I have to say that lately I have been experimenting a lot more with some baking recipes. 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 Easy Raspberry Jam (GF and oil free)
- 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
- 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
- CHOCOLATE BANANA BREAD:
- Preheat your oven at 430°F/ 220 °C. Place parchment paper in a 9-by-5-inch loaf pan and set aside.
- In a small bowl, mix together the flax seed meal and water. Let sit for 10 minutes.
- In a medium bowl, whisk together the oat flour, coconut flour, cacao powder, baking soda, and sea salt. Set aside.
- 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.
- Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 1/2 cup of the cacao nibs.
- 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).
- 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.
- 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.
- RASPBERRY JAM:
- 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.
