Makes 1 loaf (or 12 muffins)
ONE OF the very first and most popular flavor pairings in our bakery is bananas and chocolate. We always have this recipe in muffin form at the bakery, but I think it’s quicker to make in a loaf pan. Still, if you want to make 12 muffins, which are great for putting into school lunches or otherwise taking on-the-go, bake at the same temperature, but for a shorter amount of time: Check with a toothpick after 10 minutes. If it comes out clean, the muffins are done.
1 tablespoon palm shortening, nondairy butter (such as Earth Balance), or coconut oil, for the pan
2 cups Jennifer’s Way Bakery All-Purpose Flour Mix (purchased or here)
½ cup maple sugar, coconut sugar, date sugar, or evaporated cane juice
1 teaspoon aluminum-free baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon Himalayan salt
2 ripe bananas
⅓ cup grape seed oil or olive oil
¼ cup unsweetened applesauce
1 teaspoon ground vanilla bean (or 2 teaspoons gluten-free vanilla extract)
½ cup canned full-fat coconut milk, unsweetened rice milk, coconut milk, or any other additive-free, unsweetened nondairy milk
¾ cup dairy-free, naturally sweetened chocolate chips
Preheat the oven to 350°F. Grease a loaf pan with the shortening.
In a small bowl, whisk together all the dry ingredients (through salt). Using a stand mixer with a whisk attachment, mix the bananas, oil, applesauce, and vanilla until smooth. Mixing on medium speed, slowly add the dry mixture while alternating with the milk. Once everything is added, mix for an additional minute, until everything is thoroughly incorporated. Fold in the chocolate chips.
Pour the batter into the pan and bake for 15 to 20 minutes, until a toothpick inserted into the center comes out clean. Cool completely, slice, and enjoy plain or with Honey Butter (here). Wrapped bread will keep in the refrigerator for about 3 days.