Chocolate Chip Banana Bread

Did you know that you don’t need eggs, butter, milk, or wheat flour to make delicious baked goods? If you’re vegan and/or gluten free you already know that, or maybe you aren’t either of those but you’re in the loop about these things 😉

It’s a myth that you need wheat and dairy to create moist and tasty bread, cookies, cakes, basically everything 🍪 🍰 🍩

Today’s recipes is one of my favorites that I make often, and I like it because you can bend the recipe based on what ingredients you have on hand. It also works in muffin or scone form! This Chocolate Chip Banana Bread is full of hearty, plant based ingredients with lots of chocolate banana-y goodness that is moist with every single bite!

Dry Ingredients:

• 1 cup brown rice flour
• 1/4 cup almond meal (for texture, but you can skip it and just add more brown rice flour)
• 1 scant cup of rolled oats
• 1/2 tsp baking powder
• 1 pinch of salt
• 1/2 tsp ground cinnamon
• 1/2 cup coconut sugar (taste the final batter and add more sugar if desired)
• 3/4 cup semisweet chocolate chips

Wet Ingredients:

• 2 medium ripe bananas
• 1/2 tsp pure vanilla extract
• 1 tbsp melted vegan butter (I like Earth Balance Coconut Spread)
• 1/4 cup roasted golden beet, pureed (optional)
• 1/2 cup non-dairy milk (I use cashew or soy milk for baking)

Preheat oven to 350 degrees.

In a large bowl, mix together brown rice flour, almond meal, baking powder, salt, cinnamon, and rolled oats.

In a separate medium sized bowl, mash up the bananas with a fork. Add the pureed beet, non-dairy milk, melted butter, vanilla extract, and coconut sugar. Stir well.

Add the wet mixture to the dry ingredients and stir thoroughly. Gently stir in chocolate chips.

Line a small loaf pan with parchment paper or vegan butter/oil. Pour the batter in and smooth out. Bake for about an hour or until the edges start to brown. Let cool. Store leftovers in the fridge.

In this recipe, the bananas and the roasted beet act as an egg replacer and bind everything together. You can’t taste the beet and I used golden beet because it’s a similar color to the finished product of the banana bread, as opposed to a purple beet which would probably give the bread an interesting color ☺️

Vegan butter such as Earth Balance or Smart Balance has the same taste and texture as dairy butter, even when it’s melted. Non-dairy milks work great for baking, especially cashew milk because cashews are high in fat and naturally creamy.

And brown rice flour is my all time favorite flour to bake with. I like the taste and consistency and it works greats with any recipe. I like to add almond meal for a little texture and added nutrients, but it’s not vital to the recipe and the banana bread will taste great with or without it.

If you have a nut allergy, rice milk would a good alternative to cashew milk, and skip the almond meal.

If you don’t like coconut sugar (then you crazy!) or don’t have access to it, a high quality brown sugar will work great.

Chocolate Chip Banana Bread

 

Print

Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

 

This Chocolate Chip Banana Bread is full of hearty, plant based ingredients with lots of chocolate banana-y goodness that is moist with every single bite!

Author: Jillian

Recipe type: Confection

Serves: 1 small loaf

Ingredients

• 1 cup brown rice flour
• ¼ cup almond meal (for texture, but you can skip it and just add more brown rice flour)
• 1 scant cup of rolled oats
• ½ tsp baking powder
• 1 pinch of salt
• ½ tsp ground cinnamon
• ½ cup coconut sugar (taste the final batter and add more sugar if desired)
• ¾ cup semisweet chocolate chips
• 2 medium ripe bananas
• ½ tsp pure vanilla extract
• 1 tbsp melted vegan butter (I like Earth Balance Coconut Spread)
• ¼ cup roasted golden beet, pureed (optional)
• ½ cup non-dairy milk (I use cashew or soy milk for baking)

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, mix together brown rice flour, almond meal, baking powder, salt, cinnamon, and rolled oats.
3. In a separate medium sized bowl, mash up the bananas with a fork. Add the pureed beet, non-dairy milk, melted butter, vanilla extract, and coconut sugar. Stir well.
4. Add the wet mixture to the dry ingredients and stir thoroughly. Gently stir in chocolate chips.
5. Line a small loaf pan with parchment paper or vegan butter/oil. Pour the batter in and smooth out. Bake for about an hour or until the edges start to brown. Let cool. Store leftovers in the fridge.

3.5.3208

Happy baking!

Jillian 💙