Vegan Chocolate Chip Banana Bread with a Steady Rise

For Vegan Chocolate Chip Banana Bread with a Steady Rise, the counter starts with Bananas mashed (, Sugar, and Coconut Oil. Portion it for 8 slices.

Count on 10 minutes of prep, 50 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 cup Bananas mashed (about 2 bananas)
• ½ cup Sugar
• ⅓ cup Coconut Oil
• ¾ cup Almond milk unsweetened
• 1 tsp Vanilla extract
• ½ cup Buckwheat flour
• 1 ½ cups Spelt flour or oat flour for fully gluten-free
• 2 teaspoons Baking powder
• ½ teaspoon Baking soda
• ½ teaspoon Kosher salt
• 1 cup Chocolate pistoles or chocolate chopped

How the cooking goes

1. Pre-heat oven to 325°F (not convection). [Convection will over-brown the outside while the center remains raw.].
2. Spray a loaf pan with non-stick cooking spray. For the easiest removal, line one side with a piece of baking paper that extends past the top of the pan. Simply cut a piece of parchment to fit the long side of the loaf pan.
3. In a mixing bowl whisk together the mashed bananas, sugar and coconut oil until mixed. Whisk in the almond milk and vanilla.
4. In a separate bowl whisk together flours, baking powder, baking soda, and salt.
5. Whisk into wet mixture.
6. Turn through chocolate.
7. Tip batter into prepared loaf pan. Arrange additional cut bananas on top, if desired.
8. Oven-bake 45-50 minutes or until a cake tester or cake tester comes out clean.

After it comes off the heat

Wait until the loaf is cool before slicing. Wrap it at room temperature, and freeze slices you will not eat in a couple of days.

If you want another plate from Quick breads, open Moist Banana Bread with a Steady Rise and Applesauce Bread with a Steady Rise.