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Healthier Chocolate Banana Bread and/or Muffins

Mili Takashima
Banana bread is comfort food, and it feels even better when there are options to make it both vegan and gluten free, and it's practically fat free as well.
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Ingredients
  

  • 4 very ripe and smashed bananas
  • 1 and 1/2 cup gluten free all purpose flour, or classic all purpose flour
  • 3/4 cup granulated sugar
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup applesauce
  • 1 teaspoon pure vanilla extract
  • 2 egg whites or egg white replacements (to make it vegan)
  • 1 and 1/2 cup chocolate chips (only if you like chocolate) Your choice and preference. We used vegan, sugar free chocolate chips.

Instructions
 

  • Preheat oven to 350 degrees.
  • Prep four average-sized, very ripe bananas. Peel and mash.
  • Allow mashed bananas to brown, by leaving them out at room temperature for at least 5 minutes.
  • Prepare eggs. If using two egg whites, crack and set aside.
  • If making this recipe vegan, and using an egg replacement, follow instructions for preparing two egg whites. It will take a few minutes for the replacement to come to the right texture.
  • In a large bowl, place all dry ingredients: 1 and 1/2 cups gluten free or all purpose flour, 3/4 cup sugar (or sugar-alternative that equates to this ratio), 1 and 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon table salt, 1 teaspoon cinnamon
  • In a separate bowl, combine these wet ingredients: 1/2 cup applesauce, (store bought or follow Mili's recipe for "just applesauce" recipe) egg whites or replacement, and 1 teaspoon pure vanilla extract.
  • Mix dry ingredients and form a well in the center. Place the apple-mixture in the center.
  • Mix with with a spatula or spoon, by-hand, until completely combined.
  • Add the mashed bananas.
  • Mix by hand until just-combined.
  • If you're making this a chocolate-banana recipe, fold in 1 cup of chocolate chips until just combined.
  • To make a banana bread, add 3 cups of the batter into your loaf pan/tin. I used a standard size: 8.5"x4.5"x2.5". If using chocolate, top with the remaining 1/2 cup of chocolate chips. There will be batter left to yield 7-8 standard size muffins. If you'd like to make all muffins, or do what I did and do both, prepare the muffin tin with liners and pour in the remaining batter.
  • Place both the loaf and the muffins in the oven. Bake the muffins for 16-18 minutes. Keep the loaf in the oven for a total baking time of 50-55 minutes. Remove from oven and allow to completely cool.
  • If you do not plan on eating all of the portions in a couple of days, I recommend wrapping and storing in the refrigerator.