My kids go bananas for breakfast bread.
I’ve made a few versions over the years, even turning it into muffins at times, but none of them have compared to this banana magic.
I’m always perusing Pinterest for ideas, so when it suggested a breakfast bread on my feed.. I couldn’t resist a click.
The bread looked promising EXCEPT it called for oat flour (while gluten-free, it can contain gluten if harvested incorrectly) which can feel heavy in baked goods (I actually tried oat flour and it was heavy tasting!), it also contained dairy and animal products: eggs.
If I was going to enjoy this bread, it would have to be g-free, dairy-free and egg-free.
If my KIDS were going to eat it, it would have to be sweet and possibly filled with chocolate chips, while *I* would also want it filled with superfoods. (My motto is to eat for optimal health and nutrition and superfoods promote that!)
So, I omitted the two eggs it called for and made two flax eggs.
If you’ve never used flax eggs in a recipe, don’t be afraid to try it. It instantly ups the nutrients with omega 3’s and fiber. It tastes equally as rich as an egg and has the same texture.
I literally use flax eggs in everything from desserts to turkey meatballs that I make for my kids. So good!
You also shouldn’t be scared of brown bananas. There’s a lot of health benefits in brown bananas, plus they are an excellent oil substitute, but only when they are leopard-like, like this!
When my bananas start looking beat up, I’ll either bake something straight away, or I’ll chop them up and freeze them to use in smoothies throughout the week. No banana left behind I say! 😉
Just mash them up, add in your almond butter, coconut sugar, flax eggs, vanilla and then all of the other dry ingredients.
Mix well, throw it in a bread pan, bake 30-40 minutes and serve.
It’s so easy to make and so good to eat day- of, or in the days to follow.
The banana flavor subtly comes through along with the chocolate chips and sweetness. (*A little tip, the more brown your bananas are, the less they’ll taste like actual bananas in a dish.)
The texture is perfect! It holds together beautifully and is soft and moist… just the way you want any bread to look.
My kids will eat a slice for breakfast, or for an afternoon snack.
I love to give it to them because I know it’s going to fill them up for awhile AND fuel them… giving them the energy they need to get through the day.
Brown bananas transformed into a healthy, delicious treat? You better believe it’s… B-A-N-A-N-A-S!
Superfood Banana Bread:
- 2 ripe bananas
- 2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp very HOT water)
- 1/4 c. coconut sugar
- 1/4 c. almond butter
- 1 tsp non alcohol vanilla
- 1/2 *rounded c. Bob’s Red Mill gluten free flour
- 1/2 c. Enjoy Life dairy free chocolate chunks
- 1 Tbsp chia seeds (optional)
- 1/2 tsp cinnamon
- 1 tsp aluminum free baking powder
- 1/2 tsp baking soda
- 1/4 tsp pink salt (or sea salt)
Directions:
- Heat oven to 350 degrees.
- Make your flax eggs. Place 2 Tbsp ground flaxseed into a bowl, boil some water, then add 6 Tbsp hot water to the flaxseed, stir and let it sit for 5 minutes.
- Mash bananas in a medium mixing bowl then add in almond butter (may need to use masher to mix together if almond butter is hard).
- Stir in flax eggs, coconut sugar and vanilla.
- Add in the remaining dry ingredients: a rounded cup of flour (not leveled out to get in a little extra flour), salt, baking powder and baking soda, cinnamon, chia seeds, chocolate chips and stir.
- Lightly grease bread pan with coconut oil and fill pan evenly with batter.
- Bake 350 degrees, 30-40 minutes. **(I find 32 to 35 minutes seems to be ideal, you can test it by pulling oven rack out, stick a knife through center of bread, it should come out fairly clean when it’s ready.)
- Serve immediately, or place in sealed container and store in fridge.
NOTES:
- To cut down on sugar you can omit chocolate chips and ADD 1 full teaspoon of cinnamon for sweetness, or use just 1/4 c. chocolate chips.
