I made this recipe into muffins the first time I found it, and I wanted to try it as bread the next time. It turned out even better as loaves since I corrected the amounts of the recipe that I initially made.
Again, I have 3 or 4 very ripe bananas in the fridge, so it may be time to make these again. These loaves freeze well, so I’ll wrap up one loaf and pull it out around the holidays.
Gluten Free Vegan Chocolate Chip Banana Bread Muffins
- 2 cups Jules all purpose gluten free all purpose flour (already contains xantham gum, but if your favorite flour does not, add 1 teaspoon xantham gum to the flour)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup canola oil (could substitute 1/2 of oil for plain yogurt)
- 3/4 cup evaporated cane juice or sugar (evap cane juice is actually granulated like sugar – not a liquid, in case you’re looking for it in the store)
- 1 cup milk (I used coconut milk – not canned…from a carton)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups mashed bananas (about 3)
- 1 cup chocolate chips
- Preheat oven to 325 degrees and lightly grease two loaf pans (or one loaf and one muffin tin)
- Whisk flour, baking powder, baking soda, salt, and cinnamon in a medium bowl. Add 1/2 cup oil and sugar, milk, and vanilla to dry ingredients and stir until smooth.
- Using a spatula fold in bananas. Stir in chocolate chips or sprinkle on top.
- Fill prepared pans halfway with batter.
- Bake on the center rack for 40-45 minutes, rotating pan after 20 minutes. Cook until when you press on the loaf is bounces back slightly and a toothpick comes out clean. The muffins will be done before the loaves.
- Let loaves sit for 20 minutes before removing from pan.