This gluten-free, vegan chocolate chip banana bread is soft, moist, and wonderfully rich – filled with dairy-free chocolate chips and packed with flavor. Don’t let anyone tell you that you can’t have it all, even with dietary restrictions! This recipe is simple, eggless, can be made grain-free, and uses just 10 wholesome ingredients to make!
It’s official that I, along with the rest of the world it seems, am banana bread obsessed. I already have a ‘fancy’ Marbled Banana Bread Recipe up on my site and quite a long list of banana bread inspired treats (check the related recipes section below!). This recipe, though, is a simple and classic vegan, gluten-free chocolate chip banana bread.
With just 10 ingredients and a simple process, this bread is one of my ultimate go-to’s, and after lots of experimentation, I hope you’ll agree that the texture is perfect.
Soft Gluten-Free Chocolate Chip Banana Bread
Unfortunately, gluten-free and vegan bakes have received the un-fair (in my opinion) reputation of being dry and crumbly. However, as you’ll hopefully see with this recipe – that couldn’t be further from the truth and is something I strive to always avoid. This vegan, gluten-free banana bread is soft and moist and almost ‘fudgy’ in texture.
And, while decadent, this recipe is still healthy-ish (healthier than most banana bread recipes, for sure), making it a wonderful breakfast treat as well as dessert. So next time you’re stuck choosing between oatmeal and toast, why not turn to this vegan banana bread recipe instead? In fact, it contains all the ingredients of oatmeal anyway!
I love to make it at the end of the week, ready to pop in the fridge and remove a slice each morning for breakfast (alongside a big mug of coffee or tea).
The Ingredients & Variations
I’m all for simple, easy bakes regardless of your dietary needs. This is why this dairy-free banana bread contains simple ingredients that you likely already have at home.
- Oat Flour – I usually make my own by grinding oats into a flour consistency with an electric coffee/spice grinder (or blender). Use certified gluten-free, if required.
For a grain-free version, you could try using buckwheat flour or quinoa flour. Regular flour and spelt flour works for a non-gluten-free version. Just note that the amount of liquid needed in the recipe will change dependent on the flour used. I suggest using slightly less than what I’ve stated, to begin with, and adding more, as necessary.
- Sweetener – If using granulated, then organic sugar, Erythritol (for refined sugar-free banana bread), and coconut sugar are all great options. You could use a liquid sweetener instead (such as agave/maple syrup) and use 3 tbsp.
- Almond Flour – Make sure it’s 100% ground almonds. You can substitute this with another nut flour or, for a nut-free version, use 75 g of ground shredded unsweetened coconut. Almond flour (finely ground almonds) is the only source of fat in this bread.
- Baking Powder – Will react with vinegar to help the bread rise a little.
- Salt – Just a pinch is needed.
- Chocolate Chips – You can use dairy-free chocolate chips or chunks. Or simply shred/chop a chocolate bar into pieces. You could also omit these.
- Plant-based milk – Use your favorite milk, such as oat milk or almond.
- Bananas – Make sure they’re wonderfully overripe, so they’re soft and sweet.
- Vinegar or lemon juice – Use white vinegar or ACV. This is an essential ingredient for this vegan/GF bake. The acidity reacts with the baking powder to allow the cake to rise slightly.
- Vanilla Extract – Or use some vanilla bean paste .
The result is a vegan banana bread that is soft, rich, moist, easy to make, healthier than traditional banana bread, but absolutely delicious!
How To Make Vegan Banana Bread
For the full ingredients list, ingredient measurements, and nutritional information, please read the recipe card below.
Step 1. Mix the dry ingredients
Preheat the oven (360F/180C) and line a loaf tin with parchment paper. Place all dry ingredients (apart from the chocolate chips) into a large bowl and mix with a whisk.
You could also process the ingredients in a blender/food processor for a few seconds.
Step 2. Mash the banana
In a separate small bowl, mash the bananas well with a fork, then add them to the dry ingredients.
Step 3. Mix the wet ingredients
Add the plant-based milk, vinegar, and vanilla extract and then mix until just combined (with a whisk or in a processor). Don’t overmix as this can affect the bake.
Step 4. Stir in chocolate chips
Finally, add the chocolate chips and stir with a spoon. Then pour the batter into the loaf tin and sprinkle extra chocolate chips on top.
