Description
Taking a classic Chocolate Chip Banana Bread recipe and making it gluten-free, vegan, grain-free, nut-free, and naturally sweetened! You can bake this easy, anything-but-boring banana bread recipe any time and enjoy for days with the whole family will enjoy!
Ingredients
Units
Scale
- 1 cup gluten-free 1:1 baking flour (affiliate link) or cassava flour for grain free
- 1/2 cup + 2 tablespoons banana flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/3 cup unsweetened dark chocolate chips
- pinch salt
- 2 bananas
- 1/2 cup plant milk (I used flax milk but you can use oat, almond, coconut, etc.)
- 1/4 cup pure pumpkin puree (not pumpkin pie mix!)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup maple syrup
- 1/4 cup peanut butter/sunflower seed butter (can use other nut butter if desired)
Instructions
- Preaheat your oven to 375 degrees F.
- In a large bowl, whisk together all the dry ingredients.
- In a separate bowl, combine the bananas, mashed, and all of the other wet ingredients.
- Pour the wet ingredients into the dry and stir to combine. Don’t over mix.
- Pour the batter into a greased loaf pan and bake for 35-40 minutes, until a toothpick comes out clean and the top of the bread is nice and golden.
- Allow the banana bread to cool completely before slicing and enjoying.
- Store covered on your counter for up to 3 days, or freeze for later!
Notes
** it’s best served warm
** the added banana and chocolate chips on top are not included in the recipe and are optional. If you decide to add the banana on top, I would only keep it out on your counter for a day or so and then suggest placing it in the fridge.
** if you’re using sunflower seed butter it turns green when baked, so don’t worry when you see it! haha
- Prep Time: 10 minutes
- Cook Time: 1 hours