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Gluten free + Vegan Raspberry Chocolate Chip Banana Bread

  • Author: Katja Heino


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


  1. 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.
  2. Preheat oven to 350’F.  Line loaf pan with parchment paper.
  3. In a large bowl, whisk together flax eggs, mashed banana, coconut oil, maple syrup, coconut sugar, and vanilla.
  4. 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.
  5. 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.
  6. 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 flax seeds in a coffee grinder as flax meal can go rancid pretty quickly. You can also buy pre-ground flax meal like this. 

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.