Vegan Banana Bread (with Hazelnuts and Chocolate Chips)
- Number of Servings: 16
Ingredients
Directions
1 cup King Arthur 100% Unbleached White Whole Wheat Flour 1 cup Whole Wheat Flour 0.75 cup Granulated Sugar 4 medium (7" to 7-7/8" long) Banana, fresh 0.25 cup Kirkland Organic Unsweetened Almond ND Beverage Vanilla 8 tbsp Pascha Organic 100% Cacao Unsweetened Baking Chips 2 serving liquid stevia (5 drops) (by GOODHEALTH08) 0.5 cup, whole Hazelnuts 1 tsp Vanilla Extract 8 tbsp MCT oil 0.5 tsp Salt 0.333 tbsp Apple Cider Vinegar, Bragg's Organic 0.75 tsp Baking Soda
Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
In a large bowl, combine the flour, baking soda, and salt; set aside.
Measure out almond milk, add vinegar, leave to “sour” for 10 minutes.
Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.
With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the oil, soured milk, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts, chocolate chips, and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
Bake for about 1 hour (add 5 minutes at time until done if needs more), until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.
Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing.
Serving Size: Makes 1 loaf (cut into 16 slices)
Number of Servings: 16
Recipe submitted by SparkPeople user BEKIS38.
In a large bowl, combine the flour, baking soda, and salt; set aside.
Measure out almond milk, add vinegar, leave to “sour” for 10 minutes.
Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.
With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the oil, soured milk, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts, chocolate chips, and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
Bake for about 1 hour (add 5 minutes at time until done if needs more), until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.
Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing.
Serving Size: Makes 1 loaf (cut into 16 slices)
Number of Servings: 16
Recipe submitted by SparkPeople user BEKIS38.
Nutritional Info Amount Per Serving
- Calories: 255.2
- Total Fat: 14.0 g
- Cholesterol: 0.0 mg
- Sodium: 136.3 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 3.9 g
- Protein: 4.0 g