Description
This one bowl, gluten free + vegan raspberry chocolate chip banana bread is so moist, delicious, and easy to make. The PERFECT way to use up those RIPE bananas.
Ingredients
Scale
- 2 tbsp ground flax seeds (** see note)
- 5 tbsp warm water
- 1 and 1/4 cup mashed banana (about 3 ripe bananas)
- 1/4 cup coconut oil
- 1/3 cup maple syrup
- 2 tbsp coconut sugar
- 1 tsp vanilla extract
- 1 and 3/4 cups gluten free oat flour (** see note)
- 1 and 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cardamom or cinnamon
- 1/2 tsp salt
- 1/3 cup chopped walnuts or pecans
- 1/3 cup chocolate chips (I use THESE sugar + dairy free kind)
- 1 cup raspberries
Instructions
- To make flax eggs: whisk together 2 tablespoons of flax seed meal and 5 tablespoons of warm water and allow to sit for 10 minutes.
- Preheat oven to 350’F. Line loaf pan with parchment paper.
- In a large bowl, whisk together flax eggs, mashed banana, coconut oil, maple syrup, coconut sugar, and vanilla.
- Add in oat flour, baking powder, baking soda, cardamon, and salt. Mix until just combined. Fold in walnuts and chocolate chips. And then carefully fold in raspberries.
- Pour the mixture into the lined loaf pan and bake for 50-60 minutes, until toothpick comes out clean in center. Loosely top with tin foil at 40 minute mark to keep top from over-browning.
- Let loaf cool for 10 minutes then lift loaf out of pan to cool completely on a wire rack before slicing.
Notes
I grind my own flax seeds in a coffee grinder as flax meal can go rancid pretty quickly. You can also buy pre-ground flax meal like this.
I grind my own gluten free oats into a fine flour but you can also purchase it like this. If making homemade, you can sift it for a finer texture or leave it coarse for a more hearty texture.