Blueberry Chocolate Chip Banana Bread
This vegan blueberry chocolate chip banana bread is perfectly fluffy from the homemade vegan buttermilk and is the perfect breakfast!
Ingredients
- ⅓ cup almond milk
- 1 tablespoon apple cider vinegar
- 4 mashed bananas suppppper ripe
- ⅓ cup pure maple syrup
- 2 tablespoon ground flax seeds
- 2-3 tablespoon almond butter
- 1 teaspoon pure vanilla extract
- 1 cup whole wheat flour
- ½ cup white flour can do all wheat or all white if preferred, can also sub all for oat flour
- 2 teaspoon cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon sea salt
- 1 ½ cups wild blueberry
- ½ cup chocolate chips
- Optional: Chocolate chips to top
Instructions
- Preheat the oven to 350F and line a bread pan with parchment paper. Hot tip: crumple up your parchment paper then put it in your pan, it will stay more easily
- Combine your milk (I like almond or soy, but whatever you have on hand will do) and apple cider vinegar and let it sit for 5 minutes.
- Meanwhile, mash your bananas in a large mixing bowl and combine with all other wet ingredients.
- Add your milk mixture then your dry ingredients. Mix until combined.
- Add your chocolate chips and blueberries then pour into your bread pan. Add a few more chocolate chips and blueberries on top if you want to impress your eaters!
- Bake for 55-65 minutes then let it cool for 30 minutes before slicing and enjoying
- Store airtight on the counter for 2 days then move to the fridge for an additional 3. days