Earlier this month, Nick and I took a long weekend and went to Chicago. We celebrated our anniversary, my birthday, connected with my brother-in-law & sister-in-law, and ate LOTS of yummy vegan food. I mean, lots. Let’s just say we ate at the Chicago Diner TWICE. Mmmmm. Vegan deliciousness.
One night Nick and I ended up at Native Foods Cafe. We had only been to Native Foods one other time, and it was right after we became vegans. We were still getting new flavors and textures, apparently because didn’t really see what all the fuss was about. Well, I’m glad we gave it a second try because it’s delicious! We shared the Twister Wrap and I easily could have eaten the entire thing by myself, and perhaps part of another. IT WAS THAT GOOD.
On the back of the menu there was a recipe for banana bread and I knew that I had to try it. And I did. The result was nothing short of amazing. This bread is everything. Chocolatey, just the right amount of banana, a hint of a bite of molasses and that tart bite of fresh raspberries. YUM.
Chocolate Chip Banana Raspberry Bread
(slightly adapted from Native Foods Cafe)
3 ripe bananas, mashed
1/2 cup unsweetened applesauce
1/2 cup evaporated cane juice
2 T molasses
2 cups unbleached all-purpose flour
1 tsp ground cinnamon
1/4 tsp fresh nutmeg, grated
1/2 tsp kosher salt
1/2 cup vegan semi-sweet chocolate chips
1 cup fresh raspberries
Preheat oven to 350. Grease a loaf pan and set aside. Combine mashed bananas, sugar, applesauce and molasses in a bowl and mix well. Add in flour, baking soda, spices, and kosher salt. Mix until well combined. Fold in chocolate chips, and then fold in fresh raspberries. Pour into prepared pan and bake for 45-55 minutes, or until a toothpick inserted in the middle comes out clean. Let cool, slice and enjoy!
Have a fantastic weekend!