Ingredients
Equipment
Method
- Preheat the oven to 350° F. If you're not using a nonstick loaf pan, spray your pan with non-stick spray or line it with parchment paper.
- Combine the ground flaxseeds with the warm water in a small bowl and mix them together well.
- In a large bowl, mix the bananas, plant-based yogurt, olive oil, and brown sugar. Add the flaxseed and water. Mix these ingredients well with a potato masher or whisk until they are smooth.
- Add the white whole wheat and all-purpose flours, baking soda, baking powder, cinnamon, and salt to the mixture and stir just until they are combined. Don't overbeat the batter or the bread can come out tough.
- Add the chocolate chunks and mix until they are combined. You can reserve a tablespoon of them to sprinkle on top of the bread if you wish.
- Pour the batter into the pan and spread it out evenly with a rubber spatula or the back of a spoon. Bake the bread for about 50 minutes. Insert a toothpick into the top middle part of the bread to check doneness: it should come out dry and the top of the bread should be lightly browned.
Nutrition
Notes
This recipe also makes 3 mini banana bread loaves. They take about 42 minutes to bake.
You can substitute vegan chocolate chips or mini chips for the chocolate chunks.
The nutrition estimate is from Spoonacular, which is based mainly on USDA Food Data Central. Soy yogurt was used for the nutrition analysis.
