Banana Chocolate Chip Bread (WFPBNO)

I made another version of banana bread. This one is with whole wheat pastry flour, bananas, chocolate chips and is sweetened a little maple syrup. I made this bread using 3 small 5x3 inch (estimated size) bread pans. I keep them in fridge and give them away. My local produce stand is good about giving me overripe bananas and I always return the favor with a loaf of the bread. 

• 1 3/4 cups whole wheat pastry flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup unsweetened soy milk
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla
• 1/3 cup maple syrup
• 3 large very ripe bananas
• 1/3 cup non-dairy, vegan chocolate chips

Preheat oven (I use my toaster oven, since it's so hot outside) to 350. Combine all of the dry ingredients to a large mixing bowl, whisk and set aside.

In a small mixing bowl add the milk, applesauce, vanilla and maple syrup. Mix until everything is well combined.

Mash the bananas, small chunks are okay.

Add the mashed bananas to the wet ingredients.

 Stir to combine.

Add the wet mixture to the dry mixture. 

Mixing until everything is combined. But don't overmix it.

Add the chocolate chips and fold them in.

Evenly divide the mixture into your three mini bread pans.

Bake at 350F for about 30 minutes, all ovens vary. Then check with a toothpick to see if they are done. If the toothpick comes out clean they are ready. Remove from oven and let cook for about 10 minutes and then remove from the pans and let them continue to cool on a wire rack.

Slice and eat; they are also yummy with a thin spread of peanut butter on top. These are delicious as a snack, breakfast or dessert.

Enjoy!!!

Banana Bread with Cherries & Chocolate Chips

Elevate  you regular banana bread with this delicious bread. Healthy ingredients come together to make a banana bread with cherries and chocolate. I made 3 mini loaves instead of 1 large loaf since I always have a hard time getting a large loaf cooked all the way through. You could also cook these in muffin tins for a quick, easy, grab and go breakfast.

                                        

• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 large ripe bananas, mashed
• 1 cup unsweet plant-based milk, I used almond
• 1/2 cup maple syrup
• 1 1/2 teaspoon vanilla extract
• 1/2 cup non-dairy mini chocolate chips
• 1 cup frozen dark cherries, thawed and quartered

Preheat toaster oven to 350F. Set aside 3 mini bread pans line with parchment paper or use a tiny bit of Pam to spray them. In a large bowl stir together flour, baking soda and baking powder.

In a medium bowl mix together bananas, milk, syrup and vanilla.

Add the wet ingredients to the dry and mix until combined. 

Add cherries and chocolate chips. Stir until incorporated, but don't over stir.

Fill the baking pans evenly. Bake 40-45 minutes. 

Insert a toothpick  in the center to see if it comes out clean. Cool on a wire rack for about 5 minutes.

Remove from pans and let cool on rack until room temperature.

Slice into thick slices and enjoy!!