One of my passions is taking comfort food and upleveling it’s healthy-ness. Simply put, I like to swap out more conventional ingredients for those that actual serve to nourish our bodies rather than harm them. My Nana was known for being the queen of banana bread in our family and it’s always been one of my favorite sweet treats.
A few years ago I looked for a simple banana bread recipe and found the foundation of this…on the Internet! Over the years I have tweaked the recipe and experimented with different combos. This is a sure crowd pleaser. It never lasts more than two days on our house!
- 3-4 ripe organic bananas
- 1/3 cup melted butter organic butter
- 1 cup organic sugar
- 1 egg beaten (I use organic, free range – local when possible)
- 1 teaspoon of baking soda
- 1 teaspoon of vanilla (this can also be organic if available)
- pinch of salt
- 1 cup of unbleached organic flour
- 1/2 cup of almond meal (this is a the secret ingredient that always catches people by surprise. I usually get my almond meal at Trader Joe’s in the baking/nuts section)
- 1/2 cup of shredded organic unsweetened coconut
- 1/3 cup of organic dark chocolate chips (mini chips also work great)
Optional superfood additions: hemp hearts, chia seeds
All you need for this recipe is a large mixing bowl and a wooden spoon. Preheat oven to 350 degrees F. Mash bananas. Add the butter and sugar. Mix in the beaten egg. Add the baking soda, vanilla and salt. Add the flour and almond meal and mix well. Add the coconut and chocolate chips and stir once or twice. Pour into lightly greased bread pan. Set timer for 40 minutes. Test the center after 40 min passes. If still slightly sticky, turn off oven and leave bread in for another 5-10 minutes. Remove and cool for 20-30 minutes. I like it warm and gooey so sometimes I don’t wait that long. After 30 minutes I usually remove the bread and keep it in foil to maintain the moist middle that the almond meal produces.
For another more simple combo try the banana bread with walnuts. You can also make these as mini muffins. This serves as a great snack for home or lunches or after school on the way to activities. Follow the same steps as above, but coat two mini muffin trays with avocado or coconut oil spray. Fill to just below the top and bake 15-17 minutes, or until golden brown. Cool 5 minutes, remove and continue cooling on cookie rack. Store in airtight container up to 4-5 days (but they usually don’t last that long 😉