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!!

Double Chocolate Zucchini Banana Bread (WFPBNO)

I have been making a banana bread that has lot's of nuts, dried fruit and such in it. It's delicious but I wanted something chocolate so I had overripe bananas and 1 large zucchini and this happened. It is so moist and you can't even tell there is zucchini in it. It is definitely something to keep in our rotation. I love it that the grocery has sacks of overripe bananas at almost half price. You definitely want to make this one.

• 1 1/2 cups whole wheat flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar
• 3/4 cup unsweet almond milk
• 1/2 teaspoon apple cider vinegar
• 2 small overripe bananas, mashed
• 1 cup zucchini, shredded
• 1 teaspoon vanilla extract
• 1/4 cup dark chocolate chips

Preheat oven to 350F and line a loaf tin with parchment paper. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, sugar and salt.

In a cup or small bowl add the vinegar to the milk. Set aside for 5 minutes.

In a smaller mixing bowl, combine mashed bananas, zucchini, vanilla extract and milk mixture.

Pour the wet mixture into the dry mixture and stir until smooth.

Fold in the chocolate chips. 

Spread the batter into the prepared loaf pan.

Bake for 40-45 minutes or until a toothpick coes out clean.

Enjoy!!

Chocolate Banana Bread

I make banana bread frequently. There is plain banana bread, blueberry banana bread, banana bread with all the extras and now a chocolate banana bread. You could easily add nuts to this which would be delicious, but they are high in fat so you want to be careful. I kept this is in the frig so that it would last longer and just heated a slice for a few minutes in the toaster oven to knock off the chill. This bread is also delicious spread with a thin layer of peanut butter! 

Tip: If you bananas are getting too ripe I toss them in a gallon freezer bag. When it's time to make bread take however many bananas you need out of the freezer and let sit in a bowl until they are mostly thawed. They will release some liquid, include it in your banana bread.

• 3 overripe bananas, mashed
• 2 1/2 teaspoon pure vanilla extract
• 1 tablespoon apple cider vinegar
• 1/2 cup soy milk
• 2/3 cup pure maple syrup
• 1 3/4 cup all purpose flour
• 6 tablespoons cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup mini vegan chocolate chips

Preheat oven to 350F. Line a loaf pan with parchment paper. To the mashed bananas add vanilla extract, vinegar, milk and syrup. Stir well.

In a large bowl whisk the remaining ingredients except for chocolate chips.

Add the wet ingredients to the dry ingredients and stir until combined. Add the chocolate chips and gently mix.

Spread evenly in your loaf pan.

Bake for 45 minutes. Then, turn off the oven but DO NOT crack the door to check the bread. Let it sit an additional 10 minutes with the door closed. Carefully remove the bread from the oven and test with a tooth pick. The toothpick should come out mostly clean. If there is chocolate from a chip that doesn't count.

Let bread become totally cool before slicing it. You can leave it at room temp for a couple of days, but it will start to mold. After 2 days I wrap it well and keep it in the frig. To reheat add it to the microwave for 10-12 seconds or lightly toast in the toaster oven.

Enjoy!!!

Banana Bread (WFPBNO)

This is by far my favorite banana bread recipe. I found this online and made some modifications to keep it whole food plant based no oil. This will make 1 regular loaf pan of bread or 3 of the 5x3 aluminum foil bread pans. It would also make wonderful large muffins. Obviously you can customize these ingredients and switch out the type of nuts and/or dried fruit you use. Don't let the ingredients list keep you from making this amazing quick bread. I made the small loaves for everyone in the neighborhood for Christmas!

• 1 1/2 cups whole wheat pastry flour
• 1/2 cup almond flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup applesauce, unsweetened
• 1/4 cup peanut butter (find a brand that is just peanuts)
• 1/4 cup pure maple syrup
• 1/2 cup coconut palm sugar
• 1-1/2 teaspoon pure vanilla extract
• 2 tablespoons aquafaba (this is the liquid from a can of chickpeas)
• 1 cup mashed ripe bananas (about 3)
• 1/2 cup walnuts, chopped
• 1/2 cup pecans, chopped
• 1/2 cup raisins
• 1/4 cup sunflower seeds
• 1/2 cup vegan dark chocolate chips or chunks

Preheat oven to 350F. Lightly spray pans with oil or use parchment paper to line the pan. 

In a medium bowl add the flours, baking soda, salt and cinnamon.

In a large bowl, stir together applesauce, peanut butter, sugar, maple syrup, aquafaba and vanilla. Mi well. Add the mashed bananas, stir well. Add the flour mixture and stir until just combined.

Stir in the remaining ingredients. Don't overmix. Spoon into prepared pans. The mini loaves baked for about 35 minutes and the regular loaf pan took an hour. Be sure to check when the time is getting short since all ovens are different. Let loaves cool on a wire rack for about 10 minutes, then remove from pan. Allow to cool completely before slicing.

Enjoy!!!!

Chocolate Chip Banana Bread

Do you have any over ripe bananas you aren't sure what to do with??? Here is your answer. This bread is amazing, easy to make and you probably have all the ingredients in your pantry. The leftovers kept well in the frig; I just would toast a slice every so lightly so it wasn't cold before eating. You should definitely give this a try.

Dry Ingredients:

• 2 cups all-purpose, unbleached flour
• 1/2 cup coconut pam sugar
• 3/4 cup almond flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup dairy-free chocolate chips + more for the top

Wet Ingredients:

• 2 medium super ripe bananas
• 3/4 cup soy-milk (I like Silk)
• 1/2 tablespoon Braggs apple cider vinegar
• 1 teaspoon vanilla extract

Preheat oven to 350F and line a loaf pan with parchment paper. Add all dry ingredients (except or chocolate chips) to a large bowl and mix well.

In a small bowl, mash the bananas well with a fork. Add the remainder of the wet ingredients to the bananas and mix well.

Add banana mixture to the dry bowl and combine well but don't over mix.

Add chocolate chips and stir.

Pour batter into loaf pan and add extra chips to the top. Lightly press so they stick.

Bake 40-45 minutes. Don't overbake but make sure a toothpick comes out clean. You may need alittle more time depending on your oven. Cool pan for about 10 minutes on a wire rack.

Remove bread from pan and allow to cool before slicing.

Enjoy!!!