Chocolate Chip Banana Bread
Ingredients
- 200 g (2 cups) oat flour (gluten-free if needed)*
- 100 g (1/2 cup) granulated sweetener of choice**
- 75 g (3/4 cup) almond flour (ground almonds)***
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 60 g (1/3 cup) dairy-free chocolate chips + more for the top
- 180 ml (3/4 cup) plant-based milk
- 200 g (two medium) super ripe bananas
- 1/2 tbsp vinegar
- 1 tsp vanilla extract
Preparation
Preheat oven to 360 degrees F (180 degrees C) and line an 8-inch baking pan with parchment paper
Put all dry ingredients (except the chocolate chips) into a bowl and mix with a whisk. You can also process the ingredients in a food processor (that's what I did)
In a small bowl, mash the bananas really well with a fork and add them to the bowl (or food processor) where you put the dry ingredients
Add the plant-based milk, vinegar, and vanilla extract and whisk again or use the pulse function of your food processor until just combined (don't overmix)
Finally, add the chocolate chips and stir with a spoon
Pour the batter into the baking pan and add more chocolate chips on top
Bake in the oven for about 35-40 minutes. You don't want to overbake the banana bread but make sure the center isn't liquid anymore when you make a test with a toothpick. It's fine if it's slightly sticky/crumbly but shouldn't be wet
Let the banana bread cool and cut into slices. Enjoy!
