I’m constantly on the lookout for healthier versions of some of my favorite baked goods and I’ve found banana bread to one of those recipes to be pretty easy to “healthify” with a few substitutions that you likely already have laying around in your cupboard. If you give this recipe a try, let me know what you think in the comments!
Servings: 1 loaf (8 slices)
Ingredients:
1 1/2 cups (345g) mashed bananas
1/3 cup (100g) maple syrup
1 egg
1/4 cup (56g) coconut oil, melted
1 tsp vanilla extra
1 cup (130g) whole wheat, all purpose, or arrowhead protein flour
1/2 cup (41g) unsweetened dark chocolate cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2-1 cup sugar-free chocolate chips
Directions:
Preheat oven to 425 and spray a loaf pan. In a medium bowl mash your bananas, then add your maple syrup, egg, coconut oil, and vanilla, whisking until combined. Add the flour, cocoa powder, baking powder, baking soda, and salt, mixing once again until combined. Pour batter into your loaf pan and generously top with chocolate chips. Bake at 425 for 5 minutes, then drop the temperature to 350 and bake for 40-50 minutes until the center is fully cooked. The top will crack a little. Let the loaf cool in the loaf pan, then transfer to a wire rack and slice.
Recipe inspired by Sally’s Baking Recipes
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