This has been one of my favorite quarantine comfort recipes. It’s perfect for breakfast or a snack throughout the day. Great for bananas that are ripening too quickly – don’t throw them out! Bake them! Recipe adapted from this site.
Liquid Ingredients:
- 3 ripe bananas, mashed
- 2 eggs, beaten
- 4 tbsp. maple syrup (can substitute with honey)
- 1/2 cup nonfat Greek Yogurt (can substitute with low fat or whole milk yogurt)
Dry Ingredients:
- 2 1/2 cups almond flour (can substitute with other flour)
- 1 tsp. baking soda
- 2 tsp. cinnamon
- 1/4 tsp. nutmeg
- pinch of salt
- 1/4 cup chocolate chips
- 1/2 tbsp. flax seeds
- 1/2 tbsp. chia seeds
Instructions:
- Preheat oven to 350ºF
- Line the loaf pan with butter or cooking spray (I use butter).
- In a large bowl, mash bananas and then whisk in eggs. Stir in maple syrup and yogurt until combined.
- Mix in the almond flour, baking soda, chocolate chips, cinnamon, nutmeg, and salt.
- Pour the batter into a loaf pan and bake for 55 minutes until a toothpick or knife inserted into the center comes out clean. Sometimes I add walnuts on top of the loaf when it has about 15 minutes left in the oven and press them slightly into the loaf.
- When baking is complete, run a knife around the edges of the loaf pan to loosen, and then allow to cool in the pan for about ten minutes.
- Enjoy!