Chocolate Banana Bread with Easy Raspberry Jam (GF and oil free)

This chocolate banana bread with easy raspberry jam is rich, moist, and delicious. You will never know it is gluten-free and vegan.

 

I have to say that lately I have been experimenting a lot more with some baking recipes. You guys loved this ”One Bowl Banana Apple Pie” recipe: a banana bread turned into an apple pie. A banana bread is such a classic recipe that always seems to be a good idea. And I love the fact that everyone is making a twist on this recipe. Today I’m sharing with you my twist on the classic chocolate banana bread that happens to be gluten- and oil free too.

I combined this chocolate banana bread with a super simple and quick homemade raspberry jam. Because... chocolate and raspberries are a match made in heaven.

This chocolate banana bread is rich, moist, and delicious.  You will never know it’s vegan and gluten-free. It tastes like a light chocolate cake so this would also make a great combination with ice cream, don’t you think?

If you are going to give this recipe a try, let me know on Facebook or Instagram. Oh and don’t forget to tag your picture #thegreencreator on Instagram. I’d love to see your recreations!

Chocolate Banana Bread with Raspberry Jam on white plates Sliced Chocolate Banana Bread

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Chocolate Banana Bread with Raspberry Jam on white plates

Chocolate Banana Bread with Easy Raspberry Jam (GF and oil free)

  • Author: The Green Creator
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 1 loaf 1x
  • Category: dessert, sweet, snack
  • Cuisine: vegan, vegetarian, glutenfree, dairyfree, plant-based

Description

This chocolate banana bread with easy raspberry jam is rich, moist, and delicious. You will never know it is gluten-free and vegan. It tastes like chocolate cake and combines so well with the raspberry jam.


Ingredients

Scale
  • CHOCOLATE BANANA BREAD:
  • 1 tablespoon flax seed meal (ground flax seeds)
  • 3 tablespoons water
  • 1 cup (gluten free) flour such as oat flour
  • 1/3 cup coconut flour
  • 1/2 cup cacao powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3 large ripe bananas (about 1 1/2 cups mashed)
  • 1/2 cup coconut sugar
  • ½ cup apple puree
  • 1 teaspoon vanilla extract
  • 1/4 cup cacao nibs
  • RASPBERRY JAM:
  • 1 tablespoon flaxseed meal (ground flaxseeds)
  • 3 tablespoons water
  • (frozen) raspberries (to taste; I used one cup)
  • optional: sweetener

Instructions

  1. CHOCOLATE BANANA BREAD:
  2. Preheat your oven at 430°F/ 220 °C. Place parchment paper in a 9-by-5-inch loaf pan and set aside.
  3. In a small bowl, mix together the flax seed meal and water. Let sit for 10 minutes.
  4. In a medium bowl, whisk together the oat flour, coconut flour, cacao powder, baking soda, and sea salt. Set aside.
  5. In (another) large bowl, mash the ripe bananas with a fork. Add in the coconut sugar, flaxseed mixture, apple puree, and vanilla extract. Stir until smooth.
  6. Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 1/2 cup of the cacao nibs.
  7. Pour batter into prepared pan. Sprinkle half a tablespoon of cacao nibs and half a tablespoon of coconut sugar over the top of the bread (optional).
  8. Bake for 30 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean. You don’t want a lot of gooey batter on the toothpick.
  9. Remove the bread from the oven and set on a wire cooling rack. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack. Cut into slices and serve.
  10. RASPBERRY JAM:
  11. Mix the ground flax seeds with water and set aside for 10 minutes. Add in (frozen) raspberries and mix until you have a thick puree/jam consistency.

Notes

The bread will keep on the counter, wrapped for up to 4 days. This bread also freezes well. To freeze, cool the bread completely. Freeze for up to 1 month. Defrost before slicing.

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