Bumped Up Banana Bread

In Breakfast, Desserts, Make-ahead by Frances Largeman-Roth


Makes 8 servings | Prep Time: 10 mins | Cook Time: 40 min

Sometimes you just need a slice of something sweet and comforting. After my first baby, I was so hungry all the time that I couldn’t walk by a bakery without going in for a muffin or scone. While they were yummy, they didn’t provide me with any of the nutrients my body needed. This banana bread is tasty and it also gives your body a boost of healthy fats, fiber, potassium and calcium.

And if you didn’t just have a baby, don’t worry, you can still make this banana bread! In fact, it’s an awesome recipe for combatting food waste since it uses up three ripe bananas. Come to think of it, I better go make a loaf right now! 

Cooking spray

1 cup whole wheat flour

½ cup all-purpose flour

¼ cup chia seeds

1 teaspoon baking soda

1/8 teaspoon salt

½ cup brown sugar

1 egg

½ cup whole milk

½ stick of unsalted butter or ½ cup coconut oil (heat either until in their liquid state–usually about 30 seconds in the microwave)

¼ cup plain whole milk yogurt

1 teaspoon vanilla extract

2 overripe bananas, mashed

1 ripe, but not mushy banana, halved lengthwise 

  1. Preheat oven to 350° F. Coat an 81/2 x 41/2-inch pan with cooking spray and set aside.
  2. Mix the dry ingredients (flours, chia seeds, baking soda, salt and sugar) in a medium bowl.
  3. In a separate bowl, whisk the egg. Add the milk, butter/oil, yogurt, vanilla and mashed bananas.
  4. Add the wet ingredients to the dry until just mixed.
  5. Transfer batter to the prepared pan. Place one half of the banana on top of the batter, cut side up. Use remaining banana half for something else, or snack on it right now—you’re probably hungry anyway. Bake for 40 minutes, or until golden brown on top. Cool for 10 minutes and serve.