I first heard the word “Vegan” about 30 years ago, back then I thought if you were a vegan you lived off of alfalfa sprouts, avocado and brown rice. And, the baked goods they consumed certainly contained carob.
Things have changed hugely in the kitchen since then. Baking vegan solves a lot of food allergy issues because it’s dairy and egg free. When you add that to gluten-free, the equation becomes complicated. I am still working on a grain free, gluten free, dairy free and egg free muffin – so far many attempts, though none noteworthy—I will keep you posted though.
In the meantime, this Chocolate Banana Bread baked up beautifully. It’s moist, rich, and fudge-like – I think best described as that fabulous “death by chocolate cake”, meets your favorite banana bread! What’s not to love there?
Just an added bonus for many of us, that there is no need for dairy or eggs!
Chocolate Banana Bread - Gluten Free and Vegan
1 tablespoon Flaxseed Meal
3 tablespoons water
1 cup Gluten-Free Baking Flour
1/2 cup Dutch process cocoa
1 teaspoon baking soda
1/2 teaspoon sea salt
3 large ripe bananas (about 1 1/2 cups mashed)
1/3 cup coconut oil, melted and slightly cooled
3/4 cup coconut sugar
1 teaspoon vanilla extract
3/4 cup vegan chocolate chips
Heat your oven to 350°F.
Line a 9-by-5-inch loaf pan with parchment paper on the longest side and fold over extra away from pan, set aside.
In a small bowl, mix together the flax seed meal and water. Let sit for 10 minutes.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
In a large bowl, mash the ripe bananas with a fork. Add the melted coconut oil and stir until combined. Add the coconut sugar, flaxseed mixture, and vanilla extract. Stir until smooth.
Stir the dry ingredients into the wet ingredients, don’t over mix. Add in 1/2 cup of the chocolate chips and mix.
Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread.
Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine.
Remove the pan from the oven and set on a wire cooling rack.
Let the bread cool in the pan for 15 minutes. Grasp the folded over edges of parchment to remove from the pan. Let the bread cool completely on the wire cooling rack.
Cut into slices and serve.
Copyright Pamela\'s Gluten Free Recipes