For a work meeting yesterday, my roommate decided to bring a banana bread recipe she’d seen on my blog.
I told her we should definitely make two, because banana bread makes the house smell so delicious…
And if the house is going to start smelling so delicious it has me thinking about running to the oven and sticking my head inside, there is NO WAY I’m giving up that bread when it comes out.
You’d have to pry it from my (tightly-shut) teeth.
So we made two loaves.
It was so good, we should’ve made three.
With Chocolate polka dots.
Lots and lots of chocolate polka dots.
The best kind of polka dots.
Chocolate Chips: best things ever invented? Do you ever eat them plain, straight out of the bag?
I like to do that with Ghirardelli 100% baking discs. Or Whole Foods dark chocolate mini chunks. Or… basically I’ve never met a vegan chocolate chip I didn’t like.
This gooey and delicious recipe is very similar to my other banana bread recipe… but better, because it has chocolate chips!
I know a lot of you find it easier if I don’t make you click links, so here’s the recipe for the chocolate version:
Chocolate Chip Banana Bread
(Polka Dot Banana Bread)
- 2 c spelt flour (or white flour or Arrowhead Mills gf)
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/3 c oil OR milk of choice
- 1 and 1/2 tsp pure vanilla extract
- 1/2 c agave or pure maple syrup or honey
- 1 and 1/2 tbsp lemon juice
- pinch uncut stevia OR 1 tbsp more agave or sweetener of choice
- 2 c tightly-packed, mashed banana, measured after mashing
- 1/3 to 2/3 c chocolate chips
Preheat oven to 350 F. Combine dry ingredients, and mix well. In a separate bowl, combine wet ingredients and mix into dry. (Mix by hand, and don’t overmix.) Pour into a greased loaf pan and cook 35-50 minutes, depending on how gooey you want it. (Tip: If the top is cooked but the inside is still gooey, put tin foil over the top and continue to cook.) After removing from the oven, let cool for ten minutes before slicing. After the first day, this bread is best stored in the fridge. Or cut it into slices and freeze for later.
See original recipe for Banana Bread Calories & Nutrition Facts.
Link Of The Day:
The Ultimate Chocolate Fudge Pie
Quick question: If I use a gf mix, do you know if I also need to add xanthan gum, or should I just sub the flour 1:1?
I think Arrowhead Mills (the one recommended in the post) already has xantham gum in the mix. But even if it doesn’t, that one will work without added xantham :).
Just a quick note, which might have already been brought up, but I found this recipe under “Gluten-Free” and spelt flour is not gluten-free. 🙁 I see that you have GF all-purpose flour in parenthesis, but a lot of newbies to the gf lifestyle don’t realize that spelt has gluten, so you might want to note that. 🙂
Definitely know that.
It’s listed under gf because of the parenthetical option :).
i made this earlier this week…and it’s a struggle to only have one (ok, OR two) slices a day! it’s delicious! i made it with 1 c of gf flour, and 1 c of garbanzo flour/rice flour mix. and i put a little less sugar than recommended, using a mix of agave and maple syrup. OH. MY. LORD. i haven’t had banana bread since going gf (2007), and this was just as amazing as i remember it being! thank you soooo much!
Im going to make these cupcake style and put one of your frostings on top 🙂
I am going to make this over, and over again!!
can’t wait…
Oh yummy I wish I lived w/ you!
OK I know this post is old but I couldn’t help myself from leaving my feedback. I just made this… I couldn’t even wait for it to cool! I had about half of the loaf in five minutes… whoops.
Anyways, I used half whole wheat flour and half white and it turned out fabulous! I also put 1/4 cup maple sugar, 1/4 cup brown sugar. It worked out great! I also added 1 T of agave at the end. This bread is heaven sent! Thank you so much, Katie. You make it so much easier for my family and I to enjoy the dessert we love without feeling guilty!
Just made this…i read the recipe wrong and only put 1/2 a cup of banana in, but it still turned out great!!! So, if anyone wants to make this but doesnt have enough banana it still works!!
I’ve made about 15 recipes from your site since becoming a vegan a few months ago, and I must say that this recipe is one of the best ones I have had! Delicious! The perfect texture and flavor. I brought some to my friends at school today and they loved it, too! Thank you!
Aw I am so glad it turned out well. 🙂
Just made this recipe last night and it turned out sooo delicious! My family loves it and I gave some to my neighbors too. I love your recipes because they are vegan, healthy, and usually low-cal and low-fat. I love baking but I’m a really health-conscious vegan. Even a lot of vegan recipes on other blogs have tons of fat and calories and I just can’t bring myself to make them.
Anyway, this chocolate-chip banana bread was so moist! I used only 1/3 cup of chocolate chips and that was plenty! Also, I used maple syrup as a sweetener (I’ve never tried it before in baked goods) which was great because it doesn’t add too much sweetness (my dad doesn’t like really sweet things) and maple syrup is local for me (I live in VT) so it’s much more environmentally friendly than buying cane sugar. I think I’ll try to use it more often in baking. Do you have lots of other recipes which allow for this substitution? Again, thanks for this wonderful recipe! (This is my Mother’s Day gift for my mom!)
I think in most of the recipes that call for agave, you can use maple syrup instead :).
(An exception would be the Luna Bars and PB Pretzel Bars because they need a thicker sweetener to stay together… but even then, maybe if you cooked it down it would work.)