225g (2 medium) bananas, mashed
110g (1/2 cup) vegan butter, melted, room temperature *
100g (1/2 cup) light brown sugar
1 tsp vanilla bean paste
60 ml (1/4 cup) almond milk
1 tsp vinegar (can be replaced with 80g coconut oil)
250g (2 cups) cake or all purpose flour
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp Baking Powder
1/2 cup (150g) strawberries, chopped,
30g (2 tbsp) mini chocolate chips
2 tsp corn starch
Preheat the oven to 180C/350F. Line a loaf pan (I use a 25cm pan) with parchment paper and set aside. Place bananas, sugar, vanilla, vinegar, almond milk and melted butter to a food processor and blend until smooth.
In a medium bowl, whisk together dry ingredients. Sift dry ingredients into the wet mixture.
Add corn starch, strawberries and chocolate chips to a small bowl and toss to coat. Fold in the chocolate chips and strawberries to the batter using a rubber spatula.
Transfer the batter to the lined pan. Bake for 45-50 minutes. Once a skewer comes out clean, remove from the oven. Allow the banana bread to cool in the pan for 10 minutes before transferring to a wire cooling rack to cool completely.
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