Step 5. Bake the vegan banana bread
Bake in the oven for about 35-40 minutes. The key is to bake the bread just enough to cook it through without drying it out too much. Check the center with a toothpick- if it comes out slightly sticky/crumbly, that’s fine, just not wet.
Step 6. Let cool
Allow it to cool completely (to avoid crumbling), then remove from the tin, cut into slices, and enjoy!
How To Serve
Serve this banana bread alone or with lashings of your favorite dairy-free butter, vegan Nutella, or even a fruit preserve like this Strawberry Compote.
For an even more sumptuous treat, then gently warm the piece in a microwave/toaster before buttering up for a super moist treat.
How To Store Banana Bread
Any leftover can be stored covered at room temperature (in colder climates) for a few days, or in the fridge for up to 5 days. This vegan banana bread is also freezer-friendly for up to 1 month; simply slice and then freeze, so you can grab a slice or two at a time. You can place baking paper between the pieces, so they don’t stick as they freeze.
You can reheat a piece in a toaster or microwave.
Recipe Notes
- You can add walnuts alongside, or instead of, chocolate chips. Other options include adding a few blueberries, raspberries, strawberries, or shredded coconut.
- Feel free to top the vegan chocolate chip banana bread with a further banana, sliced in half lengthwise.
- I recommend using the ingredient measurements in grams, using a kitchen scale. Cup measurements can vary depending on where you live and give incorrect results.
- You can use this recipe to make mini loaves or muffins, too, though the cooking time will vary.
Related Vegan Bread Recipes/ Desserts
- Banana Blueberry Bread
- Marble Banana Bundt Cake
- Banana Chocolate Chip Muffins
- Vegan Pumpkin Bread
- Oatmeal Chocolate Chip Bars
- Chocolate Chip Sweet Potato Muffins
If you give this vegan chocolate chip banana bread recipe a try, I’d love a comment and recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them!
Vegan Chocolate Chip Banana Bread
Ingredients
Dry ingredients:
- 2 cups (200 g) oat flour (gluten-free if needed)
- 1/2 cup (100 g) granulated sweetener of choice (see notes)
- 3/4 cup (75 g) almond flour (ground almonds)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup dairy-free (60 g) chocolate chips + more for the top
Wet ingredients:
- 3/4 cup (180 ml) plant-based milk
- 2 medium (200 g) super ripe bananas
- 1/2 tbsp vinegar or lemon juice
- 1 tsp vanilla extract
Instructions
- I recommend measuring the ingredients in grams on a kitchen scale.Also, watch the video for easy visual instructions.
- Preheat the oven to 360 degrees F (180 degrees C) and line an 8-inch baking pan with parchment paper.
- Place all dry ingredients (except the chocolate chips) into a large bowl and mix with a whisk. You can also process the ingredients in a food processor (that's what I did).
- In a small/medium bowl, mash the bananas really well (e.g. with a fork) and add them to the bowl (or food processor) with the dry ingredients.
- Add the plant-based milk, vinegar, and vanilla extract and whisk again or use the pulse function of your food processor until just combined (don't overmix).
- Finally, add the chocolate chips and stir with a spoon.
- Pour the batter into the baking pan and add more chocolate chips on top.
- Bake the bread in the oven for about 40 minutes (you don't want to overbake it). Check the center with a toothpick- if it comes out dry or slightly sticky/crumbly, that's fine, just not wet.
- Let the banana bread cool, slice it, and enjoy!
Notes
Video Of The Recipe
- Oat flour: To make your own oat flour, simply process oats in a blender or electric coffee/spice grinder. You can try using buckwheat flour for a grain-free version. Also, regular flour or spelt flour (for a non-gluten-free version) should work well in this recipe.
- Granulated sweetener: You can use regular sugar, coconut sugar, or a sugar-free sweetener like Erythritol, Xylitol (birch sugar), etc. I used a sugar-free sweetener which isn't as sweet a regular sugar. So, if using regular sugar, I would recommend using less.
- Make sure to use almond flour (which consists of 100% ground almonds). Any other ground nuts can be used instead of almond flour. For a nut-free version, you can use 75 grams of ground shredded unsweetened coconut.
- Recipe serves 8. Nutrition facts are for one serving (calculated with Erythritol).
