Vegan Banana Chocolate Chip Bread

We love to indulge and this vegan banana chocolate chip bread is the perfect way to do so while still consuming healthy calories. Gluten free and vegan. Perfect warm or cold as a grab and go breakfast option or healthy snack. 

This recipe contains Xylitol (don’t be scared by the name!) a natural sweetener found in some plants. It has a similar sweetness as regular sugar but contains 40% less calories and won’t spike your blood sugar. It’s great to use as a sugar substitute but like with everything, make sure to consume it with moderation. If you don’t have any you can use coconut sugar, regular brown sugar or agave syrup but in that case reduce the coconut oil by a little. 

Ingredients for vegan banana chocolate chip bread:

  • 170g gluten free flour

  • 30g golden chlorella

  • 2tbsp ground flaxseed

  • 60g xylitol or agave syrup or brown sugar

  • 1 tsp baking powder

  • 1 tsp baking soda

  • Dash of sea salt

  • 3 medium ripe bananas

  • Juice of 1/2 lemon

  • 100g coconut oil, melted

  • 75g vegan chocolate chips

Directions:

  1. Preheat oven to 180C, Gas mark 4. Grease and line a 33 cm x 17 cm x 5 cm loaf tin.
  2. Place all the ingredients in a food processor except the chocolate chips and process until smooth. Add the chocolate chips and pulse briefly or stir in.
  3. Spoon the mixture into the tin and smooth the surface. Bake in the oven for 40-45 minutes until golden and cooked through. Remove from the oven and allow to cool in the tin for 5 minutes. Turn out and allow to cool on a wire rack.
  4. Store the bread in foil or parchment in the fridge for up to 1 week. This bread can also be frozen for up to 3 months.

Nutritional information

Nutritional information per slice Calories 261kcal, fat 13.7g, saturates 10.2g, carbohydrates 28.7g, sugars 5.5g, fibre 1.8g, protein 4.9g, salt 0.4g

 

This recipe was developed with Christine Bailey an award winning Nutritional Therapist, Chef, Author and Broadcaster with over 18 years of experience.

 

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