I've been making chocolate chip banana bread for as long as I can remember, especially towards the end of summer and beginning of Fall season. When it's baking in the oven, my entire house smells like cinnamon and it's the most cozy feeling ever; I absolutely love it. This Vegan, oil free, gf, and refined sugar free recipe for Chocolate Chip Banana Bread will be warm up your heart with all the fuzzy feelings (without feeling guilty)!
Let's talk bananas!
If you want a sweet and moist cake, make sure you use very ripe bananas. What's considered ripe? A banana is ripe when they are spotty and turning brown - they will yield the most amount of sweetness and will make it much easier to have a lump free banana bread.
Ditch the sugar - use a natural sweetener instead... DATE PASTE!!
Usually I've used maple syrup or agave in banana bread (to replace the refined sugar),but I wanted something a little bit more on the natural side, so I decided to use date paste instead. Dates are an amazing natural sweetener (probably the healthiest) and are super delicious. The paste is really easy to make and you can store it in the fridge for up to 2 months.
To make the date paste:
soak the 2 cups of pitted dates (about 20 dates) in 4 cups of water for about 15-20 minutes
Transfer the dates to a high speed blender with 1 - 1.5 cups of the soaking water.
Blend until smooth and store in an air tight jar in the fridge
Can I substitute some of the ingredients?
Yes and No. There are some ingredients such as the date paste, gf baking flour, and chocolate chips that you can swap out with alternatives, however, I wouldn't suggest substituting the almond flour in this recipe. Almond flour adds a lot of depth into the flavor of the banana bread and makes it moist, soft, and it takes the taste to a whole different level. Not adding the almond flour can result in a bit of a dry tasting banana bread, and well - that's just no fun at all.
Looking for more Vegan sweets/desserts? Try these!
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3 ripe bananas
1 1/4 cup GF baking flour
1/2 cup almond flour
2 tsp ground cinnamon
1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt (I use pink Himalayan salt)
2 tsp vanilla extract
1 cup date paste (see note above on how to make date paste)
1/4 cup unsweetened applesauce
1/4 - 1/2 cup vegan chocolate chips
Preheat oven to 350º
In a stand mixer, add the peeled ripe bananas and mix until it's smooth and completely lump free
To the bananas, add the date paste, applesauce, and vanilla extract - mix for another 30 seconds - 1 minute.
Add in the dry ingredients (GF Baking flour, almond flour, cinnamon, baking powder, baking soda, and salt)
Mix until all the ingredients are well incorporated and the batter is smooth, about 3 minutes.
Turn off the mixer and fold in your chocolate chips into the batter
Transfer to your prepared loaf pan, sprinkle some more chocolate chips on top, and bake for 35-40 minutes
Let cool on a cooling rack for about 20-25 minutes before cutting