A perfect treat for breakfast or a snack: Banana Walnut Bread! I love to healthify it a bit with flax, coconut oil and heart healthy walnuts!
If the girls had it their way, they would eat banana bread every single day…with every meal. This loaf of bread lasted less than 12 hours in our house! I have different varieties, but this is our new favorite. Since I’ve been cleaning out our pantry this month, we’ve been creative with some ingredients we need to use up: using dressings for chicken marinades, frozen veggies in quiche, etc. I have tons of walnuts in the freezer so they’ve been going into baked goods, cookies and overnight oats.
With this pregnancy, it’s still quite early for cravings, but I have a feeling it’s going to be banana bread. When I was expecting the twins, I couldn’t get enough banana pudding and Gabby had me craving the spiciest food EVER…goes well with her personality now!
I have a few tricks up my sleeve to healthify baked goods. I’m all about keeping the delicious flavor, the healthy ingredients need to be discrete. Instead of butter, we prefer coconut oil. You can use the same ratio 1:1. Obviously if you don’t have coconut oil on hand, use butter for this recipe! It can be expensive, which is why we prefer the variety from Costco. The huge tub is $18, but it lasts for at least 3 months. In the grand scheme, the price is actually cheaper than butter!
Aside from coconut oil, I also love to add flax to as much as I can: smoothies, oatmeal and baked goods. It adds no extra flavor, but filling fiber for the kids. My three girls are tiny, but they can throw down some food. If I can add any extra fiber in their diet, I will to help keep them full longer. Making this bread into muffins is a perfect snack for school!
- 1 cup sugar
- 1/2 cup coconut oil , melted
- 2 eggs
- 1 teaspoon vanilla
- 1/4 cup milk (we used almond)
- 1 1/2 cups flour
- 1/4 cup ground flax seed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup Greek yogurt , vanilla or plain
- 1 cup walnuts , chopped
- 3 bananas , spotted brown, mashed
- Optional: raw sugar for topping
Preheat the oven to 350º.
In a small bowl, add flour, flax seed, baking soda, salt and cinnamon. Set aside.
In a mixing bowl, add sugar and coconut oil. Beat at medium speed until creamy.
Add one egg at a time, then vanilla and milk.
Slowly pour in flour mixture, beating to combine. Add walnuts.
Add Greek yogurt and bananas, mixing only long enough to combine.
Spray bread pan with cooking spray. Pour banana bread mixture.
Bake for 50-60 minutes, until golden brown and firm in the center.
Allow to cool 15 minutes before slicing.
To freeze, cover with plastic wrap and place into freezer bag.
If you don't have coconut oil substitute with butter. To make muffins, pour batter into lined muffin tins and decrease baking time to 20-25 minutes.
How do you healthify baked goods? What are your favorite banana bread mix-ins?