Serious questions: is there anything better than the smell of banana bread baking in the oven?
My personal favorite way to eat it: putting in the fridge overnight after it bakes and then microwaving a slice for breakfast with a huge dollop of peanut butter.
And I’m thinking there might be a few other naner bread lovers out there, because when I posted a picture on my Instagram last week of this banana bread, I got so many messages for the recipe.
What sets this little loaf of love apart are the CHUNKS!
Chocolate, and coconut, and walnuts, OH MY!
But I have to admit, I NEVERRR use recipes or write down any recipes that I make up.
But since I’ve gotten some questions about a few of my staple goodies (my matcha latte, healthy muffins) and now this naner bread, I’ve been making an effort to write things down as I go.
Which I know Trent would appreciate because everytime I make something other than the usual roasted sweet potato & salmon, he’s like “can you make that every week?!” And the answer is always no, because I usually go into a hpynotic state and throw random things in the oven that just so happen to work.
But this time I wrote down the exact recipe I used and I also have a little part where I explain the substitutions you can use if you don’t have the items that I have listed.
I have some pretty weird staple ingredients in my kitchen at all times, so I always like to give people “another option” incase they don’t want to go run off and buy something. #AdaptAndConquer am I right?
So, nevertheless, cue the goodness:
Like I said earlier, above is the EXACT recipe but down here, I’ve explained some other option if you don’t like/don’t have some of the things listed!
Ps- I also made my own oat flour by blending plain raw oats in a spice grinder/coffee bean grinder. Works like a CHAMP.
- 1 + 1/4 Cup oat flour (can use almond flour, whole grain or any flour you have)
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup ground flax seed (if you don’t have this just use 1/4 cup more flour)
- Pinch of Salt
- The Loaded Mix-ins
- 4 squares of dark chocolate – chopped into chunks – or 1/3 cup chocolate chips
- 1/4 cup walnuts (or any nut you have) chopped into chunks
- 1/4 cup Craisins (or any dried fruit)
- 1/4 cup unsweetened dried coconut (or any dried fruit item)
- 3 tablespoons chia seeds (if you don’t have this – use 3 tablespoons more of the dried fruit/nuts)
- The Loaded Mix-ins
- 2.5 Medium RIPE bananas (with lots of brown spots) or 2 large bananas
- 1/4 cup unsweetened almond milk (or any milk you prefer/have on hand)
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons of coconut oil (can use any oil you have)
- 1/4 cup + 1 tablespoon honey (or maple syrup)
- 1/2 tablespoon molasses (if you don’t have this, use honey/maple syrup)
- Preheat the oven to 350 F
- In a mixer or with a whisk, mash the bananas until liquified
- If you’re using coconut oil, microwave it for 30 seconds/until liquefied
- Mix in the rest of the wet ingredients
- Dump all of the dry ingredients (except for the mix-ins) into a separate bowl & whisk
- Slowly add the dry ingredients to the wet mixture, full combining
- Place all of your mix-ins on a cutting board and chop them into large chunks
- Fold in the mix-ins
- Spray a bread dish and add your mixture
- Bake for 35-45 minutes or until bread is firm on top & knife comes out clean
- Cool for 10 minute
- Top with peanut butter & enjoy!
So, that’s really all there really is to it!
I create random recipes like this almost daily.
My newest craze over Christmas break was healthy chocolate bark. OH MAN…. I’ve had to retire that one for a while after I ate the whole container to myself….twice.
Life happens, people. #graceupongrace
Comment down below with any recipes you’d like to see “Healthified”! (last night was Lasagna… and it’s quite possible that it might already be gone).