There’s something magical about overripe bananas. Rather than tossing them out, they can be transformed into a comforting, delicious, and nourishing snack. This banana bread recipe is the perfect remedy for those extra-ripe bananas hanging around your kitchen. The combination of flavors, moisture, and the added bonus of chocolate chips makes it irresistible— whether you’re enjoying it fresh out of the oven or packing it for a quick snack after dance.
A bonus? This recipe packs in a handful of nutrient-rich ingredients like whole wheat flour, avocado oil, and cinnamon. Plus, it’s versatile— feel free to swap out ingredients for dairy-free or vegan options if that fits your dietary needs.
Ingredients
- 2 medium ripe bananas
- 2 eggs
- ½ cup avocado oil (or substitute with vegetable oil)
- 1 tablespoon whole milk (can substitute with almond or oat milk for a dairy-free version)
- ¼ cup sugar
- 2 cups whole wheat flour (or all-purpose flour if preferred)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup semisweet chocolate chips (dairy-free if needed)
Directions
- Preheat the oven to 325°F (165°C). Grease a loaf pan or line it with parchment paper for easy removal later.
- In a large mixing bowl, mash your ripe bananas with a fork until they’re smooth but still a bit chunky for texture.
- Add the milk to your mashed bananas and mix it well.
- In a separate bowl, whisk together the sugar, avocado oil, and eggs until the mixture is well combined and smooth. You can also throw these ingredients into a blender if easier.
- In a third bowl, mix the dry ingredients: whole wheat flour, baking powder, baking soda, salt, and cinnamon.
- Combine the wet ingredients by gently folding the banana mixture into the oil and egg mixture.
- Slowly add the dry ingredients, stirring gently to ensure everything is evenly incorporated.
- Toss in the chocolate chips and fold them in evenly.
- Pour the batter into the prepared loaf pan and bake for 35-45 minutes. The baking time may vary depending on your oven, so check by inserting a toothpick into the center of the loaf—if it comes out clean or with just a few crumbs, it’s done.
- Cool and enjoy! Let the bread cool in the pan for about 10 minutes before transferring to a wire rack. Slice and serve warm, or pack for later!
Why Banana Bread is Great for Dancers
As a dancer, nourishing your body is just as important as your training. Banana bread is an easy, versatile way to fuel your body with nourishing ingredients— a satisfying balance of carbs, fats, and protein to help fuel your body through long practice sessions.
- Whole wheat flour provides fiber to keep you full and satisfied.
- Avocado oil adds fats, supporting your energy needs without the crash.
- Bananas are rich in potassium, helping to prevent muscle cramps and support recovery after intense rehearsals or performances.
- Cinnamon adds not just flavor, but also anti-inflammatory properties that may help reduce muscle soreness.
- The chocolate chips? A bonus that gives you a little extra happiness and energy, all while satisfying your sweet tooth!
Tips & Variations
- Vegan option: Swap the eggs for flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use a plant-based milk.
- Gluten-free: Use a gluten-free flour blend that measures cup-for-cup like regular flour.
- Add-ins: Try adding walnuts, chia seeds, or dried fruit like raisins or cranberries for an extra boost of nutrients and texture.
