low fodmap ✓ | vegan ✓| gluten-free ✓ | soy-free ✓ | yeast-free ✓ | vegetarian ✓ | egg-free ✓ | dairy-free ✓ nut-free ✓
This Gluten-Free Vegan Chocolate Banana Bread is moist, tender, perfectly sweetened and a dream for all chocolate lovers. The best part is that you won’t be able to tell that it is gluten-free and vegan!
Gluten-Free Vegan Chocolate Banana Bread Recipe
This banana bread has the most perfect texture: soft, moist, and it melts in your mouth. It is super chocolaty, rich, loaded with bananas and so delicious!
You will love this Banana Bread if you love:
- Banana Bread
- Chocolate
- Quickbreads
What ingredients you will need to make this Banana Bread?
- Gluten-free flour
- Brewed coffee
- Plant-Based Yogurt
- baking powed
- baking soda
- salt
- bananas
- vegetable oil
- sugar
- cacao powder
- chocolate chips
How to make this Banana Bread?
This banana bread is one of the easiest things to make! There are only 3 steps that you will need to do:
STEP 1 – MASH THE BANANAS AND MIX ALL THE WET INGREDIENTS
Mash the bananas with a fork and add them to a bowl together with the brewed coffee, yogurt & vegetable oil
STEP 2- MIX ALL THE DRY INGREDIENTS & COMBINE TOGETHER WITH THE DRY
In a separate bowl mix all the dry ingredients. Add the wet ingredients to the bowl with the dry ingredients and mix well to combine, stir in the chocolate chips.
STEP 3 – BAKE
Pour the batter into a prepared baking pan. Top with more chocolate chips and decorate with one banana sliced lengthwise.
Bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. To check whether the bread is done simply insert a toothpick in the center of the bread, if it comes out then your bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
what flour to use to make it?
I like to use my universal homemade gluten-free flour blend. Which is a mix of the following flours :
3. Sweet Rice Flour (Glutinous Rice aka Sticky Rice)
4. Tapioca Flour (tapioca starch is the same as tapioca flour)
5. Xanthan Gum
If you can’t make that one, you can try with any gluten-free flour mix (just make sure it contains xanthan gum because that helps in binding the dough). The final result using different flour mixes might vary slightly, depending on what flours your mix contains.
To find the recipe for my gluten-free flour mix click, HERE.
how to freeze this low fodmap banana bread
This recipe for banana bread is freezer-friendly. To freeze it simply wrap the loaf or the slices in plastic foil and place it in a freezer-friendly bag or container. To defrost it, thaw in the fridge or room temperature. The bread will stay good in the freezer for up to 4 months.
*fodmap tips:
*To make sure that your flour mix is fodmap friendly I recommend that you make your own gluten-free flour mix, I always make this one. Or always read the ingredients of the store-bought gluten-free flour mixes. Make sure your mix doesn’t contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
*Even though most banana bread recipe calls for ripe bananas, in this one in order to make it low FODMAP you will need to use (green) unripe banana. To make your bread sweeter simply add more brown sugar or maple syrup.
*As a general rule always read the labels of the ingredients that you use as there can be sneaky FODMAP’s in any product. To educate yourself on which foods are high in FODMAP’s I’d strongly recommend downloading Monash Unversity FODMAP Diet App
Gluten-Free Vegan Chocolate Banana Bread
Ingredients
- 150 g (1 cup) gluten-free flour
- 60 ml (¼ cup) hot brewed strong coffee
- 90 ml (⅓ cup) plant-based yogurt (coconut)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 4 unripe bananas
- 60 ml (¼ cup) vegetable oil
- 100 g sugar
- 50 g (½ cup ) cacao powder
Instructions
- Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
- Mash the bananas with a fork and add them to a bowl together with the brewed coffee, yogurt & vegetable oil
- In a separate bowl mix all the dry ingredients. Add the wet ingredients to the bowl with the dry ingredients and mix well to combine, stir in the chocolate chips.
- Pour the batter into a prepared baking pan. Top with more chocolate chips and decorate with one banana sliced lengthwise.
- Bake for 60-65 minutes. Loosely cover the bread with aluminium foil after 30 minutes to help prevent the top and sides from getting too brown. To check whether the bread is done simply insert a toothpick in the center of the bread, if it comes out then your bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
- Serve on its own or with nut butter, melted chocolate or fruit.
- Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week.
- This bread frezzes well. Check how to freeze this banana bread instructions above in the article.
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