Vegan Oil-Free Chocolate Banana Bread [GF]

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Perfectly soft and moist vegan oil-free chocolate banana bread that’s also gluten-free, made with no refined sugar or flour, and easily made in a blender or food processor!

Oh man, this banana bread. I wasn’t even planning on posting a chocolate banana bread recipe to the blog but I had some way over ripe bananas laying around that obviously couldn’t go to waste! So I whipped this up and wow. It was gone SO fast. Clearly a winner so here we are!

This vegan oil-free chocolate banana bread is probably as healthy as it gets. Made with oat and almond flour, there is no refined flour in this recipe. I also make it with no refined sugar (it gets its sweetness from ripe bananas and maple syrup) and no oil. Oil-free banana bread that is moist and fluffy? Yep…also, you don’t need numerous bowls and spoons and appliances…it’s made in a blender or food processor (see notes below!) Seriously, you have to try this. Like…right now.

How to Make

First things first, while this is easily made in a blender or food processor, you will need a high speed blender that can handle large amounts of food! If you don’t have one of those, just get out the food processor and you’re good to go!

Ok, so let’s get started!

First you will need to measure out 1 cup of rolled oats (make sure these are GF if you are gluten intolerant. We are not but I usually use them anyway!). Put your 1 cup of rolled oats into the blender and blend blend blend until you have a nice fluffy flour. If it feels coarse, keep blending! You want this to be nice and soft, if its not, it’s just ground up oats and it wont act like a flour.

Once you have your flour, empty it from the blender and set it aside. You need to set it aside because the wet ingredients go in the blender first.

Add your bananas to the blender. You are going to pulse until your bananas represent a nice bump-free mashed texture. It is SO important to measure your banana after you pulse it, so empty it from the blender and make sure you have 1 cup of mashed banana.

OK, now is the super easy part! Put those bananas back in the blender and add your vanilla, maple syrup and apple cider vinegar. Pulse just for a few second until combined.

Next, add your cocoa powder, oat flour, almond flour, salt, baking powder and baking soda. Pulse until well combined and smooth but do not over pulse! I usually blend for about 10-15 seconds, taking a couple breaks to scrape batter down the sides.

You want the texture to be thick and relatively smooth (there will be some texture from the oats and that it totally fine!).

Pour evenly into your loaf pan and top with chocolate chips.

Bake for about 30 minutes, checking on it around the 25 minute mark. All ovens vary and you want to ensure you don’t overbake this or it won’t be as moist. The bread is done when a knife comes out clean.

Vegan Oil-Free Chocolate Banana Bread [GF, Oil-Free]

Perfectly soft and moist vegan oil-free chocolate banana bread that’s also gluten-free, made with no refined sugar or flour, and easily made in a blender or food processor!

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Breakfast, Dessert

Servings 1 standard loaf

Equipment

• Food Processor or High Speed Blender

Ingredients

  

• 2 or 3 medium very ripe bananas 1 cup mashed
• 1 cup rolled oats certified GF
• 1 cup almond flour
• 1/4 cup + 2 tbsp maple syrup
• 5 tbsp cocoa powder quality is important for taste!
• 2 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1/4 tsp salt
• 1/2 tsp baking soda
• 2 tsp baking powder
• Chocolate chips for topping I use dark

Instructions

 

• Preheat oven to 350 degrees and line a loaf pan with parchment paper.
• Pulse rolled oats in a food processor until you have a soft flour. Empty oat flour from blender and set aside.
• Add bananas to food processor and pulse until a bump-free consistency forms. Pour out and measure to ensure you have 1 cup.
• Add mashed bananas, maple syrup, vanilla and apple cider vinegar to food processor. Pulse until combined.
• Next, add cocoa powder, oat flour, almond flour, salt, baking soda and baking powder. Pulse until well combined, scraping the sides of the blender with a spatula. Do not overpulse (about 10-15 second is good until your consistency is relatively smooth and thick).
• Pour batter into loaf pan, top with chocolate chips and bake for about 30 minutes, checking on loaf at the 25 minute mark. The banana bread is done with a knife comes out clean.

Notes

Make sure to preheat oven ahead of time. You always want the oven ready at least 10 or so minutes before adding your batter to ensure the temp is correct.

You will need to use ripe bananas with lots of black spots for this recipe to come out correctly.

Put the batter into the loaf pan and 350 degree oven ASAP, you don’t want your batter sitting out at room temp for too long.

Keyword Banana Bread, Chocolate, Gluten Free, Oil Free