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Banana Chocolate Chip Bread
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2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
half of cup white sugar, I used cane sugar
½ cup of canola oil or softened coconut oil, I used canola oil
1 cup dairy-free milk
1 tsp apple cider vinegar
2 medium overripe bananas, mashed
1 Tbsp vanilla
½ tsp cinnamon
1 cup of chocolate chips or chunks
1/four cup of chocolate chips
1 medium banana, sliced (non-compulsory)
Preheat your oven to 350°F. Line your loaf pan with parchment paper or spray with non-stick spray and put aside.
Make the vegan buttermilk combination. Mix the dairy-free milk and apple cider vinegar collectively in a bowl and put aside.
Utilizing a big bowl combine the flour, baking powder, baking soda, salt, cinnamon and sugar collectively.
Mix the canola oil, mashed banana, and vanilla to the buttermilk combination and whisk.
Add the moist and dry substances collectively and blend for 1-2 minutes. DO NOT overmix your batter. Slowly fold 1 cup of chocolate chips into the batter.
Pour batter into the loaf pan. Sprinkle 1/four cup of chocolate chips and one sliced banana (non-compulsory) on prime of the batter.
Bake loaf for 45-55 minutes or till a toothpick inserted within the middle of the cake comes out clear.
Let utterly cool exterior of the loaf pan for a minimum of 1 hour earlier than slicing.