A great breakfast or snack recipe to get your kids to eat zucchini!! Naturally sweetened by ripe bananas and pure maple syrup, this bread uses yogurt to make it moist and whole wheat pastry flour for fiber and vitamins. The added blueberries add such a deliciously sweet flavor that's a must try in your banana bread!
Preheat oven to 325F and grease a loaf pan.
In a large bowl, whisk all the ingredients together except for the baking soda and flour.
Use a mixing spoon to add in the baking soda and flour until just combined (they key is to never over mix the flour or it'll dry out your bread). Gently fold in the blueberries/chocolate chips.
Pour batter into the greased loaf pan and sprinkle coconut sugar on top. Bake for 60-65 minutes, or until a toothpick comes out clean. Enjoy!
Ingredients
Directions
Preheat oven to 325F and grease a loaf pan.
In a large bowl, whisk all the ingredients together except for the baking soda and flour.
Use a mixing spoon to add in the baking soda and flour until just combined (they key is to never over mix the flour or it'll dry out your bread). Gently fold in the blueberries/chocolate chips.
Pour batter into the greased loaf pan and sprinkle coconut sugar on top. Bake for 60-65 minutes, or until a toothpick comes out clean. Enjoy!
Hi tiff! Do you think this will work w/o any maple syrup at all? Bub still little enough that we’re avoiding added sugars when we can
Hey Jenna! I totally get it bc we tried to do the same with Sawyer! So the maple syrup definitely adds the sweetness but if you take it away, I’d suggest replacing it with something else such as more super ripened bananas and dried dates thrown into a food processor (they also sell a syrup called Just Date Syrup at Whole Foods if you want to skip the step of the food processor). Hope this helps!
Hello! Do you HAVE to use pastry flour for this, or will regular whole wheat flour work? Thanks!
Hi Janique! So the whole wheat pastry flour is a lot more finely ground than regular whole wheat flour and produces much softer and lighter baked items. The taste is also closer to regular white flour with the added nutritional benefits of whole wheat. If possible, I definitely recommend the whole wheat pastry flour, but if you don’t have any on hand, the best substitution in general is to mix half all-purpose flour and half whole wheat flour so they combine in total to the amount of whole wheat pastry flour needed. Hope this helps!
Hey! Is this able to be frozen? How should it be stored? Thanks!
Hi! Yes this stores wonderfully in the freezer! I slice it beforehand, wrap the individual slices in tin foil, and keep them in a bag with the date/label. We actually currently have a stash in there now and every day I defrost one packet in the fridge and heat it in the toaster in the morning for my daughter’s lunchbox snack for school! Hope this helps 🙂