Man, this is a long ass recipe. It’s like the kitchen sink recipes for vegans. It has a lot of gluten-free ingredients but has a base of whole wheat pastry flour so I’m assuming all the gluten-free things do something with the texture.
There is no sugar besides a tablespoon of maple syrup and a few tablespoons of grape juice. Even with the bananas that isn’t enough so I added a quarter cup of sugar. Also, 1 tablespoon of chocolate chips? Does not computer, that became a third of a cup. That’s pretty conservative for me. Still, it sank a bit from all the heavy ingredients but it tasted okay. Not the best banana bread I’ve had but pretty healthy so it was worth the effort once.