- Baking is a science.
- I’m terrible at science.
- Despite truths 1 & 2, I’m not too shabby of a little baker over here!
Related truth: I was supposed to make this banana bread a week ago for Thanksgiving – fulfilling a special request from my most favorite (and only) son. However, the bananas I bought didn’t ripen in time, so I had to wait until yesterday morning to finally bake some up for him. And – I’m proud to report – he devoured half the loaf as soon as he stepped through the door after school!
Here’s my recipe – I use wheat flour rather than white and maple syrup rather than sugar.
Enjoy! And P.S., Science!!
BANANA BREAD with CHOCOLATE CHIPS & WALNUTS
3 large ripe (or preferably overripe) bananas
1/3 cup pure maple syrup
2 tbsp canola oil
1/3 cup unsweetened almond milk
1 tsp vanilla
1 1/2 cups wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup mini vegan chocolate chips
1/4 cup chopped walnuts
- Preheat oven to 350 F degrees.
- Grease a standard loaf pan.
- Place bananas in a mixing bowl and mash with a fork.
- Mix (I use my KitchenAid) mashed bananas with all other wet ingredients (syrup, oil, almond milk, and vanilla) until combined and fairly smooth. (It’s perfectly OK to have some banana lumps. Avoid overmixing.)
- In a separate bowl, combine all dry ingredients (flour, baking powder, baking soda, salt, and cinnamon).
- Add dry ingredients to wet, then mix to combine into your bread batter. (Once again, avoid overmixing so that you don’t end up with a too-dense final product. A few dry lumps are OK – they’ll hydrate in the oven!)
- Gently fold in chocolate chips and walnuts with a spatula.
- Pour batter into loaf pan, and bake on center oven rack for 50 minutes (or until a knife slid into the center of your bread comes out clean.)
- Cool before slicing.
Makes approximately 10 slices