PREP TIME:
15 MINUTES
COOK TIME:
40 – 45 MINUTES
TOTAL TIME:
60 MINUTES
Author: Christi Davis
Recipe type: Gluten Free / Dairy Free
Yield: 10-12 Servings
Print Recipe
Ingredients:
- 2 Cups Gluten Free Flour (recommend Cup for Cup or King Arthur – Measure for Measure)
I used 1 ¾ cup GF King Arthur + ¼ cup Cassava Flour. - 1 TSP Baking Soda
- 1 TSP Salt
- 1 Cup Coconut Sugar
- 2 TSP Cinnamon
- 1/2 Cup Vegan Butter – Melted (plus more for greasing muffin pan)
- 5-6 Ripe Bananas Mashed (smooth as possible texture)
- 2 Large Eggs
- 1 ½ TSP Pure Vanilla Extract
- 3/4 Cup Vegan Mini Chocolate Chips (recommend Guittard or Enjoy Life)
Instructions:
- Preheat oven to 350 degrees.
- Grease Bundt pan with vegan butter.
- In medium mixing bowl, add dry ingredients – flour / baking soda / salt / sugar / cinnamon and whisk together. Set aside.
- In large mixing bowl, mash up bananas until smooth. Add eggs, vanilla and cooled/melted butter. Mix with rubber spatula until combined.
- Add dry ingredients and mix with rubber spatula until completely combined. Don’t overmix.
- Blend in chocolate chips.
- Pour batter into Bundt pan. Tap on counter so settles and make sure batter evenly distributed.
- Bake 40-45 minutes. Use toothpick to test if done. Toothpick should have some clumps but not wet before removing from oven.
*Try and use all organic ingredients if possible.