4.8 from 90 votes
Gluten Free Vegan Chocolate Banana Bread
This gluten-free vegan chocolate banana bread combines ripe mashed bananas with cocoa powder and coconut sugar, resulting in a moist and rich loaf. The addition of flaxseed meal as a binder and vegan chocolate chips folded throughout adds texture and bursts of chocolate in each bite. Baked for a little over an hour, the bread has a tender crumb that pairs well with breakfast or as a snack.
Prep Time
10 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins
Servings:
12
Calories:
238 kcal
Course:
Snacks
Cuisine:
American
Ingredients
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 1 cup gluten-free all-purpose baking flour
- 1/2 cup Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt sea salt
- 3 banana about 1 1/2 cups mashed, large, ripe
- 1/3 cup coconut oil melted and slightly cooled
- 3/4 cup coconut sugar
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips vegan
Instructions
- Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
- In a small bowl, mix together the flax seed meal and water. Let sit for 10 minutes.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
- In a large bowl, mash the ripe bananas with a fork. Add the melted coconut oil and stir until combined. Add in the coconut sugar, flaxseed mixture, and vanilla extract. Stir until smooth.
- Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 1/2 cup of the chocolate chips.
- Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter on the toothpick.
- Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack. Cut into slices and serve.
- Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.
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Nutrition Information
Calories
238kcal
(12%)
Carbohydrates
37g
(12%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
8g
(40%)
Sodium
209mg
(9%)
Potassium
165mg
(4%)
Fiber
5g
(20%)
Sugar
16g
(32%)
Vitamin A
19IU
(0%)
Vitamin C
3mg
(3%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 238
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Sodium | 209mg | 9% |
| Potassium | 165mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.