HH Fitness

Nourishing Nutritious Banana Bread

Snacks, BreakfastHaley HansenComment

A hug in a loaf, this healthier Nourishing Nutritious Banana Bread is tender and moist, packed with rich dark chocolate, and the best kind of comfort food!

WHAT’S INSIDE:

  • extra ripe bananas: kind of essential. the start of the show, with the chocolate chunks coming in close behind.

  • collagen peptides: protein! beneficial for skin, hair, nails, and joints, and a seamless, nutritious, flavorless addition to this recipe.

  • almond flour: free of refined grains and gluten, rich in healthy fats. keeps the bread tender and moist!

  • rolled oats: to add a bit of a bite to the recipe, and because I love anything that reminds me of an oatmeal chocolate chip cookie. the perfect partner for banana bread!

  • dark chocolate chunks: emphasis on the chunks! roughly chopped dark chocolate melts beautifully into this loaf.

  • Greek yogurt: rich in calcium and protein. lends a tenderness to the texture and ever-so-slight tanginess to the flavor.

RECIPE:

3 extra ripe bananas
½ cup plain full-fat Greek yogurt 
2 pasture-raised eggs 
¼ cup coconut sugar 
2 tbsp butter or coconut oil, melted and cooled
1 teaspoon vanilla extract 
⅓ cup collagen peptides 
¾ cup almond flour 
½ cup rolled oats 
Pinch of sea salt 
¾ teaspoon cinnamon 
1 tsp baking powder
½ tsp baking soda
½ cup roughly chopped dark chocolate 

  1. Preheat the oven to 350F and line a loaf pan with parchment paper. 

  2. Use a stand mixer or hand mixer to mash the bananas completely until barely any lumps remain. Whisk in the eggs, Greek yogurt, coconut sugar, butter and vanilla extract and mix until fully incorporated. 

  3. In a separate bowl, stir together the collagen peptides, almond flour, oats, spices, and baking powder and soda until combined. Working in batches, slowly add the dry ingredients to the wet and mix until no clumps of dry remain. 

  4. Stir in about 75% of the chocolate, leaving the rest for topping. Transfer the batter to the loaf pan and bake for about 60-65 minutes. 

  5. Cool completely in the loaf pan before slicing (at least an hour). 

  6. Store leftovers in an airtight container in the fridge for up to 1 week. Enjoy!