Chocolate Chip Banana Bread

Banana Chocolate Chip Bread

2 cups white whole-wheat flour (or other all purpose flour)

2 tsp. baking powder

2 tsp. baking soda

1 tsp. sea salt

1 tsp. ground cinnamon

½ cup coconut oil, heated in the microwave for 30 seconds

2/3 cup agave nectar

2/3 cup oat milk (or other milk alternative)

1 ½ tsp vanilla extract

4 ½ mashed bananas

1 cup vegan and soy free chocolate chips (I used the whole foods brand)

Preheat the oven to 325 degrees F.  Grease a loaf pan with nonstick spray, I use a coconut oil spray, but anything that doesn’t have the allergens you are sensitive to will work!

Combine the flour, baking powder, baking soda, milk alternative, and vanilla in a bowl.  Stir until smooth, if the batter is too thick and hard to stir, add a little more of the milk alternative until it reaches the desired consistency.  Next, fold in the bananas and the chocolate chips. 

Fill the pan about halfway to the top with the batter.  Bake in the center of the oven for about an hour.  Start testing with a toothpick at around 45 minutes though just in case your oven cooks faster than mine!  The toothpick should come out clean with a few crumbs on it.  If the cake jiggles at all in the middle (like it’s made of Jell-O) when you pull out the rack of the oven, it is not done yet!  The top gets brown and looks done long before the center is cooked!  Let the bread cool in the pan for about 20 minutes, then turn out onto a plate and enjoy! 

Allergens: Wheat (You can find a gluten free version of this recipe here.)

Adapted from the babycakes cookbook.