I apologize for the gap in posts. I was finishing up my first year as a school counselor and the end of the year got a little crazy. Plus, I'm finishing up final wedding details and our social calendar has been going steady almost every weekend for the past couple of months.
Don't get me wrong, it's been an exciting time, but I haven't found the time to create new recipes, photograph them, and write posts. I am happy to report that I am now on summer break!! My first ever paid summer off. Such an amazing feeling! And even though my wedding is just a few days before I start back to work again next school year, I still hope to be able to post new recipes more frequently.
Today, I am posting my very favorite banana bread! I've made it probably 10 times and I'm surprised I haven't posted it before now. It's the most moist, flavorful banana bread I've ever had. Although I love traditional banana bread with walnuts, this chocolate chip version is out of this world. You could always sub out nuts for chocolate if you want to. You can also use gluten free flour and the recipe is vegan if using milk free chocolate or nuts.
As the temperature warms up, bananas seem to ripen quicker on my counter. I had three tired bananas that I was able to use up in this recipe. I also keep a bag of frozen bananas in my freezer. Check out these vegan banana ice cream bites and stay tuned for new ice cream recipes I want to try out this summer with my ice cream maker.
Jessica's Favorite Banana Bread
Makes 1 9x4" loaf or 1 9x4" and 1 mini loaf
2 cups All-Purpose Flour (gluten free if desired)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/3 cup canola oil
2/3 cup real maple syrup
2/3 cup cashew milk (almond, cow or milk of choice)
1 teaspoon pure vanilla extract
1 1/2 cups mashed tired bananas (about 3 large)
1 cup chocolate chips (or leave out or sub nuts)
1. Preheat oven to 325ºF and lightly grease a 9x4" loaf pan. (I used a loaf pan and a mini loaf pan because this recipe makes a lot of batter)
2. Whisk flour, baking soda, salt, and cinnamon in a medium bowl. Add 1/3 cup oil, maple syrup, milk, and vanilla to the dry ingredients. Stir until smooth.
3. Using a rubber spatula, gently fold in the mashed bananas and chocolate chips.
4. Fill the prepared pan(s) halfway with batter.
5. Bake in the center of the oven for 25 minutes if using a mini loaf pan. Larger loaf will take 40-50 minutes. Cook until a toothpick inserted into the middle of the pan comes out clean.
6. Let the bread sit for 20 minutes before removing it from the pan. This is an especially moist bread, so it may not look completely done when you remove it. It firms up as it cools, but center may sink in a bit.