A delicious twist on banana bread – rich and chocolatey, but healthier, too – this loaf is gluten free and refined sugar free!
Banana bread is one of our favorite things to bake at our house. It’s easy to make, most people love it, and it’s easy to make it gluten free or vegan. If we’re travelling, I’ll often bake banana muffins or banana bread to take along with us – it makes a great breakfast or snack for the road!
This is a fun variation on the normal recipe, because it combines two delicious flavors – bananas and chocolate. You maybe surprised at how easy this chocolate banana bread is to make. Yes, even if you have multiple food allergies, you can still enjoy fresh baked banana bread that holds together well, looks good, and most importantly, tastes good.
One of the secrets to this recipe is to use very ripe bananas – I’m talking over ripe bananas that have been stashed in the freezer and are now extra sweet. They’ll give this bread great flavor and keep it tender and moist. <– Not a fan of that word, but it’s true.
Another thing that helps this loaf turn out well is using a glass loaf pan lined with parchment paper. You won’t have trouble with this bread sticking if you use parchment paper. This type of loaf pan works really well (affiliate link).
The other great thing about this recipe is that it’s a little bit healthier than your normal banana bread…it’s refined sugar free!
Of course, if you don’t love coconut sugar, you can go ahead and use regular sugar or a blend of regular sugar and brown sugar. You could also add chocolate chips if you wish. If you aren’t gluten free, this recipe should work just fine with regular flour or spelt flour.
This banana bread is great for breakfast, a snack, or a healthier dessert. If for some reason you have a lot of leftovers, I think that it would freezer very well.
Chocolate Banana Bread (Gluten Free, Vegan, Refined Sugar Free).
- 1 1/4 cups gluten free flour blend*
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup coconut sugar
- ⅓ cup coconut oil measure when solid, then melt it in the microwave
- 2 very ripe bananas
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ⅜ cup water
Preheat the oven to 350 degrees. Line a loaf pan with parchment paper so that there is an overhang on both sides.
Place the dry ingredients in a bowl and whisk together.
Place the bananas in a separate bowl and mash with a fork. Add the melted coconut oil, vanilla extract, apple cider vinegar, and water. Stir well.
Pour the wet ingredients over the dry ingredients and stir until combined.
Pour the batter into the prepared pan. Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted in the middle comes out clean.
Let cool completely in the pan before using the parchment paper to remove the loaf for slicing.
*King Arthur Multi Purpose Flour works well, as do blends by Bob's Red Mill or NOW Foods.
There, now you’ve got an easy recipe for the next time you’re overrun with brown bananas. Or am I the only one that has that problem? :)