Whole Grain Banana Bread
This moist and fluffy whole grain banana bread is naturally sweetened with maple syrup and packed with rich chocolate chips. Perfectly simple to prepare in just ten minutes, this healthy breakfast loaf is a freezer-friendly classic that satisfies every craving without the excess sugar.
Instructions
- 1
Preheat your oven to 350F. Grease and line a 9x5 inch loaf pan with parchment paper.
- 2
Whisk together plant milk (0.25 cup) and apple cider vinegar (1 tsp) in a small bowl and set aside to curdle.
- 3
In a large mixing bowl, mash banana (1.5 cup) thoroughly. Whisk in maple syrup (0.33 cup), avocado oil (0.25 cup), pure vanilla extract (1 tsp), and the milk mixture.
- 4
Add whole wheat flour (2 cup), baking soda (1 tsp), sea salt (0.5 tsp), and cinnamon ground (0.5 tsp). Stir until just combined, being careful not to over-mix.
- 5
Fold in chocolate chips (0.5 cup) until evenly distributed.
- 6
Pour the batter into the prepared pan. Bake for 70 minutes, or until a knife inserted comes out clean. Cover with foil at the 45 minute mark to prevent excessive browning.
- 7
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Per portion