I’m about to leave the country to backpack through Peru, Ecuador, and Colombia, relying on an aluminum pot, a vegetable scrub brush, and a pairing knife to cook some meals. But until then, I’ve been enjoying full-kitchen access, and all the baked goods that can come out of it. There’s nothing quite as estadounidense as banana bread. We take something healthy (fruit), mash it up with sugar, four, and chocolate, bake it into a cake, and call it a snack. And I want to eat the whole thing.
This loaf is heavy. It’s dense, soft, and packed with crunchy pecans and oozing chocolate. But instead of a heaping serving of sugar, this bread relies on maple syrup for appropriate a.m. snacking. Nix the butter for coconut oil, and the eggs for flax, and call yourself a vegan (for the hour, at least). One slice will hold you through the morning.
Chocolate Chip Banana Bread
Original recipe: Joy the Baker
What you need:
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1/8 teaspoon baking powder
- 3 ripe bananas, mashed
- 1/2 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 cup coconut oil, melted
- 2 cups whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup finely chopped pecans
- 1/2 cup dark chocolate chips
Whip up those flax eggs in a small bowl: ground flax seeds + water + baking powder, and whisk. Let it sit for 20-30 minutes until thick.
Preheat the oven to 350 degrees, and grease a loaf pan with olive oil.
In a medium bowl, mix together the bananas, syrup, vanilla, and coconut oil. In a large bowl, mix together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Add the wet mixture to the dry mixture, stirring until thoroughly combined. Fold-in the pecans and chocolate chips with a spatula.
Pour the thick mixture into the loaf pan. Top with additional pecans and chocolate chips, and bake for 45-55 minutes, until an inserted knife comes out covered in chocolate, but not in batter.