Healthy Chocolate Chip Banana Bread (vegan/gf)
This banana bread is one of my favorites! You can never have too many banana bread recipes, but I noticed I didn’t have a classic chocolate chip banana bread on here! Obviously I had to fix that fast! I wanted to find a simple, but healthy, banana bread recipe that you can either add chocolate chips or sub it with something else (but let’s be real, chocolate is my number 1). I’ve tested this SO many times because I wanted the flavor and texture to be perfect! This chocolate chip banana bread is my favorite healthy version. It is made with wholesome ingredients to fuel your body. It’s packed with healthy fats, fiber, protein, and no refined sugars! Win! It also makes for the yummiest dessert, breakfast, snack, or even pre/post workout fuel. This banana bread is moist, versatile, perfectly sweet, vegan, gluten-free, refined sugar free, and so dang addicting! Feel free to add some chopped nuts, dried fruit, or keep it plain!
Healthy Chocolate Chip Banana Bread (vegan/gf)
Ingredients
- 3 mashed super ripe medium bananas
- 2 flax eggs (2 Tbsp flax seed + 5 Tbsps water)
- 2 tsp vanilla extract
- 1/4 cup melted and cooled coconut oil
- 1/4 cup coconut sugar (or brown sugar if not refined sugar free)
- 2 tsp apple cider vinegar
- 2 cups oat flour
- 1/2 cup almond flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- scant 1/2 cup dairy free chocolate chips, plus more for top
Instructions
- Preheat oven to 350 degrees. Line a 9×5 loaf pan with parchment paper.
- In a large mixing bowl, make flax eggs by combining the ground flax seeds with water. Let it sit for 5 minutes to thicken. Add the bananas and mash very well until smooth. Add the vanilla, melted coconut oil, coconut sugar, and apple cider vinegar. Whisk together until well combined.
- In a separate bowl, whisk together the oat flour, almond flour, baking soda, baking powder, cinnamon, and salt.
- Add dry ingredients to wet. Use a spatula and mix until just barely combined and there are no more lumps. Careful not to overmix. Fold in the chocolate chips.
- Pour into the lined 9×5 loaf pan. Top with extra chocolate chips. Bake for 55-65 minutes. Mine took about 60 minutes. It is done when a toothpick inserted in the middle comes out clean. Let the bread cool in the pan for 5 minutes, then lift the bread out with the parchment paper and place on a cooling rack. Cool completely before cutting.
- Enjoy! Store in an airtight container or ziploc bag on the counter for 3 days or in the fridge for 5 days.
