This banana chocolate chip bread sits comfortably next to your cup of coffee or tea when you relax. Banana bread serves us all well. It offers a second act to these ripe bananas and balances their sweetness with warming spices and seeds on our palette.
Stay warm in Bonavista!
We value self-isolation in the community of Bonavista, Newfoundland this week before visiting family in Gander. We brought some of that banana bread with us and it's a wonderful nutritional bombshell of deliciousness. We enjoy the last two slices with our matcha tea lattes. We'll have to do more once we get to Gander. It's a warming treat and it's snowy white in Gander right now. . . . in fact, probably for the next six or seven months!
Banana chocolate chip bread and healthy ingredients
Over half of the flour in this banana bread is either spelled or almond flour. Spelled flour is an ancient cereal, and while it is not gluten-free, it only contains moderate amounts of gluten. It is more soluble in water and easier to digest than wheat. Modern wheat has been hybridized, making it more difficult to digest.
Replacing some of the wheat flour with almond flour results in a lower glycemic index, which has an improved impact on blood sugar. The inclusion of almond flour also adds more protein and healthy fats to your afternoon snack. Sunflower, pumpkin, and chia seeds provide an additional source of healthy fats and fiber in their whole form. This is a bonus because they are tasty and add wonderful texture to banana bread!
It is still important. . .
It is also important to note that when using organic baking powders, they are usually only single acting. This means that the reaction begins when it is combined with moisture. While a second reaction occurs with double-acting baking powders when exposed to heat, this requires chemicals. We just prefer to keep them out of our body. Since you only count on one reaction, it is necessary to put your banana bread in the oven right after mixing the wet and dry ingredients. Otherwise, the carbon dioxide bubbles produced by the reaction will disappear. The result is banana bread that won't rise as much!
If you like the sound of this banana chocolate chip bread, check out our Lemon and strawberry bread and that Maple Almond Coffee Cake. For some even quicker to whip up snacks, try these Oatmeal Cranberry Muffins, Blueberry Oatmeal Muffins and Banana and Raspberry Muffins!
If you're baking the banana bread, we'd love to hear what you think about it - just comment below! Don't forget to also share a photo on Instagram. . . tag us @plantedandpicked and tag it with a #plantedandpicked hash. Always share and eat with friends!
- 1 Chopped off all purpose flour 175 grams
- ¾ cups whole grain spelled flour 105 grams
- ½ Chopped off almond powder 65 grams
- 1 tablespoon organic baking powder
- ½ teaspoon organic baking soda
- ¼ Chopped off raw sunflower seeds
- ¼ Chopped off raw pumpkin seeds
- ¼ Chopped off chia seeds
- ½ Chopped off raisins
- ⅓ Chopped off non-dairy chocolate chips or pieces
- 1½ teaspoon pumpkin pie spices See recipe link below
- ½ teaspoon fine sea salt
- ¾ Chopped off vegetable milk Soy works better
- 1 tablespoon cider vinegar
- 1½ cups overripe banana puree About 3 medium bananas
- ½ Chopped off Maple syrup
- ⅓ Chopped off vegetable yogurt
- 1 whole banana, sliced lengthwise for top of bread Optional
Grease or line a loaf pan with parchment paper.
Preheat the oven to 350 ° F with a rack in the center of the oven.
Add apple cider vinegar to vegetable (soy) milk, stir to combine and thicken and let sit while preparing the dry ingredients.
Combine all the dry ingredients in a large mixing bowl.
Mix the mashed bananas and maple syrup with the soy milk mixture.
Stir wet ingredients into dry ingredients until combined ONLY after oven has preheated. If you are using organic baking powder, it is usually single acting (moisture activated) rather than double acting (also heat activated). You'll want to place the loaf pan in the oven as soon as you have mixed the wet and dry ingredients to prevent bubbles from escaping before the bread has started to bake!
Add the mixed batter to the loaf pan and top with banana slices if you do, before placing in the oven for immediate baking.
Bake 55 to 60 minutes or until an inserted skewer or toothpick is removed cleanly. Add an additional 5 minutes, if needed. We baked ours for 55 minutes, but your oven temperature and particular flours can still influence baking time requirements.
Allow banana bread to cool completely before slicing.
It’s easy to be cynical about the idea of New Year’s resolutions, but there is a lot of undeniable and powerful energy surrounding the idea of change at this time of year. For many of us, that change starts in the kitchen.
Maybe it means resolving to cook at home more often, to keep a well-stocked freezer and pantry, to waste less, or to make slightly more wholesome choices. Maybe, for you, this is the year in which you’d like to give veganism ( or vegetarianism ) a try.
Whether you’re trying to dip your toes slowly into the world of plant-based eating, or you’re ready to make a total shift, it can be helpful to keep a few things in mind.
Some people go vegan overnight, and they never look back. But for many others, a slow transition is more sustainable ( and pleasurable ) than a 180-degree turn. If the idea of going vegan feels daunting, start with a couple of small steps, like a Meatless Monday challenge at home, or switching one of your daily meals to a meatless and dairy-free option. ( You’d be surprised at how easy it is to trade your turkey sandwich for hummus, tempeh bacon, and avocado ).
I’m quick to say that vegan food is just food. While there are a couple of secret weapon ingredients to have on your radar ( nutritional yeast, I’m lookin’ at you ), for the most part a healthy appetite for céréales, beans, and produce is all you really need to get started. With that said, any dietary shift can be tricky, and veganism is no exception. So, before you get started, take just a little time to go over the basics of plant-based nutrition. Find a useful, all-in-one resource, like Brenda Davis and Vesanto Melina’s Becoming Vegan, or Ginny Messina and Jack Norris’ Vegan For Life. At some point, someone will ask you where you get your protein ( or your iron, or your calcium ), and while you could laugh the question off, it’s a lot more powerful to supply a quick, confident answer.
