Sometimes things happen in pregnancy, and they just aren’t things to be proud of. Take this banana bread, for example. I made it last week when third trimester exhaustion hit me HARD and I really failed in the meal planning department. Because of this, I ate the entire loaf of banana bread in three days. I thought this was quite the feat, but Marc wasn’t that impressed when I told him. His response? “I could eat the entire loaf in one day.”
Regardless, I was pretty sure I was going to turn into a piece of this chocolate chip banana bread by the third day because I had eaten so much of it.
Luckily, I made some changes to my standby banana bread recipe to make this one a smidge less indulgent than usual. For one, I used white whole wheat flour instead of all-purpose. I love how white whole wheat flour keeps my baked goods light like all-purpose but is whole wheat.
I also swapped the butter out and used coconut oil instead, and added Silk Vanilla Soy Milk to keep the bread tender. Adding the vanilla soy milk not only added another hint of sweetness, but also amped up the protein, since Silk Soy Milk provides 8 grams of plant protein per serving. Not too shabby.
I had to keep things somewhat indulgent, and threw in some chocolate chips because to me banana bread just begs for chocolate chips. Nuts? Not so much. But chocolate? Yes’m.
For breakfast, as a snack, or for dessert, this banana bread fueled me for three solid days. For whatever reason, I preferred it chilled with a big smear of cold butter and as a snack or dessert warmed up in the microwave with melted butter. Let’s just blame that weirdness on pregnancy, too.
So tell me – what are your favorite ways to make banana bread healthier? What are your favorite add-ins?