Please excuse the chocolate mess atop the mini loafs… I had only a dark chocolate bar, which I hammered into bits, and that led to the lovely look of splatters you see. May not be aesthetically pleasing, but holy sh*t sooooo good!!
Shoutout to Lee for this great recipe over at Fit Foodie Finds, I made a slight adjustment, instead of walnuts I did chocolate bits!
This was super quick to put together and soooo moist and banana-y, the whole family was happy eating this one.
- 1¾ cups white or whole wheat flour
- 3/4 cup sugar
- 2 teaspoons baking soda
- 1/8 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/3 cup chopped walnuts or chocolate chips (for topping)
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoon warm water)
- 3 medium ripe bananas, mashed
- 1/4 cup maple syrup
- 1/2 cup almond milk, unsweetened
- 1 teaspoon vanilla extract
- Preheat the oven to 350ºF and spray a 9-inch loaf pan or mini loaf pan with nonstick cooking spray.
- First, prepare your flax egg. Place 1 tablespoon ground flaxseed and 3 tablespoons of warm water into a small bowl. Whisk and set aside for 15 minutes to thicken.
- Next, mix all of the dry ingredients (except for walnuts) into a medium-sized bowl. Mix until combined and set aside.
- Check your flax egg. If it has thickened and become goopy, you’re ready to rock and roll! If not, wait a few more minutes.
- Place bananas into a separate large bowl and use a fork to mash, making sure to leave some nice sweet chunks of banana. Then, add the flax egg and mix. Add the rest of the wet ingredients to the bowl and mix again.
- Slowly add dry ingredients to the wet ingredients and mix until combined.
- Transfer batter into the loaf pan and make sure that batter is evenly spread out. Sprinkle walnuts or chocolate chips over the top of the banana bread and place into the oven.
- Bake banana bread at 350ºF for 45-50 minutes if using 9in pan or 20-25 minutes if using mini loaf pan.
- Remove from oven, let cool for around 15 minutes and then remove from the loaf pan to continue cooling.