Fluffy, moist, and surprisingly good for you, this chocolate chip gluten free vegan banana bread is absolutely delicious and made with simple, wholesome ingredients! It’s refined sugar free, easy to make, and perfect for dessert, a snack, or breakfast!
My favorite thing about banana bread is that it passes as breakfast, a snack, and dessert! I mean, when could that ever be a bad thing? This recipe is made with no refined anything, but instead has simple and wholesome ingredients you can feel gooooood about!
My dad seems to think bananas and chocolate never belong together?! Is he crazy or am I crazy?! If you’re on his side of this debate, you can totally make this bread with no chocolate or sub walnuts instead.
If you’re on my side, you can trust me when I say that lots of chocolate chips sprinkled on top is heavenly. No matter how you do it, it’s delicious!
How to make gluten free banana bread
This banana bread has no eggs, no dairy, no gluten and NO refined sugar but is 100% delicious you won’t even realize you’re missing those things.
- Preheat the oven to 350 degrees Fahrenheit.
- In a small bowl, combine 2 tbsp flax seeds with 5 tbsp of water and set aside. This is our “flax egg” (technically two) and helps bind all the ingredients together.
- In a large mixing bowl, mash the bananas really well.
- Next, add in the coconut sugar, coconut oil, vanilla, apple sauce and soy milk. Mix well.
- Add in all the remaining ingredients including the flax egg but not the chocolate chips (yet!) and mix until a batter forms.
- Carefully fold in the chocolate chips until well incorporated.
- Add to a loaf pan lined with parchment paper or lightly sprayed with oil. Top with additional chocolate chips and coconut sugar if desired.
- Baked for 50-55 minutes or until a toothpick comes out clean!
- Let cool completely before slicing.
How to keep banana bread moist
Thanks to the bananas, apple sauce, and coconut oil in this recipe, this bread is incredibly moist. You shouldn’t have any issues with it drying out.
However, to make sure it stays in tip top shape, I would suggest storing it either in a sealed tupperware container, or on a plate wrapped tightly with aluminum foil. The crust is the only part that may get slightly dry, but as long as you keep it covered, you should be good to go!
A few thoughts on this vegan gluten free banana bread
- The uglier your bananas, the better! You want the bananas to have lots of brown spots before making banana bread. This will ensure they are sweet enough AND will make the bread extra moist.
- Make sure you let the bread cool completely before slicing. This ensures the bread will not flatten and will maintain its rise when you cut into it. I suggest letting it cool for around two hours to keep the bread as fluffy as possible.
- If you don’t like chocolate chips in your banana bread, feel free to leave them out or sub for walnuts. The chocolate chips obviously make this banana bread a bit more desserty, whereas walnuts make it a tad bit healthier for breakfast.
- You can sub any non-dairy milk for the soy milk. However, soy milk is best because the protein content helps to fluff it up a bit more than other kinds of non-dairy milk.
Love this recipe? Try these next!
- Fluffy Chocolate Chip Pancakes
- Best Ever Grain Free Brownies (Paleo)
- Chewy Paleo Chocolate Chunk Tahini Cookies
This easy vegan banana bread is fluffy, delicious, and easy to make! It’s naturally gluten free, made with simple ingredients and can pass for breakfast, dessert, or a snack.
- 3 very ripe bananas (about 1 1/4 cups mashed)
- 3 tbsp coconut oil, melted
- 1/2 cup coconut sugar
- 1 cup almond meal (from whole almonds NOT blanched)
- 2 cups oat flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 tbsp ground flax seeds
- 1 tsp vanilla extract
- 2 tsp apple cider vinegar
- 2 tbsp soy milk
- 2 tbsp apple sauce
- 1/2 cup dairy free chocolate chips
- Preheat oven to 350 degree Fahrenheit.
- Combine the ground flax seeds with 5 tbsp of water and set aside.
- In a large mixing bowl, peel and mash bananas with a fork.
- To the same bowl, add in the melted coconut oil, coconut sugar, apple sauce, vanilla, apple cider vinegar, and soy milk. Stir well to combine.
- Add in all remaining ingredients aside from the chocolate chips and mix well.
- Stir in the flax egg and mix to combine.
- Gently fold in the chocolate chips.
- Add the batter to a loaf pan lined with parchment paper or lightly sprayed with coconut oil. Sprinkle with additional chocolate chips and coconut sugar if desired.
- Bake for 50-55 minutes or until a toothpick comes out clean.
You want your bananas to be nice and ripe with lots of brown spots to ensure the best flavor and texture of bread.
You can sub any non-dairy milk for soy milk, but since soy milk is higher in protein it does yield a slightly fluffier texture.
This bread will keep on the counter for about 5 days. Keep it covered to prevent the crust from drying out.
To ensure there is no coconut flavor from the coconut oil, I recommend using refined coconut oil.
Be sure to measure out 1 1/4 cups of mashed banana. If your 3 bananas are small and equal less than 1 1/4 cup you will need to use part of an extra banana.
Keywords: banana bread, chocolate chip banana bread, gluten free banana bread, vegan banana bread