Nutrition information is an estimate and has been calculated automatically
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This banana bread was absolutely delicious as breakfast this morning. It turned out so well, I ate until I almost exploded. Really liked the texture and as I’m not usually a banana bread person, this recipe won my heart. I froze 6 leftover pieces to use for other breakfast(s), but I’m gonna save this recipe for future bakings.
It’s really good! Thank you!
Yay, that’s awesome, Ioana! I am so glad you loved it. 🙂
So delicious! Very fluffy and soft. I used super, super ripe bananas for more flavor. I needed to bake the loaf for a bit longer than the listed time.
Sounds great, Sal! I am so glad you liked it. 🙂
Hello Ela!
What would be a good substitute of oat flour? Can it be made only with almond flour?
Love all your recepies❤
Hi Lucia, I think it won’t work with just almond flour. You could try buckwheat flour or quinoa flour. 🙂
Hi Ela, so delicious banana bread! I want to eat the whole thing at once!! I’ve got a few questions: what role does the almond flour play? Likewise, I noticed that this recipe doesn’t have baking soda, any particular reason? I would like to taste the banana flavour a bit more, can I add more banana without having a weird effect on the final result? What can I do to get a bit more fluffiness? I used Dinkelmehl, does that gave it more “dense” texture? Thanks again for sharing easy and delicious recipe
Hi Claudia, I am glad you liked it! Adding one more (small) banana should be fine. You can add 1/4 tsp baking soda if you like. Sometimes I add both and sometimes just baking powder.
If you want a lighter texture, then you could use wheat flour. 🙂
I made this with half oat flour and half buckwheat flour, with blueberries instead of choc chips. It was light and delicious with exactly the texture you described. I used Erythritol as the sweetener (my first experiment with it) and it worked perfectly. Thank you so much for the recipe! Even my husband liked it and he always turns his nose up at my healthy banana breads. Looking forward to experimenting more with this new ingredient and your recipes. x
That’s awesome, Dawny! I am so glad you loved it. 🙂
Thanks for your great feedback.
hi ela thank u fot sharing ur recipes. Can i replace the baking powder with yeast? or can i just simply skip the baking powder?
Hi Vidy, you could use baking soda (1/2 tsp should be fine). I never tried yeast in this recipe. 🙂
Hi Ela…our family absolutely loved this banana bread! Thank you for sharing this with us.
I used coconut sugar for the granulated sugar part of the recipe and I think it might be sweeter than other sugars. combined with the super ripe bananas and chocolate chips, the level of sweetness increases considerably (truth is I want to just eat more of it at one time!!) Is it possible to reduce the sugar down to 1/4 c without compromising the end result?
Hi Kavita, I am so glad you liked it! Yes, I think that should be totally fine. 🙂
Hi! Tried the recipe, decreasing by 30gr the sweetener, I followed the instruction, I saw the banana bread rising, and it was looking soooo delicious. Unfortunately it fall, during the cool down in the oven; so it got a funny very dense texture. I still eat it with vegan vanilla ice cream and coffee.
Not sure what I did wrong…
but the taste it’s very gnummy!
Hi Carlotta, this does often happen with gluten-free flours, depending on the oven and the pan. I notice this sometimes when I bake something in a loaf pan (it will rise but then deflate), however, when I make the same recipe in a round cake pan or muffin tin, it won’t happen. Also, if you aren’t gluten-free, you could try spelt flour or wheat flour and it definitely also won’t happen because of the gluten. I hope this helps. 🙂
Loveeeee all your recipes! Thank You for all you do. I’m 63 years old and I’m learning so much from you. Holding you in a space of love dear one. Wishing you 1000 fold success in all your do.
Hello Kim! I am so glad you like my recipes! Thanks for your sweet comment. 🙂
Thank you so much for the recipe.
I was wondering if I can use frozen bananas,
Of course after they are unfrozen…
I don’t have chocolate chips, but vegan 100% dark chocolate chunk, can I just cut some pieces and add it to the batter?
Thank you from Colombia
Hi Carlotta, I never tried making the recipe with frozen (thawed) bananas. I would be afraid they contain too much moisture.
Yes, you can definitely use dark chocolate chunks, that’s fine. 🙂 Enjoy!
Hi Ela,
Chocolate chip banana bread came out delicious .. we had one warm piece as soon as it coolEd down. 😋 thanks for your recipe.
So happy it turned out delicious, Roopa. Thanks for your feedback. 🙂
Hi, do you think monk fruit sweetener will work? Thank you!
