Some days I crave bread.
Mostly banana bread (though I’ve been having crazy dreams about french bread lately.. but that’s another story). Banana bread is kind of a weird thing for me to crave, however.
You see, I’m not going to lie to you and tell you I know exactly what banana bread tastes like because it’s honestly been a few years since I’ve had a slice. I just know it’s supposed to be banana-y (that’s a word right?), moist, and sweet.
Sometimes plain, sometimes studded with chocolate chunks or berries. Always delicious when slathered warm with creamy butter. So I set out to make a banana bread that was everything I thought it would be. I’m happy to report I did just that! But let’s just say this isn’t exactly your Momma’s banana bread.
Unlike traditional banana bread that contains flour, refined sugar and eggs, my chocolate chunk banana bread is gluten-free, dairy-free, egg-free, vegan, and refined sugar free. So while it’s certainly not the banana bread I grew up with, it’s still pretty darn good!
As I write this blog post, I’m currently eating my banana bread warmed up with some vegan butter and it’s every bit of satisfying that I could ask for. As it is gluten-free and vegan, you certainly get a denser bread than other recipes. However, this one is perfectly moist and the flavor is spot on.
If you’re looking for that classic banana bread, check out this Gluten Free Banana Bread recipe from Brianna at Flippin’ Delicious.
It should be noted that this recipe uses oat flour made from ground gluten-free certified oats. Not all people who have celiac disease can tolerate oats (and if you live in Australia, oats are not considered gluten-free ever).
If you can tolerate them and get your hands on gluten-free certified oats, they work wonderfully in this recipe! They give the bread a really chewy and moist texture which I really love!
Also, if you haven’t noticed already, I’m a low sugar kind of gal, so this bread isn’t overly sweet. If you want it sweeter, feel free to up the maple syrup or even add in some brown sugar.
I like my banana bread only slightly sweet which get lets me do so much more with the toppings. Butter and maple syrup (or honey if you’re not vegan), blackberry jam (yumm!) or even some peanut butter and more bananas on top! (hellooooo tomorrow’s breakfast!)
What’s your favorite way to eat your banana bread?
Vegan Chocolate Chunk Banana Bread
- 2 1/2 cups oat flour* (use gluten-free certified oats, see note below*)
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 3/4 cup mashed bananas (from about 2 very ripe bananas)
- 1/2 cup unsweetened apple sauce
- 2 tbsp pure maple syrup
- 2 tsp pure vanilla (make sure it’s gluten-free)
- 1/3 cup vegan chocolate chunks (also make sure gluten-free)
- Preheat oven to 350F. Grease a loaf pan and set aside.
- In a large bowl, whisk together oat flour, baking soda, baking powder, salt and ground cinnamon until combined.
- In a small bowl, combine mashed bananas, apple sauce, maple syrup and vanilla.
- Make a well in the center of the dry ingredients and pour in the wet ingredients.
- Stir with a spoon until combined.
- Gently stir in the chocolate chunks.
- Bake at 350F for 30-35 minutes**, until the top is lightly browned and a knife comes out clean when inserted into the bread. Cool for at least 10-15 minutes before cutting.
**This bread is a bit shorter than some other banana bread recipes. Meaning it will cook in less time. 30-35 minutes seems to be the sweet spot but all ovens vary.