Banana Chocolate Chip Bread Recipe No Butter
Banana Bread

Banana Chocolate Chip Bread Recipe No Butter

  • June 23, 2022

Prepared without butter, it’s also a great addition to your favorite buttermilk banana bread recipe!Stop everything you’re doing and run into the kitchen to prepare this olive oil chocolate chip banana bread.Prepared with extra-virgin olive oil and buttermilk, this banana bread is incredibly moist in texture and just impossible to resist to.And while we use it daily when cooking, we often fear its strong, pungent and slightly bitter aroma in baking.I recommend a good extra virgin olive oil, with nuanced aromas to flavor the cake subtly without calling too much attention to itself.Also, olive oil has some deep flavors that subtly enhance the dark chocolate chips.Also, olive oil has some deep flavors that subtly enhance the dark chocolate chips.If you don’t have buttermilk in your near-by grocery store, you can easily prepare your own by mixing one Tablespoon of fresh lemon juice or white vinegar with ½ cup (120 ml) milk.If you don’t have buttermilk in your near-by grocery store, you can easily prepare your own by mixing one Tablespoon of fresh lemon juice or white vinegar with ½ cup (120 ml) milk.Walnuts: They’re totally optional and could be replaced with pecans, but I highly recommend them as they bring some more chunky texture to the recipe.This olive oil chocolate chip banana bread is delicious slightly warm from the oven, served at room temperature, or reheated for 20 seconds in the microwave.Wrapped in cling film, it keeps for 1 to 2 days at room temperature, and up to 1 week in the refrigerator.Lastly, if you make this Olive Oil Chocolate Chip Banana Bread, be sure to leave a comment and/or give this recipe a rating, letting me know how you liked it. .

Banana Bread with Chocolate Chips

Banana Bread with Chocolate Chips

Banana Bread with Chocolate Chips

Better than anything store-bought, our buttery banana bread is fluffy, soft, moist and smells amazing while baking!Every bite is pure heaven — everyone you serve it to will have a hard time stopping at just one slice.For the longest time I’ve been wanting to give you all my best banana bread recipe.Packed with bananas, cinnamon and brown sugar makes it irresistibly moist!Enjoy a slice of Banana bread for breakfast with a warm mug of hot cocoa.The perfect way to use up brown, overripe bananas… the easier to mash the deeper and sweeter the flavour.The brown sugar makes for a soft banana bread that you will no doubt fall in love with.Start with super ripe bananas with a dark brown peel or black spots.Leave a 3 inch overhang to make it easy to pull and lift the banana bread out of the pan.You can also add a cinnamon sugar coating on top of your loaf and leave out the chocolate chips or nuts if you wish.The fresh and warm banana bread smell wafting through your house is the hardest part: waiting for it to cool down slightly to serve with little spread of butter.Store banana bread tightly sealed with plastic wrap or in an airtight container for up to 3 days on your kitchen counter (if it lasts that long)!When the craving hits, reheat a slice in the microwave for about 20-30 seconds, or defrost it on your kitchen counter first thing in the morning. .

Healthy Moist Banana Bread

Healthy Moist Banana Bread

Healthy Moist Banana Bread

This no-fail recipe makes the best moist and tastiest banana bread you will find!I made a batch shared a few slices with my friends and they could not believe it was “healthy”.To make this banana bread healthy, The sugar is replaced with honey and for the butter, we opted in for coconut oil.1/2 cup dark chocolate chips or chopped walnuts, raisins, optional Instructions Pre-heat oven to 325F.In a medium bowl, whisk the flour, cinnamon, baking soda and salt.In a large bowl, beat eggs, oil, honey, milk and vanilla for 2 minutes.Pour batter into greased pan, sprinkle with some more cinnamon, raw sugar, or banana slices (optional) Bake for 50-55 minutes or until a toothpick inserted comes out clean.*Trader Joe's has white whole wheat flour that is also great in this bread.Recipe inspired by Use Bob's Red Mill gluten free flour.use almond milk and flax eggs and maple syrup. .

Banana Chocolate Chip Bread Recipe

Banana Chocolate Chip Bread Recipe

Banana Chocolate Chip Bread Recipe

1) White whole wheat flour 2) Apple sauce instead of butter 3) 1/2 c Xylitol, 18drops (almost 1/4tsp) Now brand liquid Stevia (instead of sugar) 4) 2 tablespoons orange juice (instead of milk, to make it dairy free) I did sprinkle some sugar on top to insure that it got brown, but I don't think that was needed.It was slightly drier, so next time I do whole wheat flour, I'll add a couple more tablespoons of milk (it was still quite moist, though). .

