I've been making chocolate chip banana bread for as long as I can remember, especially towards the end of summer and beginning of Fall season. When it's baking in the oven, my entire house smells like cinnamon and it's the most cozy feeling ever; I absolutely love it. This Vegan, oil free, gf, and refined sugar free recipe for Chocolate Chip Banana Bread will be warm up your heart with all the fuzzy feelings (without feeling guilty)!
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Let's talk bananas!
If you want a sweet and moist cake, make sure you use very ripe bananas. What's considered ripe? A banana is ripe when they are spotty and turning brown - they will yield the most amount of sweetness and will make it much easier to have a lump free banana bread.
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Ditch the sugar - use a natural sweetener instead... DATE PASTE!!
Usually I've used maple syrup or agave in banana bread (to replace the refined sugar),but I wanted something a little bit more on the natural side, so I decided to use date paste instead. Dates are an amazing natural sweetener (probably the healthiest) and are super delicious. The paste is really easy to make and you can store it in the fridge for up to 2 months.
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Can I substitute some of the ingredients?
Yes and No. There are some ingredients such as the date paste, gf baking flour, and chocolate chips that you can swap out with alternatives, however, I wouldn't suggest substituting the almond flour in this recipe. Almond flour adds a lot of depth into the flavor of the banana bread and makes it moist, soft, and it takes the taste to a whole different level. Not adding the almond flour can result in a bit of a dry tasting banana bread, and well - that's just no fun at all.
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Looking for more Vegan sweets/desserts? Try these!