Mmmmmmmmm polka dots.
Chocolate polka dots.
Lots and lots of chocolate polka dots.
The best kind of polka dots.
For a work meeting yesterday, my roommate decided to bring a banana bread recipe she’d seen on my blog. I told her we should definitely make two, because banana bread makes the house smell so good…
And if the house is going to start smelling so good it has me thinking about running to the oven and sticking my head inside, there is NO WAY I’m giving up that bread when it comes out. You’d have to pry it from my (tightly-shut) teeth. So we made two.
With chocolate polka dots.
It was so good, we should’ve made three.
This gooey and delicious recipe is very similar to my other banana bread recipe… but better, because it has chocolate chips! I know a lot of you find it easier if I don’t make you click links, so here’s the recipe for the chocolate version:
Polka-Dot Banana Bread
(Makes 10-12 slices)
- 2 c spelt flour (or white, or Arrowhead Mills gf, etc.)
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/3 c milk of choice (or oil)
- 1 and 1/2 tsp pure vanilla extract
- 1/2 cup agave or maple syrup
- 1 and 1/2 T lemon juice
- 1 stevia packet (or 1 T more agave or other sweetener)
- 2 c tightly-packed, mashed banana (measured after mashing)
- 1/3 to 2/3 cup chocolate chips
Preheat oven to 350 F. Combine dry ingredients, and mix well. In a separate bowl, combine wet ingredients and mix into dry. (Mix by hand, and don’t overmix.) Pour into a greased loaf pan and cook for around 50 minutes. (Tip: If the top is cooked but the inside is still gooey, put tin foil over the top and continue to cook.)
See original recipe for Calories and Nutrition Facts.
After removing from the oven, let cool for ten minutes before slicing. After the first day, this bread is best stored in the fridge. Or cut it into slices and freeze for later.
Question of the Day:
Chocolate chips: best things ever invented?
Do you ever eat them plain, straight out of the bag? I like to do that with Ghirardelli 100% baking discs. Or Whole Foods dark chocolate mini chunks. Or… basically I’ve never met a vegan chocolate chip I didn’t like.
By far, my favorite use for chocolate chips: Ultimate Chocolate-Fudge Pie.
{ 139 comments… read them below or add one }
Heck yes! Best thing ever! Looks great
Oooo- banana bread with chocolate chips… now i’ve just finished my lunch break at work and could really do with a little something sweet to finish it off!! My favourite choc chips? Montezuma’s dark chocolate buttons are amazing (do you have them over there?) Straight out of the bag is the best way, I tell myself that I will be ever so good and only have one…or two…but it doesn’t always work!
Hmmm nope, I don’t think I’ve ever seen those!
I used to just eat handfuls of chocolate chips, but I can’t anymore, Too sweet! But I have to say I am going to HAVE to make that banana bread!
Yum! I love the use of agave instead of sugar
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Your roomate was sweet to make two and to share. Is this the kindergarten teacher? Her sharing skills sound like she is a kindergarten teacher.
BEAUTIFUL bread!
Haha no, that’s a different friend.
Of course! I love eating chocolate chips out of the bag! Gonna get bananas tomorrow for these!
Yum!! Banana bread is always better with chocolate
Sometimes I even throw in blueberries instead of chocolate
Chocolate chips are definitely one of the best things ever invented, right next to peanut butter!
I eat chocolate chips all sorts of ways – out of the bag, in cookies, in breads, on ice cream, etc.
That is SUCH a cute idea! And who doesn’t love polka dots right??
Made the original banana bread that you posted a few weeks ago again last night, with the few changes to make it GF. but this time, I turned it into muffins……you know, so I wouldn’t be tempted to eat the whole loaf
well, at least maybe not as quickly this time! Anyway, they turned out great that way!
I have my hand in the chocolate chip bag all too often. haha
I also made a banana bread recipe yesterday (sans choco chips). I subbed out some of the oil for pumpkin since I was out of applesauce, and made a fall-themed bread:
http://www.picklesnhoney.com/2011/11/01/low-fat-banana-bread/
You’re right about it making your house smell incredible.
I love banana bread and actually have some bananans rotting on my counter, perfect for this dish!
