Summer is officially here and with it comes berry season. It’s my favorite time of year, and yet between bites of fresh strawberries I was seriously craving banana bread. Chocolate chip banana bread.
Inspired by Sarah Britton’s name-worthy Life-Changing Loaf of Bread, I set out to make a truly healthy banana bread. This bread is packed with nuts and seeds, speckled with chocolate, and bursting with banana flavor. Psyllium seed husks bind it together instead of flour resulting, in a dense, delicious, perfect-for-toasting slice of healthy bread. Toast and top with a smear of nut butter or, to get your summer berries in, some Strawberry Rhubarb Chia Jam.
Life-Changing Chocolate Chip Banana Bread
makes 1 loaf
1 ½ cups rolled oats
½ cup sunflower seeds
½ cup pepitas
½ cup pecans or walnuts
4 Tbsp. psyllium seed husks
2 Tbsp. chia seeds
1 Tbsp. ground flax seeds
1 ¼ tsp. sea salt
½ cup dark chocolate*
3 overripe bananas
4 Tbsp. pure maple syrup
3 Tbsp. coconut oil, melted
Preheat the oven to 350°F.
In a large bowl, combine all the dry ingredients, stirring well.
Using a food processor or blender, mix together the banana, maple syrup, and oil together until smooth. Add this to the dry ingredients, mixing well until everything is combined to make a thick dough.
Transfer to a coconut oil-greased loaf pan and bake for 20 minutes. Carefully remove bread from the loaf pan and place it upside down directly on the rack and bake for another 40 minutes. Let cool completely before slicing.
*You can use chocolate chips (I like the Enjoy Life brand) or a dark chocolate bar (at least 75% cocoa), roughly chopped.
Bread will last for up to a week if stored in a sealed container on the counter. It freezes well, too!