Aug 16 2010

Vegan, Gluten-Free Banana Chocolate Chip Bread

Clearly not everyone reading this is a vegan, but that shouldn’t exclude you from trying this, or other, vegan recipes.

“Why?” Because vegan cooking is fun and yummy! Also, incorporating some vegan meals and deserts in your life is good for your health and the environment.

The boys ate this ‘desert’ throughout the day, and they would have polished it off had I not pleaded with them to leave a little for their dad.

The recipe is from the vegan cook book ‘Babycakes’, by Erin McKenna. She is also the owner of the very successful NY bakery of the same name.  She uses coconut oil (which I’m a huge fan of) instead of vegetable oil. It helps support the thyroid so it’s good for your metabolism!

If you’re concerned about the sugar in chocolate chips you can leave them out, but I have to say, I’m completely addicted to Enjoy Life’s dairy-free chocolate chips (snacking on them as I type actually).

Oh, and did I mention this recipe is also gluten free? It really has it all.

We had so much fun making it, that I has to break up the video into 2 segments! (because UTube has a 10 minute max). If it’s too much chatting  (and I get it if it is!), you can just follow the recipe below.


-2 cups all purpose gluten free flour (Bobs Red Mill)
-2 tsp baking soda
-2tsp baking powder
-1 tsp xanthan gum
-1 tsp salt
-1 tsp cinnamon
-1/2 cup coconut oil (see note at bottom of post)
-2/3 cup agave nectar
-2/3 cup rice milk
-1tsp pure vanilla extract
1 1/2 Cups mashed banana


Preheat oven to 325. Lightly grease a 7 x 4 x 3-inch loaf pan with oil (coconut).

In a medium bowl, whisk together flour, baking powder, baking soda, xanthum gum, salt  and cinnamon. Add 1/2 cup oil and the agave nectar, rice milk, and vanilla to the dry ingredients. Stir until the batter is smooth. Using a plastic spatula, gently fold in the bananas until they are evenly distributed in the batter.

Fill the pan halfway with the batter. Bake on center rack for 35 minutes – rotaing 180 degrees after 20 minutes.

Let the bread stand for 20 minutes before serving.

You may store the bread at room temperature for up to 3 days.

** Note about coconut oil. You must warm it to measure because it comes in a solid form. Put the amount you want in a glass and insert the glass into a larger bowl with warm water until it melts – then measure).