Vegan GF Chocolate Banana Bread *with a twist*


I consume all things healthy recipe videos and am currently loving Hannah Bronfman, startup DJ darling turned fitness beauty health entrepreneur. That woman has really taken off and it’s clear she works her butt off. I started seeing her name pop up on Bon Appetit (favorite recipe videos of all time) and Instagram. Finally, I googled Hannah’s name and quickly found my way down a dark internet hole of her recipes, videos, backstory and gorgeous remodeled NYC apartment she shares with her husband. Yeah, major girl crush. Anyway, after stalking her for a while and ordering her book on Amazon, I settled on the decision to try the Vegan Chocolate Banana Bread, mostly because I had all the ingredients and three bananas slowly dying on my counter. I switched it up a little bit because I had to make it mine and also found that my first loaf could use a little punchy more flavor. Find the original recipe here at the adorable Dutch recipe developer’s blog OR Hannah’s blog OR just hang here and use mine.

Shelf life
1 week in an airtight container or 3 months in the freezer

small loaf pan (20 x 10 cm)
parchment paper 


coconut oil for greasing
3 tbsp chia seeds (I used black but either works)
4 tbsp cacao powder
3 (peeled) ripe bananas
120 ml unsweetened vanilla almond milk (really any nut or oat milk will work)
1/3 cup coconut oil, melted
1 tbsp lemon juice
6 medjool dates, pitted
200 g Maddie’s BEST gluten free flour (60 g white rice flour, 60 g oat flour, 50 g potato starch, 30 g fine cornmeal)
1 1/2 tsp vanilla, unsweetened
1 tsp cinnamon
2 tsp baking soda
1 tsp salt

Preheat the oven to 350°F. Line the bottom of the pan with parchment paper. No need to grease.

Soak the chia seeds in 150 ml water for about 15 minutes. In the meantime, blend the bananas, almond milk, melted coconut oil and lemon juice in the blender. Remove the pits from the dates and add them to the banana mixture. Blend again until smooth and creamy.

Next, add the dry ingredients to a mixing bowl and stir to combine. Add the ‘wet’ mixture and stir well. Finally, add the soaked chia seeds and stir again until the mixture is combined thoroughly.

Transfer the batter to the loaf pan. Place the pan in a pre-heated oven for about 45 minutes. Make sure you check on your banana bread every so often as it bakes. When it’s done, remove from the oven and allow it to cool in the pan for about 10 minutes. Then, remove the bread from the pan and allow it to cool fully on a cooling rack. Cut when cooled and enjoy!

Est. CARB count: 30 grams

I ate mine smeared with creamy almond butter and flaky sea salt. Filled me right UP.

Madeline StilleyComment