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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.