Gluten free and vegan Chocolate chip- Banana bread
This is one easy to make bread recipe. It can be well tolerated by folks with egg allergies, because it is egg free. I have used flax egg as a egg substitute.
This bread is a kid's favorite due to the addition of chocolate chips. I have not added any other sweeteners in this bread, because using ripe bananas gives it the necessary sweetness. I did not want an overtly sweet bread.
Feel good eating this bread because it is free of gluten , and other inflammatory ingredients, that the commercial breads are loaded with.
Proceeding to the recipe
Wet Ingredients
Ripe bananas- 3
Vanilla Extract-2 tsps
Flax eggs- 3* (see notes on how to make flax egg)
Melted Coconut oil- 1/4 cup
Dry Ingredients
Almond flour- 2 cups
Baking soda- 1 tsp
Sea salt-1/2 tsp
Notes
1. Preparing flax egg*- This is the egg substitute that we are using in this recipe. To 9 tbsps of slightly warm water, add 3 tbsp of ground flaxseed. Mix well, and let it rest for atleast 10 minutes before using it in the recipe. This will turn slightly gelatinous, as it sits for 10 minutes. Add it to the recipe, in the order indicated.
2. I used Bob's Red mill brand Almond flour
3. The cocoa bean is a rich source of antioxidants. I used the Guittard brand 63% Cacao Fair trade certified extra dark chocolate baking chips.
Preparation
1. Preheat the oven to 350 degrees Fahrenheit. Grease the edges of the bread loaf pan with some non sticky cooking spray, or line it with parchment paper.
2.Gather all the wet ingredients. Mash the bananas with a fork uniformly, ensuring there are no chunks lying around. Add in the vanilla extract, flax eggs and melted coconut oil. Blend it together. You may blend all the
ingredients in a mixer, for a more smooth texture
3. In a wide mixing bowl, take the almond flour. Add the baking soda and salt. Mix well with a dry ladle, and transfer the wet ingredients to this bowl. Mix gently, making sure all the ingredients are well incorporated.
4. Scoop the batter into the greased bread loaf pan, and fold in the chocolate chips. Check to see if the chips are evenly distributed in the batter. Alternatively, you may mix the the chocolate chips with the batter in the mixing bowl and then transfer to the loaf pan.
4. Bake at 350 degrees fahrenheit for 50-55 minutes. Check to see if the loaf is uniformly baked, by inserting a tooth pick in the center of the loaf. If it comes out clean, the bread is done.
5. Let the bread cool down for about 2 hours, before slicing.
Enjoy this chocolatey bread topped with some grass-fed butter!!!!
 |
| Gluten free and vegan chocolate chip-banana bread |
This is one easy to make bread recipe. It can be well tolerated by folks with egg allergies, because it is egg free. I have used flax egg as a egg substitute.
This bread is a kid's favorite due to the addition of chocolate chips. I have not added any other sweeteners in this bread, because using ripe bananas gives it the necessary sweetness. I did not want an overtly sweet bread.
Feel good eating this bread because it is free of gluten , and other inflammatory ingredients, that the commercial breads are loaded with.
Proceeding to the recipe
Wet Ingredients
Ripe bananas- 3
Vanilla Extract-2 tsps
Flax eggs- 3* (see notes on how to make flax egg)
Melted Coconut oil- 1/4 cup
Dry Ingredients
Almond flour- 2 cups
Baking soda- 1 tsp
Sea salt-1/2 tsp
Notes
1. Preparing flax egg*- This is the egg substitute that we are using in this recipe. To 9 tbsps of slightly warm water, add 3 tbsp of ground flaxseed. Mix well, and let it rest for atleast 10 minutes before using it in the recipe. This will turn slightly gelatinous, as it sits for 10 minutes. Add it to the recipe, in the order indicated.
2. I used Bob's Red mill brand Almond flour
3. The cocoa bean is a rich source of antioxidants. I used the Guittard brand 63% Cacao Fair trade certified extra dark chocolate baking chips.
Preparation
1. Preheat the oven to 350 degrees Fahrenheit. Grease the edges of the bread loaf pan with some non sticky cooking spray, or line it with parchment paper.
2.Gather all the wet ingredients. Mash the bananas with a fork uniformly, ensuring there are no chunks lying around. Add in the vanilla extract, flax eggs and melted coconut oil. Blend it together. You may blend all the
ingredients in a mixer, for a more smooth texture
3. In a wide mixing bowl, take the almond flour. Add the baking soda and salt. Mix well with a dry ladle, and transfer the wet ingredients to this bowl. Mix gently, making sure all the ingredients are well incorporated.
4. Scoop the batter into the greased bread loaf pan, and fold in the chocolate chips. Check to see if the chips are evenly distributed in the batter. Alternatively, you may mix the the chocolate chips with the batter in the mixing bowl and then transfer to the loaf pan.
4. Bake at 350 degrees fahrenheit for 50-55 minutes. Check to see if the loaf is uniformly baked, by inserting a tooth pick in the center of the loaf. If it comes out clean, the bread is done.
5. Let the bread cool down for about 2 hours, before slicing.
Enjoy this chocolatey bread topped with some grass-fed butter!!!!
 |
| Sliced loaf |
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