Superfood Banana Bread
Updated as of 3/7/2020
My amazing superfood banana bread!
First of all, I know many of you are probably asking "what constitutes a superfood?" and my answer to you is this.... a superfood is basically a whole food that contains a boat load of nutrients, vitamins and antioxidants. Some of the most popular superfoods include blueberries, almonds, avocado, salmon, chia seeds etc. So it's always a good idea to add them to recipes. That's one reason I can't stop raving about this amazing banana bread! I've been eating it for breakfast every single day this week. Alongside a cup of hot Raspberry Leaf Tea- there's nothing cozier. Enjoy it topped with a variety of yummy pairings like creamy peanut butter and banana, or (even more superfoods) almond butter and blueberries. Either way, you simply can't go wrong. I hope you enjoy this recipe knowing its full of real wholesome ingredients and curated with love.
Serving Size: 1 loaf
Prep time: 10 minutes
Cook Time: 55 minutes
Total Time: 65 minutes
1 and 1/2 cups whole wheat flour (I used Bob's Red Mill)
1/4 cup ground flax seed
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
2 tablespoons of chia seeds (you can also use hemp seeds)
3 ripe bananas mashed
2 eggs at room temp.
1/2 cup plain Greek yogurt
2 tablespoon melted then cooled coconut oil
1/3 cup pure maple syrup
1 teaspoon pure vanilla extract
2 tablespoons unsweetened almond milk (you can use any milk)
1.5 oz. chopped dark (72% or more) chocolate
Preheat oven to 350 F and grease a bread pan with coconut oil. Mix all of the dry ingredients in a large bowl. Whisk until well combined and set aside.
In a separate bowl mash ripe bananas with a fork until smooth and chunky. Mix in the remainder of wet ingredients until well combined.
Slowly poor dry ingredients into wet ingredients and mix. Stir lightly until just combined- don’t over do it!
Last but not least, fold in the chopped dark chocolate until evenly distributed through the batter. Slowly pour the batter into the bread pan and top with (optional) pepitas + a sprinkle of the chopped dark chocolate. Bake in oven for 53-55 minutes or until a toothpick inserted comes out clean.
Remove from oven and let cool for 15 minutes.
Once bread is cooled wrap in parchment paper and a dish towel to keep from drying out. Store in an airtight container to keep fresh.
This recipe is super versatile so feel free to get creative here. You can easily add in a variety of flavors like blue berries, raspberries, peanut butter, almond butter, extra nuts and seeds etc. Once cooled, I also like to cut this banana bread into a thick slices and freezing it. It's incredibly convenient when I need a breakfast or snack on the go. I warm it up in the toaster oven and smear some almond butter on top. It's so yummy and smooth.
Freeze for up to 3 months.
Did you make this recipe?
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Until next time,