Irresistibly Moist Vegan Chocolate Chip Banana Bread with Buckwheat Flour (Gluten-Free Option)
Prepare to be amazed by this incredible Vegan Chocolate Chip Banana Bread, a recipe that promises an exceptionally moist crumb and a wonderfully soft, tender texture. What truly elevates this bread to a class of its own is the thoughtful inclusion of buckwheat flour, which imparts a subtle, almost nutty flavor and a truly irresistible, unique texture that sets it apart from traditional banana bread.
Honestly, if you know me personally, this particular post might come as a bit of a surprise! But let me tell you, a pregnant woman’s cravings are a force to be reckoned with, and I’ve been utterly fixated on buckwheat banana bread in a way I never thought possible. While I adore all forms of banana bread – from my classic moist banana bread recipe to the delightful Nutella swirled banana bread, and even the comforting banana bread with a crumb topping – this vegan chocolate chip version is truly something special.
My love for comforting baked goods extends well into the fall season, with favorites like this healthy pumpkin bread, the quick and easy pumpkin quick bread, and my personal go-to peanut butter banana muffins. However, I promise you, this specific vegan chocolate chip banana bread recipe is poised to become a new staple in your kitchen and quite possibly change your dessert game forever!
You might be thinking, “That’s a bold claim!” And I agree, it is. But I stand by it. This recipe consistently delivers on flavor, texture, and pure comfort. It’s a testament to how incredible plant-based baking can be, offering a delightful treat that caters to various dietary needs without compromising on taste or satisfaction. You simply have to try it to understand.
Table of Contents
- Why This Is The Ultimate Vegan & Gluten-Free Banana Bread
- Key Ingredients for Perfect Vegan Banana Bread
- Delicious Variations to Try
- Smart Substitutions for Your Vegan Banana Bread
- Frequently Asked Questions About Vegan Gluten-Free Banana Bread
- Vegan Chocolate Banana Bread Recipe Card
- More Plant-Based Breakfast Inspiration
Why This Is The Ultimate Vegan & Gluten-Free Banana Bread
There are many banana bread recipes out there, but what makes this particular vegan and optionally gluten-free version stand out? It’s all about a carefully balanced combination of ingredients and techniques that ensure a truly superior loaf every single time.
- Buckwheat & Spelt Flour Blend: This recipe harnesses the power of a unique flour combination. Buckwheat flour, a naturally gluten-free grain, brings a distinct earthy, nutty flavor and a tender crumb to the bread. Paired with spelt flour, an ancient grain with a slightly nutty taste and a delicate gluten structure, it creates a wonderfully complex flavor profile and an exquisitely soft texture. For those needing a completely gluten-free option, simply substitute the spelt flour with oat flour, which provides similar textural benefits and a mild flavor that complements the banana beautifully.
- Optimal Coconut Oil Content: We use just the right amount of organic extra virgin coconut oil. This specific fat is chosen for its ability to create an incredibly moist and tender crumb that stays fresh longer than breads made with other oils. Crucially, the quantity is balanced to impart moisture without making the bread feel heavy or oily, and without introducing an overpowering coconut flavor – allowing the natural flavors of banana, chocolate, and buckwheat to shine.
- “Just Enough” Banana for Perfect Moisture: Achieving the ideal banana bread texture is a delicate dance. Too much banana can lead to a dense, gummy loaf, while too little results in dry bread. This recipe is meticulously formulated with “just enough” ripe banana to deliver that classic, comforting banana flavor and rich moisture, ensuring a light yet substantial loaf that’s never gummy. We’ll guide you on how to measure your bananas accurately for consistent results.
- Unsweetened Almond Milk for Lightness and Flavor: Unsweetened almond milk contributes essential moisture and a subtle nutty undertone that harmonizes perfectly with the other ingredients. Its unsweetened nature allows us to control the overall sweetness of the bread, letting the natural sugars from the bananas and the richness of the chocolate take center stage. Plus, it keeps the calorie count mindful, making it easier to reach for that second delicious slice!
Key Ingredients for Perfect Vegan Banana Bread
Each ingredient in this recipe plays a vital role in creating the perfect vegan chocolate chip banana bread. Let’s delve into what makes each one essential:
- Bananas: The star of the show! For the absolute best flavor and natural sweetness, opt for bananas that are ripe with plenty of brown spots, but not completely black. This stage indicates peak sweetness and a soft texture that mashes easily, contributing ideal moisture and flavor to all your baked goods, including my popular banana bran muffins.
- Granulated Sugar: Beyond just sweetness, granulated sugar is crucial in quick breads. It aids in leavening by interacting with baking soda, contributes significantly to the bread’s moisture retention, and helps achieve that desirable tender crumb and stable structure.
- Coconut Oil: Organic extra virgin coconut oil is my preferred fat for quick breads like this. Its unique properties create an incredibly moist and tender crumb that stays fresh longer compared to other oils like vegetable oil. Plus, it offers additional health benefits, making it a win-win!
