Banana Chocolate Chip Bread
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup white sugar, I used cane sugar
- 1/2 cup of canola oil or softened coconut oil, I used canola oil
- 1 cup dairy-free milk
- 1 tsp apple cider vinegar
- 2 medium overripe bananas, mashed
- 1 Tbsp vanilla
- 1/2 tsp cinnamon
- 1 cup of chocolate chips or chunks
Batter toppings
- 1/4 cup of chocolate chips
- 1 medium banana, sliced (optional)
Preparation
Preheat your oven to 350°F. Line your loaf pan with parchment paper or spray with non-stick spray and set aside.
Make the vegan buttermilk mixture by combining the dairy-free milk and apple cider vinegar in a bowl and set aside.
In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and sugar together.
Combine the canola oil, mashed banana, and vanilla with the buttermilk mixture and whisk.
Add the wet ingredients to the dry ingredients and mix for 1-2 minutes. Do not overmix the batter. Slowly fold in 1 cup of chocolate chips.
Pour the batter into the loaf pan. Sprinkle 1/4 cup of chocolate chips and optionally one sliced banana on top.
Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
Let the bread cool completely outside of the loaf pan for at least 1 hour before slicing.
