Plant Based Gluten Free Chocolate Chip Banana Bread

This Chocolate Chip Vegan Banana Bread is an absolute delight, remarkably easy to prepare in just one bowl, and boasts an incredibly delicious flavor profile. Not only is this vegan banana bread gluten-free and refined sugar-free, but it also serves as the perfect wholesome breakfast, satisfying snack, or decadent dessert. This post is proudly sponsored by Bob’s Red Mill, a brand synonymous with quality ingredients.

For what felt like an eternity, I had a burning desire to create the ultimate vegan banana bread. However, achieving that perfect balance of texture and taste proved to be a persistent challenge. Countless batches of overripe bananas were sacrificed in my testing endeavors, each attempt leading to a temporary surrender until the next batch of perfectly spotted fruit appeared on my kitchen counter. This made for a rather slow and drawn-out experimentation process.

Then, a few weeks ago, the craving became undeniable. I committed to cracking the code, purchasing an absurd amount of bananas and patiently, or rather impatiently, waiting for them to reach their peak ripeness. My initial test batch was promising – good, but not quite *there*. It had a decent flavor, but the texture was a bit too dense and regrettably gummy, a common pitfall in gluten-free and vegan baking.

Undeterred, I embarked on three more rounds of testing. The third iteration brought me tantalizingly close to perfection, but I pushed for one last attempt, and I am so incredibly glad I did! The result? Absolute banana bread bliss! This recipe stands proudly alongside some tough competition, even my popular paleo chocolate chip banana bread, and I can confidently say it’s a strong contender for the crown.

What makes this vegan banana bread truly exceptional is its delightfully fluffy texture, a challenging feat for egg-free and gluten-free recipes. Each slice bursts with the comforting flavors of sweet banana, warm cinnamon, and rich chocolate. It’s incredibly satisfying and, of course, utterly delicious. It’s the kind of treat that makes you feel good from the inside out.

Beyond its incredible taste and texture, another major selling point of this recipe is its simplicity. Life is busy, and who really wants to spend an excessive amount of time in the kitchen preparing banana bread? Certainly not me! The baking process itself takes long enough; there’s no need to complicate the initial steps and delay that first mouthwatering bite.

The Ultimate Chocolate Chip Vegan Banana Bread: A Recipe for Everyone

Creating a truly magnificent vegan banana bread requires a careful selection of ingredients that work in harmony to achieve the desired texture and flavor. This recipe incorporates a touch of nut butter, which is instrumental in keeping the loaf wonderfully soft and moist. I personally used peanut butter, but feel free to substitute with any nut or seed butter you prefer – almond butter, cashew butter, or even sunflower seed butter would work beautifully. The flavor of the nut butter is remarkably subtle, so it won’t overpower the delightful banana and chocolate notes.

Sweetness in this recipe comes from just 1/3 cup of coconut sugar. This natural sweetener provides a lovely caramel-like depth without the refined sugars often found in traditional recipes. If your bananas are particularly ripe and sweet, you might even consider reducing this amount slightly to suit your personal preference. The riper the bananas, the more natural sweetness they impart, allowing you to control the added sugar content.

A crucial element for the perfect gluten-free texture in this vegan banana bread is the unique combination of oat flour and almond flour. After extensive testing, I discovered that a 50/50 blend of these two flours yields the ideal consistency – light, fluffy, and never gummy or overly dense. Both of these fantastic flours come from my go-to brand, Bob’s Red Mill, known for its high-quality, reliable baking ingredients. Bob’s Red Mill Oat Flour provides a hearty, wholesome base, while their Almond Flour adds a delicate tenderness and rich moisture that’s essential for gluten-free baking. When I found myself unexpectedly out of oat flour during one of my test runs, I remembered how incredibly easy it is to make your own from Bob’s Red Mill Rolled Oats. Simply pulse them in a high-speed blender like a Vitamix or a food processor until a fine flour forms. This convenient tip ensures you’re never far from delicious homemade treats.

