Got leftover bananas?
I don’t know about you but in our house it’s a regular occurrence. The ripe bananas are great for smoothies and oatmeal, but every once in a while the kids and I like to make something special with them. My kids love mashing the bananas, almost as much as they enjoy fighting over licking the bowl, I mean eating the banana bread!
This recipe was not only a big hit with the kids, my husband raved about it too! And he doesn’t usually rave about things. He is pretty calm, cool, and collected that way, which is how I knew this recipe was an extra special one worth passing along.
We hope you enjoy this chocolate chip banana bread as much as we do, because really how bad can anything with chocolate chips be?!
I don’t know about you but in our house it’s a regular occurrence. The ripe bananas are great for smoothies and oatmeal, but every once in a while the kids and I like to make something special with them. My kids love mashing the bananas, almost as much as they enjoy fighting over licking the bowl, I mean eating the banana bread!
This recipe was not only a big hit with the kids, my husband raved about it too! And he doesn’t usually rave about things. He is pretty calm, cool, and collected that way, which is how I knew this recipe was an extra special one worth passing along.
We hope you enjoy this chocolate chip banana bread as much as we do, because really how bad can anything with chocolate chips be?!
Vegan Chocolate Chip Banana Bread
adapted from About.com Vegan Banana Bread by Ashley Skabar
Ingredients:
2 cups all-purpose flour
¾ cup white granulated sugar
½ brown sugar, packed
¾ teaspoon baking soda
¾ teaspoon salt
¾ teaspoon cinnamon
½ cup vanilla soy milk
1 teaspoon apple cider vinegar
2 large, very ripe bananas, mashed
¼ cup canola oil
2 tablespoons maple syrup
6 drops Pure Liquid Vanilla Stevia (or substitute with 1 tsp. vanilla extract)
½ cup mini dairy-free chocolate chips (my favorite brand is Enjoy Life Semi Sweet Chocolate Mini Chips)
2 cups all-purpose flour
¾ cup white granulated sugar
½ brown sugar, packed
¾ teaspoon baking soda
¾ teaspoon salt
¾ teaspoon cinnamon
½ cup vanilla soy milk
1 teaspoon apple cider vinegar
2 large, very ripe bananas, mashed
¼ cup canola oil
2 tablespoons maple syrup
6 drops Pure Liquid Vanilla Stevia (or substitute with 1 tsp. vanilla extract)
½ cup mini dairy-free chocolate chips (my favorite brand is Enjoy Life Semi Sweet Chocolate Mini Chips)
Directions:
Preheat oven to 350F. Spray a 9 inch cake pan with non-stick cooking spray.
Combine flour, sugars, baking soda, salt, and cinnamon in a medium bowl, gently whisking to sift ingredients.
In another large mixing bowl, add soy milk and cider vinegar, stir and allow to rest for 2 minutes. Next, add the canola oil, maple syrup, vanilla stevia drops, and mashed bananas to the soy milk mixture. Whisk together until well combined. Add the dry ingredient mixture to the bowl and gently stir just until combined. Stir in the chocolate chips. Add batter to the cake pan.
Place cake pan on a cookie sheet to prevent spills in the oven.
Bake for approximately 50 – 55 minutes, or until a toothpick in the center comes out clean.
Cool on a wire rack for a few minutes. Tastes great served warm!
Print, Text and Email Recipe
Preheat oven to 350F. Spray a 9 inch cake pan with non-stick cooking spray.
Combine flour, sugars, baking soda, salt, and cinnamon in a medium bowl, gently whisking to sift ingredients.
In another large mixing bowl, add soy milk and cider vinegar, stir and allow to rest for 2 minutes. Next, add the canola oil, maple syrup, vanilla stevia drops, and mashed bananas to the soy milk mixture. Whisk together until well combined. Add the dry ingredient mixture to the bowl and gently stir just until combined. Stir in the chocolate chips. Add batter to the cake pan.
Place cake pan on a cookie sheet to prevent spills in the oven.
Bake for approximately 50 – 55 minutes, or until a toothpick in the center comes out clean.
Cool on a wire rack for a few minutes. Tastes great served warm!
Print, Text and Email Recipe
What do you think about baking with kids? Love it? Avoid it? Need a week break in-between?
