This bread is one of the first vegan recipes I ever tried back when I was at sea level and baking was easier. I still love this recipe, though, because it doesn’t require a lot of tools or equipment – you just need a few bowls and a whisk. It’s pretty quick to assemble and uncomplicated. It is also very yummy.
To alter the recipe to my tastes, I used all-purpose and whole wheat flour instead of spelt and deleted the date pieces. I also used fewer chopped walnuts and less nutmeg, and swapped canola for safflower oil. At altitude I added moisture with the addition of more banana and apple sauce, and adjusted the amount of baking powder and flour. Okay, I guess this is loosely based on the original.
Chocolate Chip Banana Bread adapted from the award winning Vegan World Fusion Cuisine‘s Bananananda Bread
1-1/2 cups + 2 TBS all-purpose flour
1/2 cup whole wheat flour
1/4 cup walnuts, chopped
3 tsp baking powder
1/2 tsp cinnamon powder
1/8 tsp nutmeg, ground
Scant 1/4 tsp sea salt
1/2 cup chocolate chips
1-1/4 cups mashed extremely ripe banana
1/2 cup maple syrup
1/2 cup + 2 tsp natural apple sauce
1/4 cup canola oil
1/2 tsp vanilla extract
Preheat oven to 350F with rack in lower third of oven. Place dry ingredients in a large bowl and whisk until mixed well. Combine wet ingredients in a larger bowl, add dry ingredients and mix well. Pour into a 5×9” Teflon loaf pan and bake for 51-53 minutes, or until a toothpick comes out dry. Leave to cool in pan.
Until next time, happy baking!