#WheatlessWednesday - Chocolate Chip Banana Bread

Wednesday, January 21, 2015



You guys. I always have a lot of bananas. I put bananas in smoothies, I freeze them to make ice cream, and I make a lot of banana bread. Like, seriously. Inviting me to a party? Plan on having some banana bread. I buy too many bananas so I don't run out, but I end up having more than I need, so when they start to turn super brown, I make bread. And I have a neat Twinkie pan, so they make mini loaves.


Aren't those the cutest?? Well, go thank Monique at Ambitious Kitchen. She has some incredible recipes!! And I found this one and loved it. :) You don't have to have a Twinkie pan. You can put them in a normal 9x9 pan if you want, but these also bake up nicely as muffins. It's still all very delicious. :)

(adapted from Ambitious Kitchen)

Ingredients:
  • 2 1/4 cups oat flour (you can grind rolled oats)
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • Pinch of salt
  • 3 ripe bananas
  • 1/2 cup applesauce
  • 1/3 cup Bee Free Honee
  • 2 tsp vanilla
  • 1/3 cup non-dairy chocolate chips
  • Nonstick spray
Directions:
  1. Preheat the oven to 350. Spray your pan of choice (Twinkie pan, cupcake pan, 9x9 pan) with nonstick spray.
  2. Add oat flour, cinnamon, baking soda, baking powder, and salt to a bowl. Mix well.
  3. Add bananas, applesauce, honee, and vanilla to blender and blend until smooth.
  4. Pour banana mixture into the bowl with the dry ingredients and mix until it's a batter.
  5. Fold in chocolate chips.
  6. Put batter in your pan of choice and bake for 20 minutes.
  7. Let cool for 15 minutes and then enjoy!
Feel free to try some other mix-ins. Maybe some walnuts, raisins, dried cranberries, etc. You can switch out honee for maple syrup or agave too. Or leave out the chocolate chips for regular banana bread. Perhaps you leave out a banana or two and add pumpkin instead. The options are endless. YUM! :) 

Eat your fruits and veggies, kids.

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