Plant Based Chocolate Banana Bread

Over the last year, I've been trying and testing out a lot of different plant based recipes.  I always try to make most of them nutritious enough for the kids to snack on but have the "fun level" match the health level.  The "fun level" in my cooking is something that James has been asking me to increase since we met. For example, he would say "Yes, the bread was really good, BUT could you add some chocolate chips? Maybe throw in a bit more sugar? Maybe omit the Chia seeds on top?" The list goes on.  So what we have here is a very versatile Plant based Chocolate Banana Bread.  Forgive me, I'm not a food blogger so the recipe might seem a little scattered, but you get the idea! Enjoy.

Prep Time: 15 min

Bake Time: 50-60 min

What you need:

-2 Flax Eggs 

-1/2 cup Non Dairy Milk (I use unsweetened Oat)

-1 tbsp Apple Cider Vinegar (Don't stress if you don't have any, just omit)

-2 Large Ripe Bananas (Those black ones in the freezer you have yet to use are perfect for this!)

-1 tsp Vanilla

-1/3 cup Coconut oil (melted) *

- 2/3 cup Sugar (I use organic cane)**

-2 cups Flour (I use unbleached organic white, remember the fun level!) ***

-1 tsp Baking Soda

-1/2 tsp Salt (I use pink sea salt)

-1/2 tsp Cinnamon

-1/3 cup Dairy free chocolate chips (Or whatever kind you have in the cupboard)

-1 oz Dark Chocolate to melt on top (Completely optional, but 100% recommended)

*Olive oil or vegan butter would work too.

**Brown or coconut sugar would also work.

***I'm sure 1/2 cup Spelt or WW would be fine. I have not tried GF flour.

What you do:

1. Preheat oven to 350F and grease your loaf pan with some coconut oil.

2. Prepare your flax eggs.  In a small bowl combine 2 tbsp ground flaxseed and 5 tbsp warm water.  Set aside and allow to thicken.

3. In another small bowl combine your non dairy milk and ACV.  Give it a little whisk. Set aside.

4. In a large bowl, start mashing your ripe bananas.  You should have about a cup in total.  Stir in the melted coconut oil.

5. Add the sugar, milk and ACV mixture, Vanilla and flax eggs.  Stir with a spoon until well combined.

6. Sift in the flour, baking soda, salt and cinnamon into the wet ingredients.  Stir gently until just combined.  Try not to over mix.  Depending on the flour you use, if it seems a little dry just add a tbsp of non dairy milk.

7. Gently fold in the chocolate chips.  Pour into greased loaf pan.  Break up your dark chocolate and sprinkle on top.  Place in the oven for approx 50-60 min or until a toothpick inserted in the center comes out clean. *NOTE* If you want to create that chocolate swirl look, open the oven after 5 min (when chocolate has started to melt) take a tooth pick and spread the chocolate as desired.  

 8. Let the bread cool for at least 30 min.  I know this is the hardest part but it has to be done!  Take out of the pan, slice and enjoy with family! 

Timber Child Toddler Approved!

This recipe also works without any chocolate at all.  It can be doubled easily (add approx 5-10 min baking time for 2 loaves) and feel free to add walnuts, nutmeg, etc.  

Disclaimer:

I’m not a doctor, registered dietitian or nutritionist. The purpose of this blog post is solely to share my adventures in food with my little ones.  When it comes to your health, please do your own research. Everything I share here comes from personal experiences and is based off my lifestyle and what works for me. If you are in need of specific health and nutrition advice, please contact a health professional.