What do you do when you have too many over-ripe bananas and not enough time to eat them? A banana bread bake-off of course! And that’s just what we had at our office last week. Andrea and Steve rolled up their sleeves and baked their respective bests for the office to try.
The two banana wares could not be more different. Andrea’s was the health conscious’ dream. Her Supercharged banana nut and oat muffins were the guilt-free banana bread (or rather, muffin) option – with a simple variation that was vegan-friendly. Steve baked in the wee hours of the morning before coming into work – the loaf was still warm! His was a flavour-packed traditional banana loaf with all the stops.
The result: we had a happy office with full bellies and a great start to the day. Me, most of all. And the verdict? A universal draw across the board by all judges. Don’t believe us? You may just have to make them to find out for yourself.
Andrea’s Supercharged Banana Nut + Oats Muffins
- 2 tablespoons of chia
- 6 tablespoons of water (or 2 eggs)
- 2-1/2 ripe bananas, 2 mashed, 1/2 sliced
- 2 tablespoons of coconut oil
- 1 teaspoon of vanilla
- 1 tablespoon of raw honey
- 3/4 cups of spelt flour (have used quinoa and whole wheat flour in the past)
- 1/2 cup of rolled oats
- 2 teaspoons of baking powder
- 1 teaspoons baking soda
- Sprinkle of cacao nibs
- Sprinkle of walnuts or pecans, chopped
- 1/2 a pinch of salt
1. Preheat the oven to 350F.
2. Mix the chia with the water (or eggs, for a non-vegan option).
3. Mash up 2 of your bananas with a fork and mix in the chia, flour, oats, coconut oil, vanilla, and honey until everything is evenly distributed. Slice up the remaining half a banana
4. Add the baking soda and baking powder, mix evenly.
5. Pour a few dollops of the muffin mixture into your muffin tin.
6. Sprinkle cacao nibs and your walnuts or pecans on the top. Top off with a slice of banana.
7. Bake at 350F for 20-25 minutes
Steve’s Traditional Banana Bread
- 3 large ripe bananas, mashed
- 2 large eggs, lightly beaten
- 1/2 cup of unsalted butter, melted and cooled
- 1 teaspoon of vanilla
- 1 cup of toasted walnuts or pecans, coarsely chopped
- 1-3/4 cups of flour
- 3/4 cups of sugar
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of salt
1. Preheat the oven to 350F
2. Grease and lightly flour your loaf pan (approximately 9 x 5 x 3 inch pan)
3. On baking sheet, bake your walnuts or pecans for 8-10 minutes or until lightly toasted. Set them aside to cool.
4. Combine your flour, sugar, baking powder, baking soda, salt, cinnamon and mix well until everything is evenly distributed.
5. In another bowl, mix your mashed bananas, eggs, melted butter, and vanilla together until your ingredients are well combined.
6. Stir in your now cooled nuts to your dry mixture.
7. Using either a spatula or wooden spoon, lightly fold in your wet mixture into your dry mixture until everything is evenly distributed. Careful not to over mix the mixture. The batter should be thick and a little chunky.
8. Pour your batter into your loaf pan and bake your loaf until the bread is golden brown. You can also test it with a toothpick by inserting the toothpick into the center of the loaf. If it comes out clean, it’s done. Baking should take around 50 to 60 minutes.
What do you think? Which one do you like more? Let us know.