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 just made these and wow! The boyfriend and I are stuck inside due to an incoming storm, so I figured I would bake something quick before the power went out. I used WW flour and half honey and half agave for the sweetener and the turned out perfect. I could have taken them out of the over a minute or two earlier just the edges were a bit crispy but still amazing none the less. Anyway thanks for making such an easy recipe that I don’t feel so “bad” about eating. Even the boyfriend loved it, he said he could eat the whole loaf!
Hi! if there is anyone out there like me with a distinct lack of cooking supplies….I made the following adjustments:
8×8 pan, 35 minutes in the oven
2 bananas, 1/2 cup applesauce, 1/2 cup pumpkin
part agave part honey part maple syrup
and an addition!!
oats+nuts+flax seeds for a crunchy topping 🙂
yum thank you for the great recipes
This is SO yummy! I think I could’ve put just 1/3 cup chocolate chips….naw! What am I saying?! Best. Banana Bread. Ever. Thanks again CCK!
Hi Katie!
I absolutely LOVE your blog! Your recipes (and creativity) are amazing!
I know this is probably a really silly question on a post about banana bread – but I can’t eat bananas – do you have any thoughts on what might work as a good substitute?
Thanks Katie – keep up the great work. Can’t wait for your cookbook to come out!
x
I’ve never tried it with anything else so I really can’t say. Maybe pumpkin, but you’d probably need more sweetener.
Made this tonight for breakfast tomorrow. I followed all the directions except for the “wait 10min. To cool” part. I always forget that step 🙂 so glad I checked my favorite blog before flipping through my vegan cookbooks. I havn’t been disappointed yet!
Made this banana bread last night for this week’s school snacks for my three kids. I doubled the recipe, thinking that would leave some for this morning’s breakfast and enough for Mom and Dad to munch on it throughout the week. Wow! Did I ever misjudge this recipe! By the time I got up this morning, my husband and eleven-year-old daughter had polished half a loaf (made in a large pan intended for baking American white bread style stuff). They claimed it wasn’t their fault. They blamed on the bread just being really good. I scolded them, but after the rest of us finished breakfast, only two slices remained of that loaf. Woops. You really should issue a warning with this recipe.
This made me smile so much!
Katie thank you so much for all of the delicious recipes on your site. I made your recipe for Polka Dot Banana Bread today to serve to family and friends–one word “WOW” it was so yummy and a big hit! No one believed me when I said it was healthy with no animal products. I should have made 3 or 4 instead of one lol. I gave out the recipe and everyone couldn’t quit talking about how good it was 🙂 Happy New Year to you & your family!!!
Ok, two big problems. First, I think my family is trying to race me to eat the entire loaf before I can! I made it this morning, and it’s already almost gone… I can’t stop going back for more! And second, I cannot decide if I like this better warm or cold (with salted butter on top…mmm). This is soo delicious Katie! I can’t believe it is so healthy. I even used sugar free maple syrup as the sweetener, extra stevia, and unsweetened carob chips. OMG sooo good!
ok, I made a decision! I like it the best rewarmed in the microwave (about 30 seconds on low power)…it brings out the banana-y flavor more. You are brilliant. That is all.
Mine looks like a disaster! It kept rising and rising and rising, but it was cooking, so I covered the top with foil, then it kind of split so the middle of the top was batter rising and rising… so I had to break some off, you know so there was enough room in the pan then it sort of collapsed, I have a biscuity (sunken) top and goo, after 1hr 30. I poured it out and left it in the oven to see if it cooks any from the residual heat!!
Tastes amazing the bits I have eaten, might try it in a shallow/bigger pan next time
Just made this tonight. A recommendation? Don’t bother with napkins or plates. It all went straight into our mouths. YUM!!
I’ll make the GF version for some of my students and be their hero!!!
Thank you Katie!!