The Only Banana Bread Recipe You Will Ever Need.
Quick, easy, moist, chocolatey goodness...What more can you ask for?
It feels like just yesterday that the top priority during quarantine was crafting the perfect banana bread recipe. I don't know about you, but I took the time stuck at home to master the art of banana bread and create the most delicious recipe ever. (This recipe is also gluten free for all my sensitive tummy girlies out there!)
It's simple, fast, delicious, wholesome, and the best way to use up ripe bananas!
Here's what you'll need:
1 cup of almond flour
1 1/2 cups of oat flour (Can be made by blending regular rolled oats)
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 cup of coconut brown sugar
A dash of maple syrup
1 teaspoon of almond extract
1 teaspoon salt
1/2 cup oil ( I like to combine hazelnut and coconut)
3 1/2 very ripe bananas
1 teaspoon vanilla extract
1 big scoop of greek yogurt*
2/3 cup of walnuts
As many chocolate chips as your heart desires
Directions to goodness:
Set your oven to 350 degrees F° and line the bottom of a loaf pan with parchment paper.
Sift together the flour(s), baking soda, cinnamon and salt in a large bowl, and set aside.
In a separate bowl: beat the sugar, maple syrup, and eggs with a whisk until light and fluffy (takes about ten minutes). Next, add the oil, mashed bananas, vanilla, almond extract, and greek yogurt.
Fold your dry ingredients into your wet and stir until evenly combined.
Add any additions you prefer (I use walnuts and chocolate chips).
Pour into your baking pan and pop into the oven for about 30 minutes (check with a toothpick).
Enjoy with family or friends (or don't because it really is that good)!
*I know greek yogurt seems random, but it is the KEY for moisture in this recipe. Greek yogurt packs in protein too, which is always a benefit! You can also use dairy-free alternatives such as coconut yogurt, but I find plain greek yogurt to be the best because it doesn't leave any funky taste.