Shhh….this banana bread has a secret!
For starters – this banana bread is absolutely delicious, vegan and could be made gluten free. But now on to it’s little secret! We snuck in a powerful antioxidant. It’s been supercharged with a dose of #baobabmagic which boosted this delectable bread with extra Vitamin C, Calcium, Potassium and Prebiotic Soluble Fiber!
Makes 1 9″x5” loaf
- 3 medium overripe bananas
- 1 cup non-dairy milk (almond, cashew, coconut, hemp)
- 1/3 cup oil (vegetable/sunflower oil/light olive oil – you could also use coconut oil but it may slightly change the flavor)
- 1 tsp apple cider vinegar/lemon juice
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 1-2 tbsp Atacora baobab powder
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt (optional)
- 1 tsp cinnamon (optional)
- 1 cups vegan chocolate chips
Preheat your oven to 350 degrees F. Grease a 9″x5” nonstick loaf pan with cooking spray or you can rub it with some vegetable oil.
In a large bowl mash all 3 of the bananas – we like to leave a few small chunks of banana. Next add in the vanilla, oil, milk & lemon juice/apple cider vinegar. Continue to mix until combined.
Now in a separate bowl, whisk together the flour, baobab powder, sugar, baking soda, cinnamon (if using), salt & baking powder.
Next you should add the wet ingredients to the dry and combine – do not over mix. Fold in chocolate chips, and then pour into greased pan.
Bake about 45 to 55 minutes (all ovens vary), or until loaf has risen and is slightly cracked. It is done when a toothpick comes out clean.
Remove pan & allow time for it to cool before removing. About 15 minutes. You may need to run a butter knife around the pan the help with loosen edges for removal. Slice & enjoy! If you have any extras, which we doubt you will…you can store them in the freezer!