Double-Chocolate Banana Bread (Gluten-Free & Vegan)


It’s all I think about…

There’s this coffee shop about 40 minutes from us that serves the most delicious gluten-free and vegan chocolate chip banana bread. I literally dream about it! I’ll make the drive just for a slice, which seems a little ridiculous, but if you can’t have gluten or dairy, good treats are rare. Totally worth it in my book, ha!

I’ve had “figure out this recipe” on my list forever, and on Sunday I finally made something just as good… and I am thrilled. Will this be in my weekly baking rotation? YES. So of course, I had to share it with you!

I started with a recipe from Two Peas & Their Pod and made a few small adjustments.

Ingredients

  • 1 tsp psyllium husk*
  • 3 tbsp water*
  • 1 cup gluten-free flour
  • ½ cup high quality cocoa powder (I love Ghirardelli)
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 3 large ripe bananas
  • ⅓ cup coconut oil, room temperature
  • ½ cup coconut sugar or maple syrup
  • 1 tsp vanilla extract
  • ¾ cup vegan chocolate chips

* If you’d rather use an egg, just skip the psyllium husk/water (the egg substitute) and add an egg instead!

Instructions

  1. Preheat oven to 350°F and grease a 9×6 baking dish.
  2. In a small bowl, mix psyllium husk and water. Let it sit to thicken.
  3. In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
  4. In a large bowl, mash bananas, then mix in coconut oil and sugar. Stir in the psyllium mixture and vanilla.
  5. Gently fold dry ingredients into wet ingredients. Stir in most of the chocolate chips.
  6. Pour into greased dish and sprinkle remaining chocolate chips on top.
  7. Bake 60–65 minutes, until the center is set.
  8. Let cool, slice, and enjoy!

Notes


Next time I’d like to try this with a regular egg (we have an egg sensitivity in our family, so I usually stick with the psyllium husk and water as an egg substitute). I also think a scoop of chocolate protein powder would be delicious!

If you try it, you’ll have to let me know! xoxo

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