| 9 | 50 | 212 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 40 min | 8 |
| 2 1/5 second spray | Cooking Spray, coconut oil |
| 4 medium | Banana (s) (the riper the better) |
| 1 cup | Wheat flour, whole wheat |
| 1/3 cup | Vital Wheat Gluten Flour (Bob's Red Mill) |
| 2 tsp | Baking powder |
| 1/2 tsp | Baking soda |
| 1/4 tsp | Himalayan salt |
| 1/4 cup | Sugar-free apple sauce |
| 1/2 cup | Dairy-free mini chocolate chips |
Step 1: Pre-heat your oven to 350 degrees and spray a loaf pan with coconut oil.
Step 2: Peel and mash the overripe bananas in a large bowl.
Step 3: Add the apple sauce, salt, baking powder and baking soda to the mashed bananas. Stir until mixed thoroughly.
Step 4: Stir the whole wheat flour and vital wheat gluten into the banana mixture, until one consistency.
Step 5: Gently stir in the dairy-free mini chocolate chips.
Step 6: Using a rubber spatula, pour dough into loaf pan, scraping the sides of the bowl as you go.
Step 7. Place the loaf pan on the middle rack in the oven and bake the banana bread for 40 minutes.
Step 8: Test doneness by inserting a wooden skewer, or toothpick, into the center of the bread - if the skewer/toothpick comes out clean, then the banana bread is done. Let the banana bread cool on the stove-top for 30 minutes before removing from the loaf pan and serving.
Tip:
Smear your slices of vegan chocolate chip banana bread with a serving of nut/seed butter of your choice for an added protein boost!
| Fruit | 0.6 |
| Grain | 0.9 |
