Vegan Gluten-Free Chocolate Chip Banana Bread
One-bowl vegan chocolate chip banana bread made with gluten-free oat flour and almond meal, bound with a flax egg and sweetened with maple syrup. Rich, moist crumb studded with chocolate chips. Dairy-free and gluten-free.
Ingredients
- 3 medium bananas, very ripe, mashed
- ¼ cup coconut oil, melted
- ¼ cup maple syrup, pure
- 1 flax egg ground flax and water, whisked together, set 15 minutes
- 1 teaspoon vanilla extract, pure
- 1 ½ cups gluten-free oat flour, finely ground
- ¾ cup almond meal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon, ground(optional)
- ¼ teaspoon salt
- ¾ cup vegan chocolate chips, mini and regular
- 1 tablespoon vegan chocolate chips, for topping, mini and regular(optional)
Instructions
- 1
Preheat oven to 350°F. Line an 8-inch loaf pan with parchment paper or greased foil.
- 2
Peel bananas and add to a large mixing bowl. Mash with a sturdy whisk or fork until smooth.
- 3
Add coconut oil, maple syrup, flax egg and vanilla to mashed bananas. Whisk until well incorporated.
- 4
Add oat flour, almond meal, baking powder, baking soda, cinnamon and salt. Whisk until just incorporated, ensuring no flour patches remain.
- 5
Fold in chocolate chips.
- 6
Pour batter evenly into prepared loaf pan. Use a rubber spatula to smooth into an even layer with a slight ridge down the center.
- 7
Optionally sprinkle chocolate chips on top and lightly press into the surface.
- 8
Bake for 60-70 minutes until a toothpick inserted in the center comes out clean with just a few moist bits.
- 9
Cool on a cooling rack for 2 hours. Remove from pan, slice and serve.
Tips
Use very finely ground oat flour, not coarse, for best texture.
Batter will be thick; this is normal.
Shape batter with a slight ridge down the center for even rising.
Good to Know
Cool completely, wrap in plastic wrap or place in an airtight container. Store at room temperature up to 3 days or refrigerate up to 1 week.
Prepare flax egg up to 1 day ahead. Mix dry ingredients separately up to 2 days ahead.
Slice and serve at room temperature or lightly warmed. Pairs well with plant-based yogurt or coffee.
Common Mistakes
Do not overmix batter to avoid a dense, gummy crumb.
Do not use coarse oat flour to avoid grainy texture.
Do not skip cooling time to avoid premature crumbling when slicing.