Vegan Chocolate Chip Banana Bread
152kcal
Ingredients
- 3 ripe bananas
- 30 g coconut oil
- 3 tablespoon aquafaba tinned chickpea water
- 80 ml almond milk
- 50 g coconut sugar
- 200 g plain flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- pinch of salt
- 60 g vegan chocolate chips
Method
- Preheat your oven to 185 degrees C, and line a 2lb (8 x 4 x 3) loaf tin with baking paper.
- In a large mixing bowl, mash your bananas and add the melted coconut oil, aquafaba, milk, and sugar.
- In a separate bowl, combine your flour, baking powder and soda, salt, and cinnamon.
- Add the dry ingredients to the wet mix, and stir until just combined. Add two-thirds of your chocolate chips, saving the rest to sprinkle over the top.
- Pour your mix into your lined loaf tin, and then scatter the remaining chocolate chips over the top. Bake for 35 - 40 minutes, or until a skewer comes out clean (you might have to test a couple of times if you hit a melty chocolate chip!).
- Leave the loaf to cool in the tin for 10 - 15 minutes, before removing and placing on a wire cooling rack to cool completely.
Nutrition
Serving1gCalories152kcalCarbohydrates27gProtein2gFat4gSaturated Fat3gPolyunsaturated Fat1gSodium158mgFiber2gSugar11g
Notes
This banana bread will last up to 5 days when stored in an airtight container and is great both hot or cold.