Description
You need to try my Vegan Chocolate Banana Bread. I used to be a Banana Bread hater, and now I’ve found the truth!
Ingredients
Scale
Wet Ingredients
- 4 ripe bananas
- 1/3 cup plant-based butter ((I used Miyoko’s Creamery European Style Plant Milk Butter Salted))
- 1/3 cup packed brown sugar
- 1 tbsp vanilla extract
- 1/4 cup plant-based milk ((I used soymilk))
Dry Ingredients
- 1 3/4 cup all purpose flour ((add 2 tbsp if batter is too wet))
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- 1 tsp baking powder
- 1/4 tsp baking soda
Mix-Ins
- 2/3 cup semi-sweet mini chocolate chips ((I used Enjoy Life Semi-Sweet Gluten Free Dairy Free Vegan Mini Chocolate Chips))
- chocolate chips to sprinkle on the top of the batter
- 1/2 cup *optional: chopped walnuts ((I loved the texture it added))
Instructions
- Preheat oven to 375 degrees F.
- In a bowl, mash bananas until softened. Add the rest of the wet ingredients and whisk or use a hand mixer until smooth.
- Batter will be thick once you add the dry ingredients in, but that’s ok. If you prefer a thinner batter, add more 2-3 more tbsp’s of milk now, before adding dry ingredients.
- In another bowl mix dry ingredients. Add dry ingredients to wet ingredients, and use a wooden spoon to fold in until fully incorporated and no dry flour is seen. Add in chocolate chips, and fold in one more time.
- Pour batter into a greased loaf pan. Spread batter evenly, then add mini chocolate chips on the top. Place in oven, and bake for 55 minutes or until knife comes out clean. Leave in oven until browned.
