Switching gears a little bit to share one of my favorite recipes for Banana Bread. This version is pretty healthy because it doesn’t use any refined sugar, but you better believe it has real ingredients including agave nectar and dark chocolate chunks. Let’s get something out of the way first. Does anyone else sing the lyrics to Gwen Stefani’s Holla Back Girl everytime you spell out B-A-N-A-N-A-S? I literally cannot spell bananas without doing so.
We love this version because it can double as a quick breakfast treat or dessert! Pair it with a cup of coffee and you have a perfect any time of the day snack. My kids love this so I know it will please even the littlest critics.
Anytime we let our bananas overripen on the counter, I whip up a quick loaf of this bread. The bananas tend to overripen more often than I would like to admit, but with this as the end result, I am not complaining. In fact, I might just let them on purpose next time. Another thing I love about this simple recipe is that I ALWAYS have all of the ingredients on hand. I bet you do as well.
This recipe starts by mashing 4-5 bananas in a bowl (the riper the better) and adding 2 eggs, a splash of vanilla extract, 1/2 cup coconut oil, 1/4 of greek yogurt, and a 1/2 cup of agave nectar. You could totally sub the agave for maple syrup or your favorite honey. I mix this all togehter. Don’t have greek yogurt on hand? Use a 1/4 cup of regular milk or almond milk. Don’t have coconut oil, use olive oil or melted butter. Meanwhile, preheat the oven to 350 degrees.
In a separate bowl, measure out 1 3/4 cup of flour. I use a high-quality AP flour (King Arthur), but if you are wanting to sub it out for a different flour I would recommend Whole Wheat flour or White Whole Wheat flour (it’s a thing). I haven’t tested this particular recipe with alternative flours. I tend to prefer baking with regular flour, but just making sure my ingredients are high quality and unbleached. If you try this recipe with almond or coconut flour, let me know. Maybe I will do that next time.
To the flour I add 1 teaspoon of baking soda, 1/4 tsp of salt, 1 teaspoon of cinnamon and stir it up. You will then add the dry ingredient bowl to your banana mixture. I use a spatula to combine these because it also comes in handy when trying to get your batter from the bowl into your baking dish.
After it is combined, fold in your chocolate chunks. I just eyeball this one, but for the sake of the recipe, we will say 1/2 cup of chocolate chunks. I sprinkle the top with a handful of chocolate as well…naturally. This part is super customizable too. Leave the chocolate out, or use chocolate chips, heck even substitute it for fresh blueberries instead. Your bread. Your rules.
Add the batter to a greased 9×9 baking dish. I like to grease my pan with butter or coconut oil. Can you tell that I like to give you options? Bake this for about 35-40 minutes. Basically, until you can stick a toothpick in the center and it comes out clean. Learned that one from my Mom. Thanks, Mom!
Chocolate Chunk Banana Bread
Servings: 8-10 Time: 40-45 mins. Difficulty: Easy
- 4-5 over-ripe bananas
- 2 eggs
- 1/2 cup greek yogurt
- 1/2 cup coconut oil
- 1/2 cup agave nectar
- splash of vanilla extract
- 1/4 tsp salt
- 1 tsp baking soda
- 1 3/4 cup all-purpose flour
- 1 tsp cinnamon
- 1/2 cup of dark chocolate chunks
- In a medium bowl, mash up the bananas. Add eggs, agave nectar, vanilla extract, coconut oil and greek yogurt. Mix well to combine.
- In another medium bowl, measure out flour, salt, baking soda, and cinnamon. Mix well to combine.
- Add the dry ingredient bowl to your mashed up banana mixture.
- Mix together.
- Fold in your chocolate chunks.
- Add batter to a greased 9×9 baking dish. Sprinkle the top with a handful of chocolate chunks. Bake for 35-40 minutes.
*Make sure a toothpick comes clean from the middle of the bread. Let cool and enjoy!