I have been craving a banana nut muffin for about two months now! I haven't been able to find a clean banana nut muffin so my craving has been left unsatisfied. This week my family did not eat and/or use as many bananas as we normally do so I was left with a few slightly over-ripened bananas. What does one do with very ripe bananas? Make chocolate chip banana bread of course! I know, I know, chocolate chip banana bread is not a banana nut muffin, but it's in the same family, right? This chocolate chip banana bread was the most delicious and moist chocolate chip banana bread that I've ever had (and I'm not saying that just because I made it). It truly was delicious and went very well with a glass of cold almond milk.  Try the recipe and let me know how yours comes out.

Recipe & Directions:

1/ 2 cup of coconut oil (Earth Balance vegan butter works too) 1 cup of sugar in the raw 1 1/2 teaspoons of Ener-G egg replacer mixed w/ 2 tablespoons of warm water 1 capful of vanilla extract

1 tablespoon of vanilla almond milk

3 very ripe bananas, mashed 1 1/2 cups of garbanzo bean flour 1/4 teaspoon of sea salt 1/2 teaspoon of baking powder 1 teaspoon of baking soda

A pinch of cinnamon 1/2 cup of vegan semi-sweet chocolate chips

Preheat oven to 350 degrees F.  Lightly oil loaf pan. In a large bowl, cream together coconut oil (or the vegan butter) and sugar in the raw until light and fluffy. In a separate container mix together your Energ-G egg replacer powder with warm water.  Add that mixture to your sugar and butter and mix well.  Stir in vanilla extract, almond milk, and mashed bananas.

In a separate bowl combine your garbanzo bean flour, salt, baking powder, baking soda, and the pinch of cinnamon. Blend the flour mixture with a large spoon into the banana mixture, ensure that it is evenly combined.  Fold in the chocolate chips. Transfer your fully mixed batter in an oiled loaf and/or muffin pan.

Bake at 350 degrees F. for 45 min.  Readiness can be determined by inserting a toothpick into the center of the loaf. If toothpick comes back clean then the banana bread is done! Cool bread in pan for about 20 minutes before removing.  Allow to cool completely before slicing.  Enjoy!