Ingredients Serves 4
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/3 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon, ginger and nutmeg
- 2.5 ripe bananas
- 1 cup coconut milk
- 3 tbsp vegetable oil
- 2 tsp cider vinegar
- 1 tsp vanilla extact
- 2 tbsp chocolate chips
In a large deep bowl combine 2 cups of all-purpose flour, 1 cup of sugar, 1 teaspoon of baking powder, 1/3 teaspoon of baking soda, 1 teaspoon of salt, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger and 1/2 teaspoon of ground nutmeg. Mix well.
In a separate bowl mash 2 very ripe bananas with a fork (the rest 1/2 of banana we will need later for garnish). Small chunks are fine.
Add 1 cup of coconut milk, 3 tablespoons of vegetable oil, 2 teaspoons of apple cider vinegar and 1 teaspoon of vanilla extract (optional). Stir well to combine.
Pour the wet mixture to the bowl with the dry ingredients, accurately whisk until combined. Don't over mix.
Gently fold in non-dairy choclate chips.
Place the batter into a loaf pan. I used 8 x 4 inch pan.
Bake in preheated to 350 F (180 C) degrees oven for 50-60 minutes.
After 25 minutes in the oven, place thin banana slices on top for garnishing your banana bread. Bake until golden-brown for another 30 minutes. Check the doneness with a toothpick (toothpick inserted in center of the bread should come out clean).
Let your banana bread cool in the pan for 30 minutes before serving and cutting into slices. Enjoy!
This recipe was adapted from Chef Choe