Vegan & GF Chocolate Chip Banana Bread

It’s Monday everyone…uh oh…

And it’s not just any Monday. Its Daylight Savings Monday.

Its when whatever powers at be decided that getting up early wasn’t nearly a big enough struggle and that we should now set our clocks an hour back so that we no longer wake up to sunshine and birds chirping, but pitch black and crickets.

And the moon. I go to the bed with the moon. I do not wake up with the moon.

But I guess now we get dinner’s with sunsets and evening commutes with sunshine so I guess its a fair trade. As long as I get my coffee.


Ok, so totally unrelated, but I have some really fun news! I don’t think I’ve told you all yet but I’m heading off to culinary school either this summer or coming fall (pending housing) and I’m almost officially fully accepted into this culinary school I’ve been dreaming of attending! I just visited the campus the other week and I fell in love with everything. I was in kitchen heaven. Omygoodness. I was surrounded by top notch kitchen equipment, instructors, facilities, recipes, students, ah!!

So in honor of my application excitement I decided to experiment with my first vegan and gluten-free chocolate chip banana bread. And oooo baby, this was good. I had to throw out the last slices of the loaf so I would stop eating it ( I have zero self control). I was a little hesitant at first because I’ve bought some gluten-free baked goods in the past and they always have that kind of ‘off” flavor, like something just isn’t right? But not these. The girls behind the Babycakes Bakery know their stuff, I just bought their cookbook and I cannot wait to experiment with some more of their recipes!

This bread was perfectly moist and rich. Just make sure you are very careful while measuring your ingredients. I didn’t measure the mashed bananas too accurately the first time and I ended up with a caved in center, but with a little bit more precision the second time around it came out perfectly! You were right Laura :) Definitely too much liquid!


[typography font=”Delius” size=”20″ size_format=”px”]Chocolate Chip Banana Bread (Vegan and Gluten-Free)[/typography]

Yields 10 servings (1 slice)


  • 2 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon xantham gum
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup canola oil
  • 2/3 cup agave nectar
  • 2/3 cup rice milk
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups mashed bananas (about 3)
  • 2 cups chocolate chips


  1. Preheat oven to 325 degrees and lightly grease a 7 x 4x 3 inch-loaf pan.
  2. Whisk flour, baking powder, baking soda, xantham gum, salt, and cinnamon in a medium bowl. Add 1/2 cup oil and agave nectar, rice milk, and vanilla to dry ingredients and stir until smooth.
  3. Using a plastic spatular gently fold in bananas and chocolate chips.
  4. Fill prepared pan halfway with batter.
  5. Bake on the center rack for 35 minutes, rotating 180 degrees after 20 minutes. Cook until when you press on the loaf is bounces back slightly and a toothpick comes out clean.
  6. Let banana bread sit for 20 minutes before inverting onto a cutting board to cut.

Store at room temperature for up to 3 days.


Tip* Wondering what to do with that left over batter? Place parchment paper on a cookie sheet and smooth remaining batter on top. Cook for 10 minutes at 325 degrees. Cut and enjoy as thin slices of bread! Another wonderful tip from my new cookbook :)



  1. that is fabulous banana bread! I got bad luck at the first time making banana bread too, and that pretty make me loosing lure of making banana bread. after reading your blog, I guess what make my banana bread didn’t turn out well because I had the same cause like yours. I think I have to give a shot to make banana bread again :D

    • Whipped Baking says:

      Hahah you should! I’ve made plenty of sunken banana breads….but they still taste good right?? That’s all that matters :) Good luck! let me know how your next try goes!!

  2. This bread looks amazing and moist. I love bananas and chocolate together; It’s a classic combo.

    • Whipped Baking says:

      Yumm…me too! I could live off of chocolate and bananas….and peanut butter :)

  3. Haha I hate day light saving days – so confusing!
    But I do not hate this moist gorgeous banana bread – would definitely cheer me up :D

    Choc Chip Uru
    Latest: Rich Sticky Date Pudding w/ Butterscotch Sauce

  4. Mmm, this looks fantastic – I adore banana chocolate chip bread, and this looks absolutely perfect! Very impressive to have to be both vegan and GF.

    • Whipped Baking says:

      Thanks! It was my first attempt at GF and…. yum! But how can you really mess up anything with chocolate in it??

  5. Oh my goodness this banana bread looks amazing!

    But even more exciting to hear about your future culinary school adventures! What school are you looking at attending?! =)

    • Whipped Baking says:

      Thanks!! I’m super excited! I’m thinking Kendall in Chicago? But I’m really torn because I’m also in love with the Natural Gourmet’s program in NYC, they focus on healthy and whole cooking which is what I really want to get into (haha go figure with the baking blog right?). Have you heard of it? I was asking around and no one had really heard of that program?

      • Both school sounds awesome! I haven’t heard of the Natural Gourmet’s program, but it sounds like the perfect fit for you! Good luck – I’m sure you’ll choose the right one!

        Culinary school is definitely an adventure – I love every day of it =)

        • Whipped Baking says:

          Thanks Peggy! I’m a bit intimidated :) But super excited! I’m going to visit the Natural Gourmet next month so hopefully I’ll be able to decide which school soon!

  6. Congratulations on heading off to culinary school! That is super exciting!

    • Whipped Baking says:

      Thanks!! I’m really excited! Maybe that way I won’t bake so many sunken banana breads :)

  7. The banana bread looks amazing, and your news, so exciting! Congrats to you on taking the plunge and best of luck!

    • Whipped Baking says:

      Thanks Kare! I can’t wait to start! Happy I still have a couple months to play around in the kitchen before I’m thrown into the classroom though :)

  8. This looks great, two of my favorites, chocolate chips and bananas, yum! Congrats on going to Culinary school! ;-)

  9. chocolate chip banana bread is a great idea!! and yay for school!

  10. Also, can I ask what type of camera you have?

    • Whipped Baking says:

      Hey Monique! Of course! I’m using a Fujifilm FinePix s2 Pro, I love my camera :)

  11. This is awesome! I am going to have to share this with my friend who has to eat gluten free, she will love it!

  12. Wonderful. And awesome tip at the end, I always wonder what to do with leftover batter and I feel bad throwing it out.

    • Whipped Baking says:

      Same here! And its great because the extra batter cooks up in just 10 minutes and tastes just as good as the banana bread :)

  13. This looks so good! Love the thin bread idea with leftover batter!

    Congrats on getting into culinary school. It will be an amazing experience!


  14. Going to try this today! Looks delicious, you should post some more vegan gluten free recipes!! Cant wait, Thanks :)

    • Whipped Baking says:

      Let me know how it goes! I’ll definitely be adding more vegan recipes as soon as I’m back from Mexico! Thanks Deirdre :)

  15. I can’t believe this is both vegan and gluten-free–you are a miracle worker!

    • Whipped Baking says:

      Hahah I wish I could take the credit :) That would go to the Babycakes cookbook, I can’t get enough of the recipes in there, plenty more GF and vegan recipes to come!

  16. I found your recipe/site when looking for a V/GF banana bread recipe and am so happy that I tried it. It’s so great that I’m making it again. My bf likes to take them in his lunch :)

    • Whipped Baking says:

      Thanks Heather! Your comment just made my day! So happy you and your bf like my banana bread :) Its so moist, isn’t it?? Yum!

  17. Can I sub almond milk for the rice milk? And what do you recommend to avoid ‘sunken’ banana bread? Thanks!!


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