This recipe was a bit of an experiment (that turned out well fortunately). I wanted to make banana bread because I had a bunch of bananas that were getting pretty spotty but I didn’t want just your run of the mill banana bread, I wanted something a little more decadent. Now granted, this recipe may not be ground-breaking, but it is vegan, gluten-free and boyfriend approved. James made a point of telling me that he really liked it, so I knew it was a winner
Prep time: 20 mins
Bake Time: 55 mins
- 1 small bowl or small cup (to make flax egg)
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 loaf pan (9″ x 5″)
- 2 tsp ground flax
- 4 tsp water
- 3 ripe bananas (the spottier the better)
- 3 tbsp melted coconut oil
- 1 cup brown sugar
- 1/2 cup cane sugar
- 2 tsp vanilla extract
- 1 1/2 cups brown rice flour
- 1/2 cup chickpea flour (aka garbanzo flour)
- 1/2 cup arrowroot starch
- 1/2 cup rolled oats
- 1 1/2 tsp xanthan gum
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup + 1 tbsp cocoa powder
- 1/2 cup walnut crumbs
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees F and grease your load pan.
- In a small bowl make the flax egg by combining ground flax with water, stir, then let sit for two minutes.
- In a medium mixing bowl, peel and mash the bananas. Then add brown sugar, cane sugar, vanilla extract, melted coconut oil and flax egg to the bowl. Mix, then set aside.
- In a large mixing bowl combine brown rice flour, chickpea flour, arrowroot starch, rolled oats, xanthan gum, baking powder, baking soda, and salt. Mix well. Then add cocoa powder and mix again.
- Next add the wet ingredients into the large mixing bowl with the dry ingredients and mix until the dough is formed. The dough will be fairly sticky and quite thick. It may take a few minutes of mixing before all of the dry ingredients are well incorporated.
- Stir in the walnut crumbs and the chocolate chips.
- Pour mixture into the loaf pan and bake for 55 minutes, then let cool for 10 – 20 minutes before removing from pan. Enjoy! *My banana bread burned slightly burnt on top I think because the oven rack is too high up in my oven. I also left mine in for a full 60 mins which is why I adjusted the baking time in the recipe. Therefore, depending on where your racks are positioned in your oven, and whether your oven tends to run hot, keep an eye on the loaf from about 50 minutes onward, use your own discretion.