Healthy Banana Bread
Servings: 12 slices
- 5 ripe (5 ripe) bananas divided. 3 are mashed in the batter, 2 are added in chunks.
- ⅓ cup (80 grams) almond milk or another milk
- ¼ cup (55 grams) extra virgin olive oil
- ¼ cup (50 grams) sugar
- 1 tablespoon vanilla extract
- 1 cup (150 grams) all-purpose flour
- 1 cup (150 grams) whole wheat flour substitute all-purpose flour
- 2 teaspoons (8 grams) baking powder
- 1 teaspoons (4 grams) baking soda
- ⅓ cup (60 grams) dark chocolate chips or chopped walnuts
- Preheat the oven to 350°F or 180°C. Line your loaf pan with parchment paper.Mash 3 of the 5 ripe bananas in a large mixing bowl with a fork or potato masher.Add ⅓ cup almond milk, ¼ cup extra virgin olive oil, ¼ cup sugar, and 1 tablespoon vanilla extract, and stir with a spatula until well combined.
- Sift in 1 cup all-purpose flour, 1 cup whole wheat flour, 2 teaspoons baking powder, and 1 teaspoons baking soda.Stir until well combined but without overmixing.
- Add ⅓ cup dark chocolate chips and two more bananas into the batter, sliced into bite-size pieces. Stir with the same spatula, then transfer the batter to the prepared loaf pan.
- Bake at 350°F or 180°C for 50 minutes, or until a toothpick inserted in the center comes out mostly dry. In some ovens it might take up to 60 minutes of baking time. Let cool down on a cooling rack for at least one hour.
Nutritional information is an estimate for 1 slice of healthy banana bread out of 12 slices.
SUBSTITUTIONS
Whole wheat flour: Substitute all-purpose flour.
Extra virgin olive oil: Substitute regular olive oil, avocado oil, or another vegetable oil. For oil-free, substitute apple puree.
Almond milk: Substitute any other milk, including oat milk, soy milk, rice milk, etc.
Dark chocolate chips: Substitute walnuts, pecans, or other nuts.
Vanilla extract: Substitute the seeds in a vanilla pod.
STORAGE
Room temperature: Keep at room temperature, wrapped in plastic, for three days.
Refrigerator: It lasts about five days in the fridge, wrapped in plastic.
Freezer: Let the loaf cool down completely, cut into slices, and put it in a freezer friendly container, each slice separated by a piece of parchment paper. Freeze for up to 3 months.
