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
Eating them as we speak. 🙂 Chocolate-chips are definitely the best thing ever. Your chocolate pie is made almost weekly at our house. Now I am going to make your banana bread because my kids love banana bread.
Aww yay! 🙂 🙂 🙂
SO GOOD. I made it last night, and I was a little skeptical because I usually find banana bread dries out, so I usually make muffins. But I decided that this blog hasn’t steered me wrong before! So loaf it was, and honestly I could eat the whole thing in one sitting! So moist and SO delicious!
This sounds delicous. Banana bread does not last long in this house. Would it still bake right without the agave?
Sorry, I don’t know.
I used the maple syrup and a packet of “other” sweetener, and it baked perfectly following the instructions 🙂
Seriously, SO good. I’m gonna go have some more right now!
Hi Katie I would like to make a version of this bread but was wondering if I can use wholemeal flour instead? Btw Love your blog!! 😀
Sorry, I don’t know :-?.
How did you get into baking/cooking and how did you learn how the ingredients work?
Oh haha I still don’t know what I’m doing 1/2 the time! I experiment, and I learn things by trial and error. (And my mom gave me a lot of pointers about how ingredients work, such as baking soda, binders, etc. I guess she learned that stuff from HER mom.) And I actually don’t really like cooking… that’s why most of my recipes are pretty fast and easy. I like to EAT recipes, and I like to think up ideas in my head, but in a perfect world I’d have a personal chef to make all my ideas for me ;).
I usually bake with half all-purpose & half wheat flours. I was wondering what is different or special about spelt flour. Is there a different texture or flavor or nutritional benefits? Just curious.
Thanks!
It’s a whole-grain flour, like whole-wheat flour. But it’s a bit lighter in texture.
Hi Katie!
I LOVE YOUR BLOG! You are amazing! I have tried a bunch of your goodies and my friends and family cannot believe it is healthy!
Just thought I would share a few things I did with this amazing recipe!
I used oat flour (I ground up oatmeal in the blender), only 1 TBS agave but 1/4 cup stevia, 1 TBS melted coconut oil and 2 TBS all natural peanut butter. The first time I made it, I didn’t realize how many bananas it would take to get 2 cups mashed, and I underestimated! I used 1 cup pumpkin to substitute and OMG they were INCREDIBLE!!!! I also used more like 1 cup dark chocolate chips in the recipe-maybe even more like 1 1/3! I didn’t measure, I just dumped!
Both times, it was ridiculously yummy! Thank you so SO much for sharing your creativity! 🙂
I love your oat flour substitution. Oat flour is amazing… I need to remember to use it more!
I also love your pumpkin idea… Ugh about the bananas. I made a recipe yesterday and ended up having to use SEVEN! I had to run to the store to get more :-?.
I made this last night (forget the baking soda so it didn’t rise) but it is SO moist and SO tasty. Katie–your recipes always win me over!!!
So sad that I can’t be a better baker! I always end up getting SOMETHING wrong and it ends up glue, plastic, or just tasting like flour! Must be all the measurements (math is hard). I would LOVE to try this recipe, but I will continue to stick with your dips, shakes, non-dessert recipes, and other yum-yums that I can “eyeball”. Or maybe I’ll just eat the choc. chips from the bag.
could you sub something for the maple syrup/agave to make it sugar free? applesauce or stevia? 🙂