I’ve been on a banana bread kick lately. Not only do we always seem to have bananas going soft on our counter (who doesn’t?), but also I’m finding so much more freedom in my diet now that my show is over. I’m still eating well… plant-based, plenty of veggies, adequate protein to fuel my lifting… but I’m definitely indulging in treats if I want them. Whereas in the weeks leading up to the show, my diet was pretty strict and I focussed on completely nutrient-dense foods with very few extras. I didn’t mind, because it’s all part of the cyclic nature of the sport. I knew “improvement season” would be coming, and with that, plenty of calories and carbs to play with! So I’m having fun with new recipes again… what a joy!
This banana bread tastes and feels like it’s much higher in fat & sugar than it really is. I think the key is using really ripe bananas. Mine were almost black. I also added pumpkin to boost Vitamin A and give it a bit more fiber… and it’s fall, so why not? But if want to keep things simple, just add the same amount of extra banana. I reduced the oil by more than half, and added back some almond butter… this gives the bread a nice velvety texture as well as protein & fiber. And since my bananas were so sweet, I also reduced the sugar by about half of the original cookbook recipe… I just don’t think banana bread needs a ton of sugar to be delicious.
I wondered as I was making it if the kids would notice these changes from the full-fat, full-sugar recipe we made together last week. They were at school when I made today’s version, so they won’t taste it till they get home, and they won’t necessarily know… unless someone tells them, or unless they happen to read this blog. But I did throw in a couple of handfuls of chocolate chips, just to reassure them that I was thinking of them!
And as far as banana bread goes, this is healthy enough to be called breakfast. And it would be amazing with a big swipe of peanut butter spread across a thick slice… not that I’ve tried this or anything!
Enjoy, friends!
Ingredients
- 2 cups mashed ripe bananas (about 4-5)
- 1/3 cup mashed cooked pumpkin (can sub more banana)
- 4 T. flaxseed meal + 6 T. water (mix & let stand for 5 min to gel)
- 2/3 cup brown sugar or coconut sugar
- ¼ cup almond butter
- ¼ cup grapeseed oil
- ¼ cup unsweetened almond milk
- 1 T. vanilla
- 4 cups whole wheat pastry flour
- 2 t. baking powder
- 1 t. baking soda
- ½ t. salt
- ½ - ¾ cup dark chocolate chips
Instructions
- Preheat oven to 180C (350F.) Spray 2 8x4” loaf tins with non-stick spray.
- In a large bowl, mix together mashed banana, pumpkin (if using), flaxseed/water gel, brown/coconut sugar, almond butter, oil, almond milk, & vanilla. Stir well.
- In another large bowl, whisk together flour, baking powder, baking soda, and salt.
- Pour wet ingredients into dry, and stir to combine, making sure all the dry ingredients are moistened. Do not beat or overmix. Batter will be quite thick.
- Stir in chocolate chips and divide batter among pans. Bake 40-45 minutes or until a toothpick comes out clean.
- Cool completely before cutting. Makes 2 loaves, about 12 slices each.
I love banana cake/loaf and anything with bananas in…I’m definitely going to try your version Rebecca! Especially with the added chocolate chips!
I always love seeing how a loaf turns out…and always amazed and love how it’s shaped when sliced for serving always reminds me of Australia!!
Thanks, Jo! Yup, my kids are loving this one… I think it’s the chocolate that gets them. 😉 Hope Tom loves it too! xoxo
This looks awesome Rebecca, I love the pumpkin and all the ingredients are so healthy! Can’t wait to try! 💗
Aw, thanks, Shawn!! I hope you guys love it… I’ve been making it just about every week because my kids go through it so fast. 🙂 xoxo