Dairy-Free Multigrain Chocolate Chip Banana Bread

Not too much to say about this, I’ve changed a recipe from and old Williams & Sonoma cookbook to create this delicious dairy-free multigrain chocolate chip banana bread. It’s easy to make, nutritious and everyone loves it (including kids)!

This could be a good recipe to make with your kids as well, Sunday afternoon family activity perhaps, give them a taste for cooking and let them appreciate the labour of their own hands, they’ll love it even more. 🙂

Enjoy!

ECP xo

Dairy-Free Multigrain Chocolate Chip Banana Bread

• 1/3 cup high quality extra virgin olive oil
• 1/4 cup organic unbleached white sugar
• 1/4 cup coconut sugar or whole sugar (Sucanat)
• 1/4 cup medium-grade maple syrup
• 1/2 tsp pure organic vanilla extract (optional)
• 2 or 3 ripe organic bananas, coarsely mashed
• 3 large organic, local, free-range eggs, lightly beaten
• 1/2 cup rice milk (or homemade nut milk)
• 2 cups organic flour (I mixed 1 cup spelt, 1/2 cup rye, and 1/2 cup buckwheat)
• 1 ½ tsp aluminum-free baking powder
• 1/2 tsp unrefined fine grey sea salt
• 1/2 cup organic chocolate chips (semi-sweet or bittersweet) (I use Camino, which is organic and fair-trade)

Preheat the oven at 350F. Grease a 9-by-5-inch loaf pan (I use organic margarine but you can use butter if dairy is not an issue for you).
In a large bowl, mix the oil with the sugars and maple syrup. Add the bananas and eggs and mix really well. Add the rice milk and vanilla (if using), and mix well.
In another bowl, whisk together the flours, baking powder and salt. Add the dry ingredients to the banana mixture and mix just until combined. Add the chocolate chips and mix gently, briefly; don’t over mix it.
Pour the batter into the prepared loaf pan, it should be no more than 2/3 full (although I tend to go over that). Bake until the loaf is dark golden brown and dry to the touch and the edges pull away from the pan sides, 55-65 minutes. A cake tester inserted into the center should come out clean. Let rest in the pan for 5 minutes, then turn out onto a wire rack and let cool completely. Cut into thick slices to serve.

This freezes really well for later use. Although you might need to make 2 loaves if you want to have a chance to freeze any, I bet the first one will disappear pretty fast!