Aww too cute! How has the new apartment been for photographing? It looks like you get great light in there also!
Ummm… i may or may not eat it straight from the bag. And i may or may not have just eaten the whole bag of chocolate chips i was supposed to use on another recipe. And i may or may not have punched my face when i saw that i needed chocolate chips for this recipe. All i’ll say is, my face REALLY hurts right now
Oh my goodness, that looks delicious! Banana chocolate chip bread used to be one of my favorite goodies to bake, especially in the fall, but I haven’t made it since going gluten-free. This situation must be remedied asap – especially if I keep looking at those photos! Thanks for the recipe.
PS I finally found a place near me that sells Endangered Species bars. Yummm.
oh my that looks heavenly! but as a university student I need to mostly stick to single serving recipes, and doing the math on that one looks tricky…but maybe I’ll just have to eat the whole loaf then!
Oh lol I’ll save you from doing the extra math: http://chocolatecoveredkatie.com/2011/02/18/banana-bread-for-one/
Ick extra math…
My boyfriend will love you for another banana recipe! He loves banana break, pancakes, oatmeal…everything, and I’ve been trying out a whole lot of different banana recipes lately. I’m sure he will love this one too!!
Oh man, I have got to make this. As a kid, I LOVED our chocolate chip banana bread! However, your’s is so much healthier. I think my mom’s recipe had tons of sugar and oil…typical “quick” bread. I haven’t seen their dark chocolate discs before! I have Ghiradelli dark chocolate chips and those are awesome. I had a chocolate chip banana vita top yesterday so your timing is impeccable. Thanks Katie!!
oh yum!! I love how it’s not chocolate chip banana bread, but rather polka dot banana bread! trés cute
OMG!! I have to make this today!! I just found your blog yesterday. And I am sooo glad I did!!! You are now up there with ohsheglows.com. You 2 have the best vegan recipes
Awwwwww! Melissa, thank you SO much!
Chocolate chips: Best thing ever invented. I’ve baked your healthy chocolate chip cookies three times in the past two days (and doubled the batch each time so really that’s like SIX times) and that’s left me hanging out with a lot of open bags of chocolate chips. A large portion of my lunch yesterday definitely featured chips, straight from the bag. Makes me happy
Btw, shared your cookies with my leadership+service training group and they were OBSESSED. You know it’s good when 12 women who do yoga and are highly conscious of what they eat are giggling and diving facefirst into a container of cookies. Love it
Aww Ilana, you are the awesomest friend ever. I curse your refrigerator for standing in the way of us meeting up.
An excuse to get my butt back to NYC soon!!
I made the other banana bread, the one with strawberries and Oh. My. Goodness. talk about scrumptious – you are a life saver…… I have been recently diagnosed with severe food allergies and since finding your blog I think I can enjoy eating again – THANK YOU!
I keep meaning to try the banana bread recipe! I’ll have to make it happen this weekend!
Dearest Chocolate-Covered Katie,
I have just found your Blog, and I am sending you many hearts. This summer I have been learning to cook as a vegetarian still living with her omnivore folks. It can be a challenge to have a unique diet in my part of the world, where people are almost unwilling to try new things. I’ve even been attempting some vegan cooking, because I try to eat as cruelty-free as I can.
Thanks to you I have tons of healthy dessert recipes to try out on my parents and various other people in my tiny little beef-and-corn-eating rural Iowa town. I don’t aim to convert them, but I hope to open their minds a bit to different ways of eating, and I think I may be able to with you on my side!
I admire your enthusiasm and creativity in the kitchen–it really inspires me! Maybe someday I’ll be able to come up with my own awesome recipes. ‘Til then I am happy to be your faraway disciple. I’ll be the happy disciple of anybody who commands me to eat chocolate.
Aww I’m so glad you found me!!
Chocolate hugs, Marie!
that looks so yummy!
Dark Chocolate Chips: The best thing ever invented.
YUM!!!
And um, YES, chocolate chips ARE the best thing every invented. There are endless possibilities with chocolate chips, which I absolutely LOVE
I totally aggree that the dark dark DARK kinds of chocolate chips/discs/bars are the absolute best! Mmmm! And I love banana bread! so naturally sweet! Deeeelish!
