May 18

May 18 Raspberry Dark Chocolate Chip Banana Bread (Vegan Recipe)

Carolina

Brunch, Snack, Dessert

This fantastic raspberry dark chocolate chip banana bread has chickpea flour to increase the protein content instead of a protein powder. This is a mini banana bread, a wonderful afternoon treat, and it’s also eggless, oil free, nutritious, and tastes amazing!

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This recipe is perfect as a healthy snack or dessert. It’s 1/3 the size of my typical banana bread recipe since many readers have reached out to tell me you are concerned about putting on weight during this quarantine.

Healthy Raspberry Banana Bread

Banana breads are great, and even better if they are nutritious too! I use three type of flours in this recipe, the more variety of whole foods we eat, the better gut health we have. I love it because it’s:

Incredibly tasty.
Super easy to make.
Filling because of the extra protein.
Not crazy sweet.
Healthy ish!

Simple Ingredients

Bananas
Raspberries
Chickpea flour
Whole wheat flour
Almond flour
Maple syrup
Baking powder
Mini dark chocolate chips
Plant-based milk
Apple cider vinegar
Vanilla extract

Gluten free: for a GF option, replace the whole wheat flour with oat flour.

Nut free: replace the almond flour with coconut flour.

How to Make Vegan Raspberry Banana Bread?

You need a mixing bowl and the oven.

Mash the banana and then mix it with the rest of the ingredients and stir.
Fold in the raspberries and the mini dark chocolate chips.
Bake it.

This Raspberry Banana Bread Is

Vegan
Oil-free
Egg-free
Dairy-free (without butter)
Healthy ish
Easy and fast to make
Extra nutritious!

Please let me know if you make it!! Rate it and comment below. I love to hear about your creations too and any alterations you might make to the ingredients.

Also, don’t forget to tag me in your Instagram or Facebook post with @veggielation and #veggielation because I would love to see your take on this recipe!

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Thanks!!!

Raspberry Dark Chocolate Chip Banana Bread

This fantastic raspberry dark chocolate chip banana bread has chickpea flour to increase the protein content instead of a protein powder. This is a mini banana bread, a wonderful afternoon treat, and it’s also eggless, oil free, nutritious, and tastes amazing!

Prep Time: 10 Minutes
Baking Time: 35 Minutes
Course: Dessert
Cuisine: American
Keywords: Banana Bread, Cake, Vegan
Servings: 4
Calories: 223kcal
Author: Carolina Ordonez

Ingredients (US Customary)

1/3 cup whole wheat flour
1/3 cup almond flour
1/2 cup chickpea flour
3 tbsp maple syrup
1 tsp baking powder
1/2 cup plant-based milk
1 small ripe banana
1 tsp apple cider vinegar
1 tsp vanilla extract
1/2 cup frozen raspberries
1/3 cup mini dark chocolate chips

Ingredients (Metric)

40 grs whole wheat flour
32 grs almond flour
45 grs chickpea flour
3 tbsp maple syrup
1 tsp baking powder
120 ml plant-based milk
1 small ripe banana
1 tsp apple cider vinegar
1 tsp vanilla extract
70 grs frozen raspberries
60 grs mini dark chocolate chips

Instructions

Preheat oven to 360 F (182 C)
Mash the banana in a bowl, add flours, milk, stir a bit, add everything else but the raspberries and chocolate chips, and stir until batter is smooth.
Fold in 2/3 of the raspberries and 2/3 of the chocolate chips into the batter, don’t stir too much because the whole mix will turn pink.
Pour the mix into a baking pan, add the rest of the chocolate chips and raspberries on top. Bake for 30 minutes, every oven is different, so better to test with a toothpick! It’s fine if it's a little bit sticky.
Because I used frozen raspberries, that added extra moist to the batter, if you use fresh raspberries, I think it will be ready faster.
I used a 7” round baking pan for this. It’s tiny.
Let cool and enjoy!!