Updated in 2018! Gluten-free baking can be challenging enough. But take away the eggs and dairy, and you can definitely expect some monstrous kitchen disasters. Trust me … I’ve had many of them. So I can only imagine how many test loaves were churned out to create The Allergy-Free Cook Bakes Bread. All of the recipes in this simply laid out book are gluten-free, egg-free, dairy-free, soy-free, and vegan! And the first one I tried out was gluten-free vegan Chocolate Chip Banana Bread.
Now for the real question: is the bread any good? I’m happy to report that it is delicious! Based on the author’s flour guide, I made several flour substitutions to her gluten-free vegan chocolate chip banana bread recipe, and it still turned out beautifully.
If you have any experience with gluten-free baking, then you know there are like fifty-bajillion different gluten-free flours. I keep several on hand, but still didn’t have the exact ones for this recipe. Fortunately, Laurie makes substitutions easy in The Allergy-Free Cook Bakes Bread. I was able to churn out this delicious bread, and use up some fast-ripening bananas, without having to go to the store!
This gluten-free vegan chocolate chip banana bread turns out perfectly moist. In fact, it has a texture much like you would expect from any good, hearty banana quick bread. It is a heavy loaf that doesn’t rise a ton, but don’t let the weight fool you. This is still a nice dessert-like indulgence, not a nutritious door stop!
The flavor is just sweet enough, and the maple, banana and chocolate combo is divine. The gluten-free flours add some flavor nuances that are “different” (this isn’t wheat flour after all), but we really liked the variation. But don’t take my word for it – try the recipe below for yourself!
Special Diet Notes: Gluten-Free Vegan Chocolate Chip Banana Bread
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.
- 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)
- Preheat your oven to 350ºF and grease and flour (I used a little brown rice flour) an 8 x 4-inch loaf pan.
- 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.
- 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.
- Scrape the batter into your prepared loaf pan (it will be thick), and smooth out the top.
- Bake for 45 to 55 minutes (mine was perfectly cooked at 50 minutes).
- Let the loaf cool for 10 minutes in the pan and then remove it to a cooling rack to cool completely before slicing.