Yes, that should work. 🙂
Thank you! It worked splendidly. Wonderful texture and taste.
That’s wonderful! Thanks for reporting back. 🙂
Hi Ela! I made this a few days ago and it was amazing. I am allergic to almonds so I used the coconut and it tasted so nice. I also used a mini loaf pan and was able to still get 8 mini loaves from this recipe. I have them for breakfast 🙂 Thank you so much for this!
That sounds amazing, Ayesha! So glad it was a success. Thanks for your feedback. 🙂
Hi Ela! Thank you so much for this recipe. I made it last night with some slight variations and what I had on my pantry. Instead of almond flour, I used dried almond pulp from my homemade almond milk. I also used dehydrated cane juice (which is a very common sweetener in my country) I added a little bit more milk as I felt the batter was too thick. They turned out amazing! Best banana bread I have ever made.
Wow that’s awesome, Natalia! I am so glad it turned out delicious. Thanks for your feedback. 🙂
amazing banana bread! moist and very filling! definitely doing it again. Thanks for the great and easy recipe Ella!
I am glad it turned out delicious, Bruna. 🙂
I did it so many times, its so amaizing. I tried also with welnuts instead of chocolate chips and it was delicious as well.
I wonder if i can change oat flour to spelt flour?
Hello Sveta! I am so glad you like the recipe. It sounds lovely with walnuts.
Yes, I believe some of my readers already tried using spelt flour with success. 🙂
Amaizing) Do you think its gonna be same 200 gr as oat flour or maybe a bit less?
I think that should be fine! 🙂
Hi, can walnuts be subbed instead of chocolate chips? Will it still be sweet enough?
It won’t be as sweet. You can simply taste the batter. 🙂
Hi,
My bread didn’t rise as much. Any idea what I did wrong?
Thank you so much!
Regards,
Noora
You didn’t do anything wrong, it’s just because the bread is gluten-free/vegan. Mine also didn’t rise much if you check the photos and the video. You would need to use regular all-purpose flour or spelt flour if you want it to rise but then it won’t be gluten-free anymore. 🙂
I was trying to view your video. But I can’t see it. The height of mine is just a little above an inch. But it’s super yummy!
Thank you 🙂
What were the dimensions of your pan? Sounds like you were using a sheet pan? I am glad you liked the taste.
The video is in the recipe card. If you are using an ad blocker, you won’t see it though. 🙂
Hallo Ela, greetings from Brazil! I decided to try this recipe last night but as I did not have all of the ingredients at hand I ended up using what I did have available in my cupboard, so I just used regular cow milk and chocolate instead of vegan options and a little bit of wholewheat flour to replace the almond flour. So easy to make and it turned out great anyway, we loved it! Love your cooking and recipes, thank you so much x x x
Hi Raquel, I am glad it turned out delicious. 🙂
Making your banana bread now : ) FYI the recipe says baking powder, but the video say baking soda.
Hi Kimberly! The recipe is correct, you should use baking powder. 🙂
Oh I used baking soda!
Very simple and widely available ingredients. Very easy to make. Tasty too!
If only ALL Coeliac food was this easy.
Thank you Ela! 😊
Thanks so much for your comment, Heather! I am glad it turned out great! 🙂
I used a combo of flaxseed and ground cashews and water instead of plant based milk and it turned out really well!!! Love your recipes
Sounds very interesting, Susan! Thanks for your great feedback! 🙂
I just made it and it is so delicious! It’s actually my first banana bread ever and I am surprised that the banana flavour is relatively subtle. I love it. I left out the sugar and only added a few pieces of 85% chocolate.
Thank you for another great recipe, Ela.
Awesome! You are very welcome, Gretchen. Thanks for your wonderful feedback! 🙂
Do you have the nutritional information on this bread? I just started keto and I am curious what the carbs are with the 2 bananas. While it wouldn’t be banana chocolate chip bread any longer do you think subbing pumpkin would work for a pumpkin chocolate chip bread?
Hi Jenni, I just calculated the nutrition facts for this banana bread (calculated with Erythritol) and updated the recipe!
Subbing pumpkin should work. I would suggest adding about 3/4 to 1 cup (180-240 grams). Hope this helps! 🙂
Hello, if I am using normal flour, how much should I use? The same amount of oat and almond flour used in the original recipe?
