Vegan Chocolate Chip Banana Bread
We’re thrilled to announce the launch of our 2 ingredient Vegan Chocolate Chips, one of the special ingredients in our favorite Banana Bread! When Laurel began her paleo baking endeavors 2014, it became very clear that there weren’t many chocolate chip options that were refined sugar-free, soy free, dairy free, and free of other fillers and additives. For the longest time, she made her own, a recipe often shared here and in the Sweet Laurel Cookbook! We finally found an amazing partner, a Los Angeles based chocolatier to work with to produce our own. You are now able to purchase our chocolate chips directly on our website. Enjoy and happy baking!
Yields two standard loaf pans (9x5x2), one 8×8 pan or 12 muffins
*You can also bake in one standard loaf pan, you will need to increase baking time.
**Note: Almond flour does not typically rise much during the baking process. Fill to the level you’d like it to rise to.
2 cups almond flour
1 tsp baking soda
1/2 tsp pinch Himalayan pink salt
2 bananas (mashed)
2 tablespoons flax, freshly ground
3 tablespoons water
2-3 tablespoons maple syrup or honey
2 tablespoons coconut oil (melted)
1 tsp vanilla extract
1/4 cup chocolate chips
Preheat oven to 350 and line the pan (s) with parchment paper, or cupcake pan with liners.
In a small bowl, mix together the freshly ground flax and water. Allow to sit for about seven minutes.
In another bowl, mix together the almond flour, baking soda and Himalayan pink salt. Set aside.
Mix together the mashed bananas, flax mixture, coconut oil, maple syrup or honey and vanilla extract. Once combined, add in almond flour mixture and stir. Fold in chocolate chips and pour into desired pan.
Bake for about 25-30 minutes, or until lightly golden brown.