Baking

September 19, 2021

Vegan Chocolate Chip Banana Bread (Gluten-Free)

vegan chocolate chip banana bread

My mom wasn't much of a baker, or a cook. In fact, she hated being in the kitchen at all really. But she made one hell of a banana bread. Everyone that tried it, loved it. And because I love chocolate so much, she'd always make one with chocolate chips just for me. It was the best snack and every time I smelled it baking in the oven, I'd have the biggest smile on my face. This vegan chocolate chip banana bread recipe is so special to me because of all of that. This is my tried and true go-to banana bread recipe because it never disappoints. Plus, it also happens to be gluten-free too, and super moist. I hope you love it as much as I do!

Ingredients

  • Very ripe bananas (you'll need 3-4)
  • Coconut sugar (or brown sugar)
  • Oat milk (or other milk of choice)
  • Natural almond butter
  • Ground flaxseeds
  • Coconut oil
  • Raw apple cider vinegar
  • Vanilla extract
  • Oat flour (use gluten-free)
  • Rolled oats (use gluten-free if needed)
  • Baking powder and baking soda
  • Cinnamon 
  • Chocolate chunks or chips (dark chocolate recommended)

How to Make This Easy Vegan Banana Bread

One of the things I love about this recipe is how easy it is to make. You only need one bowl and about 10 minutes prep. And then, some patience, while the banana bread bakes in the oven and you smell the deliciousness of it all.

Preheat your oven and line a loaf pan with parchment paper. I use coconut oil to grease the pan to make sure the parchment paper sticks.

Now, grab a large bowl and lets get mixing.

Mash three very ripe bananas in the bowl with a fork. Add the wet ingredients including the sugar and mix well.

Next, add in the dry ingredients and stir to combine, until no flour lumps remain. Fold in the chocolate chips/chunks.

ingredients mixed in bowl

Pour the batter into the pan and top with the remaining sliced banana (if using, you don't need to) and add a few more chocolate chips/chunks on top.

banana bread in loaf pan

Place it in the oven to bake for 50 minutes, until a toothpick inserted comes out clean.

Let it cool completely on a cooling rack and then remove from the pan and let it cool a little more.

banana bread cooling on rack

Slice it up once it has had time to cool, this makes it a lot easier for slicing.

vegan chocolate chip banana bread

Tips

  • Don't over mix the batter: you want to mix until it's combined, but there is no need to over mix. I find using a spatula is the best way to mix.
  • Tent the bread if needed while baking: if you find the bread isn't cooked through yet but the top is getting too browned, simply tent the loaf pan loosely with some aluminum foil.
  • Measure the flour correctly: when measuring your flour, spoon the flour into the measuring cup and then level it off with a knife. If you scoop and measure, you will have too much flour, resulting in a dry banana bread.
vegan chocolate chip banana bread

How to Store

I prefer to keep my vegan chocolate chip banana bread on the counter, covered for the first one to two days. Then I move it into the fridge in a sealed container for up to one week.

vegan chocolate chip banana bread

Substitutions

As with any baking recipe, I would steer away from using different flours other than oat flour which is what is used here. If you try a different flour and it works, be sure to let me know!

  • Sugar: feel free to use any type of granulated sugar here, I like brown sugar or coconut sugar.
  • Almond butter: you can try with a different nut or seed butter. Keep in mind, peanut butter will be quite a bit stronger in taste. The butter helps to make this vegan banana bread very moist, so I don't recommend skipping it. I recommend a drippy type of natural nut butter.
  • Ground flaxseed: I prefer buying whole flaxseeds and keeping them in the fridge and then grinding them in a coffee grinder. This helps to ensure they don't turn rancid. You can substitute with ground chia seeds if needed, or use one egg if not vegan.
vegan chocolate chip banana bread

If you make this vegan chocolate chip banana bread, I’d love to hear from you. Feel free to tag me on Instagram, and/or leave a comment, rating or review below.

More Baking Recipes You May Like:

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Vegan Chocolate Chip Banana Bread (Gluten-Free)

Tried, true and tested! This vegan chocolate chip banana bread is my go-to recipe whenever I have some ripe bananas lying around. It's super moist, soft and absolutely delicious. Gluten-free too!

Prep:
10
min
cook:
45
min
total:
55
min
No items found.
Author:

Jaclyn

Ingredients
  • 4 very ripe bananas, divided
  • 1/3 cup coconut sugar or brown sugar
  • ¼ cup oat milk or other milk of choice
  • ¼ cup natural almond butter
  • 2 tablespoons ground flaxseeds
  • 2 tablespoons melted coconut oil
  • 2 teaspoons raw apple cider vinegar
  • 1 teaspoon vanilla extract
  • 2½ cups oat flour
  • ½ cup rolled oats (use gluten-free if needed)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda 
  • 1 teaspoon ground cinnamon 
  • ¾ teaspoon kosher salt
  • 1/3 cup chocolate chunks or chips
Instructions
  1. Preheat the oven to 350°F (177°C). Grease an 8½ by 4½-inch loaf pan very well with coconut oil. 
  2. In a large bowl, mash three bananas well with a fork. Add the coconut sugar, oat milk, almond butter, flaxseeds, melted coconut oil, vinegar, and vanilla and mix very well.
  3. Add the oat flour, oats, baking powder, baking soda, cinnamon, and salt and stir until just combined. Fold in the chocolate chunks. 
  4. Pour the batter into the prepared pan. If using the fourth banana, slice it in half lengthwise and place it on top of the banana bread. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean. Tent with aluminum foil during the last 10 minutes of baking. Let cool completely on a cooling rack, and remove and let it cool before slicing. 
  5. Store leftovers in a sealed container in the fridge for up to 5 days. 

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January 2, 2022
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MAdeleine
December 27, 2021
This is the first cinnamon roll recipe i've actually gotten to work! I let the dough rest in the fridge for 4-5 hours and then rolled and filled it, then let it rest in the fridge over night and it worked great for an early morning bake. I looked through the whole recipe and you never mention what temperature to bake at. It just says "place in your preheated oven to bake" I baked at 350. Also it would be really nice if the caramel sauce recipe was included here. All in all totally delicious, worth the effort, and I will be making this again.