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+ servings
4.94 from 16 votes

Chocolate Chip Banana Bread

by: claire cary

Fluffy, moist and easy to make, this vegan gluten free banana bread is absolutely delicious and made with simple, wholesome ingredients! Load it up with chocolate chips, walnuts, or enjoy as is! This loaf is just as delicious as a classic.
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Prep: 10 mins
Cook: 50 mins
Total: 1 hr



  • 3-4 very ripe bananas 1 3/4 cups pureed
  • ¼ cup oil
  • ¼ cup milk I used almond
  • ½ cup light brown or coconut sugar
  • 1 flax egg or regular egg works well either way
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla extract


  • 1 cup almond flour
  • 2 cups oat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon optional
  • ¾ cup chocolate chips plus more for topping


  • Preheat oven to 350 degrees Fahrenheit. 
  • Combine 1 tbsp of ground flax seeds with 2.5 tbsp of water and set aside. Skip this step if using a regular egg.
  • Add the bananas to a blender and puree until no lumps remain. Measure and make sure you have 1 3/4 cup worth.
  • Add to a bowl and add in all remaining wet ingredients. Whisk together.
  • Add in all remaining dry ingredients aside from the chocolate chips and mix well with a wooden spoon.
  • Gently fold in the chocolate chips. 
  • Add the batter to a loaf pan (mine was 8 1/2 x 4 1/2 but 9x5 works too) lined with parchment paper. Sprinkle with additional chocolate chips and coconut sugar if desired. 
  • Bake for 50-60 minutes or until a toothpick comes out clean. In my oven, a toothpick is usually clean at 50 minutes, but I usually add a few extra minutes to ensure the center is fully cooked.
  • Once done, let cool in the pan for about 15 minutes, then lift out onto a cooling rack and let cool for about 2 hours before slicing. It's important that it's cool or it will crumble more easily since it really takes its shape as it cools! If you slice it early, it'll still taste great, but it may sink a bit in the middle and crumble more easily.


You want your bananas to be nice and ripe with lots of brown spots to ensure the best flavor and texture of bread. 
This bread will keep on the counter for about 3-5 days. Keep it covered to prevent the crust from drying out. 
Most banana bread recipes will require you to mash the bananas, but in this recipe, it's best to puree them. The texture is much better, moire moist and you don't have to worry about it being gummy even though it's gluten free! It's much less dense when you puree the bananas, but still just as flavorful and moist.
I used refined avocado oil, but you can use any vegetable oil or melted coconut oil. 
Serving: 1slice / Calories: 318kcal / Carbohydrates: 43g / Protein: 5.6g / Fat: 11.8g / Fiber: 3.5g / Sugar: 23g

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