It looks so moist! Delicious!
Don’t hate me… But I’d prefer carob (or vanilla) over chocolate any day
i was just in the car with my 2 year old cousin, and we asked him if he likes to bake.
he replied with, “i like… to eat chocolate chips!”
hahahah we are definitely related, because i end up eating them more often than baking with them!
Also never met a vegan choco chip I didn’t like! I made banana muffins yesterday and my roommate drooled when she came home to the smell. Sounds yummy!
Of course I eat chocolate chips out of the bag! I mean… what if they were starting to spoil? Someone needs to do frequent quality control testing!
Looks delicious! Thanks for sharing!
Chocolate polka dots are the best kind of polka dots! I keep a bag of Hershey’s Special Dark Chocolate Chunks in the freezer for when the craving hits. For some reason I prefer my chocolate cold?
Oh my gosh this looks incredible! Chocolate chips are awesome when eaten in any form! I like to store mine in the freezer for a nice little munchie when a chocolate craving strikes! I wish they made small packets of them. lol. Self control=tough at times with the chips!
I know what to do with the bananas on my counter now. I seriously had no idea (just eating them did not cross my mind). So good.
Oh.
Oh. My.
Oh. My. GOODNESS!!!!!!!
That is all.
Oh wow does that look yummy. I’m curious though, with all that sugar and chocolate chips, isn’t that too sweet for your liking? I’d like to be able to cut back on my sugars like you do, but sometimes it is so hard. I don’t know how you can love all that chocolate but not have it taste too sweet. Maybe I can learn to cut back gradually.
Yeah, I actually put less than 1/2 the amount of agave in the one loaf (and used the 100% ghirardelli discs for mine) and it was sweet enough for me. I think the bananas give it a good sweetness if they’re ripe enough.
Dark chocolate chunks straight out of the bag! Oh yeah baby! Thanks for putting the recipe right there and not making us click links . . . it’s the simple things, isn’t it?!?
Looks amazing! Heck yes I eat them out of the bag sometimes:D
This looks amazing!! I’m usually take it or leave it on banana breads but if there are chocolate chips involved, they always tip the scale! My Grandma used to make me banana or zucchini bread and load it with chocolate chips… yum! I like to eat them straight out of the bag, especially if they are a little frozen!
Everything is better with chocolate. Or chocolate chips. Including banana bread. Looks great
Katie, I am still waiting for the 100% ghiradelli chips to hit my shelfs! I check out every single grocery store in my area and when I’m out of town. Still no luck! ugh.
I love chocolate chips straight outta the bag…especially as the topping on a spoonful of peanut butter!
HAHA I made chocolate chip banana bread YESTERDAY Katie! Lol what a coincidence!!
I also made your pumpkin cookie dough dip yesterday, and I LOVE it! I used 3 packets of stevia instead of the sugar and used raisins instead of choc chips cos I was all out but it is so yummy! I will definitely make it again as soon as I have choc chips again, because you’re right, they are DEFINITELY the best thing ever invented!
I just love banana bread and always always with chocolate chips!
I have pb butter chips, white chocolate, dark and milk chocolate chips ALWAYS, chocolate chips are YES my favorite thing ever!
Looks absolutely wicked (but not really as it is so healthy, i like, i like!) I think I am going to make this one today… off to get some bananas (my son LOVES bananas and gobbles up every trace of them when they are in the house!)
looks delicious!!
OH! I keep forgetting to tell you. There’s a new (all) vegan restaurant in Dallas. It’s called VSpot Cafe and it’s on North Henderson. Have you heard of it? My dad and I went there this past weekend for their soft opening. It’s really good and you need to try it! I had arugula-pistachio pesto linguine (I know..pasta? It’s housemade so it’s vegan) and my dad had butternut squash risotto. We also tried the portobello mushroom fries. Yum
Oh wow, it’s open?!? I’d heard of it, but when I checked online, I couldn’t find a thing so I figured it was still in the works. I’m so excited to hear it’s open!
