Gluten-Free Vegan Chocolate Chip Banana Bread
Prep time
Cook time
Total time
Serves: 8 servings
  • ¾ cup brown rice flour
  • ½ cup buckwheat flour
  • ¼ cup potato starch (or tapioca starch)
  • 1 tablespoon ground flaxseed (I ground about 2 teaspoons of whole flaxseed in my spice grinder)
  • 1½ teaspoons baking soda
  • 1½ teaspoons xanthan gum (or guar gum for corn-free)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ⅔ cup dairy-free semi-sweet chocolate chips
  • 1½ cups mashed ripe banana (about 3 medium to large)
  • ½ cup maple syrup
  • 3 tablespoons oil (I used grapeseed, but feel free to use your favorite baking oil)
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar (can sub white vinegar)
  1. Preheat your oven to 350ºF and grease and flour (I used a little brown rice flour) an 8 x 4-inch loaf pan.
  2. In a medium-sized bowl, whisk together the brown rice flour, buckwheat flour, starch, flaxseed, baking soda, xanthan gum, cinnamon, and salt. Stir in the chocolate chips.
  3. In a large mixing bowl, beat the banana, maple syrup, oil, vanilla, and vinegar with a hand mixer until relatively smooth. Stir in the dry ingredients until just combined.
  4. Scrape the batter into your prepared loaf pan (it will be thick), and smooth out the top.
  5. Bake for 45 to 55 minutes (mine was perfectly cooked at 50 minutes).
  6. Let the loaf cool for 10 minutes in the pan and then remove it to a cooling rack to cool completely before slicing.
Recipe by Go Dairy Free at