The Amazing Chocolate Gluten Free and Vegan Banana Bread

This chocolate banana bread is so rich, moist, and delicious. You will never know it is gluten-free and vegan. It tastes like chocolate cake so sometimes we top our slices with ice cream:)

How to Make Chocolate Vegan Banana Bread
You guys wanted chocolate vegan banana bread too so I mixed Bob’s Red Mill flaxseed meal with water instead of using an egg. Flaxseed meal is a great egg replacement and has Omega 3-fatty acids. Bonus!

The mashed ripe bananas and coconut oil make the chocolate vegan banana bread super moist. I used coconut sugar to sweeten the bread and loved the results.

Because it’s chocolate banana bread, I used vegan chocolate chips in the bread AND on top. The chocolate chips on top make the bread are extra pretty and you can’t go wrong with a double dose of chocolate.

You’ll Need:

• 1 tablespoon Bob's Red Mill Flaxseed Meal
• 3 tablespoons water
• 1 cup Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
• 1/2 cup Dutch process cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3 large ripe bananas about 1 1/2 cups mashed
• 1/3 cup coconut oil melted and slightly cooled
• 3/4 cup coconut sugar
• 1 teaspoon vanilla extract
• 3/4 cup vegan chocolate chips

Instructions:

1. Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
2. In a small bowl, mix together the flax seed meal and water. Let sit for 10 minutes.
3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
4. In a large bowl, mash the ripe bananas with a fork. Add the melted coconut oil and stir until combined. Add in the coconut sugar, flaxseed mixture, and vanilla extract. Stir until smooth.
5. Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 1/2 cup of the chocolate chips.
6. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter on the toothpick.
7. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack. Cut into slices and serve.
8. Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.