About the Recipe
For the wet ingredients:
3 medium to large extra ripe bananas, mashed (about 1 ⅓ cup mashed banana)
⅓ cup melted and cooled coconut oil
½ cup packed brown sugar (or coconut sugar)
½ tablespoon vanilla extract
2 tablespoons dairy free milk of choice
For the dry ingredients:
1 ¾ cup all purpose flour (or sub whole wheat pastry flour, white whole wheat flour or chickpea flour for a GF option)
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup chocolate chips
½ cup chopped walnuts (or pecans)
Preheat your oven to 350 degrees F. Line a 8 1/2 x 4 1/2 inch pan with parchment paper and grease the inside of the pan to prevent sticking. If you use a larger loaf pan, such as a 9x5, please know your bread will be much thinner and will take less time to cook.
ADIn a large bowl mix together the mashed banana, brown sugar, coconut oil, vanilla extract and milk to a bowl until well combined.
In a large bowl, whisk together the dry ingredients: flour, baking soda, cinnamon and salt. Add dry ingredients to wet ingredients and mix until just combined. Do not overmix; it’s totally fine if there are some lumps of banana, etc. Feel free to fold in ½ cup chopped walnuts or ½ cup chocolate chips (or both!) if you’d like.
ADAdd banana bread batter into the prepared pan. Bake for 40-50 minutes or until a tester inserted into the middle comes out clean or with just a few crumbs attached. Allow bread to cool in the pan for 5-10 minutes, then remove and transfer to a wire rack to finish cooling.
Once bread is cool, cut into 10 slices. Serve with nut butter spread on top for a healthy snack or breakfast on the go.