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Chocolate Chip Banana Bread (GF Option)

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Chocolate Chip Banana Bread

We've been eating a lot of banana bread around here all because I was trying to perfect a gluten free version.  They all were yummy AF, but this one is it!  If gluten free isn't your thing the wheat flour version is below.  I bake my banana bread in an 8x8 glass dish because who wants to wait all day for a loaf to bake?!   

Makes: Serves 6

Chocolate Chip Banana Bread

Prep time:

Cook time:

Ingredients:
  • 3 over ripe bananas mashed
  • 2 Tbsp of almond milk
  • 1/2 tsp vinegar
  • 1/3 cup oil
  • 1 tsp vanilla
  • 3/4 cup sugar
  • 1/2 cup almond flour
  • 1 1/2 cups gluten free flour 
  • 1 tsp baking powder 
  • 1 tsp baking soda
  • 1/4 tsp salt 
  • 1 tsp cinnamon
  • 1/2 cup chocolate chips
  • 1/4 cup chopped nuts (optional) (pecans are the best nut by the way)

Instructions:
  1. Pre-heat oven to 350° and lightly grease an 8x8 pan.
  2. Combine the almond milk and vinegar, set aside.
  3. In a large bowl mash the bananas with a potato masher or fork.
  4. Add the almond milk/vinegar mixture, oil, vanilla and sugar to the bananas.  Mix until combined.
  5. Add the almond flour, gluten free flour, baking powder, baking soda, salt and cinnamon. Mix until combined (should be less then a minute). If you want to be fancy, combine the dry ingredients in a separate bowl, mix, then add to the wet ingredients.  I'm all about less dishes so I added everything to the same bowl and it turned out fine.
  6. Bake for 40-50 minutes.  Check to see if it's done after 40 minutes.  A toothpick is the best way to check if it's done... poke it, and if it is clean, it is done.  If you hit a chocolate chip, try again.  I usually don't have toothpicks so I poke with a super thin pairing knife or fork.
  7. Let cool before cutting.

Chocolate Chip Banana Bread (Wheat Flour Version)

Ingredients:
  • 3 over ripe bananas mashed
  • 1/4 cup of almond milk
  • 1 tsp vinegar
  • 1/3 cup oil
  • 1 tsp vanilla
  • 3/4 cup sugar
  • 2 cups flour
  • 1 tsp baking soda
  • 1/4 tsp salt 
  • 1 tsp cinnamon
  • 1/2 cup chocolate chips
  • 1/4 cup chopped nuts (optional) (pecans are the best nut by the way)

Instructions:
  1. Pre-heat oven to 350° and lightly grease an 8x8 pan.
  2. Combine the almond milk and vinegar, set aside.
  3. In a large bowl mash the bananas with a potato masher or fork.
  4. Add the almond milk/vinegar mixture, oil, vanilla and sugar to the bananas.  Mix until combined.
  5. Add the flour, baking soda, salt and cinnamon. Mix until combined (should be less then a minute). If you want to be fancy, combine the dry ingredients in a separate bowl, mix, then add to the wet ingredients.  I'm all about less dishes so I added everything to the same bowl and it turned out fine.
  6. Bake for 40-45 minutes.  Check to see if it's done after 40 minutes.  A toothpick is the best way to check if it's done... poke it, and if it is clean, it is done.  If you hit a chocolate chip, try again.  I usually don't have toothpicks, so I poke with a super thin pairing knife or fork.
  7. Let cool before cutting.