Chocolate Chip Banana Bread

VG - GF - RF - OF
Serving Size:
10 slices

This one bowl vegan, gluten, refined sugar and oil free banana bread is the perfect use for those spotty bananas you have laying around! Light and fluffy and packed full of wholesome ingredients, this loaf is not only delicious, but it’s a healthy start to any morning!

  • 2 cups gluten free baking flour
  • 3 super ripe bananas
  • ½ cup chocolate chips
  • ½ cup coconut sugar
  • ¼ cup creamy almond butter
  • 2 vegan eggs (I used Bob’s Red Mill egg replacement)
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 2 tsp apple cider vinegar
  • 2 tsp cinnamon
  • 2 tsp vanilla extract
  • ¼ tsp sea salt

Serving Suggestion:

Serve warm with nut butter, Nutella, fresh banana slices or your favorite non-dairy ice cream!

How To:

  1. First preheat your oven to 350 degrees. To a large mixing bowl add your peeled ripe bananas and mash until smooth. To the same bowl add your vegan eggs (2 tbsp egg replacement 6 tbsp water) and stir.
  2. Next, add your coconut sugar, almond butter, apple cider vinegar and vanilla, stir until fully combined.
  3. Then add your gluten free baking flour, baking powder, baking soda, cinnamon and sea salt and stir well until smooth. Once smooth, fold in your vegan chocolate chips.
  4. Transfer this mixture to a lined or greased loaf tin and top with extra chocolate chips. Bake at 350 for 50-60 minutes, or until the top is golden brown and a toothpick comes out clean.
  5. Remove from over and let cool. Serve with your favorite nut butter and enjoy!

a sip

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