My Vegan Chocolate Chip Banana Bread
Gooey, delicious, vegan and gluten-free chocolate chip banana loaf!
Makes one 9-inch by 5-inch loaf
Ingredients:
3.5 ripe bananas
2 1/2 cups almond flour
1/2 cup arrowroot starch (tapioca works too!)
1/2 cup coconut sugar (maple syrup works too!)
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon vanilla extract (vanilla paste works too)
1 teaspoon cinnamon
1/4 cup of dark chocolate chips (carob chip work too!) - I use Hu chocolate baking gems or Missy J’s Carob chips
1 tablespoon of apple cider vinegar (last ingredient)
Process:
Preheat the oven to 350ºF and line the pan with parchment paper.
Mash the 3 bananas well. Then add in all ingredients except the vinegar.
When oven is ready, add in the vinegar, mix up the batter and pour the batter immediately into the pan.
Slice the remaining banana on top of the batter.
Bake for 45 minutes.
Allow the loaf to cool before digging in!
Store in the fridge for a week in an airtight container.
