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Banana-Chocolate and Raspberry Bread [Vegan, Gluten-Free, Oil-Free]

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This bread is a spin-off of the traditional banana bread, but infused with sweet chocolate and tart raspberry! This bread is great to serve at your next breakfast or brunch!

Banana-Chocolate and Raspberry Bread [Vegan, Gluten-Free, Oil-Free]

This Recipe is :

Dairy Free Vegan




  • 1 cup gluten free all purpose flour
  • 1 cup mashed bananas
  • 1/3 cup coconut sugar
  • 1/2 cup almond milk
  • 1 teaspoon cinnamon powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup vegan chocolate chips
  • 1/3 cup (or more) raspberries


  1. Preheat oven at 390ºF.
  2. Mix all dry ingredients. Add mashed bananas, milk, chocolate chips and mix again until everything is well incorporated. Add raspberries and mix again.
  3. Prepare your bread or muffin mold with coconut oil and/or parchment paper to avoid sticking. Spread mixture and bake for 30-40 minutes at 360°F, until it rises twice its size and a toothpick or knife comes out clean from the center.
  4. Let it cool down before cutting. Enjoy!!

Nutritional Information

Total Calories: 1133 | Total Carbs: 262 g | Total Fat: 12 g | Total Protein: 14 g | Total Sodium: 119 g | Total Sugar: 81 g





Easy raw vegan desserts with the occasional Mediterranean-inspired lunch. Priscilla is a certified health and detox coach from the Institute of Integrative Nutrition and holistic nutrition student at Pacific Rim College. She has a certificate in Plant-Based Nutrition from Cornell University and certified in raw cuisine from Matthew Kenney Academy. She shares her passion for health through her different social media Gastrawnomica, where her followers can learn more plant based recipes, nutrition tips and detoxification practices. She also works with clients all over the world as a holistic nutrition consultant and detoxification expert.



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