Vegan Banana Bread (with Hazelnuts and Chocolate Chips)
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Vegan Banana Bread (with Hazelnuts and Chocolate Chips) calories by ingredient
Introduction
Specialty version of vegan banana bread Specialty version of vegan banana breadNumber of Servings: 16
Ingredients
-
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
Directions
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.
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