Chocolate Chip Banana Bread With No Butter

Chocolate Chip Banana Bread With No Butter

Chocolate Chip Banana Bread With No Butter

And the fact that you just need to mix all the ingredients in one bowl, pour into a bread pan and leave to bake makes things even more easier.I'm sure you can find a whole lot of banana bread recipes online and they're pretty much all tasty.It took me a few batches to perfect this chocolate chip banana bread but I think I've finally gotten there.Bananas are a great source of potassium and carbohydrates that provide energy for the body.I love using coconut oil in baking recipes for the fact that it contains a good fatty acid profile.Most of my recipes have whole milk as an ingredient because I mainly make them for my 22-month old son, but it is easily substituted with a lower fat plant-based version.Choose either organic ones or free-range so you know the chickens have not been treated with any hormones, antibiotics or preservatives.These nutrients include minerals such as iron, magnesium and manganese but also complex carbohydrates and fiber.Maybe not the healthiest ingredient to add to the banana bread but it's all about balance in the end, right?Add the rest of the wet ingredients to the mashed banana – milk, coconut oil, eggs and agave syrup – and whisk until everything is incorporated.Fold in ¾ of the chocolate chips with a spatula (the rest will be used to sprinkle on top).But, if you have tested all the ingredients in this recipe as allergens beforehand, you can give this to your baby as soon as you would like, just remove the nuts from the top to avoid choking hazards.The trick is to first mix all the wet ingredients together until they form a smooth mixture.I cannot even begin to start explaining how much I love the smell, taste and aroma of roasted hazelnuts.And when you chop some raw ones up and sprinkle on top of this Healthy Chocolate Chip Banana Bread before baking, you can ensure that you have yourself that amazing roasted hazelnut smell and taste once it is fully baked.I would recommend if serving to babies and toddlers to use calcium fortified plant-based milk just ensure that they are getting enough of that very important nutrient.You can easily substitute with any other sweetener such as date or maple syrup (but avoid honey if serving to an under-1-year-old).I wouldn’t recommend using fat-based flour such as coconut or almond because you’d need a carb-based one to make this banana bread rise. .

No Butter Chocolate Chip Cookies (Cookies with Oil)

No Butter Chocolate Chip Cookies (Cookies with Oil)

No Butter Chocolate Chip Cookies (Cookies with Oil)

How do I make the cookies for the party now?”), can’t get to the store to buy butter (due to snow, rainstorms, pandemic, etc.).If you liked this no butter cookie recipe, we hope you will leave a comment below and give us a 5 star rating.Press M&Ms into the Top of the Chocolate Chip Cookie Dough & Bake.Equipment Needed – Measuring cup & spoons, mixing bowl, electric mixer, tablespoon or cookie dough scoop, oven mitts, silicon spatula, baking sheets, cooling rack and an oven.FYI – Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand (when using vegetable oil).FYI – Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand (when using vegetable oil).Optional (but recommended) – Chill the dough in a covered bowl in your refrigerator for 30-60 minutes.Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.Please read the tips section below for extra information on how to make this recipe successfully & to avoid common cookie problems.The tips below are designed to help no butter cookie “novices” and/or people with limited baking experience.Please read the tips section in order to avoid common recipe problems.Please read the tips section in order to avoid common recipe problems.Completely mix the eggs, vegetable oil and sugar together with an electric mixer BEFORE adding the flour.Hand stir the chocolate chips into the cookie dough with a large spoon.Tips to prevent “spreading” (i.e. overly thin cookies) – Chill the dough (see tip below), don’t squish the dough flat (higher dough results in higher cookies), use fresh baking soda (cookies made with stale baking soda don’t rise properly), measure the recipe ingredients exactly!!(too much oil results in “runny” dough and flatter cookies), always use cool or room temperature baking sheets ( don’t reuse a hot baking sheet to make another batch … i.e.