Thanks!!
I never made it with wheat flour (since I am intolerant to wheat) so I cannot tell you how the banana bread will turn out with normal flour. I would not suggest leaving out the almond flour since this is the only source of fat. Hope this helps! 🙂
Just put this in the oven
Yay! Hope you will like the taste. 🙂
My husband and I could not believe how good this was! I happened to have some ripe bananas and almond flour so decided to give it a shot and I am now obsessed! This will be my go-to banana bread recipe, for sure. I used Truvia brown sugar to bring the calories down even more and it’s so dang good.
So glad you both loved the recipe! Thanks for your great feedback! 🙂
This is the best banana bread recipe I have ever tried! My husband was so in love with this bread that asked me to write a thank you note to you ??? and my son said his first sentence because of it l, he said “I like it” ? thank you for this delicious recipe, I’ll be making it for a very long time!
Aww, that’s awesome Nora! Makes me so happy that you all loved this banana bread recipe. Thanks so much for your lovely feedback! 🙂
Hello!
It says 8 inch baking tin, but as I am not sure of the width would a 7×5 bottom and 1/2×3 inch height ceramic dish work?
My pan measures 8x4x3 inches (length x width x height). Hope this helps.
Hello Ela, do you think is okay if I use agave instead of sugar? Thank you very much grettings from Chile
Please check the comments. One reader wrote this:
Roslyn says: So yummy! Tried this twice now? I’ve used 3tbsp Agave instead of granulated sweetener and its just perfect! Thanks so much for the recipe??
Hi Ela love all gluten free recipes. Very nice ways how we can eat celiacs. Regards ?
Glad you like my recipes, Marcela! 🙂
The best banana bread!
So please you loved the recipe! Thanks, Marcela! 🙂
This banana bread is amazingly delicious, Ela! I have to limit myself to one slice a day as a treat! Thank you for such great recipes!
So happy you love it! Thanks for your great feedback, Allison! 🙂
I love this recipe! I made it two days in a row it’s so delicious! It’s a 10/10
Fantastic! So glad you loved the recipe, Meri! Thanks for your feedback. 🙂
So sorry to tell you but this was a colossal disaster. First of all it never poured into baking pan, rather I had to scoop it into it like a very thick pancake batter. I followed the recipe exactly, no deviation in anything. What can I say. The texture was heavy and kind of sticky with barely any banana taste. Really non edible but I put a lot of time into it so I felt guilty just throwing it out. Instead I picked out the chocolate chips before throwing it out. I wish I could give a better review but sorry, I can’t.
Bummer you didn’t like the recipe, Jen! You can see the thickness of the batter in the video. If yours was a very thick pancake batter, something must have gone clearly wrong. Not sure if you measured the ingredients in grams. There have been over 200 remakes on Instagram so far and everyone loved the recipe. Lots of love. 🙂
Wow!!!! I have made this twice and it was incredible! Even my brother, who is not a big fan of vegan food, was coming back for more! Thank you!
That’s wonderful! Thanks for your great feedback. 🙂
Just made it, love it! Instead of chocolat i added some blueberries and strawberry and shredded coconut. Do you know how much calories are in one serving?
Awesome! I will add the nutrition facts soon. Working on updating all blog posts, which takes a lot of time. 🙂
Thank you for this recipe! My dad is diabetic and this recipe was perfect for him. Obviously he’s limited as to what cakes he can eat so I’m always looking for new recipes and this one was easy to make and was delicious. My dad was SO pleased. Only trouble is, now I have to make it for my boyfriend as well! Haha. Thank you! Claire 🙂
Haha, love your comment, Claire! So glad your dad loved the recipe. Thanks for the feedback! 🙂
This is the first recipe I’ve tried from your blog and the first vegan recipe also. Since then, I make this banana bread almost every week, because its so tasty, easy and healthy! My boyfriend puts me to make two banana bread, because he loves it, and it’s perfect in the morning with coffe! I’ve tried also with nuts, or coconut, or apple instead of banana, because I make this very often, and all are delicious! Thank you very much, Ela! I appreciate your work ❤️
I really appreciate your support, Anca! Thanks so much ❤️
Much love, Ela
Can I use maple syrop instead of sugar? And how much? Thanks!
