Whole grains and peanut butter (plus zero refined sugar and zero butter!) make this banana bread with a chocolate drizzle and toasted walnuts extra wholesome and delicious!
Hello friends! How is your January going so far – are you sticking to your resolutions? Or do you hate the whole idea of trying to change yourself at this time of year? I love what Gretchen Rubin says about resolutions, which is that the right time to make changes to your life is now (whenever that now is!) and that to succeed in making changes, you have to really know yourself.
For example, I know that if I try to live a life completely without yummy things – like the occasional banana bread, all of my good intentions and plans to eat better will fall apart sooo quickly…
No one should be forced to live without dessert!
So, introducing my Rye Banana Bread with Chocolate Drizzle! I made this easy loaf before a long journey where I knew healthy snack options might be limited. A generous slice of this soft (almost gooey!) banana scented and walnut studded bread, topped with chocolate crust, is enough to keep you going and make you feel good, inside and out!
Bananas are great when we’re trying to bake more wholesomely – naturally sweet and great for binding baked goods together. I love using them in my breakfast muffins and my healthy oaty cookies (have you tried them yet? sooo good!).
This banana bread is gorgeously moist and chewy, and packed full with healthy rye flour, crunchy walnuts and banana. It keeps well and stays tasty for up to a week, making it the perfect thing to whip up for school lunches, trips or walks.
Rye flour is a great alternative to white flour in baking – rye helps to control blood sugar and release energy slowly, plus this banana bread is packed with protein-full peanut butter!
To make sure its moreish as well as good for you, I drizzle the top of my rye banana bread with a little chocolate – you can leave this off if you’d prefer a 100% virtuous banana bread, but since we’re only talking eight squares for the entire loaf, it’s still super healthy.
- For the banana bread:
- 250g rye flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- half tsp salt
- 60ml runny honey (or you could use maple syrup or agarve)
- 2 large free range eggs
- 4 very ripe bananas, mashed
- 2 tbsp greek yoghurt
- 50g peanut butter (about three tbsps)
- 1 tsp vanilla bean paste
- 75g walnuts, toasted and chopped
- For the topping:
- 4 squares white chocolate
- 4 squares plain chocolated
- handful toasted walnuts
- For the banana bread:
- Preheat your oven to 180C and line a 1lb loaf tin with parchment paper. In a large bowl, combine the flours, baking powder, cinnamon and salt and give everything a whisk (literally with a whisk - it has the same effect as sifting the dry ingredients).
- Then, in another bowl or large jug, beat the eggs, with the honey, yoghurt, vanilla paste and mashed bananas. Combine the wet and dry ingredients, mixing until just combined, and stir through the walnuts. Scrape mixture into the loaf tin, and bake for 45 - 55 minutes, or until the top is brown and a toothpick inserted into the centre of the loaf comes out dry(ish!).
- Let the cake cool to room temperature, then melt the white chocolate - I use a small bowl or ramekin and melt it in the microwave on 20 second intervals - white chocolate can burn quickly, so keep a close eye on it. Once it's melted, use a spatula to scrape it all out and drizzle on top of the loaf, then repeat the same process with the plain chocolate (I use the same ramekin). Sprinkle the top with more walnuts and let the topping set, then enjoy!
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I’m entering my Banana Bread into Recipe of the Week!