Chocolate Chunk Oatmeal Cookie Banana Bread

Preheat oven to 375ºF and lightly coat three 3×5 loaf pans with cooking spray. In a medium bowl, combine flours, oats, cinnamon, salt and baking soda. Mix and set aside.

In a large bowl, beat Earth Balance butter (or regular butter) on medium speed until creamy. Add the brown sugar and continue to beat on high speed for about 3-4 minutes until light and fluffy, scraping down the sides of the bowl as necessary.

Meanwhile, combine ground flax seed with water in a small bowl and mix well with a spoon (non-vegans can substitute 1 large egg). Add this into the butter mixture and beat until fully combined. Stir in vanilla.

Add half of the dry ingredients to the liquid mixture and mix. Once combined, add the mashed bananas, then the rest of the dry ingredients. Scrape down the sides of the bowl and beat batter on low speed until completely incorporated.

Lastly, chop chocolate into tiny chunks or pieces and fold it into the batter. Pour batter into the prepared pans and sprinkle with sugar to add some texture (recommended).

Bake for 30-35 minutes, or until a toothpick inserted in the center of a loaf comes out clean. Remove them from the oven and set the pans on a wire rack. Let bread cool for 30 minutes before serving, then cut each mini loaf into thirds.

Recipe adapted from Jessica at How Sweet It Is.