Updated: Apr 29
The sh*t is 'this banana bread' b-a-n-a-n-a-s!! I've never been a huge banana bread fan because I know the ingredients in most banana breads are not super healthy, so that's what led me to create a healthier version that I could feel good about eating. I had some super ripe bananas at home so it was time for me to Scrounge and I decided to experiment with making my own healthy banana bread.
I researched a bunch of banana bread recipes and created my own version based on the ingredients that I had in my kitchen. I had no idea how this would turn out, I was definitely nervous but also super excited for the bread to come out of the oven so I could taste my creation. My house began to smell like fresh banana bread, so I thought that was a good sign. Luckily, it ended up turning out so tasty!!
T h e S c r o u n g e
If you don't have these exact ingredients, Scrounge with the things you have at home and you may end up creating something even better!
If you don't have bananas, use pumpkin puree and make pumpkin bread instead
If you don't have olive oil, try using avocado oil
If you don't have maple syrup, use agave
If you don't have Greek or Icelandic yogurt, use plain dairy free yogurt
If you don't have vanilla extract, use almond extract
If you don't have dark chocolate chips, use semi sweet chips or cut a chocolate bar into chunks
If you don’t have sliced almonds, use chopped pecans, walnuts, or pumpkin seeds
I n g r e d i e n t s
1/2 cup olive oil
1/3 cup maple syrup
1/4 cup plain or vanilla Greek or Icelandic yogurt
1 tsp vanilla extract
1 cup mashed ripe bananas (about 2 bananas)
1 3/4 cups almond flour
1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 cup dark chocolate chips (or a little more!)
1/4 cup sliced almonds (optional)
D i r e c t i o n s
Preheat oven to 325° and spray loaf pan (I sprayed mine with coconut oil)
In medium bowl whisk dry ingredients: cinnamon, flour, baking soda and salt
In a large bowl beat wet ingredients: eggs, oil, maple syrup/honey, yogurt and vanilla. Then add in mashed bananas, chocolate, almonds and flour mixture
Pour batter into loaf pan, sprinkle cinnamon on top and bake for 55-60 minutes or until toothpick comes out clean.
Mine turned out super moist so it may seem undercooked but trust me it’s not. The texture will be different than your typical banana bread. Once it cools down keep in the fridge, this will help solidify the bread and make it easier to eat (less crumbly), it's also delicious when it's cold :)
Enjoy this banana bread on its own for breakfast or a snack, for dessert, with butter or nut butter or I like to eat a piece in the morning for breakfast with a scoop of plain Icelandic or Greek yogurt on top, it's DELICIOUS!!