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
Oh, I ALWAYS eat them straight up from a bag!
I usually buy the darkest % of chocolate, which is 63% from my local grocery store. I’ve seen 100% dark chocolate baking bars, but $3.00 for an 8oz bar is not making me buy it…except…maybe I will one day :] Whenever I go to Costco, I buy the Ghirardelli dark chocolate assortments which have 60 something %, 70-something %, and 80-something %.
HAHA I made chocolate chip banana bread YESTERDAY Katie! Lol what a coincidence!! 😛
I also made your pumpkin cookie dough dip yesterday, and I LOVE it! I used 3 packets of stevia instead of the sugar and used raisins instead of choc chips cos I was all out but it is so yummy! I will definitely make it again as soon as I have choc chips again, because you’re right, they are DEFINITELY the best thing ever invented! 😀
I just love banana bread and always always with chocolate chips!
I have pb butter chips, white chocolate, dark and milk chocolate chips ALWAYS, chocolate chips are YES my favorite thing ever! 🙂
Oh Katie, you’re killing me here! I am sitting here reading this while chomping on the last of my stash of deep dish cookie pie-ettes (I bake your deep dish cookie pie recipe in mini muffin tins, put all those sweet little babies in the freezer between layers of waxed paper, then pop them out 1 or 2 or yes, 3 at a time, and wave them til they are gooey again…pure heaven).
And now, I must make these.
And yes, I do eat chocolate chips from the bag in “emergencies”. But since I found your website, haven’t had too many of those lately!
Cheers!
Yummmmmy! I made this with half white/half whole wheat flour, only 1/3c maple syrup, 1 1/4c bananas + 3/4c strawberries, and 1/3c chocolate chips. I almost wanted to add oil but I’m glad I didn’t because it tastes sooooo not fat free anyways! I loved it. My mom thought it was too sweet even with only 1/3c sweetener so maybe I’ll try to cut back even more next time.
I also wanted to add that this banana bread held up better than any other banana bread I’ve had 😀 Every other banana bread I’ve made crumbled to pieces when I tried to cut it.
Aww I’m so glad!! 🙂
Did you use fresh strawberries? Did they get mushy or keep their shape? What was the final consistency and color(s)? Thanks. 🙂
I LOVE BANANA BREAD! There is just something so comforting about a hot fresh loaf straight from the oven!
I made you a wordle! http://www.wordle.net/show/wrdl/4343563/ChocolateCoveredKatie It shows how often you use certain words, all in a pretty picture 🙂
(The colour scheme is called Organic Carrot. I thought that was fairly appropriate.)
WOW! i LOVE your wordle! So cute. CCK, you should seriously link this to your site or make it a background or somethin’. its pretty and pretty much sums it all up!
Aw man, my dumb computer won’t let me see it! I’ll have to remember to check it when I’m at a friend’s house!
Honestly, they need to make single-serving bags for those chips! I could eat a whole a bag! lol
I love banana bread..guess I’ll have to make the “polka dot” version new time..too cute!
I used almond flour, since I was out of spelt. I kept all amounts the same in the recipe, and knew before I put it into the pan that it was going to be pretty runny. I thought it might bake into a really great banana bread pudding recipe…omg…I took it out of the oven (after baking at 350 for about an hour) and burned my tongue in about fifteen places because I couldn’t wait for it to cool! With some whipped cream or ice milk on top, it would be even more amazing.
Just thought I’d share an accidental recipe with you…in case you wanted to perfect it…hint, hint 🙂
Love the blog…keep the recipes coming! I love that I get to try something new a few times a week (ok, so maybe every day…lol)
Ooh wow, that sounds awesome! And now if people ask, I can give them another gluten-free option. (People are always asking for gf options.) Thanks, Sarah!!