This gluten free + vegan raspberry chocolate chip banana bread is so moist, delicious, and easy to make.
Hello, sweet friends.
I’m back this week with another egg-free recipe. We were craving banana bread, and since we had some bananas going dark on the counter, I made this:
Who doesn’t LOVE a good banana bread? Removing eggs from our diet for 6 months seemed daunting at first since I’m such an avid baker, but I’m starting to understand how to get the right texture from flax eggs.
This raspberry chocolate chip banana bread turned out better then I expected. It’s soft, moist, perfectly sweet, and absolutely divine. This loaf did not last long in our house.
As with all of my recipes, just a few basic ingredients.
❤️ bananas… a good banana bread obviously start with bananas. The riper, the better. Very ripe bananas will give you the BEST flavor (think dark spots).
❤️ flax eggs… are used instead of regular eggs as a binder. One flax egg = 1 tbsp ground flax seeds + 2.5 tbsp warm water. This recipe calls for 2 flax eggs.
❤️ gluten free flour… I used just homemade oat flour. Grind gluten free oats in a coffee grinder until super fine. You can experiment with using half blanched almond flour for a slightly different texture.
❤️ coconut oil
❤️ maple syrup AND coconut sugar… for a bit of extra sweetness
❤️ baking powder, baking soda, + salt
❤️ walnuts, raspberries, + chocolate chips (I use THESE sugar free chocolate chips)
HOW TO MAKE HOMEMADE GLUTEN FREE OAT FLOUR
Making your own gluten free oat flour is easy. Simply place gluten free rolled oats (NOT quick oats) into a coffee grinder, food processor or high speed blender. Place top on and process until the oats turn into a fine powder. Using the coffee grinder is the fastest and easiest.
To make a finer flour, pass the mixture through a sieve or sifter to remove the bigger bits. Not necessary, you will get a lighter texture in your baked goods. I did NOT sift my flour for this recipe.
Store oat flour in an air-tight container in the fridge for up to a month.
If you’re looking for an extra tasty way to use up some VERY ripe bananas, this is it. This little loaf is a TOTAL crowd-pleaser. And is suitable with folks with a lot of the common food differences. It’s gluten free, dairy free, egg free, and refined sugar free.
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This one bowl, gluten free + vegan raspberry chocolate chip banana bread is so moist, delicious, and easy to make. The PERFECT way to use up those RIPE bananas.
- 2 tbsp ground flax seeds (** see note)
- 5 tbsp warm water
- 1 and 1/4 cup mashed banana (about 3 ripe bananas)
- 1/4 cup coconut oil
- 1/3 cup maple syrup
- 2 tbsp coconut sugar
- 1 tsp vanilla extract
- 1 and 3/4 cups gluten free oat flour (** see note)
- 1 and 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cardamom or cinnamon
- 1/2 tsp salt
- 1/3 cup chopped walnuts or pecans
- 1/3 cup chocolate chips (I use THESE sugar + dairy free kind)
- 1 cup raspberries
- To make flax eggs: whisk together 2 tablespoons of flax seed meal and 5 tablespoons of warm water and allow to sit for 10 minutes.
- Preheat oven to 350’F. Line loaf pan with parchment paper.
- In a large bowl, whisk together flax eggs, mashed banana, coconut oil, maple syrup, coconut sugar, and vanilla.
- Add in oat flour, baking powder, baking soda, cardamon, and salt. Mix until just combined. Fold in walnuts and chocolate chips. And then carefully fold in raspberries.
- Pour the mixture into the lined loaf pan and bake for 50-60 minutes, until toothpick comes out clean in center. Loosely top with tin foil at 40 minute mark to keep top from over-browning.
- Let loaf cool for 10 minutes then lift loaf out of pan to cool completely on a wire rack before slicing.
I grind my own gluten free oats into a fine flour but you can also purchase it like this. If making homemade, you can sift it for a finer texture or leave it coarse for a more hearty texture.
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