Healthy Chocolate Banana Bread Vegan Gluten Free Recipes
BEST VEGAN CHOCOLATE BANANA BREAD (GLUTEN FREE!)
This super easy and decadent vegan chocolate banana bread is packed with fudgy chocolate chips and so simple to make! You won't even know this double chocolate banana bread is eggless, dairy free and gluten free! It's the perfect vegan breakfast treat!
Provided by thebananadiaries
Categories Dessert
Time 1h25m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 slice, Calories 189 calories, Sugar 16.6 g, Sodium 93.5 mg, Fat 7.7 g, SaturatedFat 4.4 g, TransFat 0 g, Carbohydrate 30.4 g, Fiber 2.8 g, Protein 2.8 g, Cholesterol 10.2 mg
VEGAN BANANA BREAD
Use up your ripe bananas in our vegan banana bread - the perfect breakfast treat to enjoy with your morning cuppa. We love it toasted with peanut butter
Provided by Member recipe by Helen Rothwell
Categories Afternoon tea, Breakfast, Brunch, Dessert, Treat
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Mash 3 large black peeled bananas with a fork, then mix well with 75g vegetable or sunflower oil and 100g brown sugar.
- Add 225g plain flour, 3 heaped tsp baking powder and 3 tsp cinnamon or mixed spice, and combine well. Add 50g dried fruit or nuts, if using.
- Bake in an oiled, lined 2lb loaf tin for 20 minutes. Check and cover with foil if the cake is browning.
- Bake for another 20 minutes, or until a skewer comes out clean.
- Allow to cool a little before slicing. It's delicious freshly baked, but develops a lovely gooey quality the day after.
Nutrition Facts : Calories 218 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
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