I have been raving about this recipe for weeks/my friends can contest to how fudgy and brownie-like this banana bread came out to be. It is moist, gooey, and full of sweet chocolate and banana flavor, with a little twist of peanut butter throughout the batter.
Bananas are a perfect snack, especially before working out, and are a perfect addition to any breakfast meal (smoothies, oatmeal, bananas and peanut butter, etc). They contain 25% of the Daily Recommended Intake of Vitamin B6, which is important for red blood cell production, metabolism of carbohydrates (especially for breaking down stored forms of carbohydrates for energy, otherwise known as glycogen), production of neurotransmitters (GABA, dopamine, serotonin), and removing chemicals from the liver and kidney. Other foods containing high amounts of B6 include meats (tuna, turkey, beef, chicken), which are then followed by potatoes, sweet potatoes, and sunflower seeds.
Normally, when we think of bananas we think of the high potassium content (12% DRI), but bananas in fact do not even make it on the list of the top five foods with the highest potassium content (beet greens, lima beans, swiss chard, sweet potato, and potatoes), all of which have at least a 10% increase of potassium content, compared to bananas. Nonetheless, bananas are still a good form of potassium content, which is beneficial to cardiovascular health, good for lowering blood pressure, and maintaining dietary cholesterol. Bananas also are considered a food with a low-glycemic index, beneficial for those with diabetes, due to fiber content and water-soluble pectins, which moderate the digestion of the sugars in the banana.
Banana Bread Recipe (adapted from Dairy Free Cooking):
Makes 1 9×5 Loaf
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup brown sugar
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 cup dairy-free milk (I used almond milk)
- 1 teaspoon apple cider vinegar
- 2 cups mashed bananas (about four bananas)
- 1/4 cup canola oil
- 2-3 tablespoons peanut butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 cups (more more) chocolate chips
- Preheat oven to 350 F and oil the loaf pan. Set aside.
- Mix together flour, sugars, baking soda, salt, and cinnamon. Set aside.
- Whisk together apple cider vinegar and milk and let stand for 2 minutes. Add to dry ingredients, along with the bananas, oil, maple syrup, peanut butter, and vanilla extract.
- Fold in chocolate chips and pour into pan. Bake for one hour, but check at the thirty minute mark, and fifteen minutes after then, using the toothpick trick. ( I believe I took mine out at about 45 minutes).