healthy banana bread recipe

Years ago, I was looking for a recipe to use as a base, to create the healthiest healthy banana bread recipe possible (for me at least!)… Without sacrificing flavor – I didn’t want it tasting like  “health food”.  Just a tasty (but healthy) version of the banana bread my mom used to make when I was a kid.

So, using the Tassajara Bread book recipe for my base (because it already tasted pretty great, for a kinda healthy banana bread)… here’s what I came up with…

What changes did I make?  I lowered the oil/fat content pretty significantly and  took out the sugar.  I replaced both with applesauce, which also helps keep it moister for longer.  (Bonus!!)

And, because when I created it, I was also looking for a vegan healthy banana bread recipe, I substituted chia seeds for eggs.  If you want the eggs instead, you can use 2.  🙂

Oh, and because I love dark chocolate, and there’s some good research pointing to the health benefits in same, my family all love it when I also throw in a bunch of those good quality dark chocolate chips (this is where you get what you pay for – cheap chocolate chips really don’t cut it here!)…

OK, does it get any better than this – a healthy banana bread recipe, low in fat and sugar, with dark chocolate chips?

Well maybe.  I’ve also used it with spelt flour and other non-wheat flours (just in case you’re trying to avoid or reduce your wheat flour consumption).. and it still turns out wonderfully!

 

deb’s very tasty healthy banana bread recipe!!!

Makes I large round bundt (though I suppose you could also use a large loaf pan, but why would you want to avoid those awesome bundt bumps and that cute hole in the center)….

2 c flour [works with spelt]

1 tsp baking soda

2 tsp baking powder

¼ cup of oil

1 small single serving cup or ¼ cup of applesauce [unsweetened, preferably – and you can use the unsweetened single serving flavored kind too – blueberry, or kiwi strawberry etc]

3 T chia seeds, soaked overnight in some water (maybe 1/3 to 1/2 cup) water til thick and gluey [or 2 eggs]

4 – 5 very ripe bananas (frozen or fresh – just make sure they’re super-ripe, like the skins are brown, not just with a few speckles of brown on the skin)

¼ tsp salt

1 cup [or more] semi-sweet chocolate chips (it pays to use good quality ones)

It’s fantastic with a grated lemon peel added to the liquid ingredients

You can also add a tsp or two of vanilla

And add a bit [maybe ¼ cup] of milk or juice if it’s too thick – should be like thick cake batter [not too runny]

You can add ¼ c of brown sugar if you want it sweeter, but it doesn’t really need it

 

Preheat oven to 350.

Mix together the 1st 3 dry ingredients, plus the salt. Add the semisweet choc chips…

Blend together the banana, chia [or eggs] oil and applesauce until well mixed and light with air [in blender]  and lemon peel, and vanilla if using…

Mix the wet into the dry and beat til barely smooth [but don’t over-beat – some lumps are good].

Place in greased bundt pan, and bake at 350 for about 50 min, or until toothpick is dry when stuck in the middle of the cake.

Cool 5 min before removing from pan.

Eat….[that’s the easy part].  🙂

 

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