As bananas over-ripen, I toss 'em in the freezer ... when they start tumbling out, every time I open the freezer door, it's time for banana bread! I've used sweetened applesauce, and not as many chocolate chips - this recipe is very versatile and supports the "just throw some stuff together" attitude. I can't imagine banana bread being any tastier. Make sure to get some warm from the oven!
- 250 g all-purpose flour (2 cups)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 355 g ripe bananas, mashed (3-4 medium)
- 56 g vegetable or canola oil (1/2 cup)
- 100 g agave nectar of maple syrup (about 4 tbsp + 2 tsp)
- 130 g unsweetened applesauce (a little more than a 4-ounce cup, although 4 ounces is fine, add a little more oil or maybe use larger bananas - this recipe isn't finicky, at all!)
- 130 g vegan chocolate chips (~1/2 cup)
- 70 g walnuts (optional) (~1/3 cup)
- Preheat oven to 350 degrees. Grease loaf pan or muffin tin.
- Sift dry ingredients together. Mix wet ingredients together. Gently fold wet ingredients into dry ingredients until just mixed. Stir in chocolate chips or walnuts.
- Bake loaf about 45 minutes, or until firm in the center and golden brown. Check muffins after 15 minutes, and keep baking until firm and golden brown.
- Turn both loaf pan and muffin tins 1/2 a turn 3/4 of the way through the bake time to ensure that they are evenly baked.
- adapted from a vegan recipe from a no-longer-existing site - veggiepregnancy.com
- Not sweet enough to leave out the chocolate chips or replace with nuts. Try carob if you don't want chocolate.