A delicious and simple vegan and gluten-free banana bread made with carob chips for a twist on the traditional chocolate chip banana bread.
When I first met Fred in 2009, I made him a vegan chocolate chip banana bread and he still talks about it to this day. I had just taught myself to bake, and I was pretty convinced that my banana bread would win him over (and it did). The only difference between then and now is that Fred avoids gluten, so I changed my recipe to use a gluten-free all-purpose flour and almond milk instead of soy milk. This is still delicious, the bananas are gooey and sweet, and the vegan carob chips taste just as yummy as any other kind of chocolate chip. I’m so excited to share it!
Banana bread is a great way to start learning about baking and also vegan baking. It doesn’t require a ton of ingredients, its overall pretty easy to make, and there are hundreds of amazing recipes online that you can use to learn the basics of baking. After a few experiments in the kitchen, you can adjusting the recipe to customize it to however you like and also use different ingredients. After making a few different recipes, I’ve realized that I like a few things when I bake this bread. I prefer to leave the bananas a little but chunky and not overly mash them, because it leaves really gooey pieces of banana throughout each bite. It also helps keep the bread moist and not dry out too quickly. My favorite way to eat this is for breakfast with a big cup of coffee with steamed almond milk – so delicious and not exactly healthy, but super tasty! I replaced the traditional chocolate chips with carob chips, which do not naturally contain caffeine like chocolate does. It’s great for anyone that has a sensitivity to caffeine, and also for children.
What was the first thing that you learned how to bake? Do you have a favorite dessert to bake?