Egg-Free Chocolate-Banana Loaf (Bread, Mini-Loaves, Muffins) |
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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 10 |
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From Vegetarian Times, March 2008. An optional Chocolate Drizzle recipe is included in the instructions. (Like I *need* more banana bread recipes! :) I can't seem to get enough of them.) Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup sugar |
1/3 cup unsweetened cocoa powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 cup low-fat buttermilk |
3/4 cup mashed banana |
1/4 cup canola oil |
2 teaspoons vanilla extract |
cooking spray |
Directions:
1. Preheat over to 350°F
2. Coat a 9x5 loaf pan, three 6x3 mini loaf pans or a 12 cup muffin tin with cooking spray.
3. Whisk together flour, sugar, cocoa, baking soda, and salt in a bowl. Set aside.
4. Whisk together buttermilk, mashed banana, oil, and vanilla in a separate bowl.
5. Fold the buttermilk mixture into the flour mixture.
6. Scoop batter into the desired prepared pans.
7. Bake until toothpick inserted in the center comes out clean: Large loaf 50 to 60 minutes, Mini-loaves 35 to 45 minutes, or Muffins 18 to 22 minutes.
8. Cool 5 minutes in pans.
9. Unmold and cool completely.
10. Drizzle with Chocolate Drizzle of desired.
11. Chocolate Drizzle:
12. Melt 1 ounce chopped bittersweet chocolate in a double boiler or in microwave at low (20%) power. Drizzle over cooled loaf or muffin.
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