- Almond Milk: Unsweetened almond milk provides essential liquid for the batter, contributing to the bread’s overall moisture and imparting a delicate nutty flavor. Depending on what I have on hand, I might use vanilla-flavored almond milk or original almond milk interchangeably. Any plant-based milk will work, just ensure you enjoy its flavor profile as it will subtly influence the final taste.
- Vanilla Extract: High-quality vanilla extract is a flavor booster. It adds its own warm, sweet notes and remarkably enhances the flavors of other key ingredients like chocolate and banana, creating a more harmonious and rich taste experience.
- Buckwheat Flour: For this recipe, I highly recommend “whole grain” Bob’s Red Mill Buckwheat flour. Using the whole seed ensures more nutrients are retained and gives the flour its characteristic purple-grey hue. This type of buckwheat delivers a superior, deeper nutty flavor that truly shines in this bread.
- Spelt Flour: I incorporate spelt flour for its pleasant, slightly nutty flavor and its gentle gluten structure, which contributes to a tender texture. Spelt is an ancient relative of modern wheat, making it generally better tolerated by those with mild gluten sensitivities, but it is *not* gluten-free. For a truly gluten-free loaf, replace spelt with oat flour.
- Baking Powder: We use double-acting baking powder, which provides a two-stage rise. It reacts once when mixed with wet ingredients (acid) and again when exposed to heat in the oven. This ensures a consistent, stable, and even rise, leading to a beautifully textured loaf, unlike the single rapid reaction of baking soda alone.
- Baking Soda: Essential for activating with the acidic components (like banana and plant milk) to create lift and tenderness. Always check the freshness of your baking soda to ensure optimal leavening – an old box won’t provide the necessary lift!
- Kosher Salt: A small amount of kosher salt is vital. It’s less salty by volume than table salt and plays a crucial role in balancing and enhancing the flavors of all the ingredients, preventing the bread from tasting bland or flat.
- Dark Chocolate: For the ultimate chocolate experience, I recommend using dark chocolate pistoles or fèves. These large, flat discs melt beautifully and create pockets of rich, gooey chocolate throughout the bread. If these are hard to find or expensive, chopping a good quality semi-sweet chocolate bar into larger pieces is an excellent substitute, providing that desirable “sheet” of chocolate effect rather than just small chips.
Delicious Variations to Try
This vegan chocolate chip banana bread recipe is incredibly versatile! Once you’ve mastered the basic loaf, feel free to get creative with these delicious variations:
- Muffins: Transform this recipe into a batch of delightful muffins! This recipe yields approximately 8 generous muffins. For that extra-tall, bakery-style appearance, I love using tulip liners, which allow the batter to rise proudly. Bake muffins at 375°F (190°C) for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Butterscotch Bliss: For a completely different but equally delicious flavor profile, swap out the dark chocolate for an equal amount of butterscotch chips. The sweet, caramel-like notes of butterscotch pair wonderfully with the banana and nutty buckwheat.
- Small Batch Muffins: Sometimes, a craving hits, and you only have one banana! This recipe scales beautifully. For a seriously delicious small batch, I’ve successfully divided the entire recipe by four to make two perfect mini chocolate chip banana muffins. This is highly recommended for an instant, guilt-free treat!
Smart Substitutions for Your Vegan Banana Bread
While this recipe is optimized for the best results, sometimes you need to make a swap. Here are some intelligent substitutions you can make:
- Alternative Milks: I used unsweetened almond milk, but feel free to use any other plant-based milk you prefer. Soy milk, oat milk, or cashew milk would all work well. Just ensure it’s unsweetened to maintain control over the bread’s sweetness, and choose a flavor you enjoy.
- Different Oils: Coconut oil is chosen for its superior contribution to texture, creating a truly moist and tender crumb. However, if you don’t have it on hand or prefer otherwise, you can substitute it with another neutral-flavored oil like canola, grapeseed, or even a light olive oil. The texture may vary slightly, but it will still be delicious.
- Sugar Alternatives: In a pinch, I typically use refined granulated sugar for quick breads. However, if you’re looking for an alternative, coconut sugar can be a great substitute, offering a slightly deeper, caramel-like flavor. It’s important to note that you cannot simply omit sugar entirely or replace it with non-caloric sweeteners like monk fruit or stevia. Sugar plays a critical role beyond just sweetness; it’s essential for the bread’s leavening, moisture, texture development, and overall stability.
- Flour Alternatives for Gluten-Free & Beyond:
- All Buckwheat: While tempting, using all buckwheat flour can significantly impact the taste. Buckwheat has a very distinct and intense flavor, and too much can be overpowering. The blend in this recipe is specifically designed to balance that intensity.
- Whole Wheat Flour: If you’re looking for a 100% whole wheat bread and aren’t concerned with vegan or specific gluten-free requirements, I recommend trying my dedicated 100% whole wheat bread recipe, which is formulated differently for optimal results.
- Other Gluten-Free Flours: I strongly advise against substituting other types of gluten-free flours (like almond flour, tapioca flour, etc.) directly into this recipe. Each gluten-free flour has unique hydration needs, protein content, and textural properties, which can drastically alter the outcome. To ensure this bread is completely gluten-free while maintaining its delicious texture, stick to the recommended combination of buckwheat and oat flours.
