Who doesn’t like banana bread really? It’s the classic snack, great for on-the-go and terrific as a litter-less snack for school-aged kids. A lot of coffee shops often sell individually wrapped slices, but to me they’re often lacking flavour, or made with questionable ingredients, and way too much sugar for my palate. I’ve adapted my recipe over the years and lowered the sugar gradually until it’s just sweet enough. Chocolate chips add extra sweetness, which is just fine for our family.
It’s also really cooled down in our neck of the woods, which to me signals that I should start baking! This is our go-to banana bread recipe. You can swap out different flours, fats, yogurts/milks, toppings etc for whatever suits your family.
I always double the following recipe to make two loaves and freeze one for later.
Pro tip: before you freeze your second loaf, cut it in half and put parchment paper in between the two halves – then you can take out half a loaf at a time.
1/3 c butter/coconut oil
2 T coconut sugar
2 eggs
1 t vanilla
1/2 c plain full fat yogurt
3 ripe bananas (frozen and defrosted work well)
1 3/4 c flour of choice
1/2 t salt
1 t baking soda
1/4 t baking powder
1/2 c mini dark chocolate chips
Beat butter and sugars, add eggs, vanilla, bananas and yogurt. In a separate bowl combine the dry ingredients. Add the dry to wet, then stir in the chocolate chips. Pour into greased loaf pans, or pans lined with parchment paper.
350 degrees for 45-55 min or until a toothpick inserted comes out clean.
You can also make muffins and cook for approximately 25 minutes.
This recipe is irresistible to our family, we’re always waiting for it to cool enough before we can slice off a nice thick piece and slather with butter. Yum!
What’s your favourite healthy snack?
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