I am obsessed with my mini loaf pans. I have no idea why, but there's something about making mini versions of my favorite baked goods that excites me.
Banana bread is easy to make and so versatile.
Sometimes, I even like to divide my batter into four small bowls and add different toppings and flavors. This has resulted in some seriously delicious flavors, such as toasted almond, chocolate peanut butter, and chocolate coconut.
I'll definitely be sharing these fun recipes with you guys in the future, but for now, we got mini vegan chocolate chip banana bread. I loaded these bad boys up with way too many chocolate chips, and I am not sorry.
If you've got any browned and ripened bananas sitting around, and a set of mini loaf pans, then you've got to try this one out!
Only have a normal loaf pan or muffin tins? That'll work fine too!
Mini Vegan Banana Bread Recipe
Ingredients:
- 3 ripe bananas, mashed
- 1/4 cup coconut sugar
- 2 tbs maple syrup
- 3/4 cup melted coconut oil (or butter if non-vegan)
- 1 tsp vanilla extract
- 2 tbs non-dairy milk of choice
- 1 flax egg*
- 1.5 cup flour**
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ginger
- 3/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 – 3/4 cup chocolate chips (optional)
2. In a large bowl, mash bananas and add in coconut sugar, melted coconut oil, maple syrup, and vanilla extract. Mix until combined, then add in the flax egg.
3. In a medium bowl, mix together dry ingredients. Once combined, slowly add into the wet mixture along with the nut milk.
4. Lastly, fold in most of the chocolate chips, saving a few for topping.
5. Pour dough into pans and top with remaining chocolate chips, making sure to lightly push them into the top.
6. Bake for 20-25 min. (If using normal loaf pan, 45-55 min; and muffin tin, 15-20 min.) Enjoy!
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