I walked 85,212 steps last week! I’ve been wearing a pedometer as part of a challenge that we’re doing at work. My company launched a new health promotion initiative, and kicked it off with a 6 week team challenge (we’re Team Christopher Walkin’ — I had nothing to do with that name, btw).
As a health-centered agency, I think it’s great that my company is jumping on board with this. (Read about 6 other things I do for a healthy day at work)
Does your workplace have any health promotion programs?
Anyway, after all the walking, I deserve a treat right? And with a freezer full of over ripe bananas, banana bread was an obvious choice. I wanted to try scrapping the eggs and butter that I usually use, and this recipe didn’t turn out half bad. I’m still in search of the perfect egg and dairy-free banana bread, but I definitely don’t mind taste-testing my way through! Please share your recipes if you have a good one!
I had a whole lot of frozen bananas, so I doubled the recipe and made a pecan loaf with almond icing as well as a chocolate loaf. I only went with almond because I ran out of the vanilla I normally use in my icing, but it really adds such a nice unique flavour when combined with the banana loaf.The banana flavour comes through wonderfully, but I think all that coconut oil resulted in a denser bread than I usually prefer. Still delicious, but not quite just right. The up side is that just a single slice is really filling, so it’s perfect for slicing up, freezing, and turning to when sweet cravings strike.
For the chocolate loaf: 2 tbs raw cacao and 1/4 cup dairy-free chocolate chips (optional)
For the pecan loaf: 1/4 cup chopped pecans (optional)
1 cup powdered sugar
2 tbs almond milk or water
1 tbs almond extract
Directions: Pre-heat oven to 350F. In a large bowl, mash bananas with oil and vanilla until no chunks remain. In a separate bowl, sift dry ingredients together and mix until combined. Add to banana mixture and gently fold* until well combined. Add optional mix-ins and bake in a greased loaf pan at 350F for 35 minutes, or until toothpick comes out clean. Allow to cool fully before icing, if desired. Enjoy!
* My banana bread turned out tasty but a bit denser than I usually prefer. This was probably the result of subbing in that coconut oil and over-mixing since I was too lazy to do it by hand. Next time, to achieve the cake-like lightness I like, I’ll reduce the oil and mix a little more gently. But if you like a dense loaf, then go with the recipe as is. It’s banana deliciousness either way.