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
Servings: 12 slices
Calories: 272kcal
Ingredients
- 2 ripe bananas mashed
- 2 large eggs
- ⅓ cup coconut oil, melted
- ⅓ cup maple syrup
- ¾ cup low-fat milk
- 1 teaspoon vanilla extract
- 2 cups whole-wheat flour
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup frozen blueberries
- ½ cup hempseeds
- ½ cup 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.
Nutrition
Serving: 1slice | Calories: 272kcal | Carbohydrates: 33g | Protein: 7g | Fat: 13g
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