Hi friends!

Hope your week is going great, I’m back at school and so happy to be doing the summer semester this year. The weather has been really nice in Victoria, a few rainy days but mostly sunny and warm!

The recipe I have for you today is probably one of my top 5 vegan bread recipes, it’s based on my original banana bread recipe, which I have to say has been a huge success all over the world, with people showing me their creations and absolutely loving it! Which of course, couldn’t make me happier! 

Gastrawnomica’s Vegan Banana-Chocolate & Raspberry Bread

(Gluten/Oil Free) 

1 cup gluten free all purpose flour (I like Bob’s Red Mill)

1 cup mashed bananas

1/3 cup coconut sugar

1/2 cup almond milk

1 tsp cinnamon powder

1 tsp baking powder

1/2 tsp baking soda

1/3 cup vegan chocolate chips

1/3 cup (or more) raspberries

Preheat oven at 200ºC.

Mix all dry ingredients. Add mashed bananas, milk, chocolate chips and mix again until everything is well incorporated. Add raspberries and mix again. 

Prepare your bread or muffin mold with coconut oil and/or parchment paper to avoid sticking. Spread mixture and bake for 30-40 minutes at 180C, until it rises twice its size and a toothpick or knife comes out clean from the center.

Let it cool down before cutting. Enjoy!!

As you can see, it’s a super easy recipe that won’t take you more than 10 minute to prepare + baking time. This is a total people pleaser, I can assure you that!

Don’t forget to tell me what you think and share your photos with me via Instagram or Facebook, where you can find me @gastrawnomica.

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