This week, I found myself with a bunch of overripe bananas on my hands. I hate throwing any food away, so I decided to make banana bread. I found this recipe on About.com, which was taken from the Compassionate Cook Cookbook.
I added a few more ingredients to this recipe – an extra banana, chocolate chips, maple syrup, and cinnamon. I also used the new Almond Breeze Coconut Blend (which is amazing!) instead of regular soy milk.
The results were surprising. The cake held together well, but was extremely soft – almost like the texture of a slightly underdone chocolate chip cookie. Personally, I like this, but if you’re looking for a drier bread, you might need to look elsewhere. This was a delicious treat, though – topped with smart balance and a cup of Almond Milk on the side! Perfect for a rainy day…
Chocolate Chip Banana Bread
Preheat the oven to 350 degrees. Lightly oil a bread pan and set aside. I use Spectrum Shortening.
Cream together the vegan margarine and sugar – about 5-7 minutes.
Sift together flour, baking powder, baking soda, and cinnamon. Add to butter and sugar mixture. Add the remaining ingredients and mix well. Sprinkle top of cake with white sugar.
Pour into an oiled bread pan and bake for 50 minutes.
1/3 cup vegan margarine (I use Earth Balance)
3 ripe bananas, mashed
1/2 cup soy, almond, or coconut milk
1 tsp vanilla
2 tbs maple syrup
1/4 cup white sugar + 1 tbs for cake topping
1/4 cup brown sugar
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
3/4 cup dairy-free chocolate chips