Chocolate Chip Banana Bread (Vegan)
2 ¼ c whole-wheat flour
2 1/4 t baking powder
¼ t kosher salt
2 T ground flaxseed
6 T unsweetened almond milk
½ c agave nectar
3 mashed bananas
½ c plain unsweetened soy yogurt
¼ c unsweetened vanilla almond milk
1/3 c chocolate chips
Set oven to 350˚F.
Combine the ground flaxseed with the 6T unsweetened almond milk and set aside. In a bowl, mix together the whole-wheat flour, baking powder, and salt. In a separate bowl, mix together the mashed bananas, agave nectar, plain unsweetened soy yogurt, and unsweetened vanilla almond milk. Next, add the flaxseed mixture to the other wet ingredients. Then, combine the wet and dry ingredients together until mixed. Do not over mix. Pour the mixture into a greased/sprayed loaf pan. Sprinkle the chocolate chips evenly over the top. Bake for 55 minutes (different ovens may vary). Once removed from the oven, allow the loaf to cool in its pan for 15 minutes. Then, remove it from the pan onto a cooling rack to continue to cool.
NOTES: Let the “flax egg” gelatinize for about 7 minutes before combining with the other wet ingredients. * I have also used 100% maple syrup in place of the agave nectar and it was also delish! Honey would probably work well too, if you like to use that. * You could easily add chopped nuts to this recipe for a little extra somethin’ 😉
© Gina Chythlook