Not all banana bread is created equal. Some banana bread veers a little too healthy, resulting in a cardboard-like texture. Hard pass. This banana bread recipe, however, manages to straddle the line between delicious and healthy: it’s not too sweet or buttery, but it’s studded with dark chocolate so you’re not missing any decadence. A mix of flours keeps the texture balanced.
- 4 ripe bananas
- 1 egg
- 1/4 teaspoon vanilla extract
- 3 tablespoons maple syrup
- 1 1/2 cups oat flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips
- 1/3 cup chopped walnuts
- Preheat oven to 350F degrees and coat a 9″x5″ loaf pan with cooking spray.
- In a medium bowl, mash the bananas using a fork until they are the consistency of applesauce, then stir in the egg, vanilla, and maple syrup.
- In a large bowl, combine the oat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt. Add the banana mixture and mix until fully combined, then gently fold in the chocolate chunks and walnuts.
- Spoon the batter into the loaf pan, then bake for 45 to 50 minutes. Remove the banana bread from the pan and place on a wire rack to cool. Store in an airtight container at room temperature up to 2 days or in the fridge up to 5 days.
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