Chocolate Chip Banana Bread (Soy/Dairy/Egg-Free Edition) |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This is based on Miss Diggy's recipe - modified to remove eggs/dairy/soy. Her original recipe is here: /recipe/chocolate-chocolate-chip-sour-cream-banana-bread-69407 Ingredients:
3 cups flour (or flour substitute) |
4 tablespoons baking cocoa (unsweetened) |
2 teaspoons baking soda |
1 teaspoon salt |
6 teaspoons ener-g egg substitute |
8 tablespoons warm water |
1 cup earth balance natural buttery spread (soy & dairy free) |
2 cups sugar |
2 teaspoons pure vanilla extract (organic without alcohol) |
6 ripe bananas, mashed |
1 cup so delicious coconut-milk yogurt (cultured coconut milk, not really yogurt, vanilla flavor, in yogurt section, soy & dairy free) |
1 cup enjoy life semi-sweet chocolate chips (soy & dairy free) |
Directions:
1. Preheat oven to 350° F (175° C). Lightly grease two 9x5 inch loaf pans.
2. In a medium bowl, mix together the flour, unsweetened cocoa, baking soda and salt and set aside (dry ingredients).
3. In another small bowl, prepare egg substitute - mixing egg replacer with warm water until well blended - no lumps and set aside.
4. In another medium bowl, mix the bananas with vanilla and set aside.
5. In a large bowl, cream the buttery spread and sugar together.
6. Blend in the egg replacer mix thoroughly.
7. Blend in the banana and vanilla mix thoroughly.
8. Sift in the dry ingredients and mix well.
9. Blend in the cultured coconut milk vanilla (sour cream replacement) and chocolate chips.
10. Pour batter into 2 prepared loaf pans.
11. Bake at 350 for 1 hour and 15 minutes, or until a butter knife that has been inserted into the center comes out clean.
12. (Note if you are using a dark non-stick pan, you may need to add 10 minutes).
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