This Double Chocolate Banana Bread is gluten-free, refined sugar-free, and vegan. Enjoy a slice by itself, top with seed butter, or add to a breakfast yogurt bowl!
¾cupcoconut milk can substitute oat, almond, cashew
¼cupsunbuttercan substitute almond butter
2teaspoonvanilla extract
½cupcoconut sugar
1¼cupalmond flour
¾cupcacao or cocoa powder
2teaspoonbaking powder
⅛teaspoonsea salt
⅓cupvegan chocolate chips
Instructions
Preheat oven to 350°. Prep chia egg. Line a loaf pan with parchment paper.
In a large mixing bowl, mix all wet ingredients together: bananas, chia egg, coconut milk, sunbutter, vanilla extract.
In a separate bowl, mix all dry ingredients together: almond flour, coconut sugar, cacao powder, baking powder, salt.
Add the dry ingredients into the wet ingredients, then mix well to combine. Fold in the chocolate chips.
Pour into loaf pan lined with parchment paper, then tap on the counter to even batter. Bake for 45-50 minutes. Let sit for at least 30 minutes to set. Banana bread is best the next day!
Notes
Make a chia egg by combining 1 tablespoon chia seeds and 3 tablespoon water in a small bowl. Mix and let sit for 5 minutes.
It's important to let the banana bread cool for at least 30 minutes before cutting into it. I prefer to let it sit overnight, either covered on the counter or in the fridge.