Vegan Banana Bread with Blueberries and (fake) Chocolate Chips

I really like this whole baking without eggs thing. Plus I have this soy yogurt I bought for some other recipes. And plain soy yogurt is not really something I want to eat by itself. This was my first attempt at making substitutions for eggs, but I think it turned out pretty darn good if I do say so myself.

• 2 very ripe bananas
• 1/2 cup applesauce
• 2 tbsp. melted Earth Balance shortening or margarine
• 1 tsp. vanilla
• 1/4 cup soy yogurt
• 4 tsp. vanilla almond (or soy) milk

• 3/4 cup all purpose flour
• 3/4 cup wheat flour
• 1/2 cup sugar
• 1/4 cup old-fashioned oats (NOT quick-cooking or instant)
• 1 tsp. baking soda
• 1/2 tsp. baking powder

• 1/2 cup frozen blueberries
• 1/4 cup carob chips (or semi-sweet chocolate chips)

1. In a large bowl, mix all the dry ingredients–flours, sugar, oats, baking soda, baking powder
2. In a medium bowl, mix all the wet ingredients–mash the bananas, add the applesauce, margarine, vanilla, soy yogurt and almond milk.
3. Add the wet ingredients to the dry ingredients and stir until combined.
4. I cannot remember where I learned this next thing, but I want to say it was an older lady at one of the restaurants I worked at. It could be a total myth, but it seemed to really work for this. So get a few Tbsp of the all-purpose flour in a separate bowl. Add your blueberries and your carob chips and make sure they are coated with the flour. This ensures that they won’t sink to the bottom during baking.
5. Add the flour-coated blueberries and the carob chips to the mixture and combine.
6. Pour into a greased loaf pan and bake at 350 for 50-60 minutes or until fully cooked throughout.

Although this turned out all tasty and full of yummy things that are also good for you, I would probably just choose blueberries OR chocolate as both flavors mixed with the banana bread can be very dynamic. Not bad, especially if you like new things–just different.

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