Lets get real for a second … vegan baking is HARD. Vegan + gluten free baking is just dang super hero kind of accomplishments. Breads tend to have a mushy center, too dry a texture, or crumble upon slicing ( because of the lack of eggs and gluten aka the binders.)
Well, call me Wonder Woman bc I FINALLY nailed this no-fuss chocolate swirl banana bread. I wanted this bread to be something you could go to the pantry right away and make. No crazy ingredients or long steps.
It actually has the consistency of REAL banana bread. Halle-freaking-lujah!! It doesn’t rise too much, but the texture cant be beat.
And those chocolatey swirls? Yea I know…just plain delicious. Every bite is heaven!
I n g r e d i e n t s
3 bananas ( overly ripe- about 1 3/4 cup mashed)
2 tsp vanilla extract
1/3 cup coconut sugar
1.5 cup almond flour
1 cup almond meal
1/2 cup tapioca or arrowroot powder
1/2 tsp sea salt
1 tsp baking soda
1 tbsp apple cider vinegar
2.5 tbsp cacao powder
1/4 cup dark chocolate chips ( dairy free)
D i r e c t i o n s
Preheat oven to 350F and rub down a loaf pan with coconut oil or line with parchment paper.
In a large bowl mash your bananas until no clumps remain. Add your vanilla and coconut sugar and continue to mix until a uniform mixture remains.
Add your almond flour, almond meal, tapioca flour, baking soda, and sea salt. Stir until you achieve a smooth batter.
Get out another small bowl and add your cacao powder and chocolate chips.
IN THE BOWL WITH THE BATTER add your apple cider vinegar and stir in.
Quickly scoop half of the batter into the bowl with cacao and chocolate chips and stir until well combined.
Now begin to alternate scooping the original batter and the chocolate batter into the loaf pan. This will help create that marbling pattern in the bread.
Once all is scooped into the loaf pan smooth out the top of the batter with spoon or spatula.
Bake at 350 for about 45-48 minutes! This loaf does not rise as much as a bread that uses eggs but will have the perfect banana bread “like” consistency!