Vegan & Gluten-free Chocolate Banana Bread Recipe Is Moist & Delicious (Muffins or Loaves) Bread/Muffins Gluten-free Vegan Desserts Breakfast Brunch Snacks Fruit

It’s so easy to make your favorite recipes vegan, cruelty-free, gluten free-and guilt-free. Here’s my take on contributor Donna John’s chocolate banana bread recipe (and my mom!). This vegan chocolate banana bread is so moist and delicious! You won't be able to stop eating it. (Here's her original recipe for chocolate banana bread recipe.)

To make this vegan recipe you will need the following gluten-free ingredients: gluten-free flour, cocoa powder, baking soda, salt, overripe bananas (check out the health benefits of bananas), applesauce, cooking oil, brown sugar, egg placer, vanilla extract and dairy-free chocolate chips.

This banana bread recipe can be made into loafs or muffins. Serve slices of the loaf or the muffins for breakfast, brunch, dessert or as a guilt-free sweet snack during the day.

Be sure to read the health benefits of vegan diets and the health benefits of gluten-free diets.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour (loaf) or 12 to 15 minutes (muffins)
Total Time: 1 hour and 10 minutes or 22 to 25 minutes
Servings: 10 to 12

Ingredients

• 1 cup gluten-free flour (I used gluten-free whole-wheat flour)
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 - 4 overripe bananas
• 1/4 cup applesauce
• 1/4 cup oil (I used coconut oil)
• 3/4 cup brown sugar, packed
• 1 egg replacer (I used The Neat Egg, which is made of ground chickpeas and chia seeds)
• 1 1/2 teaspoons vanilla
• 1 cup dairy-free chocolate chips (I used Enjoy Life vegan chocolate chips)

Here's how to make it:

1. Combine flour, cocoa, baking soda and salt. Stir to combine.
2. In another bowl, add mashed banana, applesauce, oil, brown sugar, egg replacer, vanilla and 3/4 cup of the chocolate chips. Stir to combine.
3. Add the dry ingredients to the wet ingredients. Stir until just combined.
4. Pour mixture into a greased loaf pan or muffin tins. Top with remaining 1/4 cup chocolate chips. (You could also use baking liners in the muffin tins or parchment paper in the loaf pan.)
5. If making a loaf, bake in a preheated 350-degree F oven for about 1 hour, or until toothpick comes out clean. Do not over bake! Cool about 10 minutes then remove from pan. If making muffins, bake for 12 to 15 minutes. Store the loaf or muffins in an airtight container to keep them fresh. 

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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