Vegan Chocolate, Olive Oil Banana Bread

You guys. I think I’ve stumbled upon the most delicious chocolate, olive oil banana bread and I needed to share. I found some basic recipes, and they were good, but I made some modifications to give it a Sage Glow spin. It’s gooey, flavorful and hard to stop eating. Plus vegan and gluten free, so safe for the allergy girlies.

Here are the deets: 

2 Bob’s Red Mill egg replacers or flax egg (2 tbl replacer OR ground flax mixed with 4 tbl water - mix and let sit for a few minutes until it has a gel consistency)

2 very ripe, mashed bananas

¼ c olive oil (Yes, olive oil. This adds a tasty depth versus coconut oil. I use Graza ‘Sizzle’.)

¼ c non-dairy milk

2 tbl maple syrup

2 tbl coconut sugar

2 tsp vanilla extract

Mix all above ingredients in a bowl and then add in: 

1 ¾ c oat flour

½ c almond flour

2 tbl raw cacao powder

2 tsp baking powder

½ tsp baking soda

pinch of sea salt

Whisk well and then fold in dairy-free chocolate chips (I actually like the semi-sweet chunks from Enjoy Life) - ½ cup to a full cup…whatever your heart is calling for lol. Transfer to a loaf pan and bake at 350 for about 35 minutes.

Here’s the hard part: let it settle for 15 minutes. Otherwise it’s so gooey, it’ll just fall apart. Then top with a pat of salted, dairy-free butter (my favorite is Miyoko’s).  DO NOT SKIP THIS. The salty/sweet combo is glorious. Enjoy!