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Healthy Little Vittles

Gluten-Free, Vegan, Plant-Based Recipes

  • Recipes
    • All books and ebooks Breakfast Dessert Drinks Lunch & Dinner Make Your Own… Recipe Roundups Salads Side Dishes Snacks & Appetizers Soups
      Lunch & Dinner

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      July 27, 2020

      Lunch & Dinner

      Tomato Ricotta Galette

      July 20, 2020

      Make Your Own…

      Naturally Sweetened Instant Pot Apple Butter

      October 1, 2020

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      Cinnamon Sugar Cookie Cereal

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      Green Bean Potato Salad

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      Bourbon Cherry Kale Salad with Almond Oat Granola

      July 27, 2020

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      Creamy Grilled Romaine Salad

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      Walnut Pear Sweet Potato Mason Jar Salads

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      Spring Detox Mason Jar Salads

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      Maple Sriracha Cauliflower

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      Ginger Dill Spring Peas

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      Creamy Dirty Mashed Potatoes

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[slide-anything id="6097"]
Breakfast

Chocolate Chip Banana Bread

by Gina Fontana March 27, 2020
written by Gina Fontana March 27, 2020
Jump to Recipe

Taking a classic Chocolate Chip Banana Bread recipe and making it gluten-free, vegan, grain-free, nut-free, and naturally sweetened! You can bake this easy, anything-but-boring banana bread recipe any time and enjoy for a ready-made breakfast for days with the whole family!

gluten free breakfast recipes

Alright folks, we’re getting back to basics here. 1) We are currently quarantined at home with seemingly nothing to do but bake, or maybe you’re stress baking… so let’s take a classic but keep it healthy and allergy-friendly (and all you less healthy, non-allergy friendly eaters- I promise you’ll love this chocolate chip banana bread too!). 2) There’s a reason why we all turn to the classics during trying times… because they are comforting and they ease the mind, body, and soul. Banana bread definitely fits into the comforting food category. 3) It’s one of the easiest recipes to make, even when it’s gluten-free, vegan, grain-free, nut-free, etc… and it DOESN’T taste like cardboard or come out hard as a rock! That’s right, this banana bread is moist and delicious!

vegan breakfast recipes

We are big banana lovers at my house. We use them a lot in baking to keep our baked goods moist while adding a bit of natural sweetness, we freeze them and use them in our morning smoothie, for making nice cream, or for making these Avocado Banana Matcha Creamsicles, we enjoy them just as a snack; especially my 1-year-old, she loves bananas. So we buy 2 bunches at a time. I, however, am not a fan of eating mushy bananas. Like, once they start to get speckly I just can’t. If we don’t take the overly ripe ones and freeze them, we use them in pancakes or banana bread!

banana bread recipes

If you’ve made it this far, I assure you this banana bread is scrumptious, like even I was surprised 🙂 So before I lose you let’s dive into the ingredients:
☆ cassava flour
☆ banana flour
☆ baking powder
☆ baking soda
☆ chocolate chips
☆ cinnamon
☆ bananas
☆ maple syrup
☆ vanilla
☆ applesauce
☆ peanut butter/sunflower seed butter (for nut-free, or you can use another nut butter)
☆ plant milk

Vittle Club

You start by whisking together all the dry ingredients in a large bowl, and then you’ll combine the bananas, mashed, with all of the wet ingredients, and then pour the wet ingredients into the dry, stir, pour into your loaf pan and bake for about 50-60 minutes! Easy.

Cassava flour and banana flour allow this recipe to be not only gluten-free, but also grain-free. I have become quite obsessed with these two flours lately, I find them to be simple but yet a great 1:1 replacement for wheat flour. Baking powder and soda allow this bread to rise, and the bananas, applesauce, and peanut butter/ sunflower seed butter (if you have a nut/peanut allergy) acts as a binding replacement for eggs and also allows the bread to remain moist!

healthy breakfast recipes

Now, sometimes with paleo, gluten-free, vegan banana bread, the middle of the loaf seems done, only to slice into it and it’s pure batter still. Crap. This actually happened to me the first time I baked it. So don’t mess with the flour ratios, and make sure you are patient and let it cool completely before slicing into the loaf. I know, I know… you want it now! I’m the queen of impatience when it comes to food. But I promise it’ll be worth the wait.

gluten free vegan banana bread recipes

As if I need another reason to sell you on this banana bread, it stays moist for a few days, which means you have a ready-made-for-you breakfast. With two young children, this has been a lifesaver this week! We simply slice it, slightly warm it, slather some plant butter on, and devour! Wishing your family many healthy blessings in these unprecedented times, we will get through this together, banana bread in our ovens and in our bellies. Don’t forget to tag me on Instagram or Facebook with your Chocolate Chip Banana Bread creations! 

Continue to Content
gluten free breakfast recipes

Chocolate Chip Banana Bread

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Taking a classic Chocolate Chip Banana Bread recipe and making it gluten-free, vegan, grain-free, nut-free, and naturally sweetened! You can bake this easy, anything-but-boring banana bread recipe any time and enjoy for days with the whole family will enjoy!

