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Super Food Banana Bread

This wholesome banana bread recipe is packed with nutritional goodness thanks to the added superfoods. Refined sugar free and a crowd pleaser thanks to the moist texture and sweet flavor of traditional banana bread.
Course breakfast, dessert, snack
Keyword banana, banana bread, bread, refined sugar free, superfood, whole wheat, wholesome
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 1 loaf
Author Ashley

Equipment

  • oven
  • loaf pan
  • rubber spatula
  • Mixing bowls

Ingredients

dry ingredients

  • 1 1/2 cups whole wheat flour
  • 1/4 cup ground flax seed
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons chia seeds or hemp seeds

wet ingredients

  • 3 ripe mashed bananas
  • 2 eggs room temperature
  • 1/2 cup full fat plain greek yogurt
  • 2 tablespoons melted then cooled coconut oil
  • 1/3 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsweetened almond milk
  • 1.5 oz. dark chocolate bar chopped 72% cacao or more

Instructions

  • 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 or slice and freeze for up to 3 months.

Notes

whole wheat flour- you can evenly sub whole wheat flour out with all purpose or oat flour. 
eggs- eggs can be replaced with two flax eggs if vegan. 
greek yogurt- can be evenly subbed out with unsweetened apple sauce if you're looking for a dairy free option. 
maple syrup- you can evenly sub maple syrup with honey coconut sugar or dark brown sugar. 
almond milk - almond milk can be evenly subbed with cashew milk, oat milk, soy milk or traditional cow's milk. 
dark chocolate bar- chopped dark chocolate bar can be swapped out with dark chocolate chips. Just keep in mind not all dark chocolate is the same. Usually dairy free dark chocolate contains at least 70% dark cacao. Just make sure to read your food labels and you should be okay! Also- if you're not a dark chocolate fan- feel free to leave this out. 
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. You can slice and freeze for up to 3 months.