Once upon a time, I ordered waaaaay too many bananas. I pretty much fat fingered my online Peapod order, and instead of 1 bunch of 5 bananas, I bought 5 BUNCHES of 5 bananas.
Anyhoo, I know bananas are naturally sweet to the taste, and my boyfriend was really in the mood for some good old fashioned banana bread; so I rolled up my sleeves, did some searching, and decided to make a classic chocolate banana bread….with a healthier twist. I wanted to make a gluten-free, vegan version of this dessert, with no added flour or refined sugar (this is why bananas are perfect!).
I always enjoy a challenge, especially when it comes to finding healthier alternatives like gluten-free, no flour, or no-refined sugar, and banana bread proved to be another great dessert I can transform, thanks with a little help from my favorite girl ChocolatecoveredKatie. I also adapted her banana bread recipe to include more bananas to make it moist and some cacao powder and chocolate chips to give it a chocolate flavor….POW!
Making this chocolate banana bread was actually super simple and fun, and it involved one of my favorite kitchen tools of all time….the food processor! So far, my Peanut Butter Pie and my No-Flour Brownies were born with the help of my food processor, and they were absolutely amazing in texture.
Honestly, you cannot get any more simple than throwing a bunch of ingredients into a food processor and hitting the “PULSE” button and watch your desserts come to life. It’s almost as beautiful as watching puppies falling over.
So let’s get to that recipe!
- 2 1/2 cups rolled oats
- 2 VERY RIPE bananas
- 1/2 cup of cacao powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1 1/2 tsp pure vanilla extract
- 1/3 cup almond milk
- 1/2 cup pure maple syrup (or honey if you want to go the non-Vegan route)
- 1 1/2 tbsp distilled white vinegar
- 1/2 cup mini chocolate chips, optional
Preheat oven to 350 degrees F. Add all ingredients except the chocolate chips into the food processor and blend until smooth (about 1 minute). Then, fold in chocolate chips and mix with a spatula. Pour mix into a greased 5″x9″ loaf pan, sprinkle some additional chocolate chips on top, and place on middle rack in the oven, and let bake for 35 minutes. Turn off the oven, but do not remove the banana bread yet; just leave it in there for an additional 10 minutes.
Remove from oven and let cool on a cooling rack. Once cooled, you can either cut it up to serve, or wrap it up and throw it in the fridge. If you aren’t planning on eating the banana bread for a while, I would advise wrapping it up really tight with saran wrap and tin foil, and storing int in the freezer. When you want to dive in and eat this, remove from freezer, let thaw for about 10 minutes and serve!
When I pulled this chocolate banana bread out of the oven, I almost fell over and cried. It looked perfect. Like, this healthy dessert literally jumped out of a FoodNetwork magazine into my oven for my spectating eyes to behold. The color of this bread is so beautifully brown, and the taste is awesome….and it’s healthier! I don’t have to worry about feeling like poop after eating this on my cheat day, or worrying about tummy issues or any gluten sensitivities.
Like, I am not sure how avid of a chocolate banana bread fan you are, but I usually like mine to be on the denser side, and I like it MOIST. Plus, you always hear the scary adage that anything gluten-free is just a shadow of what was once a great food empire…but not with this.
The texture of this banana bread is moist, crumbly enough to break apart but still strong enough to hold together very well on its own, and it’s is quite gratifying to chew into. I am a barbarian and used my hands to eat this bread, but you can totally be a class act and eat this on plates with forks and all that.
What do you think about this banana bread recipe? Comment and share!