Vegan Chocolate Chunk Banana Bread
This gluten-free vegan banana bread is studded with chocolate chunks in every bite. It's made with just a few simple ingredients and is so moist! The best part? It only takes about 10 minutes to prepare and get it in the oven! Perfect for breakfast, dessert, or even a quick snack on-the-go! It's easy to freeze, too. Make a double batch and save one for later! Don't forget the chocolate chunks on top for an extra treat!
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Servings: 8 slices
Calories: 433kcal
Ingredients
- 2 cups gluten-free flour blend (I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, 280g)
- 1/2 teaspoon xanthan gum (if your flour blend doesn’t already contain it)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 3-4 bananas (368g, mashed)
- 3/4 cup brown sugar (150g)
- 1/3 cup vegetable oil (75g)
- ⅓ cup unsweetened applesauce (90g)
- 1 tablespoon apple cider vinegar
- 2 tsp pure vanilla extract
- 1 cup vegan chocolate chunks or chopped chocolate (140g, plus optional for topping)
- 1 teaspoon turbinado sugar (optional for topping)
Instructions
- Preheat the oven to 375F (190C). Grease a 9x5-inch loaf pan with cooking spray or vegan butter and line with parchment paper for easy removal.
- In a large bowl, whisk together gluten-free flour blend, xanthan gum (if using), baking powder, baking soda, cinnamon and salt.
- In a separate bowl, mash the bananas.
- Then, mix the bananas with the brown sugar, vegetable oil, unsweetened applesauce, apple cider vinegar, and pure vanilla extract.
- Pour the dry ingredients into the wet ingredients and mix until just combined.
- Fold the chocolate chunks into the batter.
- Then, pour the bread batter into the prepared pan. Sprinkle the top with turbinado sugar or extra chocolate chunks if you’d like.
- Bake at 375F for 55-70 minutes, until the bread is lightly browned and a toothpick inserted in the center of the bread comes out clean. If the bread is browning too much, cover the loaf pan with aluminum foil and continue baking.
- Cool in the pan for 15 minutes before transferring to a wire rack to finish cooling.
Notes
- For best results, weigh your ingredients with a kitchen scale, especially dry ingredients like gluten-free flour. I’ve included most measurements in grams for this reason. If you are using measuring cups, do not directly scoop the measuring cup into the flour. Spoon the flour into the measuring cup and level it off with something flat. Do not overpack as you may use too much flour.
- Ripe bananas are necessary to lend that sweetness to the banana bread. The banana can be deep yellow with a lot of brown spots on it. You can even use bananas that are completely brown for extra flavor.
- If you do not have ripe bananas, you can speed up the process by placing the bananas in a loosely sealed brown paper bag along with an apple for a day or so. You can also place unpeeled bananas on a baking sheet and bake at 30F (148C) for about 15-20 minutes. The banana peel will turn almost black. Let the bananas cool before removing from the peel and mashing.
- I used 3-4 large bananas for my mashed banana in the batter to get to 368g which is approximately 1.5 cups. Depending on the size of your bananas you may need to use an additional banana.
- This recipe was tested with both Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Baking Company Gluten-Free Multi-Purpose Flour. Both of these flours already contain xanthan gum, so you do not need to add more to the recipe. I cannot verify if other brands of gluten-free flour will work as I have not tested them. If your blend does not contain xanthan gum, you will need to add it as stated in the recipe card.
- If you are vegan, be sure that your brown sugar is vegan as some are processed with bone char.
- Store at room temperature in a sealed container or in the loaf pan with aluminum foil secured over the top. Do not store in the refrigerator as it will dry your banana bread out faster.
- You can freeze the entire loaf or individual slices for up to 3 months by wrapping them in plastic wrap and then again in aluminum foil, and then placing them in a sealed container.
Nutrition
Calories: 433kcal | Carbohydrates: 66g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 443mg | Potassium: 420mg | Fiber: 6g | Sugar: 36g | Vitamin A: 43IU | Vitamin C: 4mg | Calcium: 99mg | Iron: 3mg
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