Ingredients

  • 1 cup cassava flour
  • 1/2 cup + 2 tablespoons banana flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/3 cup unsweetened dark chocolate chips
  • pinch salt
  • 2 bananas
  • 1/2 cup plant milk (I used flax milk but you can use oat, almond, coconut, etc.)
  • 1/4 cup unsweetened applesauce
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup maple syrup
  • 1/4 cup peanut butter/sunflower seed butter (can use other nut butter if desired)

Instructions

  1. Preaheat your oven to 375 degrees F.
  2. In a large bowl, whisk together all the dry ingredients.
  3. In a separate bowl, combine the bananas, mashed, and all of the other wet ingredients.
  4. Pour the wet ingredients into the dry and stir to combine. Don't over mix.
  5. Pour the batter into a greased loaf pan and bake for 50-60 minutes, until a toothpick comes out clean and the top of the bread is nice and golden.
  6. Allow the banana bread to cool completely before slicing and enjoying.
  7. Store covered on your counter for up to 3 days, or freeze for later!

Notes

** it's best served warm

** the added banana and chocolate chips on top are not included in the recipe and are optional. If you decide to add the banana on top, I would only keep it out on your counter for a day or so and then suggest placing it in the fridge.

** if you're using sunflower seed butter it turns green when baked, so don't worry when you see it! haha

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Bobs Red Mill Cassava Flour - 20 ounces
    Bobs Red Mill Cassava Flour - 20 ounces
  • Organic Green Banana Flour
    Organic Green Banana Flour
  • Organic Sunflower Seed Butter
    Organic Sunflower Seed Butter
  • Dark Chocolate Chips
    Dark Chocolate Chips

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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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Gina | Healthy Little Vittles
A little while back I became obsessed with making A little while back I became obsessed with making homemade juice in my blender... that’s right, no juicer needed 🤗 This BLENDER BEET JUICE has been recently trending on the blog so if you’re looking for a way to include more fresh produce in your diet this year, this juice is a great way ❤️ Recipe on the blog, clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/blender-beet-juice/
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Just imagine cauliflower wrapped in naan and then baked in the oven for crispy, bread-y, scrumptiousness! A naan hug, if you will 🤗
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Find the recipe on my blog! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/naan-butter-cauliflower/
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Ingredients
2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
1 cup Let's Do Organic Green Banana Flour from @edwardandsons
1/2 cup Let's Do Organic Tapioca Starch from @edwardandsons
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
pinch salt
2 bananas, ripe and smashed with a fork
1/2 cup plant milk 
1/2 teaspoon pure vanilla extract
1/2 cup maple syrup
1/4 cup peanut butter/sunflower seed butter (can use other nut butter if desired)

Cream Cheese Icing
1/2 cup vegan cream cheese
1/2 cup vegan butter, softened
2 cups powdered sugar
sprinkles

Preheat your oven to 350 degrees F. Combine the flaxseed meal and water in a small bowl and set aside. In a large bowl, whisk together all the dry ingredients. In a separate bowl, combine the mashed bananas, plant milk, vanilla, maple syrup, nut/seed butter, and flax eggs. Pour the wet ingredients into the dry and stir to combine. Don't over mix. Pour the batter into a greased loaf pan and bake for 50-60 minutes, until a toothpick comes out clean and the top of the bread is nice and golden. To make the icing beat the softened butter and cream cheese together until smooth, then add the powdered sugar a little bit at at time until the frosting forms. Allow the banana bread to cool completely before icing. Store covered on your counter for up to 3 days.
Hello! I know I’ve been a little MIA lately on t Hello! I know I’ve been a little MIA lately on the ‘gram... I’ve been immersed in dessert world trying to get my book finished... 40 recipes down, 20 to go! 😅
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Anywho, VEGAN STOVETOP MAC AND CHEESE to the rescue! Quick, easy, comforting, delicious, kids love it, and it sneaks in some plant based veggie goodness! We may be having a lot of this over the next few weeks.
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Recipe is on the blog! Clickable link in bio @healthylittlevittles #healthylittlevittles
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https://www.healthylittlevittles.com/stovetop-vegan-mac-and-cheese/
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Sorry to tease you... but this recipe will be in my new dessert book, so you’ll have to wait, but promise it’ll be worth it 🧡
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☆ potatoes
☆ kale
☆ brussels sprouts
☆ crispy chickpeas
☆ toasted pumpkin seeds
☆ my favorite pea pesto from @minimalistbaker

Head to the blog for the full recipe! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/green-goddess-pesto-bowls/
You guys really loved these when I posted them a l You guys really loved these when I posted them a little while back so I decided to share this BEET HUMMUS HASH BROWN TOAST recipe on my blog! The beet hummus is so delicious topped with sautéed balsamic mushrooms, avocado, vegan parmesan cheese, and fresh microgreens 💗🌱 They make a great appetizer, lunch, dinner or even savory breakfast! Basically they are perfect any time of day. SWIPE to see a closeup! 👉🏻
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BONUS: use @strongrootsusa cauliflower hash browns for extra yum factor 😋
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Clickable link in bio @healthylittlevittles

https://www.healthylittlevittles.com/beet-hummus-hash-brown-toast/
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My blog contains affiliate links, which means I receive a percentage of the sale if you use the link to featured products to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so I greatly appreciate your support. Gina is a also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by advertising and linking to amazon.com

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