Chocolate Chip Banana Bread or Muffins (gluten-free and vegan)

This banana bread recipe is amazing. I guarantee you can’t tell it’s gluten-free and vegan. It even uses coconut palm sugar, a less processed, complex sweetener.

I was a baker in a gluten-free health shoppe so I know how difficult it can be to make great-tasting and healthy baked goods. Sure, you can find some tasty gluten-free goodies, but most of them are very unhealthy with lots of sugar, low fiber, and very processed. I don’t like to use junky ingredients! That’s why I love this recipe. It’s one of my family’s favorites.

Amazing Gluten-Free, Vegan Chocolate Chip Banana Bread

I like to make muffins with this recipe. The baking time for muffins is less than the loaves. I freeze any muffins that aren’t eaten the first day or two. I just pull them out as I need them for a quick breakfast or snack. My kids actually like to eat them frozen and cut up in a bowl!  

Muffins bake faster and kids love them!

This may look like a lot of ingredients but is actually an easy, quick recipe. It can be easily halved.

Chocolate Chip Banana Bread (or muffins)

Makes 2 loaves or 24 muffins.

Dry Ingredients
-2 cups Bob’s Red Mill Gluten-Free All Purpose Baking Flour (you can try another gf all purpose flour but I think Bob’s has healthier ingredients)
-1 teaspoon xanthan gum (may not need to add if already in your flour blend so check label)
Note: xanthan gum can be expensive so if you don’t have any at home, try the recipe without it. I think the flax meal might bind the dough enough to work well.

-1 cup palm sugar (sometimes called coconut sugar)
-1/2 teaspoon baking soda
-1 teaspoon baking powder
-2 teaspoons ground flax meal
-1 teaspoon EnerG Egg Replacer powder (you might be able to leave this out but I haven’t tried it)
-1 teaspoon cinnamon
-1/4 teaspoon ground ginger
-1/8 teaspoon ground nutmeg
-1 teaspoon sea salt

Wet Ingredients
-2 large very ripe bananas–mashed to make about 1 cup
-3/4 cup grapeseed oil (or other light vegetable oil)
-1 cup unsweetened plant milk of choice (almond, coconut, soy, etc.)
-1-1/2 teaspoons vinegar (I use apple cider vinegar)
-1 tablespoon pure vanilla extract

-3/4 cup gluten-free, dairy-free chocolate chips–plus a small handful more to sprinkle on top 
(I like Enjoy Life brand or Ghirardelli semi-sweet chips. Note that not all Ghirardelli chips are dairy-free so check labels.)
-You could substitute chopped nuts for the chocolate chips.

Directions:

– Preheat oven to 350°.
– Grease 2 loaf pans OR fill muffin tins with 24 liners.
– Combine dry ingredients in a large bowl and stir well to combine.
– In a medium bowl, mash bananas with the back of a fork. Add all wet ingredients to bananas and whisk well.
– Pour wet ingredients into the bowl of dry ingredients and whisk to combine. Fold in 3/4 cup chocolate chips.
– Pour evenly into loaf pans OR fill muffin cups 2/3 full.
– Sprinkle top with additional chocolate chips.

Baking time for loaves: approximately 45 minutes (or when inserted toothpick comes out clean)
Baking time for muffins: approximately 20 minutes (or when inserted toothpick come out clean)


I hope you enjoy this recipe!

Jill

“Quit worrying about your health. It’ll go away.” -Robert Orben

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