Honey Olive Oil & Salted Chocolate Chip Banana Bread
This Banana Bread is dairy-free, refined sugar-free and has a honey drizzle, optional nutty flax seed, healthy whole wheat flour, moist Olive Oil and scrumptious Salted Chocolate Chips. You can easily make this bread vegan by using the Flax “Eggs” over the Organic Eggs, subbing for Vegan Chocolate Chunks and swapping the honey drizzle for a maple syrup drizzle. In this recipe, the more ripe your Bananas are the more natural sweetness you achieve in this bread without having to add any extra sugar. Have fun!
Wet Ingredients
1/4 Cup Organic Olive Oil
3 Extra Ripe Bananas
3/4 Cup Organic Maple Syrup
2 Organic Eggs or 2 Flax Eggs (See *Bakers Note)
1 Teaspoon Organic Vanilla Extract
Dry Ingredients
1 Cup Organic All Purpose Flour
1 Cup Organic Whole Wheat Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Fine Sea Salt
1/2 Teaspoon Cinnamon
Other Ingredients
1/2 Cup Organic Dark or Semi Sweet Chocolate Chunks
Honey for drizzling
* Bakers Note: Flax Eggs add a beautiful nutty richness to this Banana Bread. I love the pairing of Flax and Honey in this particular recipe. To make 1 Flax Egg take 1 tablespoon of flax meal/seeds and combine with 3 tablespoons of filtered water. Let sit for at least 5-7 minutes until they have a gummy texture. Double this for the 2 eggs needed in this recipe.
Directions
Preheat oven to 350 Degrees Fahrenheit.
Prepare a nonstick loaf pan with parchment paper. My favorite loaf pan can be found here.
Using a whisk or masher, mash up the over ripe bananas with the olive oil. Add in the Organic Maple Syrup, Organic Eggs/Flax Eggs, and Organic Vanilla Extract and continue to mash until combined.
In a separate bowl, sift or whisk to combine all dry ingredients.
Using a spatula, mix dry ingredients into wet mashed ingredients until just combined.
Add in the Chocolate Chunks. Be careful to not over mix because this leads to a poor loaf texture.
Let mixture sit for 10 minutes. This step may seem unimportant but when baking with Whole Wheat Flour it is very important to let your batter hydrate so that the loaf remains moist while baking.
Bake for 30 minutes and then pull out of the oven and drizzle lightly all over with honey.
Put loaf back in the oven and cook for an additional 15 to 20 minutes or until the loaf is completely set. You can use a knife or long toothpick to check and make sure the batter is not still running in the center. Be careful not to mistake melted chocolate for runny batter!
Sprinkle warm loaf with a pinch Maldon Flaked Sea Salt.
Let cool for 15 minutes before removing from loaf pan.
This loaf can last in an airtight container at room temp for about 3 days or in the fridge for a week. I like to slice the loaf about an inch thick and put the slices in the freezer. Whenever I feel the craving for Banana Bread I either add a frozen slice to a toaster/toaster oven or heat it up in the microwave until soft.
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