Prep Time: 10 minutes
Cook Time: 1 hour
She’s an absolute gem and my go-to when drowning in over-ripe bananas. Great for both a quick breakfast and snack. Personally, I love slicing up a piece, popping it in the toaster and spreading some peanut butter (or any nut butter) on top. This boosts flavor and satiety with a lil extra fat and protein. *Tip: the browner the banana, the sweeter!
Substitutions:
Applesauce: equal parts coconut oil or avocado oil
Eggs: flax seed “egg”: 1 tablespoon flax seed with 3 tablespoons water. Whisk and let sit for 10 minutes. This makes 1 egg, double to sub for 2 eggs
Honey: equal parts maple syrup
Whole wheat flour: equal parts all-purpose flour
Gluten-Free: use equal parts gluten free baking flour
Ingredients:
1 - 1 ¼ cup ripe banana, mashed (about 2-3 medium bananas)
¾ cup unsweetened applesauce
2 eggs
¼ cup honey
1 teaspoon vanilla extract
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon allspice (or cinnamon)
½ teaspoon salt (a few pinches)
½ - 1 cup semi-chopped walnuts, plus more for topping (optional)
½ cup (more or less depending on your preference) dark chocolate chunks/chips, plus more for topping (optional)
Directions:
Preheat oven to 325 and grease a bread loaf pan.
Mix all wet ingredients.
Mix all dry ingredients in a separate bowl. Fold half of the dry ingredients into the wet ingredients until combined. Add the rest of the dry ingredients mixing until combined, being careful to not over mix.
Fold walnuts and chocolate chunks into mixture if desired.
Pour into bread loaf pan and top with your choice of extra nuts, sliced banana, or dark chocolate chunks.
Bake at 325 for roughly an hour or until toothpick comes out clean.
Storage: Wrap in foil or store in an airtight container on the counter for 3ish days. Note: This baby is extra moist, so I recommend letting it breathe a little while on the counter-- unwrap foil slightly or lift lid to let some air in. Refrigerate leftovers after 3 days.