I crave sugar on a daily basis. I can’t remove treats from my diet… I just don’t have that level of willpower. After a day of work and training, all I want is a cup of tea and something sweet!
This recipe for banana bread with chocolate chip is such a tasty, healthier option for those moments when you really need something sweet. I have simply taken a traditional banana bread recipe and made some substitutions. I swapped white flour for whole wheat flour as whole wheat flour is more nutritious and it also adds a nutty flavour to the bread. I substituted sugar with agave nectar. You can use honey if you prefer. Agave is the nectar of the blue agave plant, which is a type of succulent similar to aloe vera. Agave nectar is a real sugar, as opposed to an artificial or non-nutritive sweetener.
It has properties similar to many sugars with one important exception: its glycemic index is significantly lower. This makes it a healthier alternative to many processed AND natural sweeteners. Finally yogurt takes the place of butter in this recipe. It helps to keep the muffins super moist and adds protein to keep you full.
- 220g Whole wheat flour
- Pinch of salt
- 1/4 Tbs of baking soda
- 1 egg
- 8 Tbs of greek yogurt
- 2 Ripe bananas
- 1/2 Tsp of coconut oil
- 1 Tbs of Milk
- 1 Tbs of Vanilla essence
- 80g of chocolate chips
- Pre-heat the oven to 180C.
- Add all of the dry ingredients (baking soda, salt, flour), bar the chocolate chips, together in a bowl. Add all the wet ingredients (agave, vanilla essence, banana’s, yogurt, egg, coconut oil, and milk) together in a food processor or nutri-bullet. Blitz until you have a smooth milky consistency.
- Add the wet ingredients to the bowl of dry ingredients. Once mixed together, fold in the chocolate chips. Keep a couple of chips for the top of the bread.
- Pour the mixture into a well greased baking tin. To grease the tin use a cooking spray. Sprinkle a few chips on top of the bread and press down.
- Pop it in the oven for around 25-30 minutes. It should be golden brown on top when you remove it from the oven. Allow the bread to stand for 10 minutes cooling before you remove it from the tin.
- This bread is best served warm.