Whenever we go to Costco it seems that we end up with a tonne of bananas. Inevitably a few get eaten but the rest get over ripe and find their way to the freezer. This might sound like a bad thing, but believe me it’s for the best. Many times those over ripe bananas get made into cookies and healthy oat bars which are OK, but then once in a while they become the star in this chocolate chip banana bread. Never being one to stick with a particular recipe, Kyla likes to try lots of different versions and variations until she finds an absolute winner. Well ladies and gentlemen, we have a winner! This banana bread is both vegan (of course) and gluten free but you would never know it. It is super moist and delicious and makes a great dessert.
Chocolate Chip Banana Bread
Course: DessertCuisine: vegan, vegetarian, gluten freeDifficulty: Easy12
servings10
minutes50
minutes1
hourIngredients
2 very ripe bananas
1/2 cup of your favourite dairy free milk
1 Tbsp of apple cider vinegar
1/4 of sugar
2 tsp of vanilla extract
1 1/2 cups of oat flour
1 cup of almond flour
1 tsp of cinnamon
2 tsp of baking powder
1/2 tsp of baking soda
1/4 tsp of salt
1/2 cup of dairy free chocolate chips
Directions
- Preheat your over to 350°F and prepare your favourite loaf pan.
- To a large mixing bowl add the bananas, milk, vinegar, sugar and vanilla extract. Using an immersion blender, combine the ingredients until they are liquified. You can also use a regular blender for this.
- In another bowl mix together the oat flour, almond flour, cinnamon, baking powder, baking soda and salt.
- Slowly stir the dry ingredients into the wet banana mixture, making sure there are no lumps in the batter.
- Lastly, stir the chocolate chips into the batter.
- Pour the batter into the prepared loaf pan and bake for 50 minutes. You can check if the loaf is ready using the old tooth pick test, but 50 minutes seems to do the trick.