I also have a personal fondness for generously adding cinnamon to my banana bread. The warm, aromatic spice elevates the banana flavor beautifully, adding another layer of comfort to this already delightful treat. While the recipe calls for a specific amount, feel absolutely free to adjust it to your liking. If you’re like me and adore a bold cinnamon presence, go ahead and “jack up” the amount. If you prefer a more subtle hint, simply use less. You can even experiment with a pinch of nutmeg or allspice for an extra touch of warmth.

This recipe isn’t just a collection of ingredients; it’s a labor of love, perfected through trial and error to bring you the best possible vegan banana bread experience. It’s an ideal recipe for anyone looking to bake a wholesome, plant-based treat without sacrificing flavor or texture. Whether you’re new to vegan baking or a seasoned pro, the straightforward instructions and reliable results will make this a staple in your kitchen.

I genuinely hope you’ll fall in love with this vegan banana bread as much as I have. It’s truly irresistible, if I do say so myself! Just last night, my dinner consisted of a warm slice slathered in peanut butter, and I harbored absolutely no regrets. It’s a versatile treat that can be enjoyed any time of day. Enjoy every single delicious bite!

Bakerita | Rachel Conners

Chocolate Chip Vegan Banana Bread

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.

Print Recipe
Pin Recipe

Prep Time:
10 mins

Cook Time:
1 hr

Total Time:
1 hr 10 mins

Servings:
12 slices

Ingredients

• 1⅓ cups overripe bananas, mashed, about 3 medium bananas, mine weighed ~375g
• ¼ cup almond milk, or other dairy-free milk of 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 (175°C). Grease an 8.5” x 4.5″ loaf pan (a 9×5” pan can also be used, adjust baking time accordingly) with coconut oil and/or line with parchment paper for easy removal.
2. In a large mixing bowl, place the overripe bananas. Use a potato masher or a sturdy fork to mash them thoroughly until mostly smooth with a few small lumps. Add the almond milk, coconut sugar, nut butter, melted coconut oil, vanilla extract, and flax meal, stirring vigorously until all wet ingredients are well combined.
3. To the wet mixture, add the oat flour, almond flour, baking soda, baking powder, sea salt, and cinnamon. Stir gently until the dry ingredients are just combined with the wet, being careful not to overmix. Overmixing can lead to a tougher texture. Finally, fold in the chocolate chunks until evenly distributed throughout the batter.
4. Pour the prepared batter into your greased and/or lined loaf pan. For an extra touch of presentation and flavor, add a sliced banana lengthwise on top and/or sprinkle with additional chocolate chips.
5. Bake for 50 minutes to 1 hour, or until a knife or wooden skewer inserted into the center of the loaf comes out clean. If the top of your loaf begins to brown too quickly, lightly tent it with aluminum foil after 50 minutes to prevent over-browning. If using a 9×5” pan, start checking for doneness around 40-45 minutes as it will bake faster.
6. Once baked, remove the loaf from the oven and allow it to cool in the pan for 15 minutes. This crucial step helps the bread set and prevents it from crumbling. After 15 minutes, carefully remove the loaf from the pan and place it on a wire rack to cool completely before slicing. Slicing warm banana bread can compromise its texture.
7. Store any leftover banana bread tightly wrapped in plastic wrap, aluminum foil, or in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week, or freeze for up to six months. I personally love to slice the entire loaf, then freeze individual slices. When a craving strikes, I simply reheat a slice in the microwave for a few seconds – it’s just like freshly baked!

Notes

I frequently make my own oat flour for this recipe using Bob’s Red Mill Gluten-Free Rolled Oats. To prepare your own, simply place the rolled oats into a blender or food processor and process for approximately one minute, or until a fine flour consistency is achieved. This DIY method is perfect when you’re out of pre-made oat flour or prefer to use whole oats.