Chocolate Banana Bread (gluten free & healthy)

In keeping with Veganuary I wanted to share with you once again a banana bread recipe that is made very quickly. This time a really chocolaty version, which is still healthy and slightly moist, so that it will melt in your mouth. You don't even need 10 minutes to prepare the dough - so go for it!

Ah no, stop. First, you must of course read my lovely blog post, hihi. What is the Veganuary anyway? Translated, it is the vegan January. This is a movement to try out the vegan lifestyle in the first month of the new year. I think it's a great movement that can be used as inspiration for all those who haven't yet (fully) adopted a vegan or, so far, vegetarian diet. Because veganism has many benefits, at least in my experience, and I'm happy to see more and more people turning to the green side of life. For the animals, for the environment and for themselves. But now enough proselytizing! Glad you're here and interested in this incredibly delicious and chocolatey banana bread.

Instead of regular white flour, I used whole rice flour* from Reishunger in this recipe. First, because I wanted to try a gluten-free version (which turned out great!) and second, because I generally like to use whole wheat flour as it has a higher nutrient density. While it sounds strange at first to use whole wheat flour in a banana bread, it doesn't do anything to the taste. It tastes just as good as with white flour. You can of course use other (whole weat or white) flours, but then you may have to adjust the amount of plant drink. If you are interested in ordering something from Reishunger, feel free to use my discount code "reissnackicat". With this you get a "Find your favorite rice"-Set* worth 18€ for free (minimum order value: 15€).

Back to the banana bread. I also used coconut blossom sugar instead of white sugar, as it has a lower glycemic index and therefore does not raise blood sugar levels as much in a short time as refined sugar. I also use this almost exclusively for baking. It is a bit expensive, but brings a very delicious caramel flavor. Don't worry, it doesn't taste like coconut, I promise! So if you don't know it yet, you should give it a try. It's now available in many large supermarkets and drugstores. And a note on this: The riper your bananas are (they can be completely brown already), the sweeter your banana bread will be. This makes this recipe ideal for using leftovers, because brown bananas really don't need to be thrown away. They just get sweeter!

So, I hope you guys like this banana bread as much as I do. I'm sure there are enough chocolate lovers out there who should definitely try the recipe! If you like the recipe, I would really appreciate a comment or a review! You are also welcome to visit me on Instagram or Pinterest to stay up to date. Have fun with the baking!

Chocolate Banana Bread (gluten free & healthy)
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Snacks & Sweet Things

Super brown bananas at home? Don't throw them away! They are ideal as leftovers for this wonderful, chocolaty and slightly moist chocolate banana bread. A dream for all chocolate lovers, I promise! And you know what's even better? It takes you just 10 minutes to prepare the dough. It doesn't get any better than that, does it? So then, bang, bang and prepare the dough!

Duration 10 + 50 minutes
Ingredients for 10 pieces
Dry ingredients:
  • 250g whole rice flour*¹
  • 50g (ground) almonds
  • 50g cocoa
  • 50g coconut blossom sugar (optional)²
  • 2 tsp baking powder
  • 1 pinch of salt
  • 40+30g vegan chocolate drops
Moist ingredients:
  • 3 large, very ripe bananas (here: 375g)
  • 50g oil (here: canola oil)
  • 200ml soy or oat drink
Preparation
  1. grease a loaf pan³ or line with baking paper and preheat the oven to 180°C circulating air
  2. mix rice wholemeal flour, ground almonds, cocoa, baking powder, salt and coconut blossom sugar in a bowl
  3. in another bowl, mash the bananas with a fork and mix with plant milk and oil
  4. gently mix the wet and dry ingredients.
  5. add 40g of the chocolate drops
  6. pour the dough into the loaf pan and smooth it out
  7. top with the remaining 30g of chocolate drops
  8. bake in the oven for approx. 40-50 minutes, test with chopsticks
  9. remove from the pan and let cool on a cooling rack, serve as desired (e.g. with nut puree or jam) or simply enjoy without topping
Remarks
¹ Alternatively, you can also use other (gluten-free) (wholemeal) flours. Adjust the amount of water if necessary. However, I prefer to use whole wheat flour to prepare the cake as nutritious as possible.
² It is best to try a small amount of the dough and see if the bananas are ripe enough for you or if some additional sweetness is needed. Alternatively, you can use other sugar.
³ I use a foldable silicone loaf pan with the measurements 25 x 9 x 6 cm.

The bread keeps in the refrigerator airtight packed several days. Alternatively, you can also freeze it and defrost it, for example, in slices. So it keeps about 4-6 weeks.
Nutritional values for 1 piece
Calories
282 kcal
Fat
11,8g
Carbs
35,9g
Protein
6,3g
* The product links are affiliate links. This means that I receive a small commission on the purchase. There are no additional costs for you. You are welcome to support me, but you do not have to.
Tags:
vegan Pancakes plantbased healthy glutenfree sugar free refined sugarfree Banana Almonds Banana Bread bake baking Chocolate moist
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