Healthier Banana Bread
I recently shared the recipe for a Banana Bread that I’ve been making for almost two decades. It’s one of the few recipes that I never considered messing with since it turns out perfect every time. My 6-year old, Maya loves that Banana Bread but my 2-year old, Emma is a super picky eater so it’s a hit or miss with her.
The other day I finally decided to experiment with my tried-and-true recipe with some new ingredients to increase the protein, get some omega-3s and slightly reduce the carbs. I was hoping to get some more nutrients into Emma since she was excited to try my banana “cake”. She called it a cake while I was preparing it, so I sort of rolled with that name. I was a little nervous about the taste but it turned out to be A-mazing! I think I preferred the healthier version over the regular one! ⠀
The only difference was that it browned a little quicker but otherwise no one even knew the difference in my house. So next time you have some extra ripe bananas, give either recipe a try.
Let me know in the comments below which one you would make first - the regular one or the healthier one?
Prep time: 15 mins | Bake time: 35-45 mins | Servings: 8 - 10 slices
Ingredients
1¼ cups all-purpose flour (spooned & leveled)*
¼ cup super fine almond flour
¼ cup ground flaxseed
1 tsp baking soda
1 tsp baking powder
½ tsp table salt
½ cup chopped walnuts
½ cup semi-sweet chocolate chips
½ cup unsalted butter, softened to room temp
½ cup sugar**
2 large eggs
1 tsp vanilla extract
3 very ripe bananas, mashed (about 1 to 1¼ cup)
Instructions
Whisk the flour with the next 5 dry ingredients in a medium bowl.
If you have whole walnuts, chop them into small pieces.
Mix the butter with sugar in a mixer on medium speed until creamy.
Add eggs, one at a time and mix until fully incorporated.
Add the vanilla extract and mashed bananas, mix on low speed until fully blended.
Add the dry flour mixture about half a cup at a time to the wet mixture and gently fold in with a spatula until evenly mixed (do not over-mix).
Add the walnuts and chocolate chips and gently mix until combined.
Heat oven to 350°F.
Transfer to a greased loaf pan (9 x 5 x 3 inch) and cover with foil.
Bake for 35 - 45 mins, turning once and remove the foil when the center starts to look almost done.
Bake for 10 more mins or so, until the top is evenly browned.
Insert a toothpick in the center of the bread and if it comes out clean, then it's done!
Transfer to a wire rack to cool completely before slicing .
Store at room temperature in a covered container for up to 2 days or in the fridge for 3-4 days.
Recipe Notes
*Spoon & level method - do not scoop flour out of the bag/container with your measuring cup. Instead, use a spoon to scoop flour into your measuring cup and once full, use the back of a knife to level off the cup; do not tap the cup.
**use ¾ cup of sugar if you prefer your banana bread to be sweeter.
If you give this recipe a try, I’d love to know how it turns out.
Comment below or share a photo on IG and tag @emmaya.us.
About Me
Hi there! I’m Tahmina - mom of two girls, an engineer, a passionate baker, a decent cook, and a creative event planner.
I’ve always enjoyed baking but became passionate about it after I had my first child. Now I combine my knowledge from working in the food industry and increased interest in food and nutrition to experiment with various ingredients and recipes.