*Runs off to look it up again…*
Haha! Yes! I don’t think there’s really a website for it yet, but I’m pretty sure it has a facebook.
By the way, I just saw your cupcakes and chocolate frosting on cupcakestakethecake.blogspot!!!!
Oh wow, thanks for telling me this!!! I’m so excited… I love that site!
One more banana bread recipe on my endless bookmark list
.
Never used chocolate chips. Maybe I am the last foodie on the planet who hasn’t
. They weren’t available in my country so I just used to chop a bar of dark chocolate and put it in the batter for whatever I was baking.
YES!!! Chocolate Chips have made the world perfect. No wait, YOU make the world perfect, Katie!!!
Oh, I ALWAYS eat them straight up from a bag!
I usually buy the darkest % of chocolate, which is 63% from my local grocery store. I’ve seen 100% dark chocolate baking bars, but $3.00 for an 8oz bar is not making me buy it…except…maybe I will one day :] Whenever I go to Costco, I buy the Ghirardelli dark chocolate assortments which have 60 something %, 70-something %, and 80-something %.
Oh Katie, you’re killing me here! I am sitting here reading this while chomping on the last of my stash of deep dish cookie pie-ettes (I bake your deep dish cookie pie recipe in mini muffin tins, put all those sweet little babies in the freezer between layers of waxed paper, then pop them out 1 or 2 or yes, 3 at a time, and wave them til they are gooey again…pure heaven).
And now, I must make these.
And yes, I do eat chocolate chips from the bag in “emergencies”. But since I found your website, haven’t had too many of those lately!
Cheers!
Yummmmmy! I made this with half white/half whole wheat flour, only 1/3c maple syrup, 1 1/4c bananas + 3/4c strawberries, and 1/3c chocolate chips. I almost wanted to add oil but I’m glad I didn’t because it tastes sooooo not fat free anyways! I loved it. My mom thought it was too sweet even with only 1/3c sweetener so maybe I’ll try to cut back even more next time.
I also wanted to add that this banana bread held up better than any other banana bread I’ve had
Every other banana bread I’ve made crumbled to pieces when I tried to cut it.
Aww I’m so glad!!
I LOVE BANANA BREAD! There is just something so comforting about a hot fresh loaf straight from the oven!
I made you a wordle! http://www.wordle.net/show/wrdl/4343563/ChocolateCoveredKatie It shows how often you use certain words, all in a pretty picture
(The colour scheme is called Organic Carrot. I thought that was fairly appropriate.)
WOW! i LOVE your wordle! So cute. CCK, you should seriously link this to your site or make it a background or somethin’. its pretty and pretty much sums it all up!
Aw man, my dumb computer won’t let me see it! I’ll have to remember to check it when I’m at a friend’s house!
Honestly, they need to make single-serving bags for those chips! I could eat a whole a bag! lol
I love banana bread..guess I’ll have to make the “polka dot” version new time..too cute!
I used almond flour, since I was out of spelt. I kept all amounts the same in the recipe, and knew before I put it into the pan that it was going to be pretty runny. I thought it might bake into a really great banana bread pudding recipe…omg…I took it out of the oven (after baking at 350 for about an hour) and burned my tongue in about fifteen places because I couldn’t wait for it to cool! With some whipped cream or ice milk on top, it would be even more amazing.
Just thought I’d share an accidental recipe with you…in case you wanted to perfect it…hint, hint
Love the blog…keep the recipes coming! I love that I get to try something new a few times a week (ok, so maybe every day…lol)
Ooh wow, that sounds awesome! And now if people ask, I can give them another gluten-free option. (People are always asking for gf options.) Thanks, Sarah!!
There is only ONE thing BETTER than chocolate chips.. CHOCOLATE CHUNKS! hehe
xoxo <3
Amazing,as usual.
Will I have the honor of seeing you at Foodbuzz this weekend?
Sadly, I’m stuck here in Texas
. By the time I thought about going to foodbuzz, airfare was just too expensive. But have tons of fun!!
I eat chocolate chips out of the bag all the time. For some reason as they are smaller, I dont feel as guilty
I just made it. But I replaced some of the banana with applesauce, because I hadn’t enough. I never thought I’d need more than 4 bananas. Actually, I would need 6 or 7
But I’m sure it will taste lovely, though.
