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 one loaf (9x5x2) or 6-7 muffins
1 cup Almond flour
1 tsp baking soda
Pinch Himalayn pink salt
2 bananas (mashed)
¼ cup coconut milk
1 tbsp flax, freshly ground
1 tbsp chia, freshly ground
5 tbsp water
3 tbsp maple syrup or honey
1 tsp vanilla extract
½ cup chocolate chips
Preheat oven to 350 and line the pan with parchment paper, or cupcake pan with liners.
In a small bowl, mix together the freshly ground flax, chia 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 and chia mixture, coconut milk 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 35 minutes, or until lightly golden brown.