Double Chocolate Banana Bread (GF, DF, Egg, Soy, Peanut, Tree nut Free, Top 8 Free, Vegan)
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Serves: 8 slices
Soft, chocolate bread punctuated with dairy-free chocolate chips makes for a sweet breakfast or delicious snack. Moist and chocolaty this quick bread is a must-make that is free of all top eight allergens, gluten free and vegan.
  • 2 large overripe bananas, mashed until smooth
  • ⅓ cup coconut oil, measured and then melted
  • ¾ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup vanilla or plain rice milk
  • 1½ cups gluten free flour (I use Cybele Pascal's recipe)
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¾ tsp xanthan gum (omit if your gluten free flour includes this already)
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup non-dairy chocolate chips
  1. Preheat oven to 350ºF. Grease a 9-by-5-inch nonstick loaf pan with baking spray.
  2. In a stand mixer with the paddle attachment, beat together bananas, oil, sugar, vanilla, and rice milk until smooth.
  3. Turn the stand mixer to low and slowly add: flour, cocoa powder, baking powder, baking soda, and salt one at a time until it's fully incorporated. Scraping the sides as necessary. Fold in chocolate chips, then pour into prepared pan.
  4. Bake about 45-55 minutes, or until cake has risen and is slightly cracked, and a toothpick comes out clean.
  5. Let cool in pan 10 minutes, then run a knife around the edges to loosen and remove from pan. Transfer to a rack to cool completely before cutting for best texture results. (I like to bake mine the night before and enjoy it in the following morning!)
Recipe by Allergy Awesomeness at