I love banana bread and it is soooo much better with choc chips!!
this looks gorgeous!
I love this bread so much. I’ve made it several times a week for my family for breakfasts. They seriously eat a loaf in two days, sometimes less. I just switched it up tonight and did 2 cups of pumpkin instead of the bananas, well, because I’m obsessed with pumpkin. It turned out AMAZING! Definitely recommend trying it. Oh so good!
Oh wow, Mandy, I absolutely love your suggestion!!
This was awesome…love your recipes …. did half agave yum
Idk what it is with me an banana bread… It just never gets fully baked in my oven! Left it in for over an hour even though I cut the amount in half and baked at 200 °C (because of past trials) but its still gooey. =( But hey, since it doesn’t have any egg in it, I ate it as a warm gooey, banana bread pudding! xD
Hmmm… can you try covering the banana bread in foil after it’s done on the sides? Then keep cooking… That way it still will cook from the bottom, but not any more from the top!
just made this with oat flour and only made 1/4 of the recipe because i only had 1 banana and i wanted to try it out first…. it was sooo freaking good! anyone who might be thinking about making it… do it! everyone in my house loved it (ive had a couple bad recipes before and theyre very weary when i tell them to try something… hahaha)
i also melted the banana before and it was delicious! (:
Wow! I very recently came across your blog and I’m hooked!
I have a whole list of all of your recipes I want to try. This was the first I attempted (and it sure took a lot of patience to let the bananas ripen) but it was so good!
I used whole wheat flour, regular milk, and I found that my 3 medium/large bananas weren’t enough for 2 cups (they made about 1 1/2 cups) I just filled the rest with 1/2 cup apple sauce. I also didn’t have any agave so I subbed it with equal parts honey. And I used the full 2/3 cups chocolate chips. It’s easily the best banana bread I’ve ever had! My very honest brother loved it too.
This Saturday morning I’m going to try out the chick pea deep dish cookie pie. It’ll be for my dad and I’s joint birthday party, and I know he’ll love that I made something with healthy ingredients.
Thanks for making this amazing blog and I’m so happy I found it!
Aww thank YOU for such a sweet comment, Tracy!
I just made this…SO GOOD!!
Forgive me if I’m repeating a question… I wondered if I could try this with whole wheat flour. Has anyone tried this? It sounds soooo (and looks!) so adorably delicious, andi can’t wait to try it! I especially love tricking my non-vegan husband with tasty treats that ARE vegan
Thanks for sharing.
ive tried desserts with only whole wheat flour and they come out kinda gluey and spongey and not in a great way but they still end up tasting good! but i did this with oat flour (blended oats) and it turned out fantastic! (: if you end up doing it with whole wheat flour you should post how it goes! (:
I’ve not tried it… it might be a little dense, but you really never know if you don’t try. Sorry I can’t be more helpful!
I made this last night with whole wheat flour- the flavor is good but its very dry- i suggest putting something moist in extra like applesauce im thinking b/c its DRRRRYYY.
Reese’s flavored chocolate chips are amazing too!! Especially with the banana and regular chocolate chips. Is the whole recipe 130 calories or just a slice? BTW.. I LOVE YOUR BLOG!! Such great healthy recipes that make me want to bake right away!
Thanks for the info, Megan. Good to know! Maybe I’ll try the applesauce with the WW flour, and see how it turns out. I’ll let you know
hi, i’ve loced your blog for a long time and every now and then i make something like this to take to school for a snack. Anyways, i noticed that this recipe came up when i searched gluten free. spelt flour is a good alternative for people who are allergic to wheat, but spelt still has gluten.
i ended up substituting rice flour for the spelt flour and i added two eggs to the liquid mix. I don’t think you use any eggs in your recipes, but i’m sure something else would work too. when i make them again i’ll add more sweetener (i used brown sugar because it’s the best…), and i won’t forget the chocolate chips!
Hi David,
.
