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This delicious double chocolate banana bread is flourless, gluten-free, and is entirely made in a blender! It is one delicious bite you are going to want to have with your morning cup of coffee, as a mid-day snack and to replace that sugary dessert you just can’t put down. Feed your hunger and make all your chocolate cravings go away!

Double Chocolate Blender Banana Bread [Vegan, Gluten-Free]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

6

Cooking Time

28

Ingredients You Need for Double Chocolate Blender Banana Bread [Vegan, Gluten-Free]

  • 2 ripe bananas
  • 2 cups gluten-free oats
  • 1/4 cup maple syrup
  • 1 teaspoon baking soda
  • 2 tablespoons cacao powder
  • 1/3 cup vegan chocolate chips
  • 1/4 cup almond butter

How to Prepare Double Chocolate Blender Banana Bread [Vegan, Gluten-Free]

  1. Place all the ingredients in a blender cup (except the chocolate chips) and work it for about a minute or two, depending on the machine you are using.
  2. Pour batter into a 9x5-inch loaf pan. Add chocolate chips and bake at 375°F degrees for 25-28 minutes.
  3. Insert toothpick to make sure it is fully cooked before removing from oven.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Silvia Ribas

See My Recipes

Self-proclaimed foodie and passionate gardener eating my way to better health and hoping to meet a few friends on the way. At Garden in the Kitchen, I share this passion and knowledge through healthy eating, focusing on the values of growing your own food. My recipes are healthy and wholesome and mostly designed for busy families and individuals seeking better health but who don’t have a lot of time to spare.

Comments

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  1. When I made this I made it in a bowl as I had oat flour and only needed to blend the bananas.. I\’m glad I didnt put it all in a blender because it was so dense I think it wouldn\’t have handled it. I thought I was going to break my spatula mixing it…I ended up adding some soya milk and an extra banana just so I could get some movement. I think it would be a good idea to rewrite this recipe with amounts in grams or oz and also explain what one should expect in terms of consistency. This is a dense cake and it is nice and not overly sweet. Perhaps I will try extra soda or some egg replacer next time in this for a little lift.