Ingredients


3/4 cup flour

3/4 cup whole wheat flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 Ener-g or flaxseed egg replacement (1 1/2 teaspoon Ener-g mixed with 2 tablespoons warm water OR 1 tablespoon ground flaxseed mixed with 3 tablespoons warm water OR skip the egg replacement completely)

1 cup mashed bananas (2 small)

3/4 brown sugar

1/4 cup safflower or organic canola oil

1 teaspoon vanilla

3/4 cup vegan chocolate chips, like Ghirardelli semi-sweet

I couldn't help but include this second picture.  If you look closely, you'll see a Reuben photobomb. 

Steps:


  1. Preheat oven to 350 and oil the bottom and sides of a regular sized loaf pan.
  2. In a medium sized bowl, mix together the flours, baking powder, baking soda, cinnamon and salt. Set aside.
  3. In a medium bowl, combine the egg replacement, bananas, sugar, oil and vanilla. Stir the wet ingredients into the dry ingredients until just moistened. Fold in the chocolate chips.
  4. Pour the batter into the loaf pan and bake in the middle of the oven for 45 minutes. Cool on a wire rack for 10 minutes before removing the loaf from the pan. Enjoy!

Poor Banana Bread!  No longer the sexy treat of 70s hippies; it lost it's popularity to lemon poppyseed muffins in the 90s, scones in the aughts, and to innumerable green smoothies today. However, sometimes it's nice to bring back an old fashioned favorite.  This recipe is updated with the addition of cinnamon and chocolate chips, but remains just as moist and comforting as always.

Quietly Vegan

Not Your Mother's Banana Bread