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1/2 cup margarine, melted
1 3/4 cup ripe bananas, mashed (about 5)
2 tbsp. water
1 1/2 tsp. vanilla
1 3/4 cup flour or flour substitute
1/4 cup cocoa
3/4 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup chocolate chips
1 3/4 cup ripe bananas, mashed (about 5)
2 tbsp. water
1 1/2 tsp. vanilla
1 3/4 cup flour or flour substitute
1/4 cup cocoa
3/4 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup chocolate chips
In a small bowl, combine margarine, bananas, water, and vanilla. In a medium bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add margarine mixture to the flour mixture and stir with a rubber spatula just until combined. Fold in chocolate chips. Pour batter into sprayed 9" loaf pan. Bake at 350 for 55-65 minutes until toothpick comes out clean. Cool and serve.
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Source:
From Food Allergy Mama
Published in
Breakfast
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3 comments
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Sunday, 16 May 2010 20:37
posted by
Michelle
We use Ghirardelli Semi-Sweet chocolate chips. They aren't outrageously priced and they taste great.
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Thursday, 13 May 2010 15:22
posted by Kassie
What brand of chocolate chips do you use? I never knew they made a dairy free one but this recipe sounds great! Harlin loves banana bread so I know he'd love this too!
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Wednesday, 31 March 2010 20:47
posted by
Michelle
This was delicious. I brought it to my Bible study and it got great reviews. It is a nice change from the plain ol' banana bread.
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