Frequently Asked Questions About Vegan Gluten-Free Banana Bread
Baking with alternative flours and ingredients can sometimes raise questions. Here are some common concerns and their solutions:
A gummy texture in gluten-free banana bread is almost always a sign of too much moisture or an excessive amount of banana. While mashed banana is the star for flavor and moisture, overdoing it can lead to a dense, chewy, and unpleasant texture. It’s counterintuitive, but more banana doesn’t always mean better! To prevent this, ensure your bananas are mashed to the specified quantity, and avoid overmixing the batter, which can also develop undesirable textures in gluten-free baking.
If your gluten-free banana bread feels gritty, the culprit is almost certainly rice flour, or a high proportion of rice flour in your gluten-free all-purpose blend. Many commercial GF flour blends rely heavily on rice flour, which can lead to a grainy texture. Different brands have proprietary mixtures, and some include more rice flour than others. Take a moment to check the ingredient list on your GF flour – if rice flour is high up, that’s likely why. The beauty of this recipe is that it specifically uses a blend of buckwheat and spelt (or oat for GF) flours, which inherently avoid this gritty problem, offering a smooth and tender crumb instead.
Dense vegan banana bread typically stems from two main issues: too much liquid or insufficient leavening. Bananas vary greatly in size, so “1 banana” can sometimes be the equivalent of “2” in terms of mashed volume. Always mash your bananas first and then measure or weigh them to ensure you have the precise amount. Additionally, check the freshness of your baking powder and baking soda, as old leavening agents won’t provide the necessary rise. Overmixing the batter can also lead to a dense texture by overworking the starches.
To keep your vegan chocolate chip banana bread wonderfully moist and fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It’s best enjoyed within 5 days. For longer storage, you can freeze the loaf for up to 3 months. I highly recommend pre-slicing the bread before freezing, so you can easily defrost individual pieces whenever a craving strikes – perfect for a quick breakfast or a delightful snack!
Vegan Chocolate Banana Bread
Chef Lindsey
10 minutes
50 minutes
1 hour
8
slices
Saved
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Ingredients
-
1 cup
Bananas
mashed (about 2 ripe bananas for best flavor) -
½ cup
Granulated Sugar
-
⅓ cup
Melted Coconut Oil
-
¾ cup
Unsweetened Almond milk
-
1 tsp
Vanilla extract
-
½ cup
Buckwheat flour
-
1 ½ cups
Spelt flour
or oat flour for a fully gluten-free option -
2 teaspoons
Baking powder
-
½ teaspoon
Baking soda
-
½ teaspoon
Kosher salt
-
1 cup
Dark Chocolate pistoles
or finely chopped quality chocolate bar
Instructions
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Pre-heat Oven: Pre-heat your oven to 325°F (160°C). Avoid using the convection setting as it can over-brown the exterior while leaving the center undercooked.
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Prepare Loaf Pan: Lightly spray a standard loaf pan with non-stick cooking spray. For effortless removal, line one side of the pan with a strip of parchment paper, ensuring it extends slightly past the top edges.
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Combine Wet Ingredients: In a large mixing bowl, whisk together the mashed bananas, granulated sugar, and melted coconut oil until well combined and smooth. Then, whisk in the almond milk and vanilla extract until fully incorporated.
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Combine Dry Ingredients: In a separate medium bowl, whisk together the buckwheat flour, spelt flour (or oat flour for GF), baking powder, baking soda, and kosher salt until evenly distributed.
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Mix Batter: Gradually add the dry ingredient mixture into the wet ingredient mixture. Whisk until just combined. Be careful not to overmix; a few small lumps are perfectly fine.
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Fold in Chocolate: Gently fold in the chocolate pistoles or chopped chocolate until evenly distributed throughout the batter.
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Pour and Bake: Pour the prepared batter into the lined loaf pan. If desired, arrange a few extra thin banana slices on top for an attractive finish.
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Bake: Bake for 45-50 minutes, or until a cake tester or toothpick inserted into the center of the loaf comes out clean. Let cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Video
Notes
8 slices
Nutrition
Calories:
384
kcal
|
Carbohydrates:
50
g
|
Protein:
6
g
|
Fat:
19
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.02
g
|
Cholesterol:
1
mg
|
Sodium:
354
mg
|
Potassium:
232
mg
|
Fiber:
6
g
|
Sugar:
23
g
|
Vitamin A:
23
IU
|
Vitamin C:
2
mg
|
Calcium:
104
mg
|
Iron:
3
mg
Breakfast, Dessert
American
384
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More Plant-Based Breakfast Inspiration!
If you’ve loved this vegan chocolate chip banana bread, you’ll be thrilled to explore more of our delicious, pastry chef-created Breakfast Recipes. Why not try these wholesome banana protein muffins for another energizing start to your day? Or, for a truly decadent and naturally gluten-free dessert, don’t miss my exquisite Flourless Chocolate Decadence Cake! There’s always something new and delicious to discover.