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Blueberry chocolate chip banana bread

Blueberry chocolate chip banana bread

Blueberry chocolate chip banana bread might be the thousand version I’ve made of one of my all-time go-to baked bread ever. If you love banana bread then this recipe certainly won’t disappoint. It’s fluffy, sweet with jammy bites of blueberries, I mean just like every slice of banana bread, its heaven!

Blueberry chocolate chip banana bread might be the thousand version I’ve made of one of my all-time go-to baked bread ever. If you love banana bread then this recipe certainly won’t disappoint. It’s fluffy, sweet with jammy bites of blueberries, I mean just like every slice of banana bread, its heaven!

Recipe

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0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Difficulty

Beginner

Blueberry chocolate chip banana bread

Blueberry chocolate chip banana bread

Ingredients 

  • 3 very ripe bananas mashed
  • 2 cups whole wheat spelt flour or whole wheat
  • 1/4 cup cornstarch or tapioca flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 75 ml coconut sugar
  • 1/4 cup maple syrup or agave
  • 1/4 cup coconut oil or cashew butter or peanut butter
  • 1/4 cup soy milk
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1 tsp vanilla essence
  • 1/2 cup blueberries
  • 1/4 cup non-dairy chocolate chips and extra for ontop

Method

  1. Preheat oven to 175 degrees Celcius.
  2. Mash the bananas and add the coconut sugar, maple syrup, soy milk, apple cider vinegar, melted coconut oil or nut butter, and vanilla essence.
  3. Then sift the dry ingredients together and gradually add the wet ingredients into the dry.
  4. Fold in the blueberries and chocolate chips.
  5. Scoop into a pre-smeared bread tin of choice, sprinkle on the extra blueberries and chocolate chips and place neatly on top, drizzle over extra agave and bake for 35-40 minutes until brown on top.
  6. Leave to cool before slicing.
  7. Store in aluminum foil for it to retain it’s moisture or in an airtight container. The banana bread gets actually more tasty with time and you can keep it in the aluminum for up to four days, or alternatively slice and freeze the loaf for up to two weeks.

Hope, you love this version of the classic nana bread, I have to say, it just gets better with every try!

M*

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