Not normally a banana bread person. However, some left over bananas were screaming for me to do something with them and I had enough supply of frozen bananas so cooking the sad looking bananas was the only option. Finding a healthy recipe for banana bread that didn’t involve loads of flour or Greek yogurt was no easy task. But pinterest led me to Making Thyme For Health , which had a great recipe. I did need to make some adjustments and with those adjustments, I’ve been led to a new found breakfast bread and afternoon snack.
Heat the oven at 180degree c/350 degree f.
In a blender and in this order add
- 2 mashed bananas or banana in pieces (it makes it easier for the blender)
- 0.75 cups of almond milk (oat or soy milk would work fine too)
- 0.25 cups pure maple syrup
- 0.25 cups all natural smooth peanut butter
- 2 tsp pure vanilla extract
- 1.75 cups oats (make sure they are gluten free if that is your desire)
- dash of cinnamon (about 0.5 tsp)
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 1 tbsp. sunflower oil
Mix in the blender for about 10 seconds. Don’t over mix it. In fact a may be difficult to mix, as there are not many wet ingredients. What is most important is that at least half of the mix is nicely blended and the rest you can blend with a wooden spoon. Once blended. You can fold in 70 grams pure chocolate (at least 70% pure) chocolate chunks. I just take a chocolate bar and make it into chocolate chunks by hand.
In a loaf pan with baking paper, pour in the mixture. Put in the oven for 25 minutes. It make need more or less time depending on your oven. It’s ready when the center comes out clean on a toothpick. Let the loaf cool for about 10 minutes.
Makes about 10-12 slices (my slices may be a bit thick hehe). It should be okay to freeze as well, otherwise store in a air tight container for max 3 days. It is best when eaten fresh. It is fine by itself, but if you want an extra kick than I spread on some walnut butter. Clearly living on the edge.
It is a moist and delicious bread. Tastes quite decadent. Definitely doesn’t taste gluten free, dairy free, egg free and refined sugar free. This one is most defo going on my recipe rotation.