Usually I create a recipe using a few similar ones from my collection of family recipes or online favorites, testing them a few times and changing them to make them the way I like, but not this Chocolate Chip Banana Bread! This recipe from Connoisseurus Veg is perfect just the way Alissa has written it! I only altered one thing: the amount of the add-ins. Adding the chocolate chips, I didn’t want the chocolate-y flavor to overwhelm the bread. (I know – is that really an issue?)
This banana bread comes together by just mashing your very ripe bananas, then adding all of the other ingredients to the mixing bowl. You can vary the add-ins and use walnuts, pecans, or chocolate chips, or any combo of the three. Or try adding your favorite nuts and maybe even raisins or currants. As long as your additions are one cup or less, you’re good. I used walnuts and chocolate chips, a third cup of each.
Though I didn’t alter the recipe any, I do have a couple of tips for lining the loaf pan with parchment paper. First, cut the width of the paper to fit the length of the pan. Second, I recommend using the paper “upside down” or, in other words, with the bend of the paper facing down. Otherwise, the paper will try to curl up on itself. Third, to keep the parchment paper from moving while I’m filling it with banana bread batter, I use two clothespins, one on either side, to hold it in place until I have poured all of the batter into the pan. Remove the clips after pouring the batter into the loaf pan and use scissors to trim the “handles” to a shorter length, if needed.
Banana bread is good for breakfast, snack or dessert. It doesn’t last long in my house! Now, we’re buying even more bananas: some for eating, some for freezing and some for banana bread!
You might like to try some of my other vegan dessert or breakfast recipes:
Peanut Butter Chocolate Blondies
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
servings
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- 3 medium overripe bananas
- 1/3 cup sugar
- 1/3 cup brown sugar plus 1/4 cup for sprinkling the top of the bread, if desired
- 1/3 cup canola oil or other neutral oil, such as grapeseed or sunflower
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup nuts walnuts, pecans or your favorite nuts, or chocolate chips, or a combination
Ingredients
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|
- Preheat the oven to 350° F. Lightly oil a 9-inch loaf pan. Line the loaf pan with parchment paper across the narrow width, leaving some (about 1 inch or so) hanging over the sides to help lift the bread out later. (See notes in recipe intro.)
- Place the peeled bananas into a large mixing bowl and mash with a fork, leaving some lumps, if desired.
- To the mixing bowl, add both sugars, oil and vanilla. Stir to blend.
- Add the flour, baking soda, cinnamon and salt to the mixing bowl, only stirring after all four have been added.
- Don't stir the batter too much, just enough to combine well. The batter will be thick.
- Fold in the nuts or chocolate chips, or a combination of both, no more than 1 cup total.
- Carefully spoon the batter into the parchment-lined loaf pan, then smooth the top of the batter.
- Sprinkle the top of the batter with brown sugar, if desired. You might also want to sprinkle a few chocolate chips or nuts on the top.
- Bake for 50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- Remove the pan from the oven and place it onto a cooling rack to cool at least 15 minutes.
- After cooling, carefully remove the loaf from the pan, using the parchment paper "handles." Slice and serve.
- This bread will keep for 3 to 4 days, wrapped and refrigerated. It is delicious cold, at room temperature, or microwaved for a few seconds.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut. We love seeing hashtags #keylimecoconut and #keylimecoconutblog when you try our recipes.
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