Some recipes become instant favorites, and this banana loaf is one you’ll find yourself baking again and again. Naturally sweet bananas and juicy blueberries create a moist, tender crumb, while whole-wheat flour and hemp seeds add fiber, plant-based protein, and nutrients to help make every slice a little more satisfying.
A handful of white chocolate chips adds just the right amount of sweetness without overpowering the fruit, making this loaf feel like a treat while still fitting into a balanced way of eating. Enjoy a slice with your morning coffee, pack one for an afternoon snack, or freeze individual slices for a quick grab-and-go breakfast on busy days.
Related: Zucchini Nut Bread
White Chocolate, Blueberry Banana Loaf
Makes 12 slices (1 slice = 1 serving) | Vegetarian
Ingredients
2 ripe bananas, mashed
2 large eggs
⅓ cup (74 grams) coconut oil, melted
⅓ cup (80 milliliters) maple syrup
¾ cup (180 milliliters) low-fat milk
1 teaspoon vanilla extract
2 cups (240 grams) whole-wheat flour
½ teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
1 cup (155 grams) frozen blueberries
½ cup (80 grams) hempseeds
½ cup (112 grams) white chocolate chips
Instructions
- Preheat oven to 350°F/180°C. Spray a loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together mashed banana, eggs, coconut oil, maple syrup, milk and vanilla extract.
- In a large bowl, combine flour, baking powder, cinnamon and salt. Add wet ingredients to dry and stir with a spatula until just combined. Fold in blueberries, hempseeds and white chocolate chips.
- Pour batter into prepared loaf pan. Bake 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool 10 minutes before slicing.
Baking tip: If the top begins to brown before the center is fully baked, loosely tent the loaf with foil for the final 10-15 minutes.
Per serving: 272 calories | 7 grams protein | 33 grams carbs | 13 grams fat
