I was doing some recipe creating the other day and knew I wanted to make a quick bread. Mini loaves of quick bread. I had some ripe bananas and canned pumpkin. Pumpkin always seems to be calling my name. Throw a little dark chocolate in the mix with mini chocolate chips. Yeah, I can do that.
What do you say to a slice of chocolate chip pumpkin banana bread? Well, my son said, “mom, you need to make this bread every day!” Thanks, buddy. It can be both good and bad having kid taste-testers in the house. They tell you like it is. Now I leave it to you to give this recipe a try and you can tell me what you think. If you try any of my recipes and share them on instagram, be sure to tag me with #sarahbakesgfree!
gluten free vegan chocolate chip pumpkin banana bread
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: breads
SERVES: 3 mini loaves
INGREDIENTS
- 1 3/4 cups Sarah's gluten free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 ripe bananas, mashed
- 3/4 cup pumpkin puree
- 1/2 cup So Delicious unsweetened coconut or almond milk
- 1/4 cup grape seed or sunflower seed oil
- 1/3 cup coconut sugar or brown sugar
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 3/4 cup dairy free mini chocolate chips
INSTRUCTIONS
- Preheat oven to 350 degrees. Spray mini loaf pan* with nonstick cooking spray.
- Sift together flour, baking powder, baking soda and salt. Set aside.
- In large mixing bowl, mix together mashed bananas, pumpkin puree, coconut milk, oil, coconut sugar, maple syrup and vanilla. Add flour mixture. Stir until combined. Fold in mini chocolate chips.
- Pour batter into prepared mini loaf pan. Bake bread 30-35 minutes, or until toothpick inserted in center comes out clean.
- Allow bread to cool in pan 10 minutes. Remove from pan and cool completely on cooling rack. Slice and serve.
NOTES
*You can also use 9x13 baking pan. Increase baking time to 45-50 minutes.
Would coconut or veg. oil work in this recipe? And could i use agave instead of maple syrup? (:
Yes, vegetable oil or coconut oil will work perfectly! Agave can be used in place of the maple syrup too.
Making now!!!! So excited.
How much salt did you use? I see you call for it, but it’s not listed in the ingredient list. I did about 1/4 tsp or so, but wasn’t sure what your original measurement was! Thanks!
Sorry about that! I just fixed it in the recipe 🙂 1/2 teaspoon salt!
Can I use all maple syrup or honey in place of the sugar/brown sugar?
If you do use all liquid sweetener in this recipe, it will change the texture of the bread.
What’ the flour blend? It would be really great to link to it since for first time site visitors since it’s not super obvious where to find that info.
Just added the link! I usually do in every recipe, just forgot to this time 🙂
What size are you mini loaf pans? I checked Amazon and the pans vary. Thanks.
How much brown sugar?
Doreen, the recipe calls for either 1/3 cup coconut sugar or brown sugar. Either will work!
So glad I have found you Sarah! Can’t wait to make this bread tomorrow!
I’m glad you found me too, Kim!
Hi Sarah! How critical is it to use your specific blend vs. a store bought gluten free flour blend in your recipes? Thanks for this beautiful site!
As long as you use a blend that contains xanthan gum, you should be fine. They all very in texture a little bit. Thanks for the question!
I used Bob’s Red Mill 1:1 replacement baking flour. Super impressed. My husband sometimes eats my baking just because it is good for him but he loves these.
A huge thank you for sharing your recipe that are wheat-free, lactose-free and egg-free and don’t have weird chemical ingredients as substitutes!
Thank you! It is so fun for me to create naturally allergen free baked goodies!
LOVE this recipe. Made muffins. I was wondering if I replaced the oil with apple sauce ( having a triple threat muffin)? It is perfect the way it is but was thinking about it being all pumpkin or maybe strawberry banana? Let me know if you know.
Made it and it was gone in a day! I added a heaping 1/8 teaspoon pumpkin pie spice as I like a bit of a bite to my breads.
Yum!
I made your recipe twice already, only subsituting your flour blend by mine (which doesn’t use gantham gum, but ground flax seeds and chia seeds) and it’s absolutely delicious. I love to change recipes for fun breakfast and this one is really perfect. Thanks again for sharing and I will link back to your blog if I talk about that recipe on my blog.
Very yummy. I used 1/8 cup avocado oil instead of grape/sunflower, and made mini muffins. Baked for 15 min. Everyone loves them
great idea!