Peanut Butter Chocolate Chip Banana Bread

Ingredients:

•3 medium ripe bananas
•1/4 cup unsweetened apple sauce
•1/4 cup canola oil
•1/2 cup sucanat (or organic cane sugar)
•1 tablespoon molasses
•1 cup peanut flour
•1 cup all-purpose flour
•3/4 teaspoon baking soda
•1 teaspoon ground cinnamon
•1/4 teaspoon ground nutmeg
•1/2 teaspoon kosher salt
•3/4 cup chocolate chips

To Prepare: Start by peeling and mashing the ripe bananas in a medium mixing bowl. Once mashed, add the sucanat (or sugar), molasses, canola oil, and applesauce.

Whisk until well combined!

In a separate bowl, combine the peanut flour, all purpose flour, baking soda, cinnamon, nutmeg, and salt.

Combine the wet and dry ingredients until just combined, and then fold in the chocolate chips. If you’d prefer a different type of chip (white chocolate, butterscotch, mmm), or nuts or dried fruit – you can fold that in now too.

From The Front Burner (http://www.thefrontburnerblog.com/2010/12/peanut-butter-chocolate-chip-banana-bread.html)

Blueberry-Banana Bread

3 large over-ripe bananas
2 tablespoons lemon juice
1/3 cup (80 ml) vanilla soymilk (or apple sauce)
1/2 cup (120 ml) agave nectar
2 cups (240 g) white whole wheat flour (or regular whole wheat flour)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) blueberries

Preheat oven to 350F. Spray or wipe a 9×5-inch loaf pan with oil (I used a silicon loaf pan).

Mix the soymilk with 1 tablespoon of the lemon juice and let stand until it curdles. (If using apple sauce, skip this step and add the lemon juice to the bananas.)

In a large bowl, mash the bananas and add the remaining lemon juice, soymilk, and agave nectar. Stir well to combine. In a separate bowl, combine the flour, baking powder, soda, and salt. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined. Fold in the blueberries.

Spread the mixture evenly in the prepared pan and bake until a knife inserted in the center comes out clean, about 50-60 minutes. Allow to cool before cutting and serving.

Servings: 12

From Fat Free Vegan (http://blog.fatfreevegan.com/)