Tuesday, February 5, 2013

Yummy Banana Loaf

Last night I made Chef Chloe's delicious Chocolate Chip Banana Cake. I have made it before, and stuck right to the recipe, and it was super good, but I wanted to try and make it a little healthier this time, so I did, and it turned out great :) Basically I subbed some of the white flour for whole wheat, and replaced some of the sugar with medjool dates.

Don't mind the picture.. there isn't much of the loaf left! haha 

You can see the original recipe by clicking on the link above, and below is the recipe with the changes I made:

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup sugar
  • 5 medjool dates, pits removed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 1 cup mashed bananas (approximately 2 very ripe bananas, mashed on a plate using the back of a fork)
  • 1 cup canned coconut milk, mixed well before measuring
  • ½ cup canola oil
  • 2 teaspoons white or apple cider vinegar
  • 1 tablespoon pure vanilla extract
  • 1 cup semisweet chocolate chips (dairy-free)
Combine flour(s), sugar, baking soda, baking powder, salt, cinnamon, cloves, ginger and nutmeg in a bowl. 
Combine dates (pits out), bananas, coconut milk, oil, vanilla, and vinegar in a blender (I used my Vitamix), and puree until the dates are no longer chunky. Add the wet ingredients to the dry, and fold in chocolate chips. Mix until just combined. Spread the batter into a greased and floured loaf pan, and bake at  350 degrees for 50-60 min (until a knife/toothpick comes out clean). 

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