It says in parenthesis (next to “spelt flour”) that you can also use a gf mix such as arrowhead mills gf. That’s why it comes up under the gf tag
This is the best banana bread I have ever eaten. To make it with less sugar I used sugar free maple syrup and 1T Splenda also with whole wheat flour and it is absolutely amazing. I pretty much can eat the whole load in one sitting, however, my husband loves it too, so I have to share
I have some old bananas so I am making it for the 4th time in about 2 weeks, but I have no chocolate chips, I am sure it will still turn out delicious. I LOVE your blog!!! Have you ever thought of making some type of dip going off of your cookie dough one, such as peanut butter brownie chocolate chip……you know all the good stuff in one amazing dip!!? Or a dirt cake??
LOL I have a billion… brownie batter dip, snickerdoodle dip, cookie dough truffles, pbj blondies… Here are all my recipes tagged “beans” http://chocolatecoveredkatie.com/?s=beans+
Awesome, somehow maybe I can combine them all and make a little mixture of them all together. Ahh, that sounds heavenly. (Wow, I think I have a problem, haha)
Thanks so much!
I am so excited to make this! I unfortunately don’t have a loaf pan, so I was thinking of making this as muffins instead. Do you think that would work? And how would it affect the baking time?
Sorry, you’ll have to experiment. I’ve only tried the loaf. But it sounds like a fun idea!
Katie! I love your blog SO much. I have so many recipes saved up!!!! I adore banana bread. I actually tried to make fat free banana chocolate chip muffins last week and they were a complete disaster. they tasted like cardboard!! I’m going to give this bread a try though.
Eating them as we speak.
Chocolate-chips are definitely the best thing ever. Your chocolate pie is made almost weekly at our house. Now I am going to make your banana bread because my kids love banana bread.
Aww yay!
SO GOOD. I made it last night, and I was a little skeptical because I usually find banana bread dries out, so I usually make muffins. But I decided that this blog hasn’t steered me wrong before! So loaf it was, and honestly I could eat the whole thing in one sitting! So moist and SO delicious!
This sounds delicous. Banana bread does not last long in this house. Would it still bake right without the agave?
Sorry, I don’t know.
I used the maple syrup and a packet of “other” sweetener, and it baked perfectly following the instructions
Seriously, SO good. I’m gonna go have some more right now!
Hi Katie I would like to make a version of this bread but was wondering if I can use wholemeal flour instead? Btw Love your blog!!
Sorry, I don’t know
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How did you get into baking/cooking and how did you learn how the ingredients work?
Oh haha I still don’t know what I’m doing 1/2 the time! I experiment, and I learn things by trial and error. (And my mom gave me a lot of pointers about how ingredients work, such as baking soda, binders, etc. I guess she learned that stuff from HER mom.) And I actually don’t really like cooking… that’s why most of my recipes are pretty fast and easy. I like to EAT recipes, and I like to think up ideas in my head, but in a perfect world I’d have a personal chef to make all my ideas for me
.
I usually bake with half all-purpose & half wheat flours. I was wondering what is different or special about spelt flour. Is there a different texture or flavor or nutritional benefits? Just curious.
Thanks!
It’s a whole-grain flour, like whole-wheat flour. But it’s a bit lighter in texture.
Hi Katie!
I LOVE YOUR BLOG! You are amazing! I have tried a bunch of your goodies and my friends and family cannot believe it is healthy!
Just thought I would share a few things I did with this amazing recipe!
I used oat flour (I ground up oatmeal in the blender), only 1 TBS agave but 1/4 cup stevia, 1 TBS melted coconut oil and 2 TBS all natural peanut butter. The first time I made it, I didn’t realize how many bananas it would take to get 2 cups mashed, and I underestimated! I used 1 cup pumpkin to substitute and OMG they were INCREDIBLE!!!! I also used more like 1 cup dark chocolate chips in the recipe-maybe even more like 1 1/3! I didn’t measure, I just dumped!
Both times, it was ridiculously yummy! Thank you so SO much for sharing your creativity!
I love your oat flour substitution. Oat flour is amazing… I need to remember to use it more!
I also love your pumpkin idea… Ugh about the bananas. I made a recipe yesterday and ended up having to use SEVEN! I had to run to the store to get more
.
