Oh boy. I'm in trouble. I've made the most sinfully delicious, dangerously addictive, mini banana bread loaves. Again, hats off to Chef Chloe for making the worlds most incredible banana bread recipe. I made it in mini loaves to share the love with everyone- who doesn't love a little mini loaf gift? Exactly. Also, I knew I didn't want an entire loaf of this in my house because I would eat the entire loaf of this in one sitting and then hate myself as I'm slipping away into a sugar induced coma. So make this, but then bring it to a dinner party where you can only cut yourself one single sliver, maybe two- but not more than two, otherwise you'll look like a total pig eating all the dessert you brought for everyone. Trust me, this will work. You can indulge this way but feel safe knowing there is a built in safety net assuring that you won't eat the entire thing, as you'll have to share.
2 cups all purpose flour (or gluten-free all-purpose flour plus 1 teaspoon xanthan gum)
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup mashed bananas (roughly 2 very ripe bananas, mashed using the back of a fork)
1 cup canned coconut milk, mixed well before measuring
½ cup vegetable oil
2 teaspoons apple cider vinegar
1tablespoon vanilla extract
1 1/2 cups semisweet chocolate chips, (Ghirardelli brand semi-sweet chocolate chips are vegan, their bittersweet are not)
Powdered sugar for garnish
Preheat the oven to 350 degrees F. Grease your loaf man, or mini loaf pans with non stick spray.
In a large bowl whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In a separate bowl, whisk together bananas, coconut milk, oil, vinegar, and vanilla.
Pour the wet mixture into the dry mixture and mix until just combined, do not over mix! Fold in the chocolate chips, once again- do not over mix!
Spread the batter evenly into the prepared pan and bake (50 to 60 minutes for a regular loaf pan, 30-35 minutes for a mini loaf pan). Rotate the pan halfway through baking time.
Let cool then sift with powdered sugar.
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