Chocolate Chip Banana Bread Recipe – gluten-free, vegan

Most recipes that I make are only ever made once, on the spur of the moment – divinely inspired in the here-and-now, never written down or even remembered.

I am a retreat chef (amongst other things haha), catering for groups of between 8 and 40 guests.

I make everything up (following my own recipes on the odd occasion!) depending on what is available at the time, with a preference for turning simple ingredients into delectable deliciousness.

Chocolate chip banana bread - gluten-free, vegan by Trinity BourneBrings me so much happiness to set an example of how nourishing, tasty and vibrant conscious, compassionate food can taste.

It’s such a rewarding job – to be able to infuse so much love into what I do and then share it with my guests. Instant ripple effect!

I am still buzzing with excitement, since I’ve just come off another week-long retreat, where every meal and every dessert was cosmic. One late afternoon I had a few spare minutes to catch a some snapshots of dessert. Something I know you’ll love…

Chocolate chip banana bread - gluten-free, vegan by Trinity Bourne

Today’s recipe is one that I have indeed written down and remembered. Yay! It is based on my original scrumptious banana bread. However, it has a ‘jump up and down in the kitchen’ exciting kind of twist.
Meet my Chocolate Chip version! Oh my goodness… it holds together like a dream. It’s light and fluffy (hurrah for gluten-free alchemy) and it is (like everything I do) made with complete, compassionate, vegan ingredients.

Chocolate chip banana bread - gluten-free, vegan by Trinity Bourne

The world of speciality and artisan cooking has come a long way in recent years, so anyone who thinks that gluten-free, vegan cuisine is lacking, is totally and utterly missing out on some of the worlds most delectable treats!

You may be tempted to switch around the flours in this. Unlike a lot of my recipes, this one is very specific and doesn’t like to be changed about.

I recommend that you keep the flours and the other ingredients exactly as they are (and let it cool before slicing). You are in for a delicious dessert feast…

Chocolate chip banana bread_by Trinity

Quick Visual Video Guide

If you want a quick visual guide on how to make this, then please do check out my video tutorial for the original (choc chip free version). I use exactly the same method (just varied the recipe ever so slightly as detailed in the recipe write up below)…

Yield: 8 slices

Chocolate Chip Banana Bread Recipe - gluten-free, vegan

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
An out-of-this-world gluten-free, vegan chocolate chip banana bread. Easy to make and an instant winner with everyone.

Ingredients

  • 3 medium sized bananas
  • 1 tablespoon ground flaxseed
  • 3 tablespoon water
  • 125ml (1/2 cup) coconut oil
  • 120g (1 cup) brown rice flour
  • 50g (1/2 cup) tapioca flour (or tapioca starch)
  • 50g (1/2 cup) gluten-free oats
  • 2 tablespoons ground cinnamon
  • 4 tablespoons coconut sugar
  • 1 teaspoon bicarbonate soda (baking soda)
  • 50g (handful) of dairy-free chocolate chips
  • 1/2 teaspoon nutmeg (freshly grated)
  • Pinch of ginger (freshly grated) - optional
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar

Instructions

  • Mix the tablespoon of ground flaxseed with the 3 tablespoons of water and leave on the side to thicken whilst you prepare the rest of the ingredients.
  • Melt the coconut oil. Coconut oil solidifies at 24C (76F) and you'll need to melt it for this recipe. If your coconut oil is in a glass bottle or jar, then you can place it in a saucepan with hot water (gently heat). Alternatively, plan ahead and leave it on a warm windowsill, or near a heat source until it turns to liquid.
  • Mash the bananas with a fork in a mixing bowl.
  • Put the oven on in advance to gas mark 5 (375F/190C).
  • Add the brown rice flour, tapioca flour, gluten-free oats, ground cinnamon, coconut sugar, chocolate chips and bicarbonate of soda.
  • Use a super-fine grater and grate the nutmeg. Use more or less than the amount specified above, depending on preferred taste.
  • Finely grate a pinch of fresh ginger (optional).
  • Give the flaxseed/water blend a bit of a stir again. This should have thickened up.
  • Combine the flaxseed/water blend, coconut oil, vanilla and apple cider vinegar in a jug, before mixing in the bowl with all the ingredients. Mix thoroughly.
  • Pour the ingredients into a parchment-paper lined loaf tin.
  • Pop into the oven for 40 minutes.
  • Cool on a cooling rack. You might like to allow it to sit in the loaf tin for a while first like I do. Gluten-free cake can be a bit fragile when it is hot.
  • Important note

    1. The texture of this is perfect and dream-like when served cold or at room temperature. [b]UNTIL[/b] they have cooled down (they have a tendency to crumble when warm). So, as tempting as it might be to dive right in.... remember to allow it to cool full down before slicing. I sometimes pop it in the fridge for a little while too, just to be extra sure (especially when I am serving for a bunch of guests!). Works a treat every time as long as I don't tuck in too early.
     

    Pin it on your pinterest board for later…

    Chocolate chip banana bread - vegan & gluten-free by Trinity Bourne

    2 Comments

    1. Melanie May 23, 2017 at 11:17 pm - Reply

      Sooo… I tried this yesterday and must say it is absolutely de-li-cious !
      I couldn’t find any brown rice flour so I substituted it with normal rice flour, and I also substituted 1/2 cup of tapioca starch with 1/3 cup of corn starch and a tiny more amount of the flaxseed/water blend.
      Grandiose result and my friends loved it, Thank you so much for yet another amazing, easy to do, healthy recipe !

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