Chocolate Banana Bread

This bread is a triple threat: it's rich, it's decadent, and it's moist. "Choc" full of chocolate chunks and crunchy walnuts, it pairs perfectly with our Peanut Butter Nice Cream! Prepare to satisfy that sweet craving you've had all day.

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Servings: 8

Prep Time: 00:20

Cook Time: 00:45


1 1/4 gluten-free flour

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1 cup cane sugar (coconut sugar is a great alternative)

1/3 coconut oil, melted (measure when solid, then melt in microwave)

2 ripe bananas

1 tsp vanilla extract

1 tsp apple cider vinegar

3/8 cup non-dairy milk, your choice (we used coconut)

3/4 cup chocolate chips or chopped chocolate bar

3/4 cup walnuts


1Preheat oven to 350F. Grease a loaf pan with oil or vegan butter.

2Whisk dry ingredients in a large bowl.

3In a separate bowl, mash bananas and add melted coconut oil, vanilla, apple cider vinegar, and non-dairy milk. Stir well.

4Combine wet and dry ingredients in the large bowl and mix until smooth. Add chocolate or nuts and fold in.

5Pour batter into the loaf pan.

6Bake for 40-45 min, or until a toothpick comes out clean.

7Let cool in pan for 15 min then transfer to a wire rack to finish cooling before slicing.

Additional Notes

Let cool in pan COMPLETELY before removing. This will ensure the bread stays together.

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