Thebanana bread you buy alongside your morning coffee should really be labelled banana cake. It has, basically, the same ingredients, missing only the icing to make it a full-fledged desert.
My banana bread recipe is tried and true, and it will give you the energy you need to make it through your morning. Swapping out some of the empty calories found in cake with some nourishing ingredients will super charge your day, all without making you feel too full or sluggish.
This is perfect with a coffee in the morning or as an afternoon pick-me-up. It’s also nut-free, so it’s a great option for back-to-school lunches.
MAKES 12 SLICES
INGREDIENTS 3 ripe bananas
(very spotted or brown on the outside)
¼ cup avocado oil
¼ cup coconut sugar
1 ½ cups whole grain flour
1 tsp baking powder
½ tsp baking soda
¼ tsp sea salt
½ tsp cinnamon
1. Preheat your oven to 350 F.
2. Peel and mash the banana in a medium bowl and add the egg, oil and sugar. Mash and stir until there are little to no lumps.
3. In another bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
4. Add all the dry ingredients to the wet ingredients at once. Fold together until combined.
5. Scrape into a greased loaf pan and bake for 50 minutes. The top will be browned and crunchy.
6. Let cool in pan for about ten minutes, then turn onto a cooling rack.
For a special treat, add ½ cup of dark chocolate chips when folding dry and wet ingredients together.
Will stay delicious wrapped on the counter for 3–4 days. It also freezes well.
Seanna Thomas is a nutritionist from Toronto who runs nutrionnaire.com.