I think it should work fine (same amount in grams). 🙂
HI Ela,
Under ingredients, you have to use baking powder but in your video it says baking soda. Which is it?
thank you
Savannah
Hi Savannah! It’s baking powder! Must have been a typo in the video. 🙂
Thank you!!
Can You freeze it? Or put it in the fridge a few days?
Absolutely! Both works. 🙂
Ciao, posso usare la farina integrale di grano tenero o una normale 00? Grazie mille
Please check the recipe notes! 🙂
Ela, I made muffins with the recipe and my family said they were the best tasting muffins they ever had!
That’s fantastic! Thanks for your feedback, Valli. 🙂
Loved this recipe, Ela! Thanks for sharing. My family loved it, too. I’ll be making it anytime I have super ripe bananas. I used a combination of spelt flour and almond flour and it was delicious. Another 5 star recipe!
So happy you all loved the recipe! Thanks for your feedback, Peggy! 🙂
The best vegan gluten free banana bread I’ve made hands down! All your recipes look amazing and I can’t wait to make them all
I made the fritters too tonight!! Great
Aww, thank you, Carol! So happy you loved the recipe. 🙂
I made this banana chocolate chip bread yesterday and my friends loved it. Your recipes are easy and delicious.
Thank you, Ferlie. I am glad you loved the recipe. 🙂
Ela, thank you so much for sharing your giftedness with us! I like how you manage to create Yumminess without too fancy ingredients, since living in the countrysite of Germany can be a challenge when it comes to shopping for them. This banana bread is the best I’ve ever made. Thank you, thank you, thank you!
Aww, you are very welcome! I am glad you loved this recipe, Christina. 🙂
Sorry for my keabord, it should sound like this – Dear Ela, what size of your bread tin you used for this recipe? Thanks x
8-inch loaf tin! 🙂
?❤
Amazing recipe! Will make it soon!
Q: what kind of vinegar should I use? normal white one? Or ACV?
Thank you xx
Whichever you prefer! All work 🙂
This is amazing. I will make it again and again! Love it!
Wonderful! 🙂
So yummy! Tried this twice now? I’ve used 3tbsp Agave instead of granulated sweetener and its just perfect! Thanks so much for the recipe??
That’s amazing! 🙂 SO happy you loved the recipe.
Him a little confused with your measurements. 200 g does not equal to two cups, it’s actually closer to 400 g. And going off of your other measurements it would mean that 200 g equals one cup. As you’re describing 100 g is half a cup. So should we be using 400 g of flour?
200 g (2 cups) oat flour (gluten-free if needed)*
100 g (1/2 cup) granulated sweetener of choice**
75 g (3/4 cup) almond flour (ground almonds)***
Some ingredients weigh more than others, so you cannot compare oat flour with e.g. sugar. If you are unsure, always use the weight measurements. 🙂
One cup oat flour actually weighs 100 grams. Weight measurements are always more accurate and I weigh all ingredients so you can be sure the weight measurements are correct. 😉
Hello, sorry one more question. I’ve always wondered why is it necessary to use two different flours? Could I just use all coconut flour?
I would NOT recommend using coconut flour as it is very absorbent. You can use a gluten-free flour blend or regular flour (if not gluten-free). 🙂
Hello, What vinegar do you use and why does it need vinegar? Is there any non vinegar substitutes I can use?
The vinegar reacts with the baking soda and carbon dioxide gas is produced. It helps baked goods rise. You can use lemon juice or lime juice instead.
Made it,
Loved it!!
Fantastic
Thanks a lot Ella❤
So glad you liked the recipe, Nirit! 🙂
Hello!
Where are the recipe notes exactly? I see you put * next to some ingredients but I don’t see the explanations anywhere?
Also, video on your instagram says baking soda whereas here you say baking powder but I guess it’s baking soda as you use vinegar?
Also, video seems to be missing here 🙂
Hello, please check the recipe again, the recipe notes should appear now under the recipe instructions. Sometimes there might be a cache issue and they disappear.
Also, the video takes some time to load, so if you have a slow internet connection the video doesn’t show up right away. The video appears right below the instruction step no. 9! 🙂
Hey D.
Did you end up putting both baking powder and baking soda in the mix as much as it says under baking powder in instructions? I guess it doesn’t harm to add baking powder in these things right.
