Allergy Friendly Double Chocolate Banana Bread
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
This Allergy Friendly Double Chocolate Banana Bread is gluten free, dairy free, vegan, and nut free!
It’s perfectly moist, full of rich chocolate flavor, tastes delicious as is, with a smear of almond butter, or with a dollop of greek yogurt!
You can never have too much chocolate, in my opinion!
Why You’ll Love This Allergy Friendly Double Chocolate Banana Bread
- It’s gluten free, dairy free, vegan, refined sugar free, and nut free!
- It’s perfectly moist
- It tastes delicious warmed, but just as good cold!
- You can up the protein by subbing some cocoa powder for chocolate protein powder, and serve with a dollop of greek yogurt
Ingredients
- 1 1/2 cup mashed banana (roughly 4 small-medium ripe bananas)
- 1/4 cup pure maple syrup
- 1/3 cup coconut sugar
- 1/4 cup milk of choice
- 3 tbsp melted coconut oil
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 1/2 cups gluten free oat flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup dark chocolate chips
How to Make Allergy Friendly Double Chocolate Banana Bread
- Whisk wet ingredients together – mashed banana, sugar, syrup, vanilla, apple cider vinegar, oil, and milk
- In a separate bowl whisk dry ingredients – oat flour, cocoa powder, baking powder, baking soda, and sea salt
- Add dry ingredients to wet, and combine
- Fold in chocolate chips
- Pour into 9×5 loaf tin lined with parchment paper
- Sprinkle with more dark chocolate chips
- Bake at 350 for 55-60 minutes
- Allow to cool 15 minutes, then use the parchment paper to lift the sides up and place on wire cooling rack until completely cool before slicing (if you try to cut while still warm it is more likely to crumble)
- Enjoy at room temp up to 3 days, or store in an airtight container in the fridge for up to a week
- You can also free it for up to 3 months!
I love how easy it to just add all of the ingredients to a bowl, stir, pour, and bake!
Variations for Dietary Preferences
- Coconut –
- you sub sub organic brown sugar for coconut sugar
- you can sub avocado oil, or neutral oil of choice for coconut oil
- Cocoa powder – you can sub half the cocoa powder for chocolate protein powder to up the protein
If you make this Allergy Friendly Double Chocolate Banana Bread I’d love to your thoughts! Or tag me on social media so I can see your creations!
Ingredients
- 1 1/2 cup mashed banana roughly 4 small-medium ripe bananas
- 1/4 cup pure maple syrup
- 1/3 cup coconut sugar
- 1/4 cup milk of choice
- 3 tbsp melted coconut oil
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 1/2 cups gluten free oat flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup dark chocolate chips
Instructions
- Whisk wet ingredients together – mashed banana, sugar, syrup, vanilla, apple cider vinegar, oil, and milk
- In a separate bowl whisk dry ingredients – oat flour, cocoa powder, baking powder, baking soda, and sea salt
- Add dry ingredients to wet, and combine
- Fold in chocolate chips
- Pour into 9×5 loaf tin lined with parchment paper
- Sprinkle with more dark chocolate chips
- Bake at 350 for 55-60 minutes
- Allow to cool 15 minutes, then use the parchment paper to lift the sides up and place on wire cooling rack until completely cool before slicing (if you try to cut while still warm it is more likely to crumble)
- Enjoy at room temp up to 3 days, or store in an airtight container in the fridge for up to a week
- You can also free it for up to 3 months!