Healthier Banana Bread Recipe with Hemp Seed and Coconut Oil

I was so irritated when I dropped Peppermint oil instead of Vanilla into my brown sugar and butter mixture for banana bread. This, of course, happened after waiting for my butter to soften, and wouldn't you figure it was my last stick of organic butter! Hmm, peppermint with banana? nope I'm not feeling it! So, that meant only 1 thing, I had to find a new recipe with coconut oil instead of butter because that's what I had on hand.

It turned out to be a lucky mistake because I found a great recipe that was healthier and better tasting!

I love that the sugar is replaced by maple syrup in the recipe. I actually used Agave syrup, so if you don't have Maple that's another alternative for you. Even though I didn't have any millet, I felt inspired by this healthier banana bread recipe, so I threw in some organic hemp seed for some added nuttiness and protein! The hemp really gave it a great new taste!

healthier banana bread with hemp seeds and chocolate chips
Give the recipe a try, and don't be afraid to swap things out for the way you like it; except maybe the baking soda, bread is really not very good with out it, (I learned this in a forgetful baking moment.)

Enjoy!

3 large ripe-to-over-ripe bananas
1 large egg
1/3 cup virgin coconut oil
1/3 cup light brown sugar
1/4 cup agave syrup 
2 tsp vanilla extract
1 tsp baking soda (leave this out and your bread will be like a brick)
1/4 tsp salt
1 teaspoon ground cinnamon
1/4 tsp nutmeg
1 1/2 cups flour
1/4 cup organic hemp seed (great source of protein with a nice nutty flavor)
1 cup semi-sweet chocolate chips (more if you like more chocolate)
Preheat your oven to 350°F and grease a medium loaf pan. In a large bowl, mash bananas. Whisk in egg, then oil, brown sugar, syrup and vanilla extract. Sprinkle baking soda, salt, cinnamon, nutmeg over mixture and stir until combined. Stir in flour until just combined, then stir in hemp and chocolate chips.
Pour mixture into pan and bake until a tester comes out clean, about 45 to 55 minutes. Cool loaf in pan on rack.

Recipe modified from original recipe at Smitten Kitchen

I also have to say that I recently switched to a new loaf pan and I can't believe that I ever baked without it. Seriously, what a difference this pan makes! Just ask my husband how many times in the past 2 weeks that I've exclaimed "Calphalon is the best pan ever!" It truly creates the perfect crust without over cooking the bottom, and the inside is moist.

If you try the recipe, I'd love to hear what you think of it!


I'm telling you about this pan because I really like it. I was not paid to do so. However, my posts do contain affiliate links.

1 comment:

Thanks for stopping by! sing me a song.