I love baking.
My husband loves banana bread.
As you might have guessed, mixing up a loaf has become a regular occurrence in our house.
So much so that we’ll go to the store to buy extra bananas so we have enough left over to get good and brown for bread.
We’re on a bit of a kick!
Which is the perfect time to really dial in a recipe!
I think we’ve nailed it.
Banana bread is very forgiving and easy to adapt to avoid any sensitivities or allergies you have.
Gluten issue? Use gluten free flour.
Can’t eat dairy? Use coconut oil for butter and non-dairy milk or yogurt for the milk.
No eggs? Great, use ground flaxseeds!
I promise it turns out well every time.
This recipe is coconut sugar and maple syrup sweetened so there’s no refined sugar.
I even use chocolate that’s sweetened with coconut sugar (my favorite brand right now is Evolved) to avoid cane sugar entirely since it doesn’t sit very well with me.
Please enjoy! I hope you love this recipe as much as we do!
1 1/3 cup mashed very ripe banana (about 4 medium or 3 large)
2 tbsp ground flaxseed or 2 eggs
1/3 cup milk or plant-based milk or yogurt
1/3 cup butter or coconut oil, melted
2 tbsp maple syrup
2 tsp vanilla extract
1 1/2 cups organic flour or your favorite gluten-free flour blend
1/2 cup rolled oats
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp high mineral salt
1/4 cup plus 2 tbsp coconut sugar
1/4 cup walnuts, chopped
1 3oz chocolate bar*, chopped or 1/2 cup chocolate chips
*I use Evolved Chocolate because it’s made with coconut sugar.
Preheat oven to 350.
Line a 9x5 inch loaf pan with parchment paper.
In a large bowl, mash the banana until almost smooth and double check the quantity so it’s around 1 1/3 cups.
In another bowl, combine the dry ingredients and mix together with a whisk.
Melt the butter or coconut oil on the stove.
Add the ground flaxseed or eggs, milk, maple syrup, and vanilla extract to the bananas and mix to combine.
Slowly add the melted butter and combine.
Pour the dry ingredients into the wet and combine with a spatula until flour is absorbed. Fold in chocolate and walnuts if using.
Pour batter into the lined pan and bake 45-50 min.
Remove from oven and test with a toothpick to make sure bread is fully baked.
Remove bread from pan and allow to cool on a rack for 2 hours.
Slice when cool and serve with butter and enjoy!
Bread will keep for 5-7 days on the counter, covered.