Vegan Chocolate Banana Nut Bread, Gluten Free
Dense, fudgy one-bowl quick bread loaded with walnuts and chocolate chips. Naturally sweetened with maple syrup and coconut sugar, bound with a flax egg. Baked in a single loaf pan until a toothpick inserted in the center comes out clean. Vegan and gluten-free.
Ingredients
- 3 medium bananas, very ripe, peeled
- ¼ cup coconut oil, melted
- ¼ cup maple syrup, pure
- ¼ cup coconut sugar
- 1 flax egg flax egg, 1 tablespoon ground flax whisked with 3 tablespoons water, set 5 minutes
- 1 teaspoon vanilla extract, pure
- 1 ¼ cups gluten free oat flourbrown rice flour0.9:1gluten-free flour
denser crumb
- ¾ cup almond meal
- ½ cup cocoa powder, unsweetened or raw cacao
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup walnuts, chopped
- ½ cup vegan chocolate chips
- ½ teaspoon vegan chocolate chips, mini, for topping(optional)
- ½ teaspoon walnuts, chopped, for topping(optional)
Instructions
- 1
Preheat oven to 350°F. Line a loaf pan with parchment paper or greased foil.
- 2
Peel bananas and mash in a large mixing bowl until smooth using a whisk or fork.
- 3
Add coconut oil, maple syrup, coconut sugar, flax egg and vanilla. Whisk until well incorporated.
- 4
Add oat flour, almond meal, cocoa powder, baking powder, baking soda and salt. Whisk until just incorporated with no flour patches remaining.
- 5
Gently fold in walnuts and chocolate chips.
- 6
Pour batter evenly into prepared loaf pan. Optionally sprinkle with mini chocolate chips and walnuts.
- 7
Bake for 65-80 minutes until a toothpick inserted in the center comes out clean.
- 8
Cool on a cooling rack for about 1 hour. Lift out, slice and serve.
Tips
Use bananas that are heavily speckled or mostly brown for maximum sweetness and moisture.
Do not overmix after adding dry ingredients to avoid a dense crumb.
A toothpick test is essential; baking time varies by oven, so start checking at 65 minutes.
Good to Know
Wrap cooled loaf tightly and store at room temperature for up to 3 days, or refrigerate up to 5 days. Freeze wrapped slices for up to 3 months.
Prepare flax egg up to 1 day ahead and store in refrigerator. Assemble dry ingredients in a separate bowl the night before.
Slice and serve at room temperature or lightly toasted. Pairs well with coffee, tea, or plant-based milk.
Common Mistakes
Use underripe bananas to avoid overly wet, gummy crumb.
Overmix the batter after adding dry ingredients to avoid dense, tough texture.
Use cold ingredients to avoid uneven baking and dome cracking.