Healthy & moist banana bread made with roasted bananas, whole wheat and oat flours, avocado instead of butter and chia seeds for a protein punch. And did I mention it’s foolproof and so damn easy?! No need to sift the flour or beat the eggs.
Roasting bananas gives the bread deeper, richer and sweeter taste. Totally worth the extra step! I was up for a challenge and it took me only 2 tries to come up with moist, fluffy and healthy banana bread.
To roast bananas, select yellow with minimum brown spots, firm to the touch bananas. Just like in the photo above. Line them on a baking sheet and roast for 20 minutes. At the same time toast some quick oats to make this roasted banana bread’s flavour even richer. It’s totally OK to skip this step and FYI, oat flour is just finely ground quick oats.
Once you see the juice bubbles or in approximately 20 minutes, your roasted bananas are ready.
Peel and add to the batter. Bananas are a source of potassium which helps to maintain healthy blood pressure and protect you again ulcers.
Butter is replaced by avocado and I promise you won’t miss it. Avocado is a source of 18 essential amino acids, complete protein, fiber and healthy fats. I started to substitute butter with avocado this year and so far had a great success making Almond Pear Tart, Protein Chocolate Fudge and now this banana bread.
Do you see green little pieces? That’s avocado. And do you see those tiny black seeds? That’s chia. I added chia seeds for an extra complete protein, fiber and omega 3. That means this banana bread will help you stay full longer and even aid the weight loss.
The banana bread will keep fresh for up to 2 days at room temperature in an airtight container or a Ziploc bag (my preference). Refrigerate it for up to 1 week and freeze for up to 2-3 months. Serve plain, with a bit of organic butter or coconut oil. Makes healthy breakfast, school snack or a potluck dessert.
It is vegetarian and I’m pretty sure you can make it vegan by substituting the eggs with flax seed egg replacer or chia gel. Honestly, haven’t tried but I don’t see the reason why it wouldn’t work. Enjoy!
- 3 medium bananas, yellow or with brown spots, roasted
- 1 medium avocado, pitted and skinned
- 2 large eggs
- 1/4 cup almond milk, unsweetened
- 2 tbsp agave nectar
- 1 tsp pure vanilla extract
- 1 cup whole wheat flour
- 1 cup oat flour, toasted (toasting is optional)
- 1/4 cup chia seeds
- 1/2 tsp baking soda
- 1 tbsp baking powder
- 1/4 tsp salt
- Cooking spray
- Preheat oven to 350 degrees.
- Line rimmed baking sheet with parchment paper, place bananas on it and bake for 20 minutes. Remove from the oven, let cool for 5 minutes and peel.
- Toasting oats is optional. It gives the bread even deeper roasted flavour. If you decide to do so, spread a cup of quick oats in a single layer on another rimmed baking sheet and bake at the same time with bananas, mixing once, until golden brown or roasting smell fills up your kitchen. Remove and grind in Magic Bullet or food processor until coarse powder consistency.
- In a small bowl, combine bananas and avocado. Mash with a fork or potato masher until only small pieces of fruit are left. Add eggs, almond milk, agave nectar and vanilla extract and mix to combine. Set aside.
- In another medium bowl, add whole wheat flour, oat flour, chia seeds, baking soda, baking powder and salt. Mix enough to combine. Add to the bowl with wet ingredients in Step 4 and gently mix just enough to combine.
- Line 9 x 13 loaf pan with parchment paper, spray with cooking spray, pour batter into it and bake for 60-70 minutes. Check with a toothpick inserted in the middle of the loaf. It should come out clean. Note: the inserted toothpick will come out clean after 40 minutes of baking time but the bread is not ready yet. Remove from the oven and cool on cooling rack for at least an hour before slicing.
Servings Per Recipe: 10 slices
Amount Per 1 Slice:
Total Fat: 5.1 g
Cholesterol: 37.2 mg
Sodium: 288.0 mg
Total Carbs: 28.5 g
Dietary Fiber: 5.3 g
Sugars: 7.6 g
Protein: 5.2 g
WW Points+: 4