Vegan + GF Chocolate Chip Banana Bread

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I was going to a gathering and needed to bake something vegan as well as gluten free for some of the people attending. I'm always up for that challenge, (which is much easier these days thanks to 1-1 ratio GF flour and vegan substitutes!) and began my search.

The event was early in the afternoon, so I knew I wanted to do something light and brunchy (you know, something that could technically be eaten for breakfast or lunch, or even dinner for that matter because you only live once.).

Now, I already have my go-to Healthy Banana Bread which can also easily be made vegan or GF, but I stumbled across this Chocolate Chip Banana Bread recipe (which was vegan & GF) and I was drooling over how good it looked! I decided to give it a go, and now I have TWO banana bread go-to's in my back pocket.

This recipe is SO easy to make -- simple ingredients, one bowl, easy clean-up, bam. I cleaned up the whole kitchen before it even came out of the oven! Now most banana breads are moist, but this one takes it to a whole new level. It is so velvety soft with perfect little pops of texture from the chocolate chips. The bananas also pair so well with the cinnamon and chocolate, making this a very well-balanced banana bread.

I added a little more cinnamon to the top of mine, and it tasted heavenly. I made two loaves and they were both gone in a single day. One day. Now, that's when you know it's a great banana bread.

Prep time: 10 mins

Cook time: 40-55 mins

Servings: 8 Servings

Here's What You Need:

• 4 medium ripe bananas OR 3 medium bananas + ¼ cup applesauce

• 1/3 to 1/2 cup brown sugar

• ¼ cup olive oil OR oil of choice OR melted vegan butter

• 2 tsp maple syrup OR vanilla extract

• ¼ cup unsweetened non-dairy milk (I used almond milk)

• 2 cups all-purpose flour or gluten-free 1 for 1 cup flour (like Bob’s Red Mill or Target brand)

• 1 tsp cinnamon

• 1 tsp baking soda

• ½ tsp salt

• ½ cup chocolate chips (I used Trader Joe's semi-sweet)

Here's What To Do:

1. Preheat the oven to 350 F. Spray a 9×5 loaf pan (or two small loaf pans) with nonstick spray and line with parchment paper and spray again, set aside.

2. In a large mixing bowl, mash the bananas using a fork or masher. Add the brown sugar, oil, vanilla/maple syrup, and almond milk, and whisk together until combined.

3. Add in the flour, baking soda, salt, and cinnamon, and use a wooden spoon to mix until just incorporated. Fold in chocolate chips.

4. Transfer the batter to your prepared pan(s). If desired, sprinkle a pinch more of cinnamon.

5. Bake for about 50 - 65 minutes if using a 9x5 loaf pan, if using two small pans, bake for about 40 - 45 minutes, or until a toothpick inserted in the center comes out with just a couple crumbs.

6. Make sure bread has baked all the way through, and enjoy warm or at room temperature.

Original Recipe here.