This banana bread is so simple to make. It’s super moist, wonderfully nutritious, and perfect when you have too many bananas going brown. I also love the fact that you can add antioxidant rich cocoa powder and transform this into a chocolate banana bread. I usually put half the mini loaves in the freezer for a super quick breakfast or kid-friendly snack solution.
Makes 12 Servings
Active time: 10 minutes
Total time: 25 minutes
Oil or pan spray for mini loaf pan
4 bananas
1/2 cup avocado or algae oil
1 egg
1 tablespoon vanilla extract
1/3 cup Greek yogurt, plain or vanilla
1 ¼ cup all-purpose flour, such as Flourish
2 tablespoons flaxseeds, ground
¾ cup sugar
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons Dutch-processed cocoa powder, optional
Preheat the oven to 350°F with a rack in the center position. Oil or spray the mini loaf pans.
Place the bananas, oil, egg, vanilla, and yogurt in a blender. Blend until smooth. In a bowl, whisk the flour, flaxseeds, sugar, baking powder and salt. Pour the banana mixture into the flour mixture and whisk until thoroughly combined. Pour half into the mini loaf pans (about 1/3 cup per loaf). Add the cocoa powder to the remaining batter, whisking until combined. Divide the remaining batter between the rest of the mini loaf pans.
Bake for about 15 minutes, or until a knife inserted into the center comes out with only a few crumbs on it. Cool before serving. Leftovers can be stored in the freezer, wrapped in plastic, for up to a month. Simply leave out at room temperature the night before.
