Health(ier) Banana Bread
If you’ve explored my website, you may have noticed a recipe very similar to this one under the sourdough discard section. Spoiler: it’s the exact same recipe, just without the discard here! It comes out great either way. I LOVE this banana bread. So moist & perfect with a morning or afternoon coffee. Enjoy, and yay for using up those super ripe bananas!
Ingredients:
2 cups AP flour
1 tbsp cinnamon
1 tsp each of: salt, baking powder, baking soda
2-3 very ripe bananas
1/2 cup olive oil
1/3 cup maple syrup
1 tbsp milk (any kind)
2 eggs, beaten
1 cup chocolate chips
Process:
Pre-heat the oven to 350F. Whisk all the dry ingredients together in a large mixing bowl (flour, cinnamon, salt, baking powder & baking soda).
In another mixing bowl mash the ripe bananas up thoroughly. Then add the rest of the wet ingredients and whisk together with the banana mush (olive oil, maple syrup, milk, eggs & discard).
Pour the wet ingredients into the dry ingredients and combine until there are no dry bits. Fold in the chocolate chips.
Line a loaf tin with parchment paper (optional: you can also spray it with additional canola oil to be extra sure that nothing will stick).
Pour the batter into the loaf tin, smooth it a bit on top, and then bake for 60-75 minutes until cooked through.
Let the banana bread cool completely in the tin. It will finish cooking inside as it cools. Slice and enjoy!
Banana bread will keep in an air tight container at room temperature for a few days, after which point I recommend moving them to the fridge. Absolutely delicious with coffee in the morning!
If you make this, I’d love to see! Tag @nokneadtoworry on Instagram.