The Pioneer Woman Tasty Kitchen
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Oil-Free Naturally-Sweetened Raspberry Chocolate Chip Banana Bread

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Level: Easy

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Description

A moist and delicious vegan banana bread, made oil-free and sweetened naturally with pure maple syrup. The combination of sweet chocolate chips and tart raspberries makes for an over-the-top banana bread experience.

Ingredients

  • 4 whole Large Over Ripe Bananas
  • ¼ cups Unsweetned Applesauce
  • ¼ cups Unsweetened Almond Milk
  • 2 teaspoons Pure Vanilla Extract
  • ⅓ cups Pure Maple Syrup
  • 1-½ cup Whole Wheat Flour
  • 3 teaspoons Baking Powder
  • ¼ teaspoons Fine Sea Salt
  • ¼ cups Krisda Chocolate Chips (or Other Dairy-free Chocolate Chips)
  • 2-⅓ cups Frozen Raspberries

Preparation

Preheat oven to 350°F.

Mash bananas in a medium mixing bowl until free of any lumps. Add applesauce, almond milk, vanilla, and maple syrup. Whisk to combine.

In a separate small mixing bowl, combine flour, baking powder, and sea salt. Add the dry ingredients to the wet ingredients, and as you are mixing, gently fold in chocolate chips and raspberries, taking care not to over-mix the batter.

Pour into a nonstick (or lightly greased) 9 x 5 loaf pan. Bake for 45–50 minutes, until lightly golden. Loaf is ready when a knife or toothpick inserted comes out clean. Allow to cool completely before removing from the pan and slicing.

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