A very soft and moist, plant-based banana bread. With all the goodness of whole wheat flour, coconut oil, flaxseeds and low in added sugar. But with lots of flavor from the delightful combination of bananas, blueberries and of course, chocolate.
There are so many banana bread recipes on the internet that I said I will not do it. But I had 3 overripe bananas sitting on my fruit bowl, they were already leaning towards the mushy side. I had no other option but to make banana bread. Inspired by the traditional banana and blueberry smoothie and adding a bit of chocolate for more glamour, the recipe turned out very good.
Here are the health benefits; Bananas are a rich source of potassium, copper, vitamin C and magnesium plus many potent antioxidants.
Blueberries are known for having one of the highest amounts of antioxidants when compared to the usually consumed fruits and vegetables, especially copious amounts of the anthocyanin pigments, responsible for the blue/purple color of the fruit. Anthocyanin are neuroprotective, reduce the risk of cardiovascular disease and type 2 diabetes.
Flaxseeds are high in vitamin B1, may help weight management and are the richest source of lignans, which are compounds that naturally occur in plants and are an estrogen-like molecule. They have been associated with reduced risk of cardiovascular disease and certain types of cancer besides preventing chronic illness.
Great for breakfast with a smoothie or some nut butter but also with a cup of tea in the middle of the afternoon.
For a variation from banana or zucchini you can also check out the Sweet Potato & Coconut Bread.
Prep: 10 mins | Cook: 35 mins | Total: 45 mins
3 tbsp of ground flaxseeds
7 tbsp of warm water
3 overripe bananas
¼ cup of brown sugar
1 ½ tsp of cinnamon
⅓ cup of coconut oil melted and cooled
1 tsp of vanilla
1 ¼ cups of whole wheat flour
1 tsp of baking powder
¼ tsp of baking soda
½ cup of frozen blueberries
1 tsp of whole wheat flour
¼ cup of mini chocolate chips
Preheat the oven to 350ºF (180ºC). Line with parchment paper an 8×4 inch loaf pan.
Mix the flaxseed meal with the 5 tbsp of warm water. Let it sit for 5 minutes.
Using a fork, mash the 3 bananas. In a small bowl combine the mashed bananas, the brown sugar, cinnamon, coconut oil, vanilla and the flaxseed with the water. Mix well.
In a medium bowl whisk together the whole wheat flour, the baking powder and baking soda.
Coat the blueberries with 1 tsp of whole wheat flour.
Add the wet mixture to the dry, add the blueberries and chocolate chips. Mix well until combined, don’t over mix.
Pour batter into the prepared loaf pan and bake for 35 minutes or when a toothpick inserted comes out clean. Enjoy!
Inspired by Banana Bread Recipe For 3 Bananas