If this is your first time making dairy free and gluten free vegan chocolate banana bread, you won't be disappointed. You'll love this healthy gluten free chocolate chip banana bread.
The last few weeks, it was all about cakes, so today, let's do something with the overripe banana sitting on the fruit basket for days. Banana bread is best with chocolate, so I decided to go for chocolate chips banana bread.
Despite not using eggs, dairy, and wheat flour, it still has a moist, springy-soft, and light texture. This gluten free chocolate banana bread recipe uses a good GF flour blend you can find easily at your local groceries.
Texture of the batter
Recommended Ingredient for this recipe
Barista plant milk can be soya, oat, or rice milk. The Barista version has more fat content essential for baking than regular plant milk.
Dark chocolate chips have less sugar to balance the sweetness.
Dark brown sugar has a nutty-caramel taste that accentuates the flavor of banana and chocolate.
Mixing the mashed banana and the psyllium-milk
Does egg matter for a gluten free chocolate banana bread recipe to work?
Bananas can replace an egg in vegan baking, but what is missing is the binding property of an egg. It's where psyllium comes to the rescue.
Psyllium husk is an amazing binder for a gluten free, eggless batter or vegan dough. Psyllium is very easy to prepare. Diluting the husk with any liquid, in this case, plant milk - will transform it into a slimy-glutenous texture that compensates for the missing gluten and egg in a recipe.
Ingredients You'll Need
350 g ripe bananas, weighed peeled
350 g gluten free flour with binders, sieved
140 g brown sugar
1 g vanilla powder or a tsp of vanilla extract
2 g salt
20 g baking powder
8 g baking soda
150 g dark chocolate chips
300 g oat, soya or rice milk, barista version
5 g psyllium husk
140 g melted vegan butter
80 g clear fruit glaze , optional
Cacao nibs for toppings, optional
Combine the plant milk and psyllium husk. Mix well and set aside for at least 5 minutes.
Preheat the oven to 180°C (356°F). Grease a 26cm X 9.5cm X 6.5cm (L,W,H) rectangle cake pan with oil, and lined with parchment paper.
Mash the bananas then mix in the milk-psyllium mixture, vanilla and melted vegan butter.
Mix all the dry ingredients then sieve.
Pour the banana mixture into the mixed dry ingredients, then mix well until no lumps of flour are visible.
Pour the batter into the prepared cake pan and spread it evenly using a spatula.
Bake in the oven for about 40-45 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven then transfer to a wire rack to cool down completely.
Heat the glaze and brush on the surface of the banana bread. Sprinkle with cacao nibs or chocolate chips on top before serving.
How to Keep the Banana bread moist while on the shelf?
One way of sealing the banana bread's moisture is to brush it with a simple clear glaze. The glaze prevents the cake from drying out and gives that glossy finish that makes it look even more appetizing.
Glazed chocolate banana bread
Instead of topping it with chocolate shavings and chips, I used cacao nibs for a contrasting crunchy texture when you bite into it. You could also throw in some chopped roasted pecan nuts on top.
Chocolate chips banana cake is best with green tea or dark coffee. I wouldn't recommend eating chocolate banana cake with hot chocolate or soda.
So, grab the ingredients, try it and enjoy!
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