Once you get the hang of modifying recipes to make them vegan-friendly, deciding what to eat will be less overwhelming and stressful. I switched out the dairy ingredients in this recipe initially from "Taste of Home".
I love cooking and baking in my iron skillet, so it was fun recreating this recipe using my skillet. The chocolate chips give it the right amount of sweetness. A slice of chocolate chip banana bread with a cup of coffee is the perfect way to start your morning.
1/4 cup nondairy butter (softened)
1 cup Pure can sugar
Flax egg (1 tbsp ground flax meal + 3 tbsp water)
3 med Bananas (ripe and mashed)
1 tsp Vanilla extract
2 cups Unbleached all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup Semi-Sweet Chocolate Chips (recommend Enjoy brand)
Step 1: Preheat 350F; grease iron skillet
Step 2: Beat butter and sugar until crumbly. Add flax egg, banana, and vanilla. In another bowl, whisk flour, salt, baking soda, and gradually add to the mixture. Stir in 1/2 of chocolate chips.
Step 3: Transfer mixture to 10" skillet. Sprinkle with remaining chocolate chips.
Step 4: Bake 30-35 minutes or until a toothpick comes out clean.
Step 5: Remove from oven and cool in pan.
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