Happy fall! This is a solid banana bread recipe that results in a deliciously dense loaf. It is nice and sweet, but uses minimal sugar – keeping it comparatively healthy to traditional recipes. This recipe is easily veganized by using the substitutions in brackets. I love and enjoy it both ways. I often bake bite size portions in mini muffin tins for my little guy to take to kindergarten. It begs to be eaten with a hot cup of tea or hot chocolate ❤ ❤
Best Banana Bread:
- 1.2 cup butter (or coconut oil)
- 1/4 cup coconut or brown sugar
- 2 free range eggs (or flax eggs)
- 4 bananas, mashed
- 1 1/4 cup flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon grated ginger (optional)
- 1 cup mini chocolate chips (dairy free if you would like to keep it vegan)
Preheat oven to 350ºF
Cream together your butter (or coconut oil) and sugar. I use my stand mixer with a paddle attachment, but you can use electric beaters or whip it by hand. Add in your eggs and banana and mix well. In a separate bowl mix dry ingredients. Gently stir dry ingredients into wet ingredients. Fold in chocolate chips. Pour batter into a greased loaf pan and bake for 60 mins. If you’re using a muffin tin bake for around 20 minutes or until golden brown 🙂
Enjoy ❤ ❤
Megatarian 