Vegan Gluten-Free Chocolate Chip Banana Bread
Dense, moist banana bread made in one bowl with coconut oil, maple syrup, and a flax egg binder. Combines gluten-free oat flour and almond meal for structure, studded with vegan chocolate chips. No dairy, eggs, or wheat. Bakes for about an hour until a toothpick emerges nearly clean.
Ingredients
- 3 medium bananas, very ripe, mashed
- ¼ cup coconut oil, melted
- ¼ cup pure maple syrup
- 1 flax egg flax and water mixture, ground flax whisked with water, set 15 minutes
- 1 teaspoon pure vanilla extract
- 1 ½ cups gluten-free oat flour, finely ground, not coarse
- ¾ cup almond meal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon(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 into a large mixing bowl. Mash with a sturdy whisk or fork until smooth.
- 3
Add coconut oil, maple syrup, flax egg, and vanilla. Whisk until well incorporated.
- 4
Add oat flour, almond meal, baking powder, baking soda, cinnamon if using, and salt. Whisk until just incorporated, ensuring no flour patches remain.
- 5
Fold in chocolate chips.
- 6
Pour batter evenly into prepared loaf pan. Smooth into an even layer with a rubber spatula, shaping a ridge down the center. Optionally sprinkle additional chocolate chips on top and press lightly.
- 7
Bake for 60-70 minutes until a toothpick inserted in the center comes out clean with just a few moist bits.
- 8
Cool on a rack for 2 hours. Remove from pan, slice, and serve.
Tips
Use very finely ground oat flour; coarse homemade oat flour may affect texture.
Flax egg must sit for 15 minutes to thicken before mixing.
Batter will be thick; this is normal.
Test doneness at 60 minutes; baking time varies by oven.
Good to Know
Wrap cooled loaf in plastic wrap or foil; keeps at room temperature 2 days or refrigerated up to 5 days.
Prepare flax egg 15 minutes before mixing. Batter can sit in prepared pan up to 30 minutes before baking.
Slice and serve warm or at room temperature, plain or with vegan butter or dairy-free spread.
Common Mistakes
Do not use coarse oat flour; fine grind prevents dense crumb.
Do not skip the 15-minute flax egg rest to avoid weak binding.
Do not overmix batter after adding flour to avoid tough crumb.
Substitutions
Nut-Free Alternatives
General Alternatives
similar binding, more subtle flavor