One day I really missed having banana bread, so I looked into my kitchen to see if I had ingredients to quickly bake a fresh loaf of banana bread for my afternoon tea. Luckily I had one egg and one extremely ripe banana left, so I decided to experiment and see if it was possible to make a gluten-free and dairy-free banana bread with only one egg and one banana. I added chocolate chips because I’ve always loved the combination of banana and chocolate. To my delight, the result was one delicious, naturally sweet and dense loaf, perfect for my afternoon snack!
Since then, I have tried this recipe a few times more, and even had family members and friends taste it. After tasting this gluten-free and dairy-free version, some friends asked me for the recipe, so I have decided to put it here for all to enjoy. 🙂
Happy Baking my dear friends and readers!
Makes: 1 loaf
Preparation Time: 10 minutes
Bake Time: 25 minutes
Total Time: about 35 minutes
1 ripe and mashed banana
1/2 cup pure maple syrup
4 tablespoons unsweetened almond milk/non-dairy milk
2 tablespoon coconut oil (melted)
1 ½ cups gluten-free all purpose baking flour
1 teaspoon xanthan gum
1 teaspoon baking soda
1 heaped tablespoon cacao powder
1 teaspoon ground cinnamon
2 tablespoons chia seeds
½ teaspoon sea salt
1 cup bittersweet/non-dairy chocolate chips
- Preheat oven to 375°F.
- Line small-medium loaf tin with baking/parchment paper.
- Mix wet ingredients into a blender/food processor.
- Combine dry ingredients (without chocolate chips) in a large bowl.
- Add the wet ingredients to the dry and mix well.
- Add chocolate chips slowly into the mixture.
- Bake for 25 minutes or until firm.
- Enjoy! 🙂
Special Note: I would love to try “egg free” for this recipe sometime soon. If you are trying this recipe with an egg substitute, please let me know how it turns out! Thank you. 🙂