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This Chocolate Chip Vegan Banana Bread is so easy to make in just one bowl and it's absolutely delicious! This vegan banana bread is also gluten-free and refined sugar-free - it makes the perfect easy breakfast, snack, or dessert.

Chocolate Chip Vegan Banana Bread

  • Author: Bakerita | Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 70 minutes
  • Yield: 12 slices 1x
  • Category: Breakfast
  • Cuisine: American

Description

This Chocolate Chip Vegan Banana Bread is so easy to make in just one bowl and it’s absolutely delicious! This vegan banana bread is also gluten-free and refined sugar-free – it makes the perfect easy breakfast, snack, or dessert.


Ingredients

Scale
  • 1⅓ cups overripe bananas, mashed, about 3 medium bananas, mine weighed ~375g
  • ¼ cup almond milk, or other dairy-free milk or choice
  • ⅓ cup coconut sugar
  • ¼ cup (64g) nut or seed butter of choice, I used peanut butter
  • ¼ cup (50g) coconut oil, melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons flax meal
  • 1 cup (120g) gluten-free oat flour, I made my own – see Notes for details!
  • 1 cup (96g) almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 teaspoon cinnamon
  • ⅔ cup (4 oz.) chocolate chunks or chips, plus more for topping

Instructions

  1. Preheat oven to 350F. Grease a 8.5” x 4.5″ loaf pan (you can also use a 9×5” pan) with coconut oil and/or line with parchment paper.
  2. Place bananas in a large mixing bowl. Use a potato masher or fork to mash them well. Add almond milk, coconut sugar, nut butter, coconut oil, vanilla extract, and flax meal, stirring to combine.
  3. Add oat flour, almond flour, baking soda, baking powder, salt, and cinnamon. Stir until combined. Fold in chocolate chunks.
  4. Pour into loaf pan. Add a sliced banana and/or more chocolate chips on top.
  5. Bake for 50 minutes to an hour, or until a knife comes out clean. If your loaf looks like it’s getting too brown, tent with tin foil on top after 50 minutes. If you’re using a 9×5” pan, check on the banana bread after 40-45 minutes.
  6. Once done, let cool in the pan for 15 minutes and then remove from pan and place on a wire rack to cool completely before slicing.
  7. Store leftovers tightly wrapped in plastic wrap, foil, or in a sealed container on the counter for up to three days, or store in the refrigerator for up to a week, or in the freezer for up to 6 months. I like to slice it and then freeze and heat a piece in the microwave when I want it!

Notes

I made my own oat flour for this recipe from Bob’s Red Mill GF Rolled Oats. To make, put the oats into a blender or food processor and process for about a minute, until it’s flour.

Keywords: banana bread, chocolate chip, vegan, gluten-free