Some days you want a dense banana bread, and some days you want a lighter one. This banana bread is a simple, no fuss recipe. I used an electric mixer to ensure that all the ingredients were well incorporated and I used tiny chocolate chips so they would distribute throughout the batter. The protein infused nut milk helped add a bit more protein and sweetness to the bread.
Here's the recipe.
Easy Vegan Chocolate Chip Banana Bread
1 cup vegan sugar
1 1/2 cups mashed ripe bananas (about 3 medium)
1/2 cup refined coconut oil, melted
1/4 cup unsweetened protein nut milk (I used Soy)
1 teaspoon apple cider vinegar
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mini vegan chocolate chips
Preheat the oven to 350 degrees. Grease the bottom only of a 9x5 inch loaf pan.
In a large bowl, beat the sugar, bananas, and coconut oil until smooth. Then, stir in the nut milk and vinegar. Add the dry ingredients and stir until just moistened. Then, stir in the chocolate chips and pour into the pan.
Bake 1 hour, or until a toothpick inserted into the center comes out clean. The crack in the top of the loaf should appear dry. Cool 10 minutes in the pan on a cooling rack. Then, loosen the sides from the loaf pan and turn the bread onto the cooling rack. Cool completely before slicing. Store in an airtight container in a cool place, or in the refrigerator.
