Quick, crowd-pleasing, versatile and delicious. Who doesn’t love banana bread? Everyone seems to have a favorite recipe or technique for making a quick banana bread that is superior to the rest. Not only is banana bread a tasty treat the whole family will love, it’s easy enough to make that the whole family can be a part of the process. Our 88 Acres family is partial to a dense and rustic loaf, with hearty chunks of banana studded throughout and a boost of healthy fats and protein from chia seeds that double as an egg replacer.
Making banana bread your Sunday baking project sets you up for hearty breakfasts and sweet snacks all week (if it lasts that long). Some recipes call for adding chocolate chips, and if that’s your style, feel free to include them (about ½-¾ cup should be good, you can eyeball it). We wanted our bread to taste more like breakfast than dessert, so we kept it plain and simple and topped it with our Maple Roasted Sunflower Seed Butter instead.
We’ve learned from experience that attempting banana bread with starchy green bananas results in a dry, under-sweetened loaf that lacks the deep banana flavor we love. But we don’t give up on a good banana bread recipe, even when the only bananas we can find are green and unripe. Roasting green bananas in their peels develops the sugars and boosts the banana flavor. Alternatively, you could put them in a paper bag for a few days to ripen naturally, but honestly, who has time for that?
- 2 Cups Gluten Free All-Purpose Flour
- 4-5 Very Ripe or Roasted Bananas (1½ Cups)
- ½ Cup Sugar
- ½ Cup Vegan Butter, Softened
- 2 Chia Eggs
- 2 Tablespoons Milk of Choice
- 4 Tablespoons Unsweetened Applesauce
- ½ Teaspoon Vanilla Extract
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Salt