Wholegrain Chocolate Chip Banana Bread
Photo and recipe courtesy of Emma Kula.
Banana bread is the ultimate crowd pleaser – have you ever met anyone who doesn’t love it?! The star of this beauty is super ripe, Fair Trade bananas, and this version gets an upgrade with buckwheat flour, which gives it a complex, nutty taste. Lightly sweetened with a bit of fairtrade cane sugar, maple syrup and of course, fairtrade chocolate chips, everyone will love this healthier treat!
½ c. light buckwheat or spelt flour (can also use regular whole wheat flour)
½ c. oat flour (grind oats in a blender until fine)
½ c. almond meal
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 tsp. Fair Trade cinnamon
3 very ripe Fair Trade bananas
2 tbsp. pure maple syrup
¼ c. Fair Trade cane sugar or coconut sugar
¼ c. coconut oil, melted
¼ c. Fair Trade coconut milk (can use any kind of dairy or non-dairy milk here)
1 egg (at room temp.)
1 tsp. vanilla
½ c. chopped Fair Trade chocolate
Preheat the oven to 350 degrees and line/grease a standard loaf pan. In a large bowl, mash your bananas, then add in your maple syrup, sugar, coconut oil, milk, egg + vanilla and whisk thoroughly to combine. Make sure that all your ingredients are room temp, as you don’t want to coconut oil to harden (from cold) or the egg to cook (from hot)!
In a separate bowl, whisk together your dry ingredients (buckwheat flour through cinnamon), then add them to your bowl of wet ingredients and stir just until combined (do not overmix!). Fold in your chocolate chips, then pour batter into your loaf pan and top with more chocolate chips if desired. Bake for 40-45 mins or until a toothpick inserted into the centre comes out clean. Let cool completely before slicing + enjoying!