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
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 :) ).