![Vegan Double Chocolate Banana Bread [GF, Oil-Free]](https://wholesomecrumbs.com/wp-content/uploads/2020/05/img_5eac970dbb11a-425x425.jpg)
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!
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.