Opera Singer in the Kitchen

Artistry in Food, Music, and Life

  • facebook
  • twitter
  • pinterest
  • instagram
  • rss
  • Home
  • About
  • Watch and Listen
  • Recipes
  • Travel + Attractions
  • Reviews
  • Contact / Privacy

Banana Chocolate Chip Bread

March 24, 2010 by Noelle 13 Comments

From An Opera Singer in the Kitchen

I was glad to see the beautiful sunshine yesterday after several days of cold and wet weather with a few snowflakes here and there. I thought Texas was pretty bad, but this random weather I hear is not abnormal for Michigan.

This past week I was part of a fundraising event for the Holland Chorale. There were a total of 15 singers I believe that sang different selections from operas and shows. It was an all together successful evening. Of course I have to mention that my husband played for me and half the other performers, so I was glad about that. I leave you with 2 selections I sang at this event that proves I sing opera! 🙂

This banana bread comes from the Babycakes cookbook and is gluten-free and vegan! It was very moist and lasted for a long time. If you want only one loaf, make sure to half the recipe. I made the normal recipe and before adding the chocolate chips, I split the dough in half and made one with chips and one without.

From An Opera Singer in the Kitchen

I made this recipe for a ladies gathering since there was at least one lady I knew was gluten-free.
I have to say that this was a very delicious version of banana bread different than any other recipe I have ever made. Since it is dairy free you would figure this to be dry but the coconut oil and the bananas make this dense and moist. It goes well with tea or coffee for sure!

From An Opera Singer in the Kitchen

Banana Chocolate Chip Bread
makes 2 loafs
from
Babycakes cookbook
2 cups Bob Mill’s gluten-free all-purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp xanthan gum
1 tsp salt
1 tsp ground cinnamon
1/2 cup coconut oil
2/3 cup agave nectar
2/3 cup almond milk
1 tsp vanilla extract
1 1/2 cup fresh mashed banana (I used 1 cup since that is all I had)
1 cup vegan chocolate chips

Preheat oven to 325 degrees Fahrenheit. Lightly grease two 7x4x3-inch loaf pans.

In a medium bowl, whisk together flour, baking powder, soda, xantham gum, salt, and cinnamon. Add 1/2 C. oil and agave nectar, almond milk, and vanilla to dry ingredients. Stir until batter is smooth. Fold in bananas. Fill greased loaf pan half way.

Bake on center rack for 40 minutes. Serve warm or good at room temperature. Wrap up in plastic. WIll last for 3 days.

From An Opera Singer in the Kitchen

Related Posts

  • Fondant Art for Cupcakes with Cake Art by Amy
  • Secret Recipe Club: Vegan Banana Oat BreadSecret Recipe Club: Vegan Banana Oat Bread
  • Huevos a la East LansingHuevos a la East Lansing
  • Spicy Snack Hour | TapatĂ­o Tuna and Guacamole Rice Cake StacksSpicy Snack Hour | TapatĂ­o Tuna and Guacamole Rice Cake Stacks

Sharing is Caring!

  • Tweet
  • Print
  • Email

Related

«
»

Filed Under: Babycakes, bread, breakfast, dessert, gluten free, sweets, Tea, vegan

About Noelle

I’m an opera singer, full-time mom, pharmacy technician, food and mom blogger, recipe developer, and wife to a super talented choral director living in the awesome outskirts of Philly.

Stay Connected

  • Facebook
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter

Subscribe via Email

Noelle Kelly on Dealspotr
Noelle Kelly
@singerinkitchen
Let's collaborate
Powered by Dealspotr

Archives

Featured Recipes

my tastybev gallery
my foodgawker gallery

My Network

See my Recipes at Feastie
Double Duty Divas  photo LatinaBloggersConnect-160px_zpsbcac1dfb.png
POPSUGAR Select Food
 photo 10622754_10203300852976060_1718495991903284631_n_zps3nvpgfwu.jpg  photo 35455c7b-0110-48f6-9316-5a2a7545ead7_zpsivnxx7iq.png

My Network

FitFluential Is Fitness Found Coupons and voucher codes
Return To Top
  • About Opera Singer in the Kitchen
  • Blog
  • Contact / Privacy
  • Disclosure
  • PR Friendly
  • Recipes
  • Travel + Attractions
  • Watch and Listen
Copyright © 2021 Opera Singer in the Kitchen
Tweet
GetSocial
loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok