Description
This Chocolate Gluten Free and Vegan Banana Bread is a moist, rich quick bread made with ripe bananas and deep chocolate flavor. Completely dairy-free, egg-free, and gluten-free, this plant-based banana bread has a soft texture and indulgent taste, making it perfect for breakfast, snacks, or dessert.
Ingredients
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3 ripe bananas, mashed
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1½ cups gluten-free all-purpose flour
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¼ cup unsweetened cocoa powder
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½ cup granulated sugar or coconut sugar
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1 teaspoon baking soda
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½ teaspoon baking powder
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¼ teaspoon salt
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½ cup plant-based milk (almond, oat, soy, or coconut)
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⅓ cup vegetable oil or melted coconut oil
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1 teaspoon vanilla extract
- ½ cup dairy-free chocolate chips
Instructions
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Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
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In a large bowl, mash the ripe bananas until smooth.
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Add the plant-based milk, oil, sugar, and vanilla extract to the mashed bananas. Mix until fully combined.
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In another bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt.
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Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
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Fold in the dairy-free chocolate chips.
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Pour the batter into the prepared loaf pan and spread it evenly.
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Sprinkle a few extra chocolate chips on top if desired.
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Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the bread to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas with brown spots for the best sweetness and moisture.A gluten-free baking blend works best for achieving a soft texture.Do not overmix the batter to prevent dense bread.This bread tastes even better the next day as the flavors develop.
