Vegan Gluten-Free Banana Bread
This dense, mostly-chocolate banana bread recipe comes from vegan chef Chloe Coscarelli. It is both vegan and gluten-free, making it a perfect treat for everyone. You can optionally add chopped walnuts for extra crunch.
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 teaspoon xanthan gum
- 1 cup sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 0.5 teaspoon cinnamon ground
- 0.5 teaspoon nutmeg ground
- 0.5 teaspoon cloves ground
- 0.5 teaspoon ginger ground
- 1 cup bananas mashed
- 1 cup canned coconut milk mixed well before measuring
- 0.5 cup canola oil
- 2 teaspoons white or apple cider vinegar
- 1 tablespoon pure vanilla extract
- 0.625 cups semisweet chocolate chips
- for garnish powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 5- x 10-inch loaf pan.
- In a large bowl, whisk together the gluten-free all-purpose flour, xanthan gum, sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger. In a separate bowl, whisk together the mashed bananas, canned coconut milk, canola oil, white or apple cider vinegar, and pure vanilla extract.
- Pour the wet mixture into the dry mixture and whisk until just combined. Fold in the semisweet chocolate chips; do not overmix.
- Spread the batter evenly into the prepared loaf pan and bake for 50 to 60 minutes or until a toothpick inserted in the center of the cake comes out clean. Rotate the pan halfway through baking time. Let cool, then sift with powdered sugar.