Woohoo! Today is the second anniversary of An Unrefined Vegan and I would really love to be celebrating in person with my friend, Somer, instead of virtually – but the next best thing is guest-posting on her blog, Vedged Out. Today I’m sharing a super easy, very delicious recipe for banana bread that would be absolutely perfect for sharing with a good friend over a cup of cocoa, tea or coffee. No anniversary necessary.
2017 Update: While re-photographing this recipe, I decided to make some adjustments that shaved off about 40 calories per serving. I nixed the flaxseed mixture (just didn’t need it), reduced the amount of chocolate chips and nuts, and added some cinnamon and a small amount of brown rice flour (for texture). I also opted for oat milk, which helps baked goods brown nicely. Oh, and I use Lily’s Sweets vegan, stevia-sweetened chocolate chips in this recipe. They help further lighten (calories!) things up. And you’ll never know the difference from refined sugar-sweetened chips.
Quick Chocolate Chip Banana Bread Squares
- Prep Time: 10
- Cook Time: 40
- Total Time: 50
- Yield: 12 1x
Description
Over the years I’ve made a lot of banana bread from many different recipes. A lot. This one is the simplest I’ve ever made and also the most delicious.
Ingredients
- 3 large, very ripe bananas, mashed
- 1/3 cup unsweetened natural almond or peanut butter
- 1/2 cup coconut palm sugar
- 1/4 cup oat milk
- 2 tsp. vanilla extract
- pinch sea salt
- 1 tsp. baking soda
- 1 1/2 cups whole wheat pastry flour
- 1/4 cup brown rice flour
- 1 tsp. ground cinnamon
- 1/4 cup vegan, stevia-sweetened semi-sweet chocolate chips (I use Lily’s Sweets)
- 1/4 cup toasted pecans or walnuts, chopped
Instructions
- Preheat the oven to 350 degrees F and line an 8-inch x 8-inch baking pan with parchment or lightly spray with oil.
- In a large bowl, combine the bananas, nut butter, sugar, and oat milk and vanilla extract. Stir well.
- Add the remaining ingredients and mix until the dry ingredients are fully incorporated. Pour mixture into prepared pan and bake for 35-40 minutes or until golden brown and firm on top. Let cool before slicing.
Notes
- If you have one, use a food processor to quickly combine the wet ingredients.
Nutrition
- Serving Size: 12
- Calories: 225
- Sugar: 15
- Sodium: 153
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 38
- Protein: 5
- Cholesterol: 0
Happy anniversary Annie 😀
Thanks, Poppy! Time to open up the bubbly!
Enjoy!!
AHH HAPPY TWO YEAR ANNIVERSARY!! I hope for two more, and then two more and so on!!! LOVE your blog..keep rocking my friend! Also, I would love to attend your celebration with this bread..yum.
Two years – apparently I have more to say than I thought ;-). Thanks, dear. Wonderful to know you’re “out there” in the blogosphere.
Happy anniversary! Two years old and stronger than ever, I’m so glad I came across your blog, it has provided me with many happy thoughts of tasty treats. Your photos, which have always been great, just seem to keep getting better. I’m in awe.
You’ve been there pretty much from the beginning, Lorna. Wonderful that we stumbled across each other out here :-).
Congratz Annie! Your posts are fresh and interesting and I really love reading them.
Thank you very, very much, Patty :-).
Happy Blogaversary Annie 🙂
Thank you, ma’am! Hard to believe I didn’t throw in the towel!
Indeed but SO lucky for the rest of us that you didn’t 🙂
Happy blogaversary!
Yay, me ;-)! Thanks, Becky!
Happy Blogiversary! Thank you for sharing 2 years of vegan amazingness…you rock! Cheers! 🙂
Awww! Thanks – what fun it’s been!
Congrats on the 2 years–that is so wonderful! All of your posts are very much appreciated 🙂
Courtney
Thanks, Courtney!
Happy Anniversary! heres to many, many more years of fine recipes xx
Thank you thank you :-)!
Happy Anniversary Annie! Yeahh to your lovely blog & what a great tasty recipe that I absolutely must try soon! Yum Yum Yum & cheers! xxxx
Woohoo! Thanks, girl!
😉 xxx
Chocolate and Bananas are my favorite especially in bread. I have to hop on to Vedged Out’s blog. Happy 2nd anniversary! Woohoo!!!
Thanks, girl! Good to see you’re back for the Nov. Potluck!!
Congratulations!! 🙂
Thanks, Jenny!
Happy Blogiversary, Annie! And I’m loving the look of these bars! 🙂
Thanks, lady!
Congrats on two years of awesome blogsomness! Okay, so I tried to make up a cool word and it didn’t work out so well. You and your blog, on the other hand, are awesome!!!
I know you’re one busy blogger with the potluck and the holidays coming up and all, but if you ever find the time I’d love for you to do a post on blogging. You know, a post helping other bloggers to learn the ropes. I know I’m not a new blogger anymore, but I still feel like there are lots of things that I’m missing out on and have yet to learn. I’m sure I could learn loads from you Annie. Just a thought, if you ever have the time. Celeste 🙂
Awesome Blogsomness is mighty cool! You KNOW I’d love to guest post on HIYV – thank you for the invitation. Coincidentally, I’ve been working on a post about blogging. Give me some time to polish it up – – once the Potluck is over I should have some breathing room to concentrate on it. Thanks, girl!
Oh, that’s wonderful that you’re working on a post on blogging. I look forward to it!! And I didn’t actually mean for you to do it as a guest post on my blog, but I would certainly be honored to feature it on my blog. Actually, I’d be honored to feature ANY guest post from you on my blog!! When the craziness is over and you have some time to share a guest post – please do!
Heehee! Oops, I guess I’d better work on my reading comprehension ;-)!
This sounds DIVINE! I gotta try this! Yummm
It’s pretty good if I may say so myself :-P.