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
Could this be made in muffins instead or would the batter consistency not work?
Just made these as muffins. Fabulous! I baked them for about 20 minutes.
Hi me, my daughter and my youngest sister made this today and it is sooooooooooo delicious! I didn’t have any chocolate chips 🙁 but we made it anyway. I also had to substitute cinnamon for some allspice and a dash of pumpkin spice but it worked perfectly. For milk I used vanilla flax seed milk which worked out great because i had no vanilla extract and I used half that /half oil. Ohhh my goodness it is the best. I will def be using this recipe again and I used no sugar just organic stevia and a tsp of honey. SO its good for us too! Thank you!!!!
Made this last night and all of my friends could not believe it was vegan! So delicious.
Yum! I made these a couple of weeks ago and they are AH-MAZ-ING! 10/10 would definitely recommend! 🙂
just put this in the oven! we had 3 reallyyyy ripe bananas, like so ripe they were even brown on the inside, so i decided to put them to good use! i did change the recipe a bit, so i’ll come back and tell you how they turn out! mmm, my whole kitchen smells like bananas!
OMG IT WAS HEAVANLY. like i’m drooling just thinking about it. it took all my strength to only have one piece! even my mom and sister loved it, and they usually don’t luke the healthy stuff i make for them! everyone should make this. like right now.
This was delicious, I did have to bake it with foil over the top for an extra ten minutes, but it came out perfectly. I’m really enjoying your recipes and love your single serve streusel cake and the single serve chocolate cake as well. Thanks so much Katie for a healthier alternative, I love baking and now I don’t feel guilty 😉
Katie- this is delish! I used canned coconut milk for the milk. 2nd loaf made this week!!!
Katie!! This was sooo good. All of your recipes are amazing and this one was super yummy. Just made it cause I’m at home sick with strep & it definitely made me feel better! Thanks for this awesome website and your hardwork! Looooooove it.
I made this and it was delicious. However, the calories added up to be 206 per slice (for 11 servings). The only thing I changed was that I used Arrowhead Mills – Organic Stone Ground Whole Wheat Flour instead of spelt. I can’t imagine that caused the 56 calorie difference.