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Wednesday, February 16, 2011

Vegan Banana Chocolate Chip Bread

Dan and Jay had a few bananas that were going, so we decided to make some banana bread! Jay had made this recipe before, so she vouched for it. We added some chocolate chips... because, who doesn't like chocolate chips.

Banana Chocolate Chip Bread
From Babycakes (woohoo!)

2 cups Bob's Red Mill gluten-free all-purpose baking flour
2 tsp baking powder
2 tsp baking soda
1 tsp xanthan gum
1 tsp salt
1 tsp ground cinnamon
1/2 cup coconut oil, plus more for the pan
2/3 cup agave nectar
2/3 cup rice milk
1 tsp pure vanilla extract
1 1/2 cups mashed bananas
1 cup vegan chocolate chips

-Preheat oven to 325F and lightly grease a 7 x 4 x 3-inch loaf pan with oil
-In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt and cinnamon
-Add the oil, agave, rice milk and vanilla to the dry ingredients and stir until smooth
-Using a plastic spatula, gently fold in the bananas and chocolate chips
-Fill the pan halfway with batter and bake on center rack for 35 minutes, rotating the pan 180 degrees after 20 minutes
-The finished loaf will bounce back slightly when pressed and a toothpick will come out clean
-Let the bread stand in the pan for 20 minutes, then gently run a knife around the edges
-Flip the loaf onto a cutting board and then onto a plate
-Cut and serve warm, or wait until completely cool before storing
-Cover with plastic wrap and store at room temp for up to 3 days

The baby likes :)

So gooey in the middle... but it was just the way I like it :)

This did not last very long

Mmm... enjoy!

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