This recipe is basically an adaptation from a gluten free, vegan recipe that I tried. But I just couldn’t bring myself to use only gluten free flour, since it has a distinctly “beany” flavor to it. So I substituted some coconut flour and flax meal, and found that the flavor and texture were both really good in the end result. Also, the original recipe yielded a batter that was a little too dry, thus compelling me to add an egg for additional wetness and binding.

So while this recipe is not technically gluten free or vegan like the one that I originally tried, it is still delicious and packs a lot of health benefits too. So there!

Chocolate Banana Bread

Yield: 8 servings

  • 2 large bananas, mashed
  • ⅓ cup melted coconut oil
  • ½ cup water
  • 1 tsp vanilla (oddly enough, I sub maple syrup a lot of the time)
  • 1 tsp apple cider vinegar
  • 1 egg
  • ½ cup gluten free flour
  • ½ cup coconut flour
  • ¼ cup flax meal
  • 1 cup coconut sugar
  • ½ cup cocoa powder
  • 1 tsp baking soda

Preheat oven to 325 degrees. Mix wet ingredients together. Add all dry ingredients and mix until you have an even, thick batter.

Line a loaf pan with parchment paper. Scrape batter into pan and spread evenly throughout.

Bake for 1 hour. Can be served warm or cool.