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
What is the lemon juice for? is that possible to omit? same with the maple syrup haha.. or at least substitute?
Made this recipe this morning! SO good def. one of my favourite recipes that I’ve tried of yours! So moist I’ve already had about four pieces! I used the oil option instead of milk and would make it that way again for sure! It was enjoyed by my 22 year old brother which def. means its a keeper! Thanks for sharing such AMAZING recipes.
I love this recipe! Does anyone know if this freezes well?
made this last two days in a row, kids love it, husband loves it, me and babe in belly love it. really really delicious and nutritious (-ish).
thanks for sharing!
Just wanted to say this is the best banana bread I”ve ever had!! I’m loving your recipes.
I didn’t have a loaf pan so I used an 8inch brownie pan and cooked the bread for 25minutes, and it turned out just perfect !
I would like to use this recipe for zucchini bread, how should I modify the recipe? Since zucchini has a much higher water content than banana…should I just cut out the soy milk
I love your site. I can’t wait for your cookbook!
Sorry, I’ve never tried it so I really would have no way of knowing what would work. You can’t ever know until you try ;).
Zucchini is coming fast & furious from my garden. Would it work if I used zucchini instead of banana. I’m looking for an easy gluten free zucchini bread!
Duh I should of read the post prior!
Thank you so much for your great recipes!! They have made baking delicious treats for my dairy free family much easier! I have the second loaf of this delicious bread in the oven right now. 🙂