Vegan Chocolate Chip Banana Bread
Pre-heat your oven to 375°F (190°C).
- Cook5 h 50 min
- Total5 h 50 min
- Serves10
- LevelEasy
Ingredients
- 1 tbsp. ground flax
- 3 tbsp. water
- 1 1/2 cups spelt flour (or whole wheat flour)
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. sea salt
- 1/4 tsp. cinnamon
- 2 ripe Bananas
- 2 tsp. vanilla extract
- 1/4 cup coconut oil, melted
- 3/4 cup coconut sugar
- 1/3 cup non-dairy milk
- 1/2 cup vegan chocolate chips
- 1/2 tsp. coconut sugar, for topping (optional)
Method
- Pre-heat your oven to 375°F (190°C).
- Whisk together ground flax and water. Let it sit in the fridge for 15 minutes to thicken.
- Meanwhile in a large mixing bowl, combine flours, baking powder, sea salt and cinnamon. Stir with a fork until well combined.
- In a separate mixing bowl mash the ripe bananas to a puree. Then add in vanilla extract, melted coconut oil, non-dairy milk, coconut sugar, and the thickened flax mixture. Stir together until well combined.
- Add the wet mixture to the bowl of dry ingredients and gently fold together until just combined, careful not to over mix. Fold in the chocolate chips.
- Transfer the mixture to an 8 x 4″ (81 cm) bread pan greased with a small pea size amount of coconut oil. Sprinkle 1/2 tsp coconut sugar on the top (optional).
- Bake at 375°F (190°C) for 50-55 mins. Stick a long skewer or toothpick in the centre to check if it’s done. It should come out relatively clean. Allow the banana bread to cool out of the pan on a rack before cutting into slices or wrapping.
