Description
This whole wheat banana bread is moist and healthy, made with roasted bananas, coconut oil, and sweetened with maple syrup. Perfect for breakfast or a snack.
Ingredients
Scale
- 1½ cups white whole wheat flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 3 medium roasted bananas (or overripe)
- 2 large eggs, room temperature
- ½ cup pure maple syrup
- ? cup coconut oil, melted
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
- ½ cup roasted pecans, chopped
Instructions
- Preheat the oven to 350 degrees F. Grease a 9 x 5-inch loaf pan.
- In a medium bowl, mix together the flour, baking soda, baking powder, and salt.
- In a separate large bowl, mash the roasted bananas. Add the eggs and beat until well combined.
- Stir in the maple syrup, melted coconut oil, and vanilla extract into the banana mixture until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
- Fold in the chocolate chips and roasted pecans.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For a vegan version, substitute the eggs with flax eggs. Store the bread in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Roasting bananas enhances their sweetness and flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12
- Sodium: 180
- Fat: 10
- Carbohydrates: 30
- Fiber: 3
- Protein: 4
- Cholesterol: 35