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 also melted the banana before and it was delicious! (:
Wow! I very recently came across your blog and I’m hooked!
I have a whole list of all of your recipes I want to try. This was the first I attempted (and it sure took a lot of patience to let the bananas ripen) but it was so good!
I used whole wheat flour, regular milk, and I found that my 3 medium/large bananas weren’t enough for 2 cups (they made about 1 1/2 cups) I just filled the rest with 1/2 cup apple sauce. I also didn’t have any agave so I subbed it with equal parts honey. And I used the full 2/3 cups chocolate chips. It’s easily the best banana bread I’ve ever had! My very honest brother loved it too. 🙂
This Saturday morning I’m going to try out the chick pea deep dish cookie pie. It’ll be for my dad and I’s joint birthday party, and I know he’ll love that I made something with healthy ingredients.
Thanks for making this amazing blog and I’m so happy I found it!
Aww thank YOU for such a sweet comment, Tracy!
I just made this…SO GOOD!!
Forgive me if I’m repeating a question… I wondered if I could try this with whole wheat flour. Has anyone tried this? It sounds soooo (and looks!) so adorably delicious, andi can’t wait to try it! I especially love tricking my non-vegan husband with tasty treats that ARE vegan 😉 Thanks for sharing.
ive tried desserts with only whole wheat flour and they come out kinda gluey and spongey and not in a great way but they still end up tasting good! but i did this with oat flour (blended oats) and it turned out fantastic! (: if you end up doing it with whole wheat flour you should post how it goes! (:
I’ve not tried it… it might be a little dense, but you really never know if you don’t try. Sorry I can’t be more helpful!
I made this last night with whole wheat flour- the flavor is good but its very dry- i suggest putting something moist in extra like applesauce im thinking b/c its DRRRRYYY.
Reese’s flavored chocolate chips are amazing too!! Especially with the banana and regular chocolate chips. Is the whole recipe 130 calories or just a slice? BTW.. I LOVE YOUR BLOG!! Such great healthy recipes that make me want to bake right away!
Thanks for the info, Megan. Good to know! Maybe I’ll try the applesauce with the WW flour, and see how it turns out. I’ll let you know 🙂
hi, i’ve loced your blog for a long time and every now and then i make something like this to take to school for a snack. Anyways, i noticed that this recipe came up when i searched gluten free. spelt flour is a good alternative for people who are allergic to wheat, but spelt still has gluten. 🙁
i ended up substituting rice flour for the spelt flour and i added two eggs to the liquid mix. I don’t think you use any eggs in your recipes, but i’m sure something else would work too. when i make them again i’ll add more sweetener (i used brown sugar because it’s the best…), and i won’t forget the chocolate chips!
Hi David,
It says in parenthesis (next to “spelt flour”) that you can also use a gf mix such as arrowhead mills gf. That’s why it comes up under the gf tag :).
This is the best banana bread I have ever eaten. To make it with less sugar I used sugar free maple syrup and 1T Splenda also with whole wheat flour and it is absolutely amazing. I pretty much can eat the whole load in one sitting, however, my husband loves it too, so I have to share 🙁
I have some old bananas so I am making it for the 4th time in about 2 weeks, but I have no chocolate chips, I am sure it will still turn out delicious. I LOVE your blog!!! Have you ever thought of making some type of dip going off of your cookie dough one, such as peanut butter brownie chocolate chip……you know all the good stuff in one amazing dip!!? Or a dirt cake??
LOL I have a billion… brownie batter dip, snickerdoodle dip, cookie dough truffles, pbj blondies… Here are all my recipes tagged “beans” https://lett-trim.today/?s=beans+
Awesome, somehow maybe I can combine them all and make a little mixture of them all together. Ahh, that sounds heavenly. (Wow, I think I have a problem, haha)
Thanks so much! 🙂
I am so excited to make this! I unfortunately don’t have a loaf pan, so I was thinking of making this as muffins instead. Do you think that would work? And how would it affect the baking time?
Sorry, you’ll have to experiment. I’ve only tried the loaf. But it sounds like a fun idea!
Katie! I love your blog SO much. I have so many recipes saved up!!!! I adore banana bread. I actually tried to make fat free banana chocolate chip muffins last week and they were a complete disaster. they tasted like cardboard!! I’m going to give this bread a try though. 🙂