{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 minutes- Cook Time: 1 hour, 15 minutes
- Total Time: 1 hour 25 minutes
Yield: 1 loaf
Category: Bread
Method: Baked
Cuisine: Dessert
Print Recipe
Pin RecipeDescription
A rich gluten-free banana bread with triple the chocolate. Moist, delicious vegan banana bread recipe, made without refined sugar.
Ingredients
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
This was absolutely delish! Thank you!! I used white rice flour as that’s what I had available and omitted the guar gum.
★★★★★
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 ;)