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
I think I’m going to try and make black bottom banana bars using this recipe..nom!
I would just like to state that I have just made this bread and it is the most decadent, moist, rich, and simply delicious vegan banana bread that I have ever tasted!!!!!!!!!! I added some walnuts along with my vegan chocolate chips…and ooooooh mmmyyy…it”s been out of the oven for barely 20 minutes and my family and I have devoured over half of it.
AMAZZZIINNNGGG (as usual, Katie;)!!)
Thank you!!!
I made your original version yesterday with a few variatons and HOLY CRAP this was amazing!!! I have a blog for health and fitness, so I made a post about how delicious it was and a link to your awesome blog 🙂 thanks for sharing!
Hey Katie!!!
I made this banana bread tonight and I subbed out the flour for GF Coconut flour, the milk for oil, and the T of agave for the stevia packet. The bread tastes great but the dough came out very dry almost to a cookie dough like texture and the bread is crumbly…what did I do wrong??
thanks!
Hi Rochelle,
I know this is so much later but I thought I’d answer anyway. The reason was that coconut flour soaks up moisture like a sponge and cannot be substituted 1 for 1 with other flours. If you wanted to use coconut flour then you must use much less of it than you would a different flour. Just in case you wanted to try it again… 🙂
Here’s my attempt: http://www.flickr.com/photos/lindyb28/7837375606/ I forgot to buy agave and the stevia came as a powder/granulated version so I added a little more soya milk and added the stevia to taste: http://www.flickr.com/photos/lindyb28/7837375182
Love it!!
OH.MY.GOD….this is absolutely phenomenal!!! Ate 2 slices still warm from oven. This recipe is a keeper!!!
Katie I just want to tell you how much i LOVE your recipes! I’ve made this polka dot banana bread multiple times and its so yummy every time!
Thank you for your recipes <3
Is the lemon essential? I’m out! Thanks.
I have made this twice now and it is the BEST banana bread I have ever had! I used light Agave syrup, almond milk and Ghirardelli dark chocolate chips. I even snuck in some ground Flaxseed for added nutrition. Scrumptuous! I shared your recipe with a friend and she ended up making it 3 times in one week they loved it so much! Fabulous recipe….thank you!!!
Thank you so much for trying it!
Just a tip if you’re going for gluten free, do not use tapioca flour!! I recently found out I had celiacs and my mother got me tapioca flour and if you don’t already know that it isn’t the best, I will let you know this it is not!! Oat flour all the way!!