for topping.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining chocolate chips evenly over the surface.
- 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.
- 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.
- 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
- 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.
- Don't Overmix the Batter: Gently fold ingredients together to keep the bread tender. Overmixing can lead to a tough, dense texture.
- 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.
- Use Parchment Paper: This makes removal easy and prevents sticking, giving you perfect slices every time.
- Cool Completely Before Slicing: Patience is crucial! Let the bread cool entirely to help it set and develop its full flavor profile.
- 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
