Ok, who doesn’t like banana bread? It’s sweet and moist and delicious and oh-so-banana-y!
Plus, banana bread is just so friendly. It doesn’t need frosting or electric beaters or any of that jazz. And I’m sure we’ve all heard of cakes that fall – but falling banana bread? Much less common.
Then there’s the absolute best part about banana bread: it’s totally acceptable to eat for breakfast. Ever seen someone eat a slice of cake for breakfast? If so, you probably gave them a weird look. But eating a slice (or slab) of banana bread with your morning cup of joe is just normal.
Confession Time: I have eaten cake (frosting and all) for breakfast.
When you look at the recipe, something may strike you as a little odd: it makes one loaf plus three mini loaves. Seems ridiculous… but is it really?
Admittedly, that odd quantity of banana bread was because I made too much batter for my 9 x 5-inch loaf pan. I did consider re-working the recipe to reduce the amount of batter, but then I thought about it some more and decided, “No, this is logical.”
Whenever I make a loaf of banana bread, I always face the same conundrum: the loaf slices better once it has cooled completely, however it tastes out-of-this-world amazing warm out of the oven. Do I slice the warm banana bread and risk ending up with crumbly pieces, or do I wait and miss the opportunity to devour warm banana bread?
These are the decisions that keep me awake at night. Seriously.
With one large loaf and three mini loaves, I don’t have to choose! I simply leave the large loaf to cool down, and stuff my face with warm mini loaves! Problem solved *dusts hands*.
This is also great if you want to bring the large loaf to a picnic or potluck or whatever, since you can “taste test” the mini loaves. Because I have to taste test something before serving it to people, right?
Oooh, I just thought of another reason why banana bread is amazing and simply must share it with you. Not to hate on cakes or anything (see confession above), but banana bread can be toasted. How awesome is that? The more I think about it, the more convinced I am that banana bread – the girl next door of baked goods – is really a much better choice than her richer and fancier relative, the cake.
(But don’t get me wrong – I have nothing against cakes!)
Oddly enough, a lot of banana breads out there pretty much are cakes. I’ve even seen frosted banana bread before! And far too many innocent banana breads are loaded with butter or oil and a ton of sugar.
Enter, my much healthier banana bread!
I’m not delusional – chocolate chips aren’t exactly health foods. And yes, there is some brown sugar in this banana bread. However, it is much healthier than most banana breads as I’ve reduced the oil and sugar significantly, and included some nutritious oats!
Fun Fact of the Day:
Today, August 14, is my birthday! How old am I? Well, let’s just say that if I wanted to, I could go to Vegas and get hammered and lose all my money on the roulette table. I have no interest in doing that, but I could. Whereas I couldn’t have yesterday.
- ½ cup rolled oats
- 2 cups mashed bananas (approx. 4)
- 2 eggs
- 2 tablespoons canola oil
- ⅔ cup Greek-style vanilla yogurt
- ⅓ cup buttermilk
- 1 tablespoon vanilla extract
- ¼ cup plus 2 tablespoons brown sugar, packed
- 2 teaspoons blackstrap molasses
- 2 cups spelt flour
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup dark chocolate chips, plus extra
- 1 cup fresh raspberries mixed with 1 tablespoon spelt flour
- Preheat the oven to 350°F (180°C). Grease a 9 x 5in loaf pan and 3 holes of a mini-loaf pan with cooking oil spray. Use a coffee grinder (or food processor or blender) to grind the oats into a flour. Set aside.
- In a large bowl, use a fork to mix together the mashed bananas and eggs. Mix in the canola oil, yogurt, buttermilk, vanilla extract, brown sugar and molasses.
- Add the ground oats, spelt flour, baking soda, cinnamon and salt. Use a wooden spoon to mix until just combined. Fold in the chocolate chips and raspberries.
- Pour the batter into the prepared loaf pan, filling the pan most of the way up. Divide the remaining batter between the prepared 3 holes of the mini-loaf pan. If desired, sprinkle some extra chocolate chips over the loaves.
- Bake the large loaf for 45 - 50 minutes, and the mini loaves for 20-22 minutes. You can put the big loaf and mini loaves in the oven at the same time - just open the oven slowly when taking out the mini loaves. The loaves are done when the tops are dry and a skewer comes out clean (or with a few dry crumbs). Cool in the tin for 5 - 10 minutes before transferring to a cooking rack. Enjoy!
Regular or low-fat yogurt can be used. Also, feel free to substitute vanilla-flavored yogurt for honey-flavored. If using plain, natural or Greek yogurt, make sure you taste the batter before baking (you may need more sugar to balance out the sourness of the yogurt)
While I haven't tested it, I imagine that all-purpose flour can be substituted for the spelt flour.
This recipe was heavily adapted from Sally's Baking Addiction