I’ve been doing lots of baking lately and thought I’d share one of my own recipes for banana bread. A friend and I developed this recipe together by trying many different ones and tweaking it until it was perfect. I call it Banana Bread DEE-Luxe That’s with the chocolate, coconut and pecans. If you leave those out, it’s just Banana Bread, but still pretty darn good. I wouldn’t exactly call it a health food, but it is better than store-bought, and unlike most recipes, it does not contain any refined flour or sugar and no one will be able to tell the difference. I use organic ingredients, and usually I reduce the coconut palm sugar down to 1/3 cup – the bananas and chocolate still keep it sweet enough to be a treat.
Let me know if you’ve tried it and what you think! Soon I’ll be posting new adaptations of this without sugar and without whole wheat flour – I’ve been testing out a few more recipes and tweaking them to get the same yummy taste but gluten-free.
Banana Bread Deluxe
1 1/4 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon grey sea salt (I like this Celtic grey sea salt)
2 large eggs, at room temperature
1/2 teaspoon vanilla extract (click here to see how to make your own vanilla extract)
1/2 cup unsalted butter, at room temperature, plus more for preparing pan
3/4 cup coconut palm sugar
3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
1/2 cup chopped pecans or walnuts (optional)
1/4 cup of unsweetened shredded coconut (optional)
1 bar (3.5 ounces) chopped dark chocolate (I use 85% Green & Black’s)
1. Preheat oven to 350 degrees F. Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter or line with parchment paper. Alternatively, use a mini loaf pan or muffin tin and cupcake liners for faster baking and ease of portability.
2. In standing mixer fitted with paddle attachment or an electric hand-held mixer, cream butter and sugar until light and fluffy.
3. Gradually pour egg mixture into butter while mixing until incorporated.
4. Add bananas (mixture may appear to be curdled, so don’t worry), and remove the bowl from the mixer.
5. With rubber spatula, mix in dry ingredients mixture until just incorporated.
6. Fold in nuts, chocolate and coconut – transfer batter to prepared pan.
7. Bake 55 minutes using a regular loaf pan or 20-25 minutes for a mini loaf pan or muffin tin or until a toothpick inserted in center of bread comes out clean. Cool bread in pan on a wire rack for 5 minutes. Turn bread out of pan and cool completely on rack.
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