I know it’s been forever since I last posted.  I have been so busy, caught up in the whirlwind of summer, that when I finally looked up – it’s starting to be fall outside!  Oh, how time flies!

This morning, the air outside was crisp and cool, and there were even a few trees in the backyard with a hint of fall on the edges of their leaves.  It inspired me to bake something warm and cozy, something to slow down with, enjoy and start getting in the mood for fall. Nothing is quite as cozy as the smell of banana bread baking in the oven.  It’s even better if it’s filled with chocolate chips, and a little on the healthier side.  Here’s how to fill your own home with the smell of yumminess, and the joy of eating it:

Vegan Chocolate Chip Banana Bread

2 Cups All-Purpose or White Whole Wheat Flour

2 Teaspoons Baking Powder

2 Teaspoons Baking Soda

1 Teaspoon Cornstarch

1/2 Teaspoon Salt

1 Teaspoon Cinnamon

1/2 Cup Earth Balance Spread

1/2 Cup Honey

2/3 Cups Soy Milk (Or Almond, Oat, etc.)

1 Teaspoon Vanilla Extract

3 Very Ripe Bananas

1/4 Cup to 1/2 Cup Chocolate Chips

Preheat the oven to 315 degrees. Lightly grease a 7 by 4 by 3 pan with oil.

In your mixer or a medium bowl, whisk together flour, baking powder, baking soda, cornstarch, salt and cinnamon.  Add the 1/2 cup of Earth Balance spread, honey, soy milk and vanilla to the dry ingredients.  Mix until smooth.  Add bananas and mix.  Fold in the chocolate chips.

Fill the prepared pan with the batter.  Bake for 20 minutes, then rotate the pan 180 degrees. Repeat this process for a total of 1 hour baking time.  When the loaf is thoroughly baked, a toothpick will come out clean when inserted.

Let the bread stand for 20 minutes, then run a knife around the edges, and invert on a cutting board.  Remove pan, then re-invert the loaf.  Serve warm, or store for up to five days.

*  Recipe was adapted from Babycakes Cookbook