Chocolate Chip Banana Bread (GF + Vegan)

Before my celiac diagnosis, I was a bread addict. When my family would go out to restaurants, I would be the one requesting a second basket of rolls because I would eat them all before anyone else could grab one!

However, I hated cookies (only liked dough) and never ate cake (only frosting).  While I am no longer a picky eater (except for my bean phobia), I have a newfound passion for cookies, cakes, etc. since going gluten free.  They fulfill my bread craving better than any gluten free bread I have tried so far. 🙂

Screen Shot 2014-05-03 at 10.47.47 PM

Last week I set out on a mission to find a gluten free banana bread recipe that I didn’t have to modify too much, so I googled GF & vegan breads.  The one that caught my eye was a sample recipe from The Allergy Free Cook Bakes Bread by Laurie Sadowsk. If a recipe is meant to entice you to buy the book, it must be pretty good, right?!

Well, after a few minor adjustments (pesky cinnamon allergy), I was not disappointed.  Laurie’s book will soon be added to my cookbook collection! This recipe is currently tied with my  hook ’em dessert (aka: cookie dough balls) as my favorite Kaila-friendly dessert! So, let’s check it out. 🙂

Chocolate Chip Banana Bread Recipe*

Allergens: Gluten Free and free of the Big 8!

Ingredients

  • Dry Ingredients
    • ¾ cup sorghum flour
    • ½ cup teff flour
    • ¼ cup arrowroot starch
    • 1 Tbsp. ground flaxseed (or chia seed)
    • 1½ tsp. baking soda
    • 1½ tsp. xanthan gum
    • ¼ tsp. all spice
    • ¾ cup chocolate chips
  • Wet Ingredients
    • 1½ cups of mashed (overripe) banana
    • ½ cup agave nectar
    • 3 Tbsp. canola oil
    • 1 tsp. vanilla extract
    • 1 tsp. apple cider vinegar

Procedure

  1. Preheat oven to 350.
  2. Grease a loaf pan, and lie a piece of parchment paper across the pan.  I used Earth Balance Vegan Buttery Sticks (which contain soy), but you can use whatever you want to grease the pan! IMG_8507
  3. Whisk all the dry ingredients (except the chocolate chips) in a bowl until there is a consistent color and texture throughout.Screen Shot 2014-05-03 at 12.34.34 PM
  4. Mix in the chocolate chips until they are coated in the flour mixture.IMG_8520
  5. Mash the overripe bananas.  Then combine the bananas and all the wet ingredients in a second bowl until consistent.IMG_8527
  6. Slowly add the wet mixture to the dry mixture until consistent in texture and color. IMG_8533
  7. Pour the batter into the loaf pan and use your spatula to smooth out the top. Bake for 35 minutes (for a moist, heavy bread) or 45-55 minutes (for a more traditional, but slightly drier banana bread). Either way, do not pull out of the oven until you can put a cake tester/toothpick comes out clean! 

    Screen Shot 2014-05-03 at 12.39.04 PM
    It’s awesome to watch the bread rise!
  8. Let the bread sit in the loaf pan for 10-15 minutes. Then pull out of the pan using the parchment paper. Let sit on a cooling rack until cool (>1 h). IMG_8541
  9. Slice and enjoy!

Tips and Tricks

  • The parchment paper should be cut to the width of the pan. The purpose? To make it simple to move the banana bread out of the pan and place it on the cooling rack!
  • The 35 minute mark will allow a toothpick to pull out clean, but as one of my friends put it will remind you of dough in the shape of banana bread. And, that’s exactly how I roll! I recommend cooking it for 40-45 minutes your first time, and adjusting the cooking time to your tastes from there!
  • The egg substitute used in this recipe is the ground flaxseed and vinegar combination. They are just split up between the dry and wet ingredients!

*Adapted from Laurie Sadowsk’s Sample Recipe from The Allergy Free Cook Bakes Bread.


Now, my favorite online party is Fiesta Friday hosted by the Novice Gardener. Since Kloe already brought a (gluten filled) banana bread, this is my alternative for the gluten free folk at the fiesta! I must admit that I made this on Thursday, and after celebrating the end of the week, the whole loaf was gone on Friday.

Finally, to my fellow celiacs, Happy Celiac Awareness Month!

13 thoughts on “Chocolate Chip Banana Bread (GF + Vegan)

  1. I’m always looking for a good banana bread recipe, and even though we’re not GF in this house, you’ve persuaded me to give this a try. Sounds interesting and healthy. The big bonus will be that I can share this with a GF friend. Thanks, Kaila! 🙂

    1. Thanks! One of my favorite parts of this recipe is that it uses teff flour, which was new to me. Teff flour comes out very fine. They’re able to grind such a fine flour because “about 100 grains of teff are the size of a single kernel of wheat!” (Bob’s Red Mill). While I don’t typically pay attention to the nutrition facts on the packet, I learned that teff has a much larger percentage of bran and germ making it a good “source of dietary fiber, protein, iron, amino acids, vitamin C and calcium.” Let me know if you give it a try! And, thanks for hosting. 🙂

    2. I thought so but it mustn’t have gone through! Let me try again. It says the link is already there, it must be hiding. 🙂

  2. Great looking recipe! I’m always on the lookout for baking that can be shared with a friend who is also celiac, so I’ve bookmarked this one. And we just love banana bread in this house, so might make a double batch. 🙂 Thank you for bringing this to Fiesta Friday!

    1. Thanks! Let me know what you think if you end up making it. You could also use cinnamon (1 tsp.) instead of allspice. I just happen to be allergic to cinnamon. Happy Fiesta Friday! 🙂

  3. Your bread looks great! And I’ve just read your response to Angie about teff flour, something I’ve never even heard of. Over here in the UK there still isn’t the breadth of choice that there seems to be in the States. Especially when it comes to GF,

    1. Thanks Johnny! I always think it’s interesting how different countries address gluten free products. For example, in New Zealand and Australia, the standard for gluten free is no detectable gluten (3-5 ppm), which is more stringent than both the US and the UK (at least the last time I checked). Looking forward to checking out your blog too 🙂

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