Banana Bread
Funny thing about me - I don’t actually like bananas.
As least not on their own. Even if they are a little too ripe, I’m out. I can really only eat them when they are still slightly green, which feel ironic considering how much I love banana bread now. And that’s not even something I relized until a cople of years ago. This recipe though, isn’t really about bananas, it’s about Hannah.
Hannah came into my life about seven years ago now, and from the begining she was this bright light that just kind of danced her way in. She’s vibrant, sweet, and so full of grace and love for other people. She has this way about her that makes you feel seen and comfortable almost immediately, like you’ve known her longer than you actually have. If you spend any time with her, you’ll understand-you don’t just meet Hannah, you end up wanting to be her best friend.
I’m the only girl and middle child in my family and while I wouldn’t trade my brothers for anything, I always woondered what it would be like to have a little sister. Somewhere along the way, without realizing it at first, I got one. Seven years later, I know for certain she’s family for life. Hannah is the kind of person you can do everything with. We talk for hours, we paint while wathing Disney movies, we dance, we pick cherries together at local farms. She is someone who shows up fully, who encourages me, and who makes ordinary things feel a little more meaningful.
She also has a really beautiful relationship with food, she is intentional in a way that doesn’t feel restrictive. She doesn’t cut things out or label them as “bad”. Instead she looks for ways to make things just a little bit better-swapping ingredients, choosing quality, finding balance. It’s something I’ve always admired, especially because food can feel complicated for me sometimes. Talking to her makes it feel simpler, more approachable, and highly encouraging. Like small changes are enough, and they are. And she loves banana bread…and with chocolate chips.
If it’s up to her, she’ll choose dark chocolate, maybe sweeten thing with honey, make small thoughtful adjustments that don’t really take away from the joy of it. She reminds me that you can care about what you’re eating and still genuinely enjoy it. This banana bread is for her.
It’s soft, moist, and just sweet enough, with melty chocolate tucked into every bite. It’s the kind of recipe that feels comforting and familiar, but also leaves room to make those small, intentional choices if you want to. More than anything, it’s a reminder that food doesn’t have to feel complicated. Also, that everyone deserves a Hannah-someone who brings light into your life, encourages you, and reminds you that things can be both good and good for you. Below you will find a recipe you can make a loaf of your own to share with someone you love.
Banana Bread
Yields: 1 loaf
Ingredients:
200g All Purpose Flour
50g Old Fashioned Oats
1t Baking Soda
1/2t Baking Powder
3/4t Salt
1t Cinnamon
3 Ripe Mashed Bananas, 300g approx
150g Brown Sugar
2T Honey
2 Lg Eggs
120ml Neutral Oil
120g Plain Greek Yogurt
2t Vanilla Extract
100g Dark Chocolate Chips
75g Chopped Toasted Walnuts, Optional
Instructions:
Prep: Preheat your over to 350 degrees and spray loaf pan with cooking spray and parchment. Then mash bananas with a fork until mostly smooth with a few lumps.
Step 1: Whisk together mashed bananas, brown sugar, honey, eggs, oil, yogurt, and vanilla until smooth and slightly glossy.
Step 2: In a separate bowl whisk together the flour, oats, baking soda, baking powder, salt, and cinnamon.
Step 3: Fold dry mix into your wet until just combined. DO NOT OVERMIX-this keeps your crumb tender and not tough. Seriously.
Step 4: Fold in chocolate chips and walnuts if using.
Step 5: Pour into pan and smooth top, sprinkle additional chocolate chips and oats on top. (In photo I had and extra banana so I used that)
Step 6: Bake 50-65 mins until center is set and toothpick comes out clean or with moist crumbs-not wet batter.
Step 7: Cool in pan 15-20 mins then transfer me to a cooling rack.
Make it Gluten Free: Replace the flour with 1:1 gluten free baking flour that contain xanthan gum already. I recommend Bob’s Red Mill 1:1 Baking flour (blue bag) or King Arthur Gluten Free Measure for Measure; add an additional 1T oil or 1T milk. Let batter rest 15 - 20 mins in bowl before pour into pan so that the GF flour can take the time to absorb moisture - this prevents dryness and grittiness. Bake at same temp but you may need to add 5 mins to the bake time.
Make it Dairy Free: You will want to verify your chocolate does not have dairy, there are chocolate chips that are dairy free, I suggest Guittard DF chips or Enjoy Life. For the greek yogurt, the best dairy free choice is Forager Project unsweetened plain greek style yogurt.
