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 masher 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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