Why are ripened bananas important for this Choco-Banana Bonanza Bread?

Ripened bananas provide natural sweetness and moisture, contributing to the bread's tender texture and rich flavor.

How does ground flaxseed function in this vegan and gluten-free recipe?

Ground flaxseed, when combined with liquid, forms a gel that acts as a binder and egg replacer, helping to hold the bread together without gluten or eggs.

Can I substitute the coconut oil in this recipe?

While coconut oil adds richness and moisture, you could try another neutral-flavored plant-based oil like melted vegan butter or vegetable oil, though the texture might vary slightly.

How do I know when the Choco-Banana Bonanza Bread is fully baked?

The bread is ready when it's lightly golden and a toothpick inserted into the center comes out clean, typically after 45 to 55 minutes.

Why is it important to cool the bread for 15 minutes before slicing?

Cooling allows the bread to set properly, preventing it from crumbling and making it easier to slice cleanly.

5 years ago

Choco-Banana Bonanza Bread
[Vegan, Gluten-Free]

KM By: Katia Martin

Author Bio

In her struggles with her health, Katia Martin has been exploring a wide variety of... Read More

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Slice of golden-brown Choco-Banana Bonanza Bread, moist and tender, served on a plate, ready to enjoy.

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Choco-Banana Bonanza Bread [Vegan, Gluten-Free]

Dairy Free

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This moist and delicious banana bread is wonderful to make on the weekend!

Ingredients You Need for Choco-Banana Bonanza Bread [Vegan, Gluten-Free]

For the Wet Ingredients:

3 ripened bananas
2 tablespons ground flaxseed
1/3 cup plant-based milk of choice
1/3 cup coconut oil, melted
1 teaspoon vanilla extract

For the Dry Ingredient:

1/4 cup cane sugar
1/2 cup rolled oats + more for sprinkling over
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup flour
1/4 teaspoon Xanthan Gum
1 cup chocolate chips

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How to Prepare Choco-Banana Bonanza Bread [Vegan, Gluten-Free]

Preheat the oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper and lightly grease the sides of with coconut oil.
In a large bowl, mash up the banana until almost smooth then add in the wet ingredients until well combined.
Mix in the wet ingredients until well combined.
Stir the dry ingredients without over mixing.
Spoon into the loaf pan ensuring that dough is spread evenly. Sprinkle with the left over oats.
Bake for 45 to 55 minutes until lightly golden and tooth pick comes out clean.
Let cool for 15 minutes and only slice once cooled. Enjoy!