Banana Chocolate Chip Bread
Moist, rich, and loaded with gooey chocolate chips, this banana bread is everything you love—plus it’s gluten-free! Made with ripe bananas and simple ingredients, it’s the perfect treat that’s equal parts indulgent and wholesome.
Servings
1 loaf
Ready In:
30 min
Banana Chocolate Chip Bread
By: Naysha Rivera
Moist, rich, and loaded with gooey chocolate chips, this banana bread is everything you love—plus it’s gluten-free! Made with ripe bananas and simple ingredients, it’s the perfect treat that’s equal parts indulgent and wholesome.
Ingredients
Bread
- 2 ripe bananas + 1 for garnish
- 1/2 cup coconut sugar
- 1/2 cup plant-based milk
- 3 flax eggs ( 3TBSP flax meal + 1/4 cup water)
- 1 tsp vanilla
- 1 tsp apple cider vinegar
- 1/4 cup melted coconut oil
- 1/2 coconut flour
- 1/2 almond flour
- 2 cups gluten-free oats
- 1 tsp baking soda
- 1 tsp baking powder
- pinch of salt
- 1 cup vegan chocolate chips (divided)
- 2 TBSP coconut flakes
Notes:
Use overripe bananas – The spottier, the better! They add natural sweetness, moisture, and that rich banana flavor without needing too much added sugar.
Don’t overmix the batter – Mix until just combined to keep the bread soft and fluffy. Overmixing can lead to a dense texture.
Get creative with it – This recipe makes a great base! You can switch up the flavor by adding nuts, swapping chocolate chips for berries, or topping it with spreads like almond butter or vegan cream cheese
Step by Step Instructions
Preheat oven:
Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.
Make the Flax Eggs: In a small bowl, mix 3 tablespoons of flax meal with 1/4 cup of water. Let it sit for 5-10 minutes until it thickens.
Mash the Bananas: In a large mixing bowl, mash 2 ripe bananas until smooth. Reserve the third banana for garnish.
Wet & dry:
Combine Wet Ingredients: Add coconut sugar, plant-based milk, thickened flax eggs, vanilla extract, apple cider vinegar, and melted coconut oil to the mashed bananas. Mix well until fully combined.
Mix Dry Ingredients: In a separate bowl, whisk together coconut flour, almond flour, gluten-free oats, baking soda, baking powder, and a pinch of salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Add ins:
Fold in 3/4 cup of vegan chocolate chips, saving the remaining 1/4 cup for topping.
Pour the batter into the prepared loaf pan, spreading it evenly. Slice the reserved banana lengthwise and place it on top for garnish. Sprinkle the remaining chocolate chips and coconut flakes over the top.
Bake:
Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice, serve, and enjoy!
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