Friday, 19 August 2011

Chocolate Chip Banana Bread Mini Loaves

Oh, what to do with very ripe bananas? Apart from peeling and freezing, or using in smoothies, that is! I had some the other day and whipped up these lovely mini loaves with the help of R who loves the mashing part!
When I say mini loaves I mean the pan which is like a muffin pan but has 8 rectangular indentations instead of 12 round ones, not the stand alone 4-inch loaf pans. You could also make these as muffins (12).

Chocolate Chip Banana Bread Mini Loaves
Makes 8

3 very ripe Bananas, about 1 ½ cups mashed
¼ cup vegan Margarine
¾ cup Granulated Sugar

½ cup plain Soy Milk
1 teaspoon Banana or Vanilla Extract

¾ cup All Purpose Flour
¾ cup Whole Wheat Pastry Flour
1 ½ tablespoons Cornstarch
½ teaspoon Baking Soda
1 ½ teaspoons Baking Powder
Pinch Salt

¾ cup vegan Chocolate Chips

Preheat oven to 375°F, and prepare your tin by spraying with a little non-stick spray.
In a large bowl cream the banana, margarine, and sugar until very well combined. You won’t get super light and fluffy due to the moisture in the banana. If creaming by hand I like to use a whisk.
Add the soy milk and extract, and combine well.
Sift the flour through salt into this bowl and gently mix the dry ingredients into the wet until completely damp and mostly smooth.
Fold in the chocolate chips.
Divide the batter evenly into the prepared tin, and bake for about 25 minutes until tests done, with a lovely golden color.
Cool in the tin for 5 minutes prior to completing cooling on a rack.

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