Hello fellow eaters! As promised, I am sharing one of my favorite recipes from December. I – no joke – probably made this recipe 5 times over the course of the holidays. Between baking for the blog, holiday dinners and baking up treats to share, it is safe the say that the oven was in full force! Other than baking up a different batch of bread each week, I forgot how much I LOVE to bake cookies. There is something that is so fun about making these easy-to-grab, melt in your mouth treats! Anyone else agree?
If you follow me on Insta @myhomecookedlife then you know how much I love a good slice of homemade banana bread, for breakfast, dessert, even an afternoon snack. I’m declaring banana bread as a new food group, basically. I can never get enough! And that’s why today, I’m sharing this with you. It would not be right for me to keep this glorious recipe to myself. If you have week old bananas, a couple eggs and the usual basic pantry items, then you’re all set.
I hope you give this recipe a whirl, and if you do – leave me a comment below OR tag me on Instagram when you share a pic! If you haven’t already, please spare two minutes of your time completing my first ever Annual Readers Survey HERE. This survey will guide me on sharing content with you, readers and eaters, into 2019 and beyond! I’m forever grateful. Have a great day and until next time 🙂
Granola Crunch Banana Bread
- 2-3 ripened bananas, mashed *1 (see notes)
- 2 eggs, room temperature
- 1 tsp pure vanilla extract
- 1/4 cup coconut sugar
- 1/4 cup unrefined coconut oil, melted and cooled
- 1-2 TB unsweetened almond milk (or milk of choice)
- 1 cup Bob’s Red Mill 1:1 Gluten Free Baking Mix
- 1/2 cup vanilla protein powder of choice *2
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup dark chocolate chips, separated
- 1/3 cup granola (I used LoveGrown pumpkin granola)
- Preheat oven to 350 degrees. Prep bread tin with parchment paper. The loaf will need to be cooled on a wire rack so the parchment paper makes removing it from the tin mess-free.
- In a large bowl, whisk eggs, vanilla and sugar until mixed well. Stir in the cooled coconut oil, milk and the mashed bananas.
- Carefully, stir in all the dry ingredients. Fold in half of the chocolate chips, leaving the other half for later.
- Pour batter into the pan. If necessary, use a spatula to smooth the top flat. Top bread with the last of the chocolate chips. Take your granola of choice and sprinkle it on the batter, focusing on the center of the loaf.
- Place in oven and let check at 40 minutes. It’s ready when a tooth pick comes out clean from the center, or the top bounces back with a light touch. Bake for 5 minute increments if it is not quite ready during the first check.
- After removing from the oven, carefully remove the loaf from the bread tin and let cool on a wire rack until ready to serve. Stores well in an airtight container for 5-7 days. Also freezes well wrapped in foil or parchment and placed in a secure plastic bag. Enjoy!
*1 – Got frozen bananas? Thaw them babies out! I often freeze ripened bananas for smoothies. You can thaw the equivalent of 2-3 bananas out in a bowl prior to making this recipe. Leave the juice (it’s a natural sweetener!), but in doing this you will want to be sure to omit the almond milk from the recipe.
*2 – I have tested this recipe with two different kinds, a whey and a plant-based option: MRM Natural Vanilla Whey protein powder (ordered from VitaCost) and Tone It Up Vanilla Protein (available on Amazon and exclusively at Target). Both options worked great! Word of caution, however, all kinds of protein powders are formulated differently so I cannot guarantee the same outcome with something other than what was tested here. I love to play around with different types of products, so if I try this recipe with a new powder then I will make an update here!