An easy, delicious Double Chocolate Banana Bread that is both vegan and gluten free! Simple, mouthwatering and requiring very little time to prep and bake, this quick bread is a great way to use up any overripe bananas you may have lying around!
Recipe and photo courtesy of Heather Wone from Miss Frugal Mommy.
Servings
1 serving
Prep time
10 minutes
Cook time
35 minutes
Passive time
n/a
Ingredients
3 medium
Very Ripe Bananas
1/4 cup
Coconut Oil
melted
1/4 cup
Maple Syrup
1/4 cup
Coconut Sugar
1
Flax Egg
whisk 1 Tbsp ground flax + 3 Tbsp water together, let set for 5 minutes
Preheat oven to 350°F. Line loaf pan with parchment paper or greased foil. Set aside.
Peel bananas and add to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until smooth. Mix in the coconut oil, maple syrup, sugar, flax egg and vanilla. Mix ingredients until well incorporated.
Add flour, cocoa powder, baking powder, baking soda and salt. Mix together until just incorporated, making sure no flour patches remain. Gently fold in chocolate chips.
Pour batter evenly into prepared loaf pan. Sprinkle with some chocolate chips.
Bake for 35-45 minutes. Test by sticking a toothpick into the center of the loaf. The toothpick will come out clean when loaf is done.
Allow to cool on a cooling rack for about 1 hour. Lift out of the pan, slice and enjoy!