Banana Bread
I buy a big bunch of bananas every week. I end up freezing some for smoothies and the rest might get eaten, but if not, this is my go-to banana bread recipe. It’s a healthier sweet treat because it has lower sugar, but still hits the spot!
It’s all about the bananas!
Banana bread is easy to veganize by adding extra banana (this recipe calls for 3), which acts as a binder, replacing the need for eggs or other egg replacers. And as an added benefit, it also helps to lessen the amount of sugar needed. The trick is to use very ripe, freckled bananas, because the riper your bananas are, the less sugar you’ll need! This recipe only calls for 1/3 cup of sugar, but of course you can adjust, up or down, to suit your tastes.
Spruce up your banana bread with additional add-ins and toppings!
Add cinnamon, fold in chocolate chips, walnuts or pecans to the batter. Or once the batter is in the loaf pan, add a sprinkle of walnuts, pecans, sesame seeds, rolled oats, or sunflower seeds over top before baking, they will add texture add protein.
Banana Bread
(dairy-free, vegan option)
Prep Time: 10 mins | Cook Time: 50 mins
Ingredients:
Wet Ingredients:
3 medium, very ripe bananas
1/3 cup melted coconut oil
1/3 cup coconut sugar or white sugar
1 egg or flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 10 mins)
1.5 tsp pure vanilla extract
Dry ingredients:
1 + 3/4 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ tsp ground nutmeg
½ teaspoon salt
½ cup chocolate chips, optional
Directions:
Preheat the oven to 350°F.
Vegan option: prepare flax egg. Let sit for 10 mins.
Peel bananas and add to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until smooth. Add the coconut oil, sugar, flax egg or egg and vanilla. Mix until well incorporated.
Add flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk together until just incorporated, making sure no flour patches remain. Batter will be a bit thick. Fold in chocolate chips, if desired.
Grease loaf pan with coconut oil. Pour batter evenly into prepared loaf pan. Smooth batter into an even layer.
Bake for 50 mins. You can do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Let’s sit for 10 mins before cutting.
If you make this recipe and enjoy it, tag @AKFunctionalNutrition on Instagram!