Vegan Chocolate Chunk Banana Bread
This gluten-free vegan banana bread is made with very ripe bananas, applesauce instead of eggs, and studded with chocolate chunks. Naturally dairy-free and egg-free, it's moist, flavorful, and ready in under an hour. Perfect for using up brown bananas.
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Ingredients
For the dry ingredients:
- 2 cups (280 g) gluten-free flour blend - I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
For the wet ingredients:
- 3-4 (370 g) bananas - mashed, about 1.5 cups
- ¾ cup (150 g) brown sugar - ensure it's vegan
- ⅓ cup (75 g) vegetable oil
- ⅓ cup (90 g) unsweetened applesauce
- 1 tablespoon (15 g) apple cider vinegar
- 2 teaspoons (8 g) pure vanilla extract
For the mix-ins:
- 1 cup (140 g) vegan chocolate chunks or chopped chocolate
For topping (optional):
- 2 tablespoons (20 g) vegan chocolate chunks or chopped chocolate
- 1 teaspoon (4 g) turbinado sugar
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Instructions
- Preheat oven to 375°F (190°C).
- Grease a 9×5-inch loaf pan with cooking spray or vegan butter and line with parchment paper.
- In a large bowl, whisk together 2 cups (280 g) gluten-free flour blend, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1 teaspoon kosher salt. Set aside.
- In a separate bowl, mash 3-4 (370 g) bananas with a fork until mostly smooth.
- Add ¾ cup (150 g) brown sugar, ⅓ cup (75 g) vegetable oil, ⅓ cup (90 g) unsweetened applesauce, 1 tablespoon (15 g) apple cider vinegar, and 2 teaspoons (8 g) pure vanilla extract to mashed bananas. Mix until relatively smooth.
- Pour dry ingredients into wet ingredients. Mix until just combined.
- Fold 1 cup (140 g) vegan chocolate chunks or chopped chocolate into the batter.
- Pour batter into prepared loaf pan. Sprinkle the top with 1 teaspoon (4 g) turbinado sugar and 2 tablespoons (20 g) vegan chocolate chunks or chopped chocolate if you’d like.
- Bake at 375°F for 55-70 minutes, until lightly browned and a toothpick inserted in center comes out clean. The internal temperature of the banana bread should be 200℉ when inserted with a thermometer in the center of the loaf. If the top of the bread is browning too much, cover with aluminum foil and continue baking.
- Cool in the pan for 15 minutes before transferring to a wire rack to finish cooling.
Video
Notes
- Gluten-free flour: This recipe was tested with Bob's Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Gluten-Free Multi-Purpose Flour, which both contain xanthan gum. I cannot guarantee other brands will work.
- Weigh your ingredients: For best results, weigh ingredients with a kitchen scale, especially dry ingredients like gluten-free flour. I've included measurements in grams for this reason. If using measuring cups, spoon flour into cup and level off—don't scoop directly or overpack.
- Make ahead and freeze: Make double batch and freeze one loaf. Freezes beautifully for up to 3 months. Wrap in plastic wrap, then foil, place in freezer-safe bag. Thaw at room temperature.
- Storage: Store at room temperature in loaf pan covered with foil or plastic wrap 3-4 days. Don't slice until ready to serve (dries out faster). Freeze whole loaf or slices up to 3 months.
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
