1“Flax Egg”1 Tbl ground Flax Seed to 3 Tbl Water, refrigerated for 15 minutes
1tsppure Vanilla
1tspBaking Soda
1/4tspSalt
1CAll-Purpose Flour
1/2CCocoa Powder
1Cvegan Semisweet Chips
Instructions
Preheat oven to 350°F.
Lightly spray a loaf pan, we used mini-loaf pans.
In the bowl of an electric mixer, add bananas and beat until pureed.
Make a flax egg (1 Tbl ground Flax Seed to 3 Tbl Water) and refrigerate for a minimum or 15 minutes.
Add melted vegan margarine, brown sugar, flax egg, and vanilla.
Sift baking soda, salt, flour and cocoa powder in a fine-mesh strainer and add to wet ingredients. Blend until just combined.
Stir in chocolate chips.
Pour into prepared pan(s) and bake for 30 minutes (if using mini loaf pans) or 55 to 65 minutes if using a full sized loaf pan, or until a toothpick inserted into the center of the cake comes out clean.
Cool in pan for 10 to 15 minutes, then run a knife around the edge and transfer onto a cooling rack.