Chocolate Chip Vegan Banana Bread

Hi! Today I wanna share with you this banana bread recipe that I've made last week and fell in love.
Hope you enjoy!

One of the things that I most hate doing is food going to waste. I always try to optimize and use the leftovers to other recipes.

 I've never made a loaf of banana bread and, when I started to see the bananas I had at home not being eaten, I decided to give this recipe a try. 
I was exploring the internet for a good and "healthy" recipe and I found this one that also had chocolate and chocolate chips! Just perfect!
I altered the original recipe to make it a vegan recipe, meaning I changed four items: I changed the egg for a flax egg, butter, cocoa powder and the chocolate chips.

INGREDIENTS

• 3 large ripe bananas (easily mashable)
• 1/3 cup melted vegan butter
• 3/4 cup brown sugar (packed, light or dark)
• 1 teaspoon salt (1/2 a teaspoon if using salted butter)
• 1 flax egg* 
• 1 teaspoon vanilla extract
• 1 1/4 cup all-purpose flour
• 1/4 cup natural unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 cup semi-sweet  vegan chocolate chips
• A 23 x 13 cm loaf pan

Firstly start by buttering the inside of a 23 x 13 cm and pre-heat your oven to 175°C.

Next, use a fork and purée the peeled ripe bananas until smooth. This should give you aproximatly1 1/2 cups, or 460 grams of banana purée.

Place the banana purée into a large mixing bowl. Stir in the melted butter. Then stir in the brown sugar and salt. Whisk well to break up any existing clumps of brown sugar. Stir in the flax egg and vanilla extract.

In a separate bowl, sift and whisk together the flour, cocoa and baking soda.

Add the flour mixture to the banana mixture and stir until just incorporated.

Time for the best thing! Stir in the chocolate chips.

Pour batter into the buttered loaf pan and place it in the oven and let it bake for 1 hour.

I read online that it's a little hard to check if the bread is cooked if it has chocolate chips inside. What I did was, after the 1 hour, I stabbed the loaf with a toothpick and it came clean so I took it out of the oven. 

Remove from oven and let cool for about 10 to 15 minutes in the pan.

After the 15 minutes, gently remove the loaf from the pan and place it on a rack to cool completely.

Slice with a bread knife, serve and enjoy the deliciousness!

Note: The original recipe said to use a beaten egg but I decided to use a flax egg instead so that I could make this recipe vegan. 
*Flax egg: Add 1 Tbsp flaxseed meal and 2 1/2 Tbsp of water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1 egg 

Hope you enjoyed this post!

 ♡