• Alison Elliott

Chocolate Chip Banana Bread (Vegan & Gluten Free)


Prep Time: 15 Minutes

Bake Time: 50 Minutes

Total Time: 65 Minutes


Ingredients:

2-3 Bananas (mashed)

2 tbsp. Bob's Redmill egg replacer (4 tablespoons of water)

1/2 c. Orange juice (or plant milk)

1/2 Stick melted vegan butter (melt in microwave 30 seconds) (ideal choice: certified sustainable palm oil or no palm oil)

1/2 tbsp. Vegan butter (to grease bread pans)

1 tsp. Vanilla

1 c. All purpose gluten free flour (+ 1/2 tbsp. to coat bread pans)

1 c. Almond flour

1 1/8 c. Sugar

1 tsp. Baking powder

1/2 tsp. Baking soda

1/8 tsp. Salt

2 c. Vegan chocolate chips (+2 tbsp. to top the loaves)


Method:

Preheat your oven to 350 degrees. Grease two bread pans with 1/2 tablespoon of vegan butter. Once the pans are greased sprinkle 1/2 tbsp. gluten free flour on them. Coat the pans with the flour by shaking it up and set them aside. Make the egg replacer by combining 2 tbsp. of egg replacer and 4 tbsp. of water in a small bowl. Whisk together with a fork and side aside for two minutes while you gather the other ingredients. Mix the wet ingredients together in a bowl; bananas, orange juice, butter, vanilla, and egg replacer. Add the dry ingredients to the bowl; sugar, all purpose gluten free flour, almond flour, baking powder, baking soda, and salt. Once the batter is mixed together add the chocolate chips. Divide the batter into the two pans and top with 1 tbsp. of chocolate chips in each pan. Bake for 50 minutes. Enjoy warm!


Serving Size: yields 2 loaves