Before you pass this recipe by assuming it’s yet another recipe for “basic banana bread”, let me get your attention with one word,
Wait, don’t miss this part. My banana bread recipe contains chocolate AND is healthy…now we’re talking.
My favorite way to enjoy this tasty treat is to drop it in the toaster on the highest setting so that the edges get very crisp and the chocolate chips are nice and gooey. After toasting, remove the bread from the toaster, spread a bit of Brummel and Brown over the top and add a drizzle of your favorite honey. Let me tell you, nothing makes my morning coffee taste so good!!!
This oatmeal banana bread recipe has become a staple in my house for breakfast but it’s also a fabulous way to satisfy sweet cravings any time during the day. There are many variations to this recipe so feel free to substitute the blueberries with your favorite berry. In fact, I like it best when I replace the blueberries with Trader Joe’s Dried Montmorency Cherries which pack 3 grams of protein per serving (1/3 c)
If using frozen blueberries in your recipe, be sure to allow them to thaw then lightly coat them with flour so that they don’t drop down to the bottom of the loaf. This recipe is also best when the bananas are extremely ripe, with lots of brown on the peel.
(Did you know that extremely ripe bananas have higher levels of antioxidants and are easier to digest?)
Here is the ingredient list and cooking instructions. Hope you enjoy!!
Kelly’s Oatmeal Banana Bread
- 2 c Old Fashioned Oat Meal
- ½ c wheat flour
- ¼ c chia seeds
- 1 scoop chocolate protein powder
- 1 tbs unsweetened cocoa powder (optional)
- ¼ tsp sea salt
- ¼ tsp baking powder
- ¾ tsp baking soda
- 2 very ripe bananas, mashed
- 1/3 c Fage nonfat plain greek yogurt
- 1/3 c organic honey
- 1 tbs extra virgin olive oil
- 2 ½ tsps. unsweetened vanilla almond milk
- 1 ½ tsp pure maple syrup (can substitute vanilla extract if desired)
- 1 egg
- 1 egg white
- ½ c dark chocolate chips
- ¼ c wild blueberries (if frozen, thaw first)
- Before you begin, preheat oven to 325 degrees.
Using a food processor or blender, grind the oats until they become a fine powder, similar to flour. Pour into a large bowl then add the remaining dry ingredients. Whisk together then set aside.
In a large mixing bowl or KitchenAid mixer, combine the first six moist ingredients listed above until it becomes lump free with a smooth consistency. Next add in the egg white and egg and mix well until fully combined.
With mixer on the lowest setting, gently stir in the dry ingredients until moist.
Last, fold in the blueberries and chocolate chips then pour ingredients into a prepared 8 x4 loaf pan.
Place in preheated oven and cook for 45 to 60 minutes at 325 degrees. To determine doneness, insert a toothpick into the center of the bread. If it’s done the toothpick will come out clean. Remove from oven and allow to cool on baking rack for 15 minutes.
Next, remove bread from loaf pan and rest on baking rack, allow to cool completely before placing in covered cake dish or sealed container.
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