Don't be fooled by the list of healthy ingredients. Supremely moist, this banana bread is sweet and satisfying. You can skip the dark chocolate, but the indulgent bits throughout are my favorite part. You can easily make this vegan by using soy milk.
Dark Chocolate Banana Nut Bread
1/4 cup milk
3 tablespoons olive oil
1/4 cup unsweetened apple sauce
1/3 cup real maple syrup, preferably grade B
1 teaspoon pure vanilla extract
4 ripe bananas
2 cups whole-wheat pastry flour (alternately, you can use whole-wheat flour, but it won't be as cakey)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup finely chopped nuts and seeds (optional)
3/4 cup chopped dark chocolate (about 1 bar, optional)
1. Preheat oven to 350F. Grease a loaf pan.
2. Blend the milk, oil, apple sauce, maple syrup, vanilla, and bananas in a blender until smooth.
3. In a large bowl, combine dry ingredients. Add banana mixture and fold until just combined. Fold in nuts and chocolate, if using. Pour into loaf pan and smooth the top with a spatula.
4. Bake until a toothpick inserted in the center comes out clean, about 45 minutes (time varies greatly according to oven). Let cool about 10 minutes before gently removing from pan. Let cool at least another 15 minutes before slicing.
For more whole-grain baking ideas, check out these recipes.
Mary Jolley began exploring eating a wholesome plant-based diet while researching her first book, The Green Diet, in 2007. She has since revised the book to be, 6 Steps to Eating Green. She started MyGreenDiet.com in 2009 and has grown to love sharing her passion for healthy food and natural living. She strives to help others on their journey to beauty, health, and joy.