Vegan Banana Chocolate Bread

Adapted and changed a few things from another recipe on this blog!  Used Coconut Oil and Oat Milk.  And honestly, this picture shows that I added way too much banana and chocolate, like that could EVER be a thing, eh!  It just made it harder to tell when it was done. 

1 cup mashed very ripe banana

3/4 cups sugar

1 teaspoon pure vanilla extract

3 tablespoons melted coconut oil (organic unrefined)

1/3 cup oat milk

1 1/2 cups all purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

1 cup vegan carob chips

Preheat oven to 350 F.

Mash the bananas in a LARGE mixing bowl until relatively smooth. It should take 3 small sized ones, or 2.5 regular. You can spoon them into a measuring cup to make sure, then return to the mixing bowl. Beat in the sugar, 2 Tablespoons melted coconut oil, oat milk and vanilla.

In a medium bowl, combine the flour, baking soda and salt and gently mix just to incorporate (so only a few turns). It’s okay if there is some flour still visible, just be careful not to over mix at this point.  Add the chocolate chips and 1 Tablespoon melted coconut oil and stir a few more times.  There should be no flour at this point, but again don't over stir - we don't want gummy cake!

Lightly grease an 8×4 loaf pan with margarine or use a non stick loaf pan.  Scoop batter into the pan, smoothing the top out a bit with a spoon. Bake for 35-40 minutes (depending on your oven's hotness). Use a butter knife to test for doneness (a clean knife and it's done, melted chocolate on knife doesn't cout) Let cool in pan and go at it!