Loaded Chocolate Chip Pancake Banana Bread
If you’re anything like me, you go to bed knowing what you want for breakfast the next morning. And if you’re really like me, you go to bed eagerly anticipating the big bowl of oatmeal you will be downing post workout. If this describes you, we should hang out sometime.
However, sometimes there are mornings when I wake up and I want something a bit more innovative. Three ingredient pancakes? A muffin bowl? Maybe even sweet potato boats? There are so many ideas floating in my head and I can’t help but get excited when I think about making them into a reality.
The other day, a beautiful Sunday, I was enjoying a stack of pancakes- I mean, what else can you eat on Sunday? I had just opened a brand new bag of Birch Benders’ chocolate chip mix, excited to try this flavor for the first time. I covered my pancakes in almond butter and basically licked my plate clean afterwards.
The pancakes were so delicious and so so easy to make. Now this post is not sponsored by any means- I am just a huge Birch Benders fan! I love how all I need is some water and magically I have a pile of 7 pancakes before me. Plus, the mix also doubles for waffles. Can it get any better?
I’ve scanned their ingredient list before, but this day I took a bit longer to do so. I noticed how simple the list truly was and that they were in fact vegan!
I will be posting more on this topic in the coming days, but today I started a small elimination experiment to see what causes my stomach so much pain and messes with my digestive system. While I love eggs and dairy, these are two of the ingredients I am trying not to eat right now, just for the time being. Seeing that these pancakes contained neither was a huge excitement for me, especially as I am someone who loves to bake! I never have been a huge flax egg/chia egg person, really appreciating how fluffy bread gets with eggs. So when I noticed that these pancakes were vegan- aka no egg- and had no flax egg, I started wondering how they got so dang fluffy when cooked.
From there, my brain went off spinning. If Birch Benders could make a delicious, vegan pancake mix that satisfied all of my taste buds, why couldn’t they make a delicious, vegan bread mix that satisfied all of my taste buds? And if not them, why couldn’t I?
Loaded Chocolate Chip Pancake Banana Bread, anyone? Dubbed by my mother as some of the “best bread” she has ever had (and trust me, Mama Moni is my toughest critic), this banana bread is an instant favorite. Loaded with all of the goods- and with the potential to be loaded with even more- and including a base of only 4 ingredients (yes! 4!), I will be making this again and again and again. And the best part? Birch Benders has tons of different mixes to accommodate all seasons, taste buds, and dietary restrictions: chocolate peppermint, sweet potato, six grain, paleo, gluten free… So this bread can be made for basically everyone!
I hope you love this bread as much as I do- because I really, really do.
Have you tried turning pancake mix into any other form of baked good before?
- 1.5 cups of Birch Benders chocolate chip mix (or any flavor, for that matter!)
- ¼ cup melted coconut oil
- 2 mashed, super spotty and medium sized bananas
- 1 tbsp unsweetened almond milk
- 3 tbsp slivered almonds + more to sprinkle
- 1 tsp cinnamon
- 1 tsp flax seeds
- 1 tbsp unsweetened coconut flakes + more to sprinkle
- Extra chocolate chips
- Chopped walnuts
- Extra banana for on top
- Whatever you crave!
Preheat the oven to 350 degrees F. In a large mixing bowl, mash the bananas thoroughly. Add in the melted coconut oil and cinnamon and stir together. Once mixed, add in a ½ cup of Birch Benders at a time, binding the mixture into a dough. Once the mix starts to get dry, add in the almond milk. Then, add in all of the toppings, aside from those left to go on top of the bread.
Coat a loaf pan with coconut oil. Pour the mixed batter into the pan, spreading it evenly across the bottom. Sprinkle the almonds and coconut flakes across the top. If using a banana, slice directly down the center so the middle is exposed and arrange on top. Bake in the oven for 35-40 minutes, or until a toothpick comes out clean. Remove the pan and let it cool completely before removing the loaf from the dish.
Once the bread is cool, remove from the pan. Slice and enjoy by itself, topped with nut butter, or maybe even with a thin coat of syrup? It is kind of a pancake, after all!