Soft, chocolate bread punctuated with dairy-free chocolate chips makes for a sweet breakfast or delicious snack. Moist and chocolaty this quick bread is a must-make that is free of all top eight allergens, gluten-free and vegan.
I’ve been on a double chocolate kick! If it can have chocolate in it, why not have DOUBLE the chocolate? I mostly blame Pinterest. I’ve been seeing chocolate banana bread everywhere. So, I figured–surely it can be made gluten free AND vegan.
I made these Double Chocolate Muffins over the weekend. Did you see my Instagram post about it? If you’re on there, let’s be sure we’re friends. I let my almost-two-year old lick the bowl and he ended up with a pretty sweet chocolate batter beard. Then, just days later I made this double chocolate bread. #givemeallthechocolate Of course, my boys didn’t mind.
I seriously may never make regular banana bread again. I’ve made chocolate swirled banana bread, but never gone full throttle making it fully chocolate and I was missing out. The bananas make it just the perfect amount of sweetness. It’s not too sweet, or too chocolaty–especially because I use mini chocolate chips so it’s not overwhelming.
The recipe is easy. The hardest part is waiting for the bread to completely cool so it sets up. I thought my son was going to die from impatience. Add to the fact that once it was FINALLY cool I had to take pictures and I thought he might lose his four-year-old mind. We all survived and this was a finger-licking reward. This made for great bribery for finishing his lunch and dinner that day, as he never tired of having one more slice.
We loved it plain, but it’d also be great with a safe butter spread, or with a little SunButter on top. Thank goodness I just received my shipment from SunButter because it’s going to go fast!
The last thing to love about this chocolaty goodness…is that it doesn’t call for any egg replacers! Because of the great binding power of the bananas, it needs no special egg replacer. I love it when that happens!
I hope this will grace your breakfast, brunch or after-school snack.
If you’d like to see a video demonstration, I was fortunate to go on Fox 13’s “The Place” to do a recipe segment. This segment also fell on #FoodAllergyAwarenessWeek, so it was great to have the chance to talk about food allergies as well. To play the video, click on the picture below.
- 2 large overripe bananas, mashed until smooth
- ⅓ cup coconut oil, measured and then melted
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup vanilla or plain rice milk
- 1½ cups gluten free flour (I use Cybele Pascal's recipe)
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¾ tsp xanthan gum (omit if your gluten free flour includes this already)
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup non-dairy chocolate chips
- Preheat oven to 350ºF. Grease a 9-by-5-inch nonstick loaf pan with baking spray.
- In a stand mixer with the paddle attachment, beat together bananas, oil, sugar, vanilla, and rice milk until smooth.
- Turn the stand mixer to low and slowly add: flour, cocoa powder, baking powder, baking soda, and salt one at a time until it's fully incorporated. Scraping the sides as necessary. Fold in chocolate chips, then pour into prepared pan.
- Bake about 45-55 minutes, or until cake has risen and is slightly cracked, and a toothpick comes out clean.
- Let cool in pan 10 minutes, then run a knife around the edges to loosen and remove from pan. Transfer to a rack to cool completely.
Adapted from: Always Order Dessert