Hi Ela, I love your blog and your yummy recipes, will make this one for my kid party at school next week ????.question: I make my own almond flour do you think I need to peel it? ????Thanks
No, I don’t think you need to do that! 🙂 I hope you’ll like the recipe. 🙂
Where are you? In US almond meal is ground whole almonds and almond flour is ground peeled or blanched almonds.
I have made this bread weekly for a few weeks and we cannot say enough positive things about it! So good and my daughter loves it too! It will be a go to in our household forever! So easy and I am a terrible baker.
Wow, that’s really awesome! I am so happy you and your daughter loves it! Thanks for your incredible feedback, Emily! 🙂
Can I substitute almond meal instead of almond flour?
As long as it contains 100% ground almonds, then yes. 🙂
Would you recommend Maple syrup as a substitute for sugar?
Not sure, as it’s liquid and I have used only granulated sweeteners in this recipe so far. But you can give it a try. 🙂
Which granulated sweetener do you use? It looked like regular white sugar. Was it a stevia based sweetener?
I normally use Xylitol, sometimes Erythritol. 🙂
Thanks!
Hmmm, yummy!
Thanks! ????
This banana bread with chocolate chips is simply amazing ! I couldn’t stop eating it ???????? !
It was super easy to make with my 3 yo daughter, and the result was just super moist, soft and soooo delicious !!!
Amazing! It makes me so happy that you and your daughter loved this recipe. Thank you for your great feedback! 🙂
Also just to clarify with your response to Sheryl, we are indeed supposed to use cups to measure ingredients for this recipe right? Because I don’t see grams mentioned anywhere…
Grams are mentioned first in this recipe! It’s ALWAYS better to use grams.
Hi, this looks amazing! Is apple cider vinegar okay to use for vinegar? Also, would ground flaxseed be fine for oat flour? or would it be alright if I only used almond flour in this recipe? Thanks!
Hi Laura! Apple cider vinegar is fine! I would not recommend ground flaxseeds as a substitute for oat flour. Any reason you don’t want to use oats? Buckwheat might be a better substitute. Never tried the recipe with almond flour only.
200 grams of flour is NOT 2 cups. So mine was way too dry. Ruined.
Which flour did you use? For my recipes, I weigh everything in grams since cups are not accurate at all. I made this bread a couple of times and it was never too dry. It always turned out moist and everyone on Instagram or other social media platforms, who made the recipe, loved it.
I have just discovered your website and am now following you on IG. I have explored many of your recipes. They look fantastic. I can’t wait to try many of them.
Awesome! Thanks so much, Pat! 🙂
Hi, what type of vinegar do you use? I am yet to try it but I’m sure it will be great!
It actually doesn’t matter. White works or you can use apple cider vinegar. 🙂
I love banana bread so much! ???? it’s definitely better than oatmeal! ????????????
I made these this morning in muffin form and hey were SO yummy!! Super easy recipe. I subbed 3/4 cup shredded coconut because my son has a nut allergy too. Thank you for your allergy friendly recipes!!
Wonderful! I am glad the muffins turned out delicious. 🙂
How long did you cook the muffins for??
So this recipe is amazing!!! I didn’t have the full 3/4 of almond flour only 1/4 so I subbed the other 2/4 with almond butter and only put a 1/4 cup of almond milk in and it came out perfect at 35 minutes. I’m in love and this will definitely be a favorite from now on!!
Great! So happy you liked the recipe, Rissa! 🙂
Can applesauce be used instead of bananas?
Yes, I think so! However, then it won’t be a banana bread anymore. 😀
Hello again-
I forgot that to say that my son cannot have coconut so I can’t use that as a substitute. What other gluten free flour may work? Will it work with rice flour?
Thanks again!
Oh, ok! Hemp seeds or pumpkin seeds maybe? Rice flour doesn’t contain any fat at all. That’s why I would not recommend it. 🙂
Hello Ela!
Love your Recipes!! Can you tell me what we could substitute for the almond flour? We have nut allergies. We are so excited for this recipe, we haven’t had banana bread in years due to all our many allergies including gluten, dairy, nuts & eggs. Thank you so very much! 🙂
Hello Tabitha! I am so glad you love my recipes. A nut-free substitute is actually mentioned in the recipe notes. 🙂
Amazing!!!
So glad you liked the recipe, Bruna! Thanks! 🙂
Will make tomorrow for sure ❤️❤️LOOOVE all you’re recepies ????
Great! I hope you will like it! ❤️