Description
Life-changing, oh so fluffy whole wheat banana bread packed with tons of banana flavor (literally 5 bananas) and a crackly, crunchy top. Naturally sweetened with maple syrup and a kiss of peanut butter, this moist, whole grain loaf is sure to convert all the banana bread lovers in your life.
Ingredients
Units
Scale
- 2 1/4 cups very overripe mashed banana*
- 1/2 cup natural salted peanut butter
- 1/3 cup pure maple syrup
- 1 tbsp avocado oil
- 1 tsp apple cider vinegar
- 1 1/2 tsp pure vanilla extract
- 2 cups white whole wheat flour, spooned and leveled
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp cinnamon
- 1/3 cup chocolate chips
- 1 tbsp raw sugar or granulated sugar, for sprinkling (a courser sugar is ideal for a crunchy, crackly top!)
- If you wanna be extra: slather in peanut butter cream cheese frosting
Instructions
- Preheat oven to 350F. Spray a 9x5in loaf pan with cooking spray.
- Place bananas in large mixing bowl and mash well with a fork. Measure to ensure you have 2 1/4 cups mashed. Add peanut butter, maple syrup, oil, vinegar, and vanilla. Whisk well to combine.
- Spoon flour into measuring cup, leveling with a knife to avoid using too much, and add to wet mixture. Add with baking soda, salt, and cinnamon. Stir with a wooden spoon until just combined (you should still see some streaks of flour).
- Fold in chocolate chips, mixing just a few more times until combined. Over-mixing causing the bread to be dense. Pour into prepared pan. Top with a handful of chocolate chips if desired and then sprinkle sugar evenly on top (don't skip this, it adds the best texture!).
- Bake for 60-70 minutes, until a knife comes out clean. I like to tent bread with foil after about 40 minutes so it doesn't get too brown. Once done, cool pan on a wire rack for 10 minutes before carefully remove from pan to cool completely.
Notes
*about 5 medium bananas, but please measure 🙂