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Allergy Friendly Double Chocolate Banana Bread

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Servings: 12

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 9x5 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!