Banana bread is one of my favourite things to bake, it’s such an easy recipe to throw together and it’s always delicious, perfectly dense, yet still so healthy! Whenever I buy bananas in bulk, I know that a banana loaf will be coming out of the oven sometime that week.
What I love most about banana bread is how versatile it is, both with what ingredients you can use to make one and with the purposes of it post-baking. For example, I always love having it for breakfast with some peanut butter spreader on top and a handful of berries on the side. Alternatively, banana bread makes for a great snack and pre-workout grub as well- both the oats and ripe bananas in each slice contain slow-releasing carbohydrates that give our body long-lasting energy. As for the ingredients, you can add pretty much whatever you want to it, from dried fruit, to nuts, chocolate chips, and any other flavour additions you want ( cacao powder and cinnamon both work really well, depending on what you’re craving).
If you’re gluten intolerant, or you’re just looking for a ‘healthier’ recipe that uses oats instead of flour for the base, then make sure to check out my Gluten-Free, Oil-Free, and Refined Sugar-Free banana bread recipe from one of my previous recipe posts. I’ll link it right here for you: https://nutritionalnatasa.com/2019/03/31/vegan-choc-chip-banana-bread-oat-based-gf-nrs-oil-free/
Before moving onto all the yummy stuff, I just want to clarify that the recipe below is in no way ‘unhealthy,’ however as it contains white flour, sugar, and coconut oil in it, it’s not as nutritionally dense or whole-foods based as my previously uploaded banana bread recipe. This recipe makes a much fluffier loaf actually and it’s also sweeter, which is perfect for when you’re hosting people and need to quickly bake something delicious that’s still got a healthy concept to it! I don’t tend to focus much on labels such as ‘healthy’ and ‘unhealthy’ foods, as I believe everything should be eaten in moderation and that we shouldn’t stress too much about the calorie content of our food.
For the most part, the main ingredients in banana bread are things that you’re bound to have lying around the house, or that can be bought from any store for cheap. Bananas, (rolled) oats, plant milk, and flax seeds are ingredients that I always have in my pantry and fridge- they’re such good staples for smoothies, porridge, and of course, baking!
Most people think that spotty bananas are past their ‘safe to consume’ date, but in actual fact, it’s when they’re most ripe and nutritionally beneficial for you. Spotty bananas are taxed with low-glycemic carbohydrates, vitamins, and minerals; specifically potassium, which helps increase stamina by preventing muscle cramps and aches. Additionally, as someone who’s suffered from digestion issues in the past and IBS, ripe bananas are much easier to digest for our bodies, as the starchy carbohydrates in bananas convert into free sugars the riper they get.
If you’re someone who prefers snacking on cupcakes and muffins, then feel free to pour the mixture into cupcake moulds instead of a loaf tray and they’ll cook just as well with the same overall texture and flavour.
- 2- 2 1/3 cups self-raising flour (can use GF flour too)
- 1/2 cup brown sugar
- 1 heaped tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- vegan dark choc chips
- 3 ripe bananas
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil (or sunflower oil)
- 1/4 cup coconut milk (or any other plant milk)
- 1 flax egg (1 heaped tbsp flax seeds, 3 tbsp water)
- 1 tsp vanilla extract
- Pre-heat your oven to 180c and grease a loaf tin and then line it with parchment paper.
- In a large bowl, combine all your wet ingredients: mash the bananas, add the coconut oil, maple syrup, coconut milk, flax egg, and vanilla extract and whisk together until smooth.
- In another bowl, combine all your dry ingredients apart from the chocolate chips: flour, brown sugar, baking powder, baking soda, and cinnamon. Then pour your wet mixture into your dry ingredients and whisk it all together until smooth and fold in your chocolate chip pieces.
- Spread the batter into your prepared loaf tin and smoothen it out on top with a spatula and sprinkle some chocolate chips and jumbo oats on top for decorative purposes. Bake for approximately 50-60 minutes, or until golden. If unsure, poke a skewer through the loaf and if it comes out clean, then you know the banana bread is baked all the way through.
- Once removed from the oven, let the banana bread cool for around 20 minutes before removing it from the tin, then you can cut it into slices and enjoy!