Healthy Chocolate Banana Bread Vegan Gluten Free Recipes

BEST VEGAN CHOCOLATE BANANA BREAD (GLUTEN FREE!)

Steps:

• Preheat the oven to 350F. Lightly grease a 9″ loaf pan with oil and line with parchment paper.
• Make sure that the dairy free milk and apple cider vinegar are mixed together. Set aside for 5 minutes to allow the mixture to curdle. This will be called the vegan buttermilk from now on.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, and baking soda. Set aside.
• In a large bowl, add in the mashed banana, sugar, vegan butter, flaxseed mixture, and vanilla extract. Whisk to combine completely.
• Add in the dry ingredients, along with the vegan buttermilk, and carefully stir the dry ingredients into the wet, almost mixing until there are no more dry streaks.
• Once the dry ingredients are almost all the way incorporated, fold in the chocolate chips with a silicone spatula, being careful not to over mix.
• Pour the batter into the loaf pan, and place the loaf into the oven to bake for 70-80 minutes, or until the toothpick comes out clean.
• Remove from the oven, and allow the chocolate banana bread to cool in the pan for 10 minutes. Then remove from the pan, and slice and serve!
• Store any leftovers in an airtight container or baggy, and in the fridge for up to 5 days or the freezer for up to 3 months.

GLUTEN-FREE DAIRY-FREE BANANA BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 9x5- or 8x4-inch loaf pan.
• In large bowl, beat sugar and melted oil with electric mixer on medium speed until light. Add eggs; beat well. Stir in bananas and almond milk; blend well. In separate bowl, mix flour blend, baking soda, baking powder and salt. Stir into banana mixture just until moistened. Pour into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan on cooling rack.
• Loosen sides of loaf from pan; remove from pan, and place top side up on cooling rack. Cool completely, 1 to 2 hours, before slicing. Wrap tightly, and store at room temperature up to 4 days, or refrigerate.