Chef:  Vicki Brett-Gach
Makes: 5 mini breads (3-inch x 6-inch each)                 or 12 muffins
Prep Time:  12 minutes
Cook Time: 24-28 minutes, mini-breads (18-24 minutes, muffins)
Total Time:  36-40 minutes, mini-breads (30-34 minutes, muffins)


Ingredients

  • 2 c white whole wheat flour
  • 1 t baking soda
  • 1 t baking powder
  • 2 large ripe bananas, mashed
  • 1 c nondairy milk (I use unsweetened soymilk)
  • 1/2 c maple syrup
  • 1 1/2 t vanilla extract
  • 1/2 c chocolate chips
  • 1 c frozen dark cherries, thawed

Directions

  1. Preheat oven to 350 degrees. Set aside 5 mini bread pans (each 3-inch x 6-inch), or line 12 muffin cups with parchment liners.
  2. In large bowl, stir together flour, baking soda, and baking powder.
  3. In a medium bowl, mix together the bananas, milk, maple syrup, and vanilla.
  4. Add the wet ingredients to the dry, and mix until almost combined.
  5. Stir in chocolate chips and cherries.
  6. Fill baking pans or muffin liners evenly.
  7. Bake breads for 24-28 minutes / muffins for 18-24 minutes, or until golden, and toothpick inserted in the center comes out clean.
  8. Remove from oven and transfer to cooling rack.


Vicki Brett-Gach is a writer, blogger, culinary instructor, Certified Personal Chef, and Certified Vegan Lifestyle Coach. Follow her blog, Ann Arbor Vegan Kitchen at AnnArborVeganKitchen.com for new recipes as soon as they are published.

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