I have tried making banana bread with many variations and this one tops all of them for me. It is moist and oh, so good!
Truth be told I was trying to combine two recipes together and in my effort to do that I forgot about one key ingredient that was called for in both of them.... the eggs! You can safely modify this recipe to make it vegan friendly by omitting the eggs like did and substituting the greek yogurt for vegan yogurt or leaving it out completely. Maybe a bit flat but moist and tastes great according to the taste testers.
I made mine in a cake pan instead of the traditional loaf pan.
I used erythritol as a substitute for refined sugar and almond flour instead of using regular flour. I credit yogurt and coconut oil for giving it a moist texture and of course, I had to add a bit of Nutella for that chocolaty flavour and even sneaked in some Red Beets Crystals. Do you know red beets are actually good for your heart health?
How to Make Banana Bread
The banana bread is super simple to make and if you have any leftovers they can be sliced and frozen for those snack attacks!
3 Ripe Bananas
2.5 cups Almond Flour (not almond meal)
1/4 cup Sweetener of choice (I used NOW erythritol)
1/4 cup Coconut oil melted (Butter or any other oil could work)
1/4 cup Greek yogurt (or substitute for any vegan-friendly yogurt)
1 tsp Cinnamon
1 tsp Vanilla extract
1 tsp Baking Soda
1 tsp Baking Powder
1/4 tsp Kosher salt
2 tbs chocolate chips or any other toppings of choice
Preheat the oven to 350 degrees Fahrenheit. Grease a 9×5 loaf pan or line it with parchment paper.
In a large mixing bowl, combine all dry ingredients and stir well to evenly mix them together.
Whisk the liquid ingredients together, combine them with the dry ingredients to form a banana bread batter.
Smooth into the prepared baking pan. Press a few chocolate chips or other toppings of choice and place the pan on the oven’s center rack.
Bake for 40 minutes, turn off the heat and let the bread sit in the oven to further cook for 5-10 minutes.
The bread is done when a toothpick inserted into the center of the loaf comes out mostly clean. If yours is still undercooked, simply turn the oven back on and continue baking (checking every five minutes) until fluffy and golden.
Let it cool. The taste and texture improve over time loosely cover and place in the fridge overnight if you wish.
Leftover banana bread can be put in the freezer for a month or two.
You can customize it according to your own taste and preference by adding mini chocolate chips, crushed pecan or walnuts even dried fruit, shredded coconut.