Going vegan expanded my palate dramatically : I learned about all sorts of global cuisines, warmed up to my spice rack, and tried ingredients I’d never considered before. But my culinary repertoire was pretty meager when I made the switch. If you already have some culinary experience, don’t assume that you’ll need to acquire an entirely new bag of tricks to eat vegan or vegetarian.
In fact, one really useful place to start is by looking at some of your favorite dinner recipes and thinking about how you might adapt them to be meatless and/or dairy-free. It may be as simple as removing some cheese ( or replacing it with cashew cheese ). It may mean trading the central protein for beans, soy foods, or even a hearty vegetable, like mushrooms.
Until I went vegan, I had never tried tempeh, soba noodles, kimchi, kabocha squash, nutritional yeast, millet, mulberries, or buckwheat…and the list goes on. Becoming vegan encouraged me to explore new ingredients, and it also introduced me to more global dishes.
A great many dietary traditions around the world are already plant-based, which means that végétaliens and vegetarians have many rich, exciting culinary folklores to draw upon. If you’re new to plant-based cooking, explore meatless dishes and recipes from other parts of the world ( Indian, Ethiopian, and Middle Eastern dishes are some of my personal favorites ). Dust off your spice rack and add new flavors to your food. Use your transition to plant-based eating as an excuse to try new grains, legumes, and vegetables.
A lot of folks assume that adapting a recipe to be vegan means replacing the meat or poultry with a faux meat, a block of tofu, or tempeh. That’s cool, but it can also be fun to think creatively and imaginatively about how to capture the essence of a traditional recipe without animal protein. No, lentil Bolognese isn’t really Bolognese, but it does capture the heartiness of the original; cashew banana yogurt is a far cry from dairy, but it does evoke the same, sweet creaminess.
Many people are surprised by how easy it is to go meatless. Cheese, on the other hand, is a different story. I myself used to utter the same words I hear constantly from readers, friends, and nutrition clients : ' I’d love to go vegan, but I can’t give up cheese. '
While I won’t pretend that giving up dairy is easy—it’s not, especially because it’s so ubiquitous in restaurant dishes—I will say that I had a much easier time living without it when I learned to make my own substitutes. Store-bought soy and almond cheeses weren’t cutting it ( especially nine years ago, when the options were limited ), and soy creamers and yogurts left me feeling equally flat. Making my first batch of cashew cheese—which authentically captured the tanginess and texture of goat cheese—was a revelation. Homemade nut milk let me create creamy porridge and muesli far more authentically than did store-bought, non-dairy milk.
Over time, I’ve experimented with tofu paneer, tofu feta, and cashew yogurt, and the list is growing. Homemade dairy substitutes are creative, fun, and cost-effective, and I think they’re a big step up from what you can find in the store.
While I’m the first to point out that vegan proteins extend far beyond soy foods—encompassing tons of different grains, legumes, nuts, and seeds—you really can’t beat tofu and tempeh for ' meaty ' matière and complete protein in meatless dishes. Both ingredients can be either memorable or mundane, depending on how you prepare them. I definitely recommend pressing tofu if you’re not already in the habit; it’ll create a firmer, more toothsome matière that most people prefer.
When preparing tempeh, be sure to use a boldly flavored marinade or sauce to help balance tempeh’s earthy taste, and if you find it bitter, you can steam it before marinating, too.
For the most part, I try to feature whole foods and homemade ingredients in my cooking. But in spite of the fact that I love to create my own dairy substitutes and I’d usually rather eat a scoop of lentils than a block of faux meat, I don’t eschew vegan products, and I think that keeping an open mind about them can really enrich the authenticity of your food.
This is especially important when you’re transitioning and vegan cooking still feels like a brave new world. Nine times out of ten, I’ll opt to use cashew cheese in a recipe rather than Daiya ( a melty, commercial vegan cheese ) ; coconut oil in place of Earth Balance ( vegan butter ) ; or grilled tofu in place of Beyond Chicken ( grilled strips of soy and pea protein that taste shockingly like chicken ).
But when I’m aiming for totally authentic, precise results, vegan substitute products can go a long way, and it’s comforting to know that they’re an option if I feel like taking a shortcut.
Over time, I learned to create vegan food with greater sensitivity to others’ tastes and folklores. I love a lot of really crunchy fare, from the aforementioned raw kale salad to tofu, sprouts, and grain bowls. And I know a lot of other folks who love these dishes, too. But sometimes being an ambassador of vegan food means knowing how to create dishes that feel familiar and appeal to a wide array of more conservative palates, like vegan lasagna, shepherd’s pie, or sloppy Joes.
And, if you’re trying to dispel the idea that all végétaliens eat is salad and prove that vegan food can be filling and hearty, then it’s all the more important to create dishes that evoke a sense of comfort.
Change feels a lot less daunting when you have company. If your family and friends aren’t exploring veganism along with you, then find community in other ways. Explore a vegan meetup or potluck in your community. Become a regular commenter on vegan food blogs. If you do have a friend who’s interested in plant-based cooking, invite him or her over for some recipe testing.
Studies show that failure to stick with a vegan or vegetarian lifestyle is often attributed to feeling ' different ' or isolated. Food is all about community and sharing, so do your best to share this lifestyle with people you care about—even if they’re not making the change along with you.