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Best Moist Chocolate Chip Banana Bread Recipe (V, GF): a one bowl recipe for deliciously moist banana bread bursting with chocolate and made with healthy, whole ingredients. #Vegan #GlutenFree #DairyFree #Healthy #QuickBreads | Recipe at BeamingBaker.com

Best Moist Chocolate Chip Banana Bread Recipe (Vegan, Gluten-Free, One Bowl)


  • Author: Demeter | Beaming Baker
  • Prep Time: 25 mins
  • Cook Time: 65 mins
  • Total Time: 1 hour 30 minutes
  • Yield: 1 loaf, 10-12 slices 1x

Description

Best Moist Chocolate Chip Banana Bread Recipe (V, GF): a one bowl recipe for deliciously moist banana bread bursting with chocolate and made with healthy, whole ingredients. Vegan, Gluten-Free, Dairy-Free, Quick Breads.


Scale

Ingredients

Wet Ingredients

  • 3 medium, very ripe bananas (1 cup + 2 tablespoons, mashed)
  • ¼ cup melted coconut oil
  • ¼ cup pure maple syrup
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 15 mins)
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 1 ½ cups gluten free oat flourif using homemade oat flour, make sure it’s very finely ground—not coarse*
  • ¾ cup almond meal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon (optional)
  • ¼ teaspoon salt

Add-ins

  • ¾ cup vegan chocolate chips, mini and regular

Optional Topping

  • 12 tablespoons vegan chocolate chips, mini and regular

Instructions

  1. Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper or greased foil. Set aside.
  2. Peel bananas and add to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until smooth. Add the coconut oil, maple syrup, flax egg and vanilla. Whisk until well incorporated.
  3. Add oat flour, almond meal, baking powder, baking soda, cinnamon (optional) and salt. Whisk together until just incorporated, making sure no flour patches remain. Batter will be a bit thick. Fold in chocolate chips.
  4. Pour batter evenly into prepared loaf pan. Using a rubber spatula, smooth batter into an even layer, with the shape of a rise down the center—just like a loaf. Optionally, sprinkle with chocolate chips. Lightly press chocolate chips into the top.
  5. Bake for 60-70 minutes. Mine took 65 minutes. Test for doneness by sticking a toothpick into the center of the loaf. The toothpick will come out clean-ish, with just a few bits of moisture on it when the loaf is done.
  6. Allow to cool on a cooling rack for 2 hours. Lift out, slice and enjoy!

Adapted from my Vegan Chocolate Banana Nut Bread.

More Gluten Free Vegan Recipes


Notes

  • *If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create grainy texture.
  • Storage notes: Store in an airtight container for up to 1 week.
  • This loaf freezes well. Wrap in parchment paper and store in an airtight container in the freezer for up to 1 month. Allow to thaw at room temperature for 30 minutes, or heat in the microwave in 10-second increments until just warm.
  • Category: Quick Bread, Snack, Dessert, Vegan, Gluten-Free, Dairy-Free
  • Method: Bake
  • Cuisine: American

Keywords: vegan banana bread, moist chocolate chip banana bread, healthy recipe, quick bread