Leave it to me to go on a baking kick despite my fractured arm, after all that time of not wanting to be in the kitchen when I was perfectly whole. Not only that, but I’m typing this out using only one hand! :p I decided earlier that I really wanted to make chocolate chip banana bread for the first time in my life… tonight. When Thomas claimed he’d never heard of it, my resolve solidified. First I did a bunch of recipe research, and then I wrote out this number below. I hit the kitchen, with Thomas on call for the things I couldn’t handle single handedly. Our large mixing bowl was still holding some kale salad in the fridge, so I went ahead and made the whole recipe in my trusty Kitchen-Aid, which honestly worked better with my limited space and abilities at the moment. You can do whatever you like.
Chocolate Chip Banana Bread (Vegan & Gluten Free!)
1/3 c. coconut oil (or your preference)
1/2 c. brown sugar
1 tsp. vanilla extract
1/4 c. non dairy milk + 1/2 tsp. apple cider vinegar, optional
4 tbsp. water + 1 egg replacer or 1 tbsp. ground flax seed (I used Beyond Eggs replacer)
4 mashed, ripe bananas
2 c. flour of choice (I used Trader Joes GF AP flour)
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 c. chocolate chips
extra sugar & cinnamon for sprinkling on top, optional
1. Pre-heat oven to 350*F and grease your loaf pan with a little extra oil. Whisk milk & vinegar OR water and egg replacer, and set aside.
2. Cream oil and sugar. Add vanilla and milk or egg replacer mixture. Mix in mashed bananas.
3. In a large bowl, mix flour, baking soda and powder, cinnamon and salt together. Add wet mixture, and stir to combine.
4. Fold in chocolate chips, and turn batter into prepared pan. Sprinkle with cinnamon & sugar, if desired. Bake for 50 minutes to an hour, or when cake tester comes out clean.
OK, I’ll leave you with a more cheerful picture. Here’s one that Thomas snapped of the kittens earlier…