Seedy Chocolate Chip Banana Bread
Servings 10 slices
Ingredients
Dry Ingredients
- 1 cup all-purpose flour 175 g
- ¾ cups whole grain spelt flour 105 g
- ½ cup almond flour 65 g
- 1 tbsp organic baking powder
- ½ tsp organic baking soda
- ¼ cup raw sunflower seeds
- ¼ cup raw pumpkin seeds
- ¼ cup chia seeds
- ½ cup raisins
- ⅓ cup non-dairy chocolate chips or chunks
- 1½ tsp pumpkin pie spice See recipe link below
- ½ tsp fine sea salt
Wet Ingredients
- ¾ cup plant-based milk Soy works best
- 1 tbsp cider vinegar
- 1½ cups mashed overripe banana About 3 medium bananas
- ½ cup maple syrup
- ⅓ cup plant-based yogurt
Topping
- 1 whole banana sliced lengthwise for top of loaf Optional
Instructions
- Grease or line a loaf pan with parchment paper.
- Pre-heat oven to 350°F with rack in the middle of the oven.
- Add cider vinegar to plant-based milk (soy), stir to combine and thicken and let rest while preparing the dry ingredients.
- Combine all dry ingredients in a large mixing bowl.
- Combine mashed banana and maple syrup with the soy milk mixture.
- Stir wet ingredients ingredients into dry ingredients until combined ONLY once oven has pre-heated. If using organic baking powder, it is typically only single-acting (activated by moisture) rather than double-acting (also activated by heat). You will want to place the loaf pan in the oven as soon as you have mixed the wet and dry ingredients to avoid the bubbles escaping before the loaf has started to bake!
- Add the mixed batter to the loaf pan and top with sliced banana if doing so, before placing in the oven to bake straight away.
- Bake for 55 to 60 minutes or until an inserted skewer or toothpick is removed cleanly. Add an additional 5 minutes, as required. We baked ours for 55 minutes, but how hot your oven is and your particular flours can always influence baking time requirements.
- Let banana bread cool completely before slicing.
