• Alicia Ann Lip

Healthiest Weight-Loss Chocolate Chip Banana Bread (Vegan, Gluten-free)



These are so easy to make and taste so good! Primary ingredients are over-ripe bananas, gluten-free flour made from chickpeas and fava beans, almond milk and lemon juice.

Preparation time: 20 mins

Baking time: 50-52 mins

Serving: 1 loaf pan to serve 6-7 people

Ingredients:

Dry

2 cups gluten-free flour

2 tsp of baking powder

1/2 tsp of baking soda

1/2 tsp of Himalayan pink salts

1/4 tsp of cinnamon powder (optional)

Wet

2 medium bananas (very ripe ones) or 1 medium banana + 1/4 cup of almond milk

1 tbsp of lemon juice

2 tsp of vanilla extract

1/2 cup of light olive oil

Fillings/toppings:

1/2 cup of chocolate chips

1/8 cup of crushed macadamia nuts

Preheat the oven to 180C for about 20 mins. In the meantime, add the dry ingredients together in a large mixing bowl. Make sure to sift the flour to ensure a light, fluffy cake/bread. Now place all the wet ingredients together into a separate bowl and whisk well. Combine the dry and wet mixtures together and stir evenly with a wooden spoon. The batter texture should be quite thick and only slightly runny, not too watery. Lastly, add in the chocolate chips but leave about a few chips for topping later. Fold in the chocolate chips and pour the batter into the loaf pan. You can line the pan with a baking parchment paper, entirely up to you. Topped the batter with leftover chocolate chips and crushed macadamia nuts. Place in oven for 50-52 mins at 180C.

Once your bread is ready, take it out of the oven and let it cool for 5-7 mins before removing from the loaf pan. Place on top of a cooling rack to cool completely up to 2 hours or more. Do note Not to slice the bread before it is cooled. This is very important.

This banana bread recipe can be placed on the counter top at room temperature up to 2-3 days, remaining moist. To store for longer (weeks), I would suggest slicing them and wrap in individual aluminium foils and place in freezer.


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