I made this last night (forget the baking soda so it didn’t rise) but it is SO moist and SO tasty. Katie–your recipes always win me over!!!
So sad that I can’t be a better baker! I always end up getting SOMETHING wrong and it ends up glue, plastic, or just tasting like flour! Must be all the measurements (math is hard). I would LOVE to try this recipe, but I will continue to stick with your dips, shakes, non-dessert recipes, and other yum-yums that I can “eyeball”. Or maybe I’ll just eat the choc. chips from the bag.
could you sub something for the maple syrup/agave to make it sugar free? applesauce or stevia?
Quick question: If I use a gf mix, do you know if I also need to add xanthan gum, or should I just sub the flour 1:1?
I think Arrowhead Mills (the one recommended in the post) already has xantham gum in the mix. But even if it doesn’t, that one will work without added xantham
.
Just a quick note, which might have already been brought up, but I found this recipe under “Gluten-Free” and spelt flour is not gluten-free.
I see that you have GF all-purpose flour in parenthesis, but a lot of newbies to the gf lifestyle don’t realize that spelt has gluten, so you might want to note that. 
Definitely know that.
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It’s listed under gf because of the parenthetical option
i made this earlier this week…and it’s a struggle to only have one (ok, OR two) slices a day! it’s delicious! i made it with 1 c of gf flour, and 1 c of garbanzo flour/rice flour mix. and i put a little less sugar than recommended, using a mix of agave and maple syrup. OH. MY. LORD. i haven’t had banana bread since going gf (2007), and this was just as amazing as i remember it being! thank you soooo much!
Im going to make these cupcake style and put one of your frostings on top
I am going to make this over, and over again!!
can’t wait…
Oh yummy I wish I lived w/ you!
OK I know this post is old but I couldn’t help myself from leaving my feedback. I just made this… I couldn’t even wait for it to cool! I had about half of the loaf in five minutes… whoops.
Anyways, I used half whole wheat flour and half white and it turned out fabulous! I also put 1/4 cup maple sugar, 1/4 cup brown sugar. It worked out great! I also added 1 T of agave at the end. This bread is heaven sent! Thank you so much, Katie. You make it so much easier for my family and I to enjoy the dessert we love without feeling guilty!
Just made this…i read the recipe wrong and only put 1/2 a cup of banana in, but it still turned out great!!! So, if anyone wants to make this but doesnt have enough banana it still works!!
I’ve made about 15 recipes from your site since becoming a vegan a few months ago, and I must say that this recipe is one of the best ones I have had! Delicious! The perfect texture and flavor. I brought some to my friends at school today and they loved it, too! Thank you!
Aw I am so glad it turned out well.
Just made this recipe last night and it turned out sooo delicious! My family loves it and I gave some to my neighbors too. I love your recipes because they are vegan, healthy, and usually low-cal and low-fat. I love baking but I’m a really health-conscious vegan. Even a lot of vegan recipes on other blogs have tons of fat and calories and I just can’t bring myself to make them.
Anyway, this chocolate-chip banana bread was so moist! I used only 1/3 cup of chocolate chips and that was plenty! Also, I used maple syrup as a sweetener (I’ve never tried it before in baked goods) which was great because it doesn’t add too much sweetness (my dad doesn’t like really sweet things) and maple syrup is local for me (I live in VT) so it’s much more environmentally friendly than buying cane sugar. I think I’ll try to use it more often in baking. Do you have lots of other recipes which allow for this substitution? Again, thanks for this wonderful recipe! (This is my Mother’s Day gift for my mom!)
I think in most of the recipes that call for agave, you can use maple syrup instead
.
(An exception would be the Luna Bars and PB Pretzel Bars because they need a thicker sweetener to stay together… but even then, maybe if you cooked it down it would work.)
What is the lemon juice for? is that possible to omit? same with the maple syrup haha.. or at least substitute?
Made this recipe this morning! SO good def. one of my favourite recipes that I’ve tried of yours! So moist I’ve already had about four pieces! I used the oil option instead of milk and would make it that way again for sure! It was enjoyed by my 22 year old brother which def. means its a keeper! Thanks for sharing such AMAZING recipes.
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