Thursday, November 5, 2009

Banana-Rama Choco Chip Bread

I got up last Sunday morning and because of the time change, the dawn greeted me around 6:15am. It was a gorgeous sunrise and a fitting attribute to the start of World Vegan month!

I decided in honor of this occasion, I would bake up a goodie from a fabulous recipe found in a great Vegan cookbook called Baby Cakes. Laura Thomas, a good friend and member of our VISION VOICE VEG*N’z for the Brazos Valley made the cupcakes & brought them to Green First Friday last month to give away at our table. THEY WERE OFF THE HOOK!!! So, I thought I would make some to take with me last Sunday when I popped in on KEOS’s Fair and Feminist show with Shelly and Vandy. Had all the makings in my kitchen, except for those little paper cupcake thingys.... so, I said, “ok.. so I make bread instead of cupcakes!”

This is THE best recipe I have ever had for Banana bread. It bakes up with a golden brown top and the inside is sinfully oooey- gooey because of the melted chocolate chips... and very moist from the mashed banana mixture. When you invert the baking dish, if falls out nicely. I renamed the recipe as “Banana-Rama Choco Chip Bread”.. or you can make muffins or cupcakes from it too.

I love the way it filled the house with a wonderful smell of baked bread on a sunny, chilly Fall morning.

Ok, here we go!

As always, I DO as much organic as possible.


Preheat oven to 325 degrees
Oil up a 7 x 4 3 inch loaf pan (use coconut oil or walnut oil)

2 cups Oat flour
2 t. baking powder
2 t. baking soda
1 t ground cinnamon

½ cup coconut or walnut oil
2/3 cup Agave
2/3 cup Almond milk
1 t. vanilla extract

1 ½ cups mashed bananas (I used the potato masher, worked great!)
1 cup unsweet or semi-sweet chocolate chips

In a medium sized bowl, whisk together all the DRY ingredients. Make “well” in the
& add the oil, Agave, milk and extract. Mix together until batter is smooth.

Next, gently fold in bananas, making sure distribution is even. Then fold in chips, evenly
distributed, too!

Now pour into oiled pan and place on middle rack of preheated oven. Bake for 20 minutes,
Then rotate pan 180 degrees and bake 15 minutes more.

Remove from oven, place on a rack for cooling. Let it cool for at least 20 minutes before
removing from pan. Gently run knife around the edges and invert the pan onto a plate.

Once removed, this bread will be slightly “mushy” because of the wonderful bananas
and chips… nice and gooey! YUM-OMG!!

Using a knife that is heated under H O T water will make slicing a breeze! Serve this
little delight warm or chilled. Either way, it is a VEGAN winner!!

Until Next Time.......



  1. Very pretty! I love your pictures...they always complement the post so well! Let's face it, you post the food porn, and people will read :) haha

  2. Thanks! My "drool factor" certainly increases when I see pics of yummy food, for sure! You MUST try this, GF... it is "da bomb!" :-)