Who would have thought the words ridiculous and vegan could end up in the same sentence!? But seriously, this vegan chocolate chip banana bread is truly ridiculous! My loving sister Niki sent me the Babycakes cookbook as a Hannukah gift, so I took the hint and decided to prepare a recipe from the book. I have been to Babycakes bakery in the lower east side of Manhattan and this recipe is just as good as the banana bread from the bakery. The ingredients aren’t as common as the ones I typically use but everything can be purchased at Whole Foods, and its super simple to create!
Gather all of the ingredients.
In a medium bowl, whisk together 2 cups Bob’s Red Mill Gluten-free all-purpose baking flour, 2 teaspoons baking powder, 2 teaspoons baking soda, 1 teaspoon xantham gum, 1 teaspoon salt, and 1 teaspoon cinnamon.
Add 1/2 cup coconut oil, 2/3 cup agave nectar, 2/3 cup rice milk, 1 teaspoon of vanilla extract and 1 1/2 cups mashed bananas.
Using spoon, stir until the batter is smooth. Fold in 1 cup of vegan chocolate chips.
Using the coconut oil grease a 7 x 4 x 3 inch loaf pan. Preheat oven to 325 degrees F. Fill the prepared pan just slightly more than half way full with batter. Bake for 40 minutes, rotating halfway through the baking process.
Allow to cool completely. Gently run a knife around the edge of the cake, cover the top of the pan with a cutting board, and invert the loaf onto the board. Carefully lift the pan away and re-inver the bread onto another cutting board. Enjoy because this is not only ridiculous but also ridiculously healthy too!
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Happy vegan Baking!
xoxo,
Ali
