Chocolate chip Banana Bread

Serves: 1 loaf

Ingredients

• Earth Balance Buttery Sticks 8 Tablespoons (113g)
• Granulated Sugar ½ cup (100g)
• Light Brown Sugar ½ cup (105g)
• Ground Flax Seeds 4 Tablespoon (16g)
• Hot Water 6 Tablespoons (90ml)
• Vanilla Extract 1 teaspoon (5ml)
• Ripe Bananas 2 medium (approx 280g)
• All Purpose Flour 2 cups (250g)
• Baking Soda 1 teaspoon (5g)
• Cinnamon 1 teaspoon (3g)
• Salt ½ teaspoon (3g)
• Chocolate Chips 1 cup (170g)

Instructions

1. Combine ground flax seed with hot water and whisk smooth
2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
3. In a large pot begin melting the earth balance on the stove over high heat.
4. Add the sugars and stir with a wooden spoon over medium-high heat until the earth balance is melted and the sugar is distributed throughout.
5. You will have a slushy looking buttery sugary mixture, you are not trying to make candy- so do not heat the sugar butter mixture more than enough to melt the butter and get the sugars distributed.
6. Add the flax eggs and vanilla extract and stir well.
7. Add the mashed bananas and stir well.
8. Combine the flours with the baking soda, cinnamon and salt and add to the pot all at once. Stirring well to incorporate.
9. Last add the chocolate chips and the nuts if using them.
10. Pour the batter into the prepared pan and top with ¾ cup frozen reserved vegan streusel topping Bake in a preheated 375 °F oven for 20 minutes then turn the temperature down to 325°f for another 30-40 minutes
11. A toothpick inserted into the center should have moist crumbs, not raw batter.

Notes

Store at room temperature for 3 days wrapped well for freshness 


You can refrigerate it for up to 10 days or freeze- wrapped well - for up to 2 months