Chocolate Chip Banana Bread
I usually tend to stay away from baking because I either never have the right ingredients or don’t have the patience. I woke up this morning with the patience and all the right ingredients to make an epic vegan low fat banana bread. For this recipe I used aquafaba (the liquid from a can of chickpeas) for my egg replacer. I am not 100% certain of the science behind using aquafaba in baking, but it’s one of those ingredients I had been hearing about from quite a few vegan blogs. I decided to give it a try in this banana bread and it did not disappoint! The bread came out soft, slightly chewy at the ends, and not dry at all.
I made my bread in an 8 X 8 pan because I don’t have a loaf pan anymore and haven’t gotten around to purchasing a new one. I had a really nice Pyrex loaf pan that I got at the Goodwill in Buffalo, NY for $2 while I was in college. When we journeyed out to San Francisco from DC, we shipped most of our belongings (which was only like 6 boxes) and everything made it here in one piece (including champagne glasses) except for that great $2 thrift store find! This recipe can be made in a loaf pan or muffin tins. For ingredient substitutions see the bottom of this post.
1 cup all purpose flour
½ cup oat flour
½ cup coconut sugar*
1 tsp. baking powder
½ tsp. baking soda
pinch of salt
4 Tbsp. aquafaba**
2-3 mashed bananas (2 larger bananas or 3 smaller bananas)
2 Tbsp. non-dairy milk
1 tsp. vanilla extract
½ cup vegan chocolate chips
Preheat oven to 350°F.
Combine both types of flour, coconut sugar, baking powder, baking soda, and salt. Stir to combine.
In a separate bowl mash bananas and add non-dairy milk, vanilla extract, and aquafaba. Stir to combine. Add contents of wet ingredients into bowl of dry ingredients and stir to combine. Add in chocolate chips and stir to combine.
Grease an 8 X 8 pan, pour batter in, and place in preheated oven. Cook for 30 minutes or until you can stick a fork in the middle and it comes out clean. OR grease a muffin tin and fill each muffin cup with 3/4 mixture, then bake for 18-20 minutes or until you can stick a fork in the middle and it comes out clean.
Let cool for about 10 minutes before cutting.
Makes 1 8 X 8 pan or ~10 regular sized muffins.
*This amount of sugar in the recipe produces slightly sweet banana bread. If you enjoy sweeter bread add more sugar.
**Aquafaba is the liquid in cans of chickpeas. It can be used as an egg replacer usually 3 Tbsp. = 1 egg white. I used 4 Tbsp. in this recipe because I felt like it needed more than “1 egg white” for the recipe. Feel free to use a different egg replacer if you don’t have aquafaba.
SUBSTITUTIONS– you can use ½ cup almond meal/flour OR ½ cup AP flour instead of oat flour. You can use a flax egg instead of aquafaba (1 Tbsp. flax to 2 ½ Tbsp. cold water & let sit for 5 minutes).