{Gluten-Free, Vegan, Refined Sugar-Free}
Does a vegan gluten-free triple chocolate banana bread need an explanation? I think not ;) . It was an off occasion when I felt inspired to make something more traditional and comforting, and all I can think of saying is that it’s super chocolatey, banana-y, moist, and delicious! I’ll let the recipe do the rest of the talking ;) . Enjoy it!
Triple Chocolate Banana Bread
Prep Time: 10 mins- Cook Time: 1 hour 15 mins
- Total Time: 1 hour 25 minutes
Yield: 1 loaf
Print Recipe
Pin RecipeIngredients
Bread Ingredients:
- 4 ripe bananas (I used frozen ones that I thawed out)
- ½ cup olive oil (or any other baking oil)
- 1 cup maple syrup (or another liquid sweetener)
- ¾ cup non-dairy milk (I used almond milk)
- 1 tbsp pure vanilla extract
- 1 cup brown rice flour
- ½ cup buckwheat flour
- ½ cup potato starch
- 2 tbsp cocoa powder
- 1 tsp cinnamon
- 1 tsp guar gum
- 1 ½ tsp gluten-free baking powder
- 1 tsp baking soda
- 1 cup vegan chocolate chunks (chocolate chips would work too)
Chocolate Topping Ingredients:
- ½ cup coconut oil
- ¼ cup cocoa powder (or carob powder)
- 3 tbsp liquid sweetener of your choice (I used maple syrup)
- 1 tsp pure vanilla extract
- pinch of salt
- 1 tsp tapioca starch
Instructions
- Preheat oven to 350F. Line a bread loaf pan with parchment paper and set aside.
- Place bananas, olive oil, non-dairy milk, maple syrup, and vanilla in a food processor and blend until smooth.
- Transfer mixture to a large mixing bowl. Add all remaining bread ingredients, except chocolate chunks, and mix thoroughly with a wooden spoon. Fold in chocolate chunks.
- Bake for 1 hour and 15 minutes, or until a skewer inserted in the center comes out dry. Allow bread to cool for 10 minutes and then transfer to a cooling rack or a serving dish to cool a bit more (unless you love your bread hot :) ).
- While cake is baking, prepare the chocolate topping by following the directions in this DIY Gluten-Free Vegan Magic Shell recipe (except you’re only making half the batch).
- Once the cake has cooled enough to your liking, drizzle with the chocolate topping and Enjoy! Refrigerate any leftovers.
Happy baking!
xo Audrey
Would it be okay to substitute applesauce for the oil?
Hi Alyssa. I haven’t tried it out. My gut feeling is maybe half half — 1/4 cup oil, 1/4 cup applesauce would work. If you give it a try, I’d love to hear how it turns out with applesauce. By the way, there’s an oil-free section on the recipes page you might enjoy if you’re looking for strictly oil-free goodies :)
Oh, I want this right now! Not sure if I can find guar gum anywhere near me. Is it a very essential ingredient?
Hi Ricky,
So sorry I completely missed your question and just noticed it unanswered now. You could get by without it. It just helps the texture & crumb, but there are enough bananas in this to make a good bread either way. Xantham gum in place of guar gum will work well too.
Happy New Year!
Audrey, that looks delicious. I love the moistness and the darkness from the chocolate. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Thanks a lot, Laura! I love the moistness and flavor of the chocolate in this banana bread as well. See you at Sweet and Savoury Sunday :)
Oh, Audrey, this bread looks absolutely fabulous! Must add it to a banana bread roundup that I have planned for the near future! Thanks so much for sharing it on Gluten-Free Wednesdays with us all. :-)
xo,
Shirley
Thanks Shirley! Look forward to the roundup — banana bread is a must in everyone’s life ;)