Double Chocolate Banana Bread (GF, DF, Egg, Soy, Peanut, Tree nut Free, Top 8 Free, Vegan)
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Cook time: 
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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.
Ingredients
  • 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
Instructions
  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 https://allergyawesomeness.com/double-chocolate-banana-bread-gf-df-egg-soy-peanut-tree-nut-free-top-8-free-vegan/