I don’t often bake as precision and patience are not my strong suits (family and friends, no comments, please)! What I love about banana bread is it’s pretty forgiving. You can toss in some dark chocolate chips, walnuts, whatever you like, and it’s bound to work.
I usually try to make recipes as healthy as possible and sometimes it backfires. I pump up the fibre, choose a healthier fat and slash the sugar. The result? I usually end up getting a dry, tasteless hockey puck that is better suited for being a doorstop than a foodstuff.
So you can imagine my surprise when I attempted to make a banana bread by replacing most of the ingredients with healthier versions… and it came out absolutely wonderful! Moist on the inside, crunchy on the outside, overall = perfection!
I’m also sharing with you a couple of nifty little food hacks. I’m not a vegan myself, but I didn’t have any eggs on hand. I did have chia seeds, so I bring you, the chia “egg”!
Same thing with buttermilk. Don’t usually have this on hand, and I’m sure most of you don’t either. Making your own buttermilk is as simple as taking any milk or milk alternative and adding an acid (vinegar or lemon juice) so it “curdles”. Easy, huh? Time-saver and money-saver? Yep!
Before we get started, I have to share a comment from my taste tester who did not know this banana bread was a “healthy” version:
“Oooh, it’s sooo good. I like that you can really taste the banana“.
I credit these guys for being the perfect amount of ripeness.
My work here is done.