Today, let’s do something with the overripe banana sitting on the fruit basket for days. Banana bread is best with chocolate, so I decided to go for a vegan and gluten free chocolate banana bread.
The combination of ripe bananas and rich dark chocolate in a moist, aromatic loaf is one of the primary reasons people are drawn to baking banana chocolate bread. The aroma wafting through the house as it bakes in the oven is priceless.
A gluten free chocolate banana bread recipe for everyone
While the classic recipe is the go-to option, countless variations can be made to suit anyone’s dietary preference. Some add nuts or spices for an extra layer of flavor, while others replace dairy with alternatives and use other types of flour to avoid gluten.
This chocolate banana bread recipe is vegan, gluten-free and carefully made to match the taste and texture of the regular recipe.
What makes this gluten free chocolate banana bread different?
- Amazing taste and quality – it’s moist and tasty as the regular chocolate banana bread with dairy, eggs and wheat flour. You will not notice the difference.
- It’s for everyone – this vegan-friendly recipe is also excellent for those who can’t eat dairy, eggs, gluten and nuts. Anyone who’s allergic to soya can use oat or rice milk.
- No stress, saves time and money – when baking for a large group of people, use the same recipe instead of baking separately for people with special diets. The recipe is just as good as the classic chocolate banana bread.
Ingredients and Substitutes
It is a vegan and gluten-free banana bread recipe, meaning no eggs, dairy, or wheat flour is used in the ingredients.
Let’s break down the main ingredients and their substitutes:
- Overripe bananas – as bananas ripen, their starches convert to sugars, making them more flavorful and sweeter. They’re softer and easier to mash.
- Plant milk – gluten free barista oat milk. You can choose what you prefer. It does not affect the taste and overall result.
- Psyllium husk – absorbs liquid for moisture and acts as a binder to hold the gluten free flour together.
- Vegan butter – choose gluten-dairy-free, soy free and nut free vegan butter. See the recommended brand on the recipe card.
- Dark chocolate – go for 70% dark chocolate and ensure they are free from dairy, nuts and gluten. Check the recommended brands on the recipe card.
- Gluten free flour – use a good all-purpose flour blend or cake mixes.
Substitutions Table
| Original Ingredients | Replace With |
|---|---|
| Psyllium husk | Chia or flax seeds |
| Pascha 85% Dark Chocolate | Mrs Keto 70% Dark Chocolate Chips |
| Violife Vegan butter | Vegetable oil, sunflower oil or olive oil |
| Vanilla powder | Vanilla extract or vanilla pod |
| All-Purpose GF Flour | Cake Mix GF Flour |
Step By Step Instructions
STEP 1
- Make the milk-psyllium mixture by combining psyllium husk and oat milk. Allow psyllium to soak for 5 to 10 minutes.
STEP 2
- Sieve and mix all the dry ingredients. Use a fork or potato masher to mash the bananas. Combine the milk-psyllium mixture with the mashed bananas. Then, add them to the dry ingredients.
STEP 3
- After the chocolate chips are added to the batter, transfer to a loaf pan and bake in a preheated oven set at 180°C (356°F) for about 40 to 45 minutes.
STEP 4
- Coat the freshly-baked gluten free chocolate banana bread with warm, clear fruit glaze and sprinkle with chocolate chips or cacao nibs. It’s optional. Skip this step if not needed.
Gluten Free Chocolate Banana Bread
This chocolate banana bread is dairy and gluten free. It has no eggs, which makes it vegan, too. The recipe is carefully crafted to replicate the taste and texture of traditional banana bread. Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
Equipment
- Digital scale
- loaf pan 12 x 4.5 x 3.5 Inch Wilton non-stick, preferably
- potato masher
- pastry brush
Ingredients
- 300 g oat milk barista gluten-free
- 5 g psyllium husk
- 350 g ripe bananas weighed peeled
- 350 g all-purpose gluten free flour sieved
- 140 g brown sugar
- 1 tsp vanilla powder or 1 tbsp vanilla extract
- 2 g salt
- 20 g baking powder
- 8 g baking soda
- 150 g dark chocolate chips 70-85% Pascha is preferred
- 140 g vegan butter, melted Violife is preferred
- 80 g clear fruit glaze optional
- cacao nibs optional
Instructions
- Start with the milk-psyllium mixture by combining psyllium husk and oat milk. Allow psyllium to soak for 5 to 10 minutes.
- Sieve and mix all the dry ingredients. Use a fork or potato to mash the bananas. Combine the milk-psyllium mixture with the mashed bananas. Then, add them to the dry ingredients.
- After the chocolate chips are added to the batter, transfer to a loaf pan and bake in a preheated oven set at 180°C (356°F) for about 40 to 45 minutes.
- Coat the freshly-baked gluten free chocolate banana bread with warm, clear fruit glaze and sprinkle with chocolate chips or cacao nibs. It’s optional. Skip this step if not needed.
Video
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