Vegan Chocolate Chip Banana Bread
Moist, delicious, and easy to make in just 1 bowl, this Gluten Free and Vegan Chocolate Chip Banana Bread is food allergy friendly and one of my new favorite recipes, made with no added sugar (OK, except for the chocolate chips!)
Nut Free, Peanut Free, Dairy Free, Egg Free, Gluten Free, Soy Free
Everyday, the number of people with diagnosed food allergies and intolerances increases. This means that even more people than ever before need to RESTRICT their diets. As someone who strongly believes that all foods fit in a well-balanced, healthy, and nourishing diet, you may wonder how necessary medical restrictions fit in…
The simple answer is that it isn’t easy and can definitely lead to feelings of deprivation. What we do know is that when we feel deprived, we’re more likely to over-eat or binge. That’s why diets don’t work. Your body is smarter than you think! 😉
So how does eating intuitively fit in with food allergies and restrictions?
By focusing on what you CAN eat!
It’s normal to feel frustrated. I get it. It 100% SUCKS to have allergies and intolerances sometimes. If you’re newly diagnosed with a permanent allergy or intolerance, you may even have to mourn the elimination of a favorite food. That’s A OK!
Instead of ignoring it, I want you to FEEL the frustration.
RELATED: Eating Intuitively With Food Allergies
But don’t let it define you.
One thing that I find helpful for my clients is creating an extensive list of foods that are safe to eat. Not only will this help you see the wide variety of foods still available for you, but it can also suggest a substitution for a restricted food that you find just as satisfying.
Personally, finding sweet treats that are safe is so fun (because SO many baked goods are off limits). Did you check out my food allergy friendly chocolate cupcakes I shared earlier this week?
So on a recent trip to the Nestle Headquarters in Ohio last month (more details on that to come!), I was lucky enough to be amongst the first to try their brand new allergy-friendly chocolate chips. That’s right – free from the top 8 most common food allergens!
Their new food allergy-friendly chocolate chips are made with just 3 ingredients (chocolate, cocoa butter, and sugar). You’ll be able to find this new bag (pictured in the photo above), with a teal stripe, on store shelves in June, so keep your eyes peeled!
My friends over at Nestle were kind enough to send me a couple of bags of their new chips to play with, and I’m so excited to share this recipe with you!
This Vegan Chocolate Chip Banana Bread is…
- Food allergy friendly
- Delicious
- Gluten free and vegan
- Made with 100% whole grains (thank you oat flour)
- Free from added sugar (OK, except for the chocolate chips!)
- Easy to whip up in just 1 bowl
- Baked with simple ingredients
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PrintVegan Chocolate Chip Banana Bread
- Prep Time: 5 minutes
- Cook Time: 27 minutes
- Total Time: 33 minutes
- Yield: 1 loaf 1x
Ingredients
- 4 extra ripe bananas
- 1/4 cup melted coconut oil
- 1 1/2 teaspoons pure vanilla extract
- 1/4 cup non-dairy milk alternative (I think regular milk will work, but have not tested it)
- 1 1/4 cup oat flour*
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 3/4 cup semi-sweet or dark chocolate chips (if strict vegan, be sure to use vegan chocolate chips), divided
Instructions
- Preheat oven to 350°F. Coat a loaf pan with oil or parchment paper and set aside.
- In a large bowl, mash bananas well, but feel free to leave some larger chunks. Then add coconut oil, vanilla, and milk alternative and mix to combine.
- Then slowly add the oat flour, baking powder, cinnamon, and salt and mix until just combined. Do not overmix. Fold in 1/2 cup chocolate chips.
- Pour batter into your prepared loaf pan and add the additional 1/4 cup chocolate chips on top.
- Bake for 27-30 minutes, or until edges brown and slightly pull away from the sides of your pan.
- Let cool completely before slicing to enjoy!
Notes
*Note: To make oat flour, grind rolled oats until flour-like consistency forms. You will need more than 1 1/4 cups of oats to make 1 1/4 cups oat flour.
Don’t forget to PIN IT…
Tell me: How do you eat intuitively with necessary restrictions and/or allergies? I’d love to hear from you to start this conversation!
XO
Yes!! I love the positive message here 🙂 So many options these days for people with allergies and intolerances! 🙂
Thank you so much Tara! 🙂
This looks so yummy! Love that the ingredients are all pretty standard too! I’m so with you on trying to focus on what you can vs can’t eat. I work with a lot of EOE patients, and they often get so hung up on foods they need to eliminate rather than getting excited to find new recipes with foods that they can eat. Great message 🙂
Thank you Kelli! I agree, it’s definitely something that needs to be talked about more! Hope this can help some of your clients too!
I’m a sucker for banana bread…and dang does that look insanely tasty!!