the hot baking sheet that was used to bake your first batch of cookies), don’t overmix the dough (only use an electric mixer for 1-2 minutes), make sure to use the right oven temperature (follow the recipe’s instructions because ovens that are too hot will cause cookies to “melt” too quickly and thus they will spread more than expected), etc.– (see tip below), don’t squish the dough flat (higher dough results in higher cookies), use fresh baking soda (cookies made with stale baking soda don’t rise properly), (too much oil results in “runny” dough and flatter cookies), always use cool or room temperature baking sheets ( … i.e. the hot baking sheet that was used to bake your first batch of cookies), don’t overmix the dough (only use an electric mixer for 1-2 minutes), make sure to use the right oven temperature (follow the recipe’s instructions because ovens that are too hot will cause cookies to “melt” too quickly and thus they will spread more than expected), etc.Others like to chill the dough for at least 2 hours in order to improve the taste and to reduce potential spreading even further.If you make a significant reduction to the sugar quantity then you will get much drier & blander cookies.Optional – If you want an even more kid friendly cookie, you can replace 1/2 of the chocolate chips with M&Ms!– If you want an even more kid friendly cookie, you can replace 1/2 of the chocolate chips with M&Ms!Optional – If you want a “nuttier” cookie, you can replace 1/2 of the chocolate chips with chopped walnuts.Another possibility is chopped up Crunch bars (candy that consists of crispy rice and chocolate).Just make sure to chop them into very tiny pieces in order to avoid potential choking issues.Another possibility is chopped up Crunch bars (candy that consists of crispy rice and chocolate).Just make sure to chop them into very tiny pieces in order to avoid potential choking issues.Some people like to make butterless chocolate chip cookies for health reasons.Unfortunately, according to many health experts, too much saturated fat in a person’s diet may lead to cardiovascular problems.For information, you might like to read this American Heart Association article on saturated fat.For information on the levels of saturated fat in various vegetable oils, you might like to read this Wikipedia article.For information on the levels of saturated fat in various vegetable oils, you might like to read this Wikipedia article.FYI – I like to use canola oil when making cookies without butter due to its neutral flavor and lower saturated fat content.Some people also like to wear food grade plastic gloves when making cookie dough balls/drops.Your chocolate chip cookies will taste great and just have a few more natural edges and bumps.Therefore, this butterless cookie recipe is NOT dairy free if you are using regular chocolate chips.Always read the label of packaged ingredients carefully if you are trying to exclude certain items from your family’s meals.Historical Fact – According to Wikipedia, in 1938 “Ruth Wakefield invented the chocolate chip cookie.If you have a problem with a cookie recipe, please make sure that you are following the recipe exactly (i.e.

using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e.

baking soda/powder versus yeast or all purpose flour versus bread flour), etc.For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results.Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your butterless chocolate chip cookies.For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results.Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your butterless chocolate chip cookies.Oven temperature problems can throw off many recipes (i.e. lead to over or undercooked baked goods).Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (i.e.

for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (i.e. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).Food that contains candy and/or nuts is a potential choking hazard for very young children.Beginning bakers learn a lot from the visitor comments, tips & recipe variations.For example, they are unable to get to the store in order to buy any butter because it is late at night, there is a winter storm, etc.Making chocolate chip cookies with vegetable oil solves the issue of not having any butter at home.Replacing butter with some types of vegetable oil can reduce the amount of saturated fat in homemade cookies.A hard container helps to reduce the chance that the cookies are broken as you move things in the freezer.Alternative method – You can layer non-wrapped cookies inside a hard resealable plastic container.Line the container with baking parchment paper and add a single layer of cookies.To “restore” your frozen no butter cookies, you can thaw them out by unwrapping them and leaving them on the kitchen counter.1 1/2 Cups Chocolate Chips (semisweet morsels) Instructions Preheat oven to 375 degrees F.FYI – Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand (when using vegetable oil).Optional (but recommended) – Chill the dough in a covered bowl in your refrigerator for 30-60 minutes.Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.Also beginning bakers learn a ton from your helpful suggestions, tips and amazing recipe variations. .

Moist Banana Bread With Coconut Oil Recipe

Moist Banana Bread With Coconut Oil Recipe

Moist Banana Bread With Coconut Oil Recipe

A natural, plant-based source of saturated fat, coconut oil adds flavor, while creating a richer but lighter baked good. .

Healthy Banana Bread Recipe

Healthy Banana Bread Recipe

Healthy Banana Bread Recipe

Just yesterday, I said, “I’m going to bake some banana bread,” and watched a full-grown man’s eyes light up like a kid’s on Christmas morning.Banana bread is one of those classic, all-American comfort food recipes that fills the whole house with warmth and makes everything better.This recipe requires just one bowl, a few measuring cups and some basic ingredients.This banana bread recipe is made with 100 percent whole wheat flour , unlike traditional banana bread recipes that call for refined flour and lots of processed sugar., unlike traditional banana bread recipes that call for refined flour and lots of processed sugar.This banana bread is naturally sweetened with honey or maple syrup , which offer some trace nutrients that white sugar does not.As you can see, my homemade banana bread has plenty of redeeming qualities, chief being that it won’t send your blood sugar levels for a loop.Now that I’ve finally perfected this basic banana bread, feel free to change up this recipe and make it your own.You could also add raisins, chopped dried fruit or slices of bananas. .

Banana Chocolate Chip Pumpkin Bread

Banana Chocolate Chip Pumpkin Bread

Banana Chocolate Chip Pumpkin Bread

That humiliating/slightly horrifying moment when you realize that you don’t have a single pumpkin bread recipe on your blog….What I do know though is that we should probably just eat an entire loaf of this banana chocolate chip pumpkin bread and try to figure it out.As per standard quick bread procedure, fold the dry ingredients into the liquid until the batter is just combined.Bake the bread at 350F 50-55 minutes until a toothpick comes out clean when inserted in the middle.You can also freeze this bread for up to 2 months if you want to make a double or triple batch.Incredibly soft, bursting with pumpkin + banana flavors, and exploding with gooey chocolate.Watch this pumpkin bread made step-by-step on Google Web Stories! .

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