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!
Print Recipe
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.