GLUTEN-FREE + VEGAN BANANA CHOCOLATE CHUNK BREAD


I always end up buying more bananas than I can consume before they get to that mushy spotted brown phase aka banana bread perfection phase. Yes, they look very unappetizing but the darker and more squishy they are the better for baking.

On occasion, I'll peel them, wrap them up, and throw them in the freezer for smoothies but let's be honest, I'd rather make this mouth-watering banana bread with chunks of dark chocolate then slathered it with some dairy-free cream cheese for a quick breakfast on-the-go. 

The texture of this bread is a little different than the traditional cake-like version. It is more dense, less sweet, and very moist with a slight crunch around the edges. I know the word "moist" is gross but I am racking my brain trying to come up with another word to describe it and can't so moist it is! 

Not only is this recipe gluten-free and vegan but it's also free of refined sugars + oils. I used a combination of Bob's Red Mill gluten-free flour and blanched almond flour for an added boost of protein and earthy flavor. Feel free to jazz it up by adding walnuts, pecans, shredded coconut, or anything else that sounds good to you. Enjoy!

INGREDIENTS

1 cup gluten-free flour blend (I used Bob's Red Mill 1-to-1 gluten-free baking flour)
3/4 cup almond flour bobs (I used Bob's Red Mill blanched almond flour)
1/2 cup maple syrup
1/2 cup dairy-free dark chocolate, roughly chopped ( I like to use 88% dark)
1/4 cup extra virgin coconut oil, melted
1/4 cup Nutpods vanilla dairy-free creamer (or other dairy-free creamer)
2 vegan eggs ( I used Ener-G brand)
2 large very ripe bananas, peeled, mashed with fork
1 1/2 teaspoons vanilla extract
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon fine sea salt




DIRECTIONS

1. In medium mixing bowl add maple syrup and melted coconut oil. Whisk until mixture becomes slightly thick. Add egg substitute and whisk until oil mixture is no longer separated.
2. Add mashed bananas, creamer and vanilla extract. Whisk until all wet ingredients are well incorporated.
3. In a small mixing bowl add gluten-free flour, almond meal, cinnamon, baking soda, and salt. Whisk until all dry ingredients are well combined then pour dry mix into wet banana mixture. Whisk again until you have a cake-like batter. Stir in chocolate chunks.
4. Pour batter into greased 9x5 pan and bake for 75 minutes on 325 degrees until golden brown and toothpick comes out clean when stuck into the thickest part of the bread. Let